Fatty Acids in Corn Oil

摘要: Abstract As increasing restrictions are placed on industry and food-service establishments to restrict their use of hydrogenated vegetable oils, the number one source trans fatty acids, nonhydrogenated oils being sought replace them. Corn oil is a potential alternative due its general stability. However, corn rich in n -6 polyunsaturated acids (PUFAs) concerns over rise this class have arisen. PUFAs substrates for pro-inflammatory eicosanoids and, theory, intakes those acid could increase markers inflammation. This, however, not exactly observed natural settings. The purpose review provide an update inflammatory effects oil. Due limited literature topic, studies examining linoleic consumption inflammation also included. Linoleic most abundant We conclude that debatable data from do support notion increased has adverse effects.