Toxicity of reused cooking oil: A review

Medicine & Life Sciences

• Oil A 100%
• Cooking 69%
• Plant Oils 62%
• Oils 56%
• Cyclization 16%
• Antioxidants 16%
• Trans Fatty Acids 16%
• Food 15%
• Acrylamide 14%
• Ketones 14%
• Aldehydes 13%
• Heating 12%
• Glycerol 11%
• Vitamin E 11%
• Vitamins 11%
• Ascorbic Acid 11%
• Minerals 10%
• Human Body 10%
• Free Radicals 10%
• Hydrolysis 10%
• LDL Cholesterol 10%
• Fatty Acids 9%
• Atherosclerosis 9%
• Alcohols 8%
• Poisons 8%
• Oxidative Stress 8%
• Temperature 8%
• Lipids 7%
• Hypertension 7%
• Blood Pressure 7%
• Costs and Cost Analysis 7%
• Neoplasms 3%

Chemical Compounds

• Low-Density Lipoprotein Cholesterol 22%
• Antioxidant Agent 21%
• Food 20%
• Oxidative Decomposition 19%
• Blood Pressure 17%
• Saturated Fatty Acid 17%
• Vitamin E 16%
• Haemolytic 16%
• Toxic Substance 15%
• Volatile Agent 15%
• Vitamin 14%
• Oxidative Stress 13%
• Byproduct 13%
• Acrylamide 13%
• Glycerol 12%
• Mineral 11%
• Free Radical 11%
• Isomerization 11%
• Cyclization Reaction 10%
• Molecule 9%
• Aldehyde 9%
• Lipid 9%
• Cleavage 9%
• Hydrolysis 8%
• Alcohol 8%
• Polymerization Reaction 8%
• Oxidation Reaction 6%