ABSTRACT
Acknowledgments .................................................................................................. 107 References .............................................................................................................. 107
Lipid oxidation is the cause of important deteriorative changes in chemical, sensory, and nutritional food properties. Moreover, lipid oxidation products have attracted a great deal of attention because of the wide variety of degenerative processes and diseases associated with oxidative stress, including cancer, atherosclerosis, and chronic inammatory diseases. Food lipids are mainly triacylglycerols (TAGs), phospholipids, and sterols; the rst two groups of compounds are constituted by fatty acyl groups such as the oxidizable substrates. TAGs are the major constituents of dietary lipids, accounting for more than 90% of food lipids and, thereby, the most important substrates contributing to oxidized dietary fats.
