date:Dec 20, 2013
rs of oxidationpolymerization of certain soy oil molecules and loss of specific soy-oil protonswere used to evaluate samples of the oil throughout the 8-hour frying test.
The researchers warn that even though sesamol is a natural, edible compound, more research is needed to ensure that using it at levels that provide antioxidant protection for the soybean oil would, at the same time, meet federal GRAS (Generally Recognized As Safe) standards.