Skip to main content
High concentrations of cytotoxic and genotoxic aldehydes are generated as secondary lipid oxidation products (LOPs) in unsaturated fatty acid (UFA)-rich culinary oil exposed to standard frying practices.The ingestion of these compounds gives rise to deleterious health effects. This study will explore the establishment and implementation of a series of NMR-linked chemometrics/computational intelligence technique (CIT) strategies – supported by LC-MS/MS firstly, targeted on the recognition of molecular ‘patterns' of toxic LOPs generated in culinary and marine oil. It will also involve the development and testing of new culinary frying oil with modified UFA contents. The project will also involve the development and testing of novel regenerating/self-regenerating antioxidant formulations, and the use of monolayerforming dialkylpolysioxanes to suppress such LOPs, together with agents which serve to block the uptake of LOPs by foods fried in culinary oil. Further investigations will focus on ‘state-of-the-art' epidemiological estimations of dietary LOP intake in human populations.
To develop my competence as an expert in medicinal chemistry and other aspects of drug design and synthesis for the greatest benefit to mankind and also, become a productive biochemist and food scientist with strong research skills thereby contributing immensely to human nutrition and human health and its issues through teaching, research and outreach activities.