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Anu Anil
University of Calicut
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#1Arunaksharan Narayanankutty (University of Calicut)H-Index: 6
#2Anu Anil (University of Calicut)H-Index: 1
Last.Achuthan C. Raghavamenon (University of Calicut)H-Index: 5
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Abstract Thermal oxidation products of edible oils including aldehydes, peroxides and polymerized triglycerides formed during the cooking process are increasingly debated as contributory to chronic degenerative diseases. Depending on the oil used for cooking, the source of fatty acids and its oxidation products may vary and would have a differential influence on the physiological process. Coconut oil (CO) is a medium chain triglyceride-rich edible oil used in South India and other Asia Pacific c...
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