Wolter, R; Jean, C

Revue de Medecine Veterinaire [Rev. Med. Vet.], vol. 149, no. 3, pp. 203-210, Mar 1998

Lipid oxidation leads to off-flavour and nutritional degradations of dietary products. Fat oxidation alters both animal and human health. In order to prevent unsaturated fatty acid oxidation, antioxidation must be carryed out right from the raw material by antioxidant nutrient actions (magnesium, zinc, selenium, carotenes and carotenoids, vitamins C and E). Very reactive lipid oxidation products are damaging, in vivo, important vital functions such as fertility, sport results, cardiovascular function, immune response and skin protection; its enhance tumor growth and osteochondrosis.