The antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese people

FRANCISCO PEREZ JIMENEZFRANCISCO JAVIER DELGADO LISTAJOSE LOPEZ MIRANDAFERNÁNDO LOPEZ SEGURAPABLO PEREZ MARTINEZINMACULADA TASSET CUEVAS2026-01-292026-01-29201310.1016/j.foodchem.2012.12.0232-s2.0-84875194649https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/24411Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceThe antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese peopleresearch article