Influence of Synthetic Antioxidants Used in Food Technology on the Bioavailability and Metabolism of Lipids - In Vitro Studies

Influence of Synthetic Antioxidants Used in Food Technology on the Bioavailability and Metabolism of Lipids - In Vitro Studies

Synthetic antioxidants, such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tert-butylhydroquinone (TBHQ), have been widely used for many years to stabilise lipids in foods. Nonetheless, their effect on the bioavailability and metabolism of lipids stabilised with them still r...

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Bibliographic Details
Main Authors: Magdalena Mika, Anna Antończyk, Agnieszka Wikiera
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research 2023-03-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
butylated hydroxytoluene
butylated hydroxyanisole
tert-butylhydroquinone
chylomicrons
lipid digestion
intestinal absorption
Online Access:http://journal.pan.olsztyn.pl/Influence-of-Synthetic-Antioxidants-Used-in-Food-Technology-on-the-Bioavailability,161366,0,2.html

Internet

http://journal.pan.olsztyn.pl/Influence-of-Synthetic-Antioxidants-Used-in-Food-Technology-on-the-Bioavailability,161366,0,2.html

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