Professor Martin Grootveld discusses:

1. Health Risks Posed by the Employment of Polyunsaturated Fatty AcidRich Cooking Oils for Frying Purposes

2. Molecular Structures of Lipid Oxidation Products, Their Chemical Reactivity and Mechanisms of Their Toxicological/Adverse Health Actions • Concentrations of Lipid Oxidation Products Generated During Standard Frying Episodes

3. Toxicological actions of aldehydes (and further Lipid Oxidation Products): Atherogenicity; Mutagenicity and Carcinogenicity; Gastropathic Properties; ProInflammatory Actions; Congenital Malformations (Causal); Teratogenic Effects, etc.

4. Estimating Human Dietary Intake of Lipid Oxidation Products, notably Aldehyde Toxins

5. Circumvention of Adverse Health Risks to Dietary Ingestion of Excessive Levels of Lipid Oxidation Products


Speaker:
Professor Martin Grootveld
Professor of Bioanalytical Chemistry, Academic Researcher