Resistant starch attenuates impaired lipid biosynthesis induced by dietary oxidized oil via activation of insulin signaling pathways

Author:

Shang Wenting12345ORCID,Si Xu12345,Strappe Padraig6789,Zhou Zhongkai12345,Blanchard Chris1011129

Affiliation:

1. Key Laboratory of Food Nutrition and Safety

2. Ministry of Education

3. School of Food Engineering and Biotechnology

4. Tianjin University of Science and Technology

5. Tianjin 300457

6. School of Medical and Applied Sciences

7. Central Queensland University

8. Rockhampton

9. Australia

10. ARC Industrial Transformation Training Centre for Functional Grains

11. Charles Sturt University

12. Wagga Wagga

Abstract

The current study found that deep-frying process led to an increased content of oxidized triacylglycerols in canola oil, 3.5 times higher than that of fresh canola oil (not used for frying).

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

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