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Compound, Biochemistry, Linoleic Acid, Soybeans   Site Information: Food fried in vegetable oil contains a highly toxic compound - HNE (4-hydroxy-trans-2-nonenal) - University of Minnesota researchers A. Saari Csallany, a professor of food chemistry and nutritional biochemistry, and graduate student Christine Seppanen have shown that when highly unsaturated vegetable oils are heated at frying temperature (365 F) for extended periods--or even for half an hour--a highly toxic compound, HNE (4-hydroxy-trans-2-nonenal) forms in the oil.
Site Keywords: Compound, Biochemistry, Linoleic Acid, Soybeans




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