The widespread heat treatment of food products induces the formation of toxic compounds from unsaturated fatty acids found in fats and other lipids. It is possible to reduce the formation of thermal peroxide compounds by using high oleic sunflower or olive oil for thermal cooking purposes. It is possible to prevent pathological complications from the consumption of thermoperoxide fats with the help of multifunctional antidisbiotic agents containing antioxidants and prebiotics.
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