Modifications produced in food proteins following interactions with oxidizing lipids. III. Nutritional and toxicological consequences

Authors

  • F. J. Hidalgo Instituto de la Grasa y sus Derivados (CSIC)
  • R. Zamora Instituto de la Grasa y sus Derivados (CSIC)
  • J. Girón Instituto de la Grasa y sus Derivados (CSIC)

DOI:

https://doi.org/10.3989/gya.1992.v43.i2.1181

Keywords:

Amino acid (loss), Information (paper), Methionine oxidation, Nutritional effect, Toxicological consequences

Abstract


The nutritional and toxicological consequences of oxidizing lipid-protein interactions are reviewed in this part. Influence on protein quality and on the availability and metabolic transit of several amino acids as measured in animal assays are used to discuss the real importance of these reactions.

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Published

1992-04-30

How to Cite

1.
Hidalgo FJ, Zamora R, Girón J. Modifications produced in food proteins following interactions with oxidizing lipids. III. Nutritional and toxicological consequences. grasasaceites [Internet]. 1992Apr.30 [cited 2023Jan.27];43(2):97-100. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1181

Issue

Section

Reviews

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