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dc.contributor.authorChaturvedi, P.
dc.date.accessioned2016-11-10T12:27:37Z
dc.date.available2016-11-10T12:27:37Z
dc.date.issued2016
dc.identifier.citationChaturvedi, P. (2016) Know your cooking oil. SM Journal of Food and Nutritional Disorders, Vol. No. 1, pp. 1-3en_US
dc.identifier.urihttp://hdl.handle.net/10311/1550
dc.descriptionNB: Some symbols may not appear as they are on the original document.en_US
dc.description.abstractMost of the cooking oils are vegetable oil. They are very rich in Polyunsaturated Fatty Acids (PUFA), omega-6 (n-3) and omega-3 (n-3) in the ratio of 16-20:1 against the recommended requirement of 1-4:1 and they lack their natural anti-oxidants. Therefore they are very prone to oxidation even at room temperature. Heating and reheating during cooking process enhances the oxidation, hydrolysis and polymerization of lipids and produce varieties of free radicals which creates oxidative stress in the body after consumption. N-6 fatty acids derivatives are pro-inflammatory while n-3 derivatives are anti-inflammatory. Since n-6: n-3 ratio is higher in the oils, there exists a dominance of inflammatory mechanisms over anti-inflammatory mechanisms that results into inflammation. Oxidative stress and inflammation together contribute to the pathogenesis of many diseases like Rheumatoid Arthritis (RA), cancer, Coronary Artery Disease (CAD), diabetes, Non Alcoholic Fatty Liver Disease (NAFLD) etc.Therefore, It has been suggested that fast food and repeated heating of cooking oil at home, must be avoided and n-3 fatty acids must be supplemented in the diet to fight the inflammatory effects of n-6PUFA.en_US
dc.language.isoenen_US
dc.publisherSM Group, http://smjournals.com/en_US
dc.subjectCooking oilen_US
dc.subjectoxidative stressen_US
dc.subjectpolyunsaturated fatty acidsen_US
dc.subjectinflammationen_US
dc.titleKnow your cooking oilen_US
dc.typePublished Articleen_US
dc.linkhttp://smjournals.com/food-nutritional-disorders/in-press.phpen_US


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