ABSTRACT
Lipid oxidation is a degradative free radical reaction that causes loss of shelf life, palatability, functionality, and nutritional quality of oils, fats, and foods containing unsaturated lipids (1). Moreover, there is growing interest in the problem of lipid oxidation as related to health status. Lipid oxidation in vivo is believed to play an important etiological role in coronary heart disease, atherosclerosis, cancer, the aging process, and many disease states (2, 3). Therefore, ingestion of foods containing oxidized lipids is of concern since the products of lipid oxidation may promote in vivo oxidation.
