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Factors Influencing Lipid Oxidation
Food lipids contain a variety of fatty acids that differ in chemical and physical properties and also in their susceptibility to oxidation.
In addition, foods contain numerous non lipid components that may co-oxidize and / or interact with the oxidizing lipids and their oxidation products. Oxygen concentration, temperature and moisture are the other factors influencing autoxidation.
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Carrier ions like Na+ facilitate the absorption of substances like: 1. amino acids and glucose 2. glucose and fatty acids 3. fatty acids and glycerol 4. fructose and so
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