No One Wants a Radicalized Lipid
Monday, July 13; 12:30 – 2:00 p.m.
Fats, or lipids, are one of the major components of many foods, providing energy and essential fatty acids for the body, yet the processing and handling of foods can lead to their deterioration. In particular, foods that contain high concentrations of unsaturated fatty acids are susceptible to lipid oxidation, a deteriorative process in which in which oxygen radicals attack lipids and cause oxidative stress. In foods, lipid oxidation manifests as rancidity, loss of functional properties, loss of nutritional value, and the formation of toxic compounds. In the body, lipid oxidation creates toxic compounds that cause inflammation, a contributing factor to many chronic diseases. During session 075, “Prevention of Lipid Oxidation: New Strategies, Antioxidants, and Evaluation Methods,” speakers will present new tactics to combat lipid deterioration. Fereidoon Shahidi will discuss the use of exogenous lipophilic antioxidants to delay the onset and effects of oxidation in the body. Eric Decker will explain the benefits of replacing saturated fats in low-moisture foods with polyunsaturated oils and increasing the stability of these oils. Eunok Choe will examine the advantages of using soybean phospholipids as antioxidants in emulsions. And S.P.J. Namal Senanayake will discuss the best screening methods to measure the antioxidant properties of foods. Shahidi, Decker, Choe, and Senanayake will present their ideas on Monday, July 13, at 12:30 p.m. in room S405 at McCormick Place South.
Presented by: Fereidoon Shahidi, Memorial University; Eric Decker, University of Massachusetts; Eunok Choe, Inha University; and S.P.J. Namal Senanayake, DuPont Nutrition & Health