I am a master′s student in Food Chemistry, and these are your tasks:
The topic: ″Investigating oxidized food lipids and their link to intestinal inflammation in the obesity puzzle″
You are supposed to write a seminar paper for the seminar ″Current Topics in Food Analysis and Food Toxicology.″
The professor has made the following comments on my topic(Investigating oxidized food lipids and their link to intestinal inflammation in the obesity puzzle): It concerns oxidized fats. During food processing or even at home when cooking with fats, the oil is heated, which can lead to oxidation processes. Frying… in commercial kitchens, the oil is heated and often used for days —˃ many oxidation and hydrolysis processes occur there.
We are now interested in whether these oxidation products that occur in this oil have any impact on inflammation, especially regarding the complex of obesity: we know that obesity is associated with inflammation, and we want to investigate how oxidized fats promote this inflammatory process.