Ken & Nancy Bagwell wrote:
With that logic, wouldn't _any_ oil (even from food) "go rancid" in
the body after ingestion?
If you mean polyunsaturated oils, apparently do just that.
http://raypeat.com/articles/articles/fishoil.shtml
Chan, et al., 1983, found that polyunsaturated fats caused brain
swelling and increased blood vessel permeability. In 1988, Chan's
group found that DHA and other polyunsaturated fatty acids added to
cultured cells from the cerebral cortex produced free radicals and
stimulated production of malondialdehyde and lactate, and inhibited
the uptake of glutamic acid, which suggests that they would contribute
to prolonged excitation of the nerves (Yu, et al., 1986). In brain
slices, the polyunsaturated fatty acids caused the production of free
radicals and swelling of the tissue, and the saturated fatty acids
didn't (Chan and Fishman, 1980). The PUFA inhibited the respiration of
mitochondria in brain cells (Hillered and Chan, 1988), and at a higher
concentration, caused them to swell (Hillered and Chan, 1989), but
saturated fatty acids didn't produce edema. Free radical activity was
shown to cause the liberation of free fatty acids from the cellular
structure (Chan, et al., 1982, 1984). The activation of lipases by
free radicals and lipid peroxides, with the loss of potassium from the
cells, suggests that excitation can become a self-stimulating process,
leading to cellular destruction.
sol
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