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Japanese study: Antioxidants may inhibit the formation of trans fats.

 Last Update: 2020-10-03
 Source: Internet
 Author: User

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Japanese researchers recently published in Food Chemistry a study showing that antioxidants can inhibit the trans isomer effects of fat, foreign media reported.
researchers say this inhibition effect is related to the type and concentration of antioxidants.
The study's author, Wakako Tsuzuki of Japan's National Food Research Institute, said: "This study shows that the proper addition of antioxidants to the processing and cooking of cooking oils can help inhibit the thermally-guided transverse isomer effects of unsaturated fats." Wakako Tsuzuki also stressed that the antioxidants used in the study could also be used as anti-isomers to inhibit thermally-guided isomerization of unsaturated fats.
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