The antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese people.
Perez-Herrera A, Rangel-Zuñiga OA, Delgado-Lista J, Marin C, Perez-Martinez P, Tasset I, Tunez I, Quintana-Navarro GM, Lopez-Segura F, Luque de Castro MD, Lopez-Miranda J, Camargo A, Perez-Jimenez F.
Perez-Herrera A, et al. Among authors: tasset i.
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Food Chem. 2013.
PMID: 23497883
Clinical Trial.