Teaching Relationships between the Composition of Lipids and Nutritional Quality
Lipids are the most difficult food components to assess for quality, and conversely, they affect the quality and nutritional value of foods the most. Lipid components are prone to oxidative degradation, generally leading to the formation of off-flavors and potential toxic compounds. Formed oxidation products may have detrimental health effects and stimulate free radical formation in living organisms. Yet nutritionally, many lipids are essential and required nutrients in our daily diet.