Nutrition Myths
Advertisement

Lipid oxidation

Lipid oxidation is a reaction of lipid breakdown.

In the body, it is related to several reactions, some of them with positive impacts on health (e.g. fatty acids are used to produce energy through beta-oxidation reaction) and some with negative impacts on health (e.g. the oxidative degradation of lipids by free radicals form cytotoxic substances in the body).

In the nutritional sense, however, it refers to the degradation of foods. This degradation is always associated with negative health effects.

In foods, oxidation occurs in unsaturated fatty acids, more specifically at the carbon double bonds, since these are the most unstable links within the carbon chains. The more double bonds in the chains the more oxidation occurs.

Fat oxidation leads to food degradation, affecting its’ nutritional value, flavor, stability and safety. High temperatures accelerate the rate of oxidation process which is common in stir-frying. (read more..)

Auto-oxidation is the most common type of food oxidation (it is any oxidation in the presence of oxygen). This generates the so-called lipid peroxide radicals, which react with other lipids.

One of the reactions results by adding a hydrogen atom to the other side of the carbon chain, creating a more stable trans fatty acid. However, the result of this process has links to serious health problems, such as cardiovascular diseases or cancers. (1, 2)

Related Posts

Why we need fat in our diet? Fats play a crucial role in our diet and are an important part of our body composition. Too much fat stored in our body, however, causes a wide range of health problems.
Saturated fat – is it really bad for you? There is no evidence that saturated fat causes atherosclerosis or heart disease. Saturated fat foods provide more health benefits than health risks and should be part of a balanced diet.
What is cholesterol? Did you know it is harmless? Cholesterol by itself does initiate the buildup of atherosclerotic plaque, but lipoproteins do. Cholesterol is only used as a building material once the damage is done.
Medium chain triglycerides – all about MCTs Find out what are medium chain triglycerides, their properties, benefits, and what is their association with coconut oil, palm kernel oil and MCT Oil.
Difference between lipids, fats and oils The terms lipids, fats and oils are often confused. Lipids include a wide range of non-water soluble compounds. Fats and oils are lipids. Fats are solid at room temperature and oils are liquid.
Advertisement
Advertisement

Get updates

Receive regular updates on nutrition myths, facts and curiosities. All based on the latest scientific evidence.