Davide
Mon, Dec-17-07, 06:15
There are researches, authors and doctors out there claiming
that since PUFA are more unstable their dietary intake causes
the body to produce more free radicals and to get an increased
oxidative stress. While certain people say this is just true
for an "excess" of PUFA others says that PUFA are always
dangerous and that mead acid can take the place of them.
Now I wonder: are ther studies that show that the unstability
of PUFA translates into an easy "rancidification" within the
body and hence an increased oxidative stress and free radicals
count or are there studies that compare the effect of
saturated fat vs. PUFA in oxidative stress and free radical
production?
Thanks Davide
that since PUFA are more unstable their dietary intake causes
the body to produce more free radicals and to get an increased
oxidative stress. While certain people say this is just true
for an "excess" of PUFA others says that PUFA are always
dangerous and that mead acid can take the place of them.
Now I wonder: are ther studies that show that the unstability
of PUFA translates into an easy "rancidification" within the
body and hence an increased oxidative stress and free radicals
count or are there studies that compare the effect of
saturated fat vs. PUFA in oxidative stress and free radical
production?
Thanks Davide