5 ms·

I'm not an expert, but I think rancid oil is oxidised oil and thus acts like any oxidised chemical: it tries to steal an electron from somewhere else, including

I'm not an expert, but I think rancid oil is oxidised oil and thus acts like any oxidised chemical: it tries to steal an electron from somewhere else, including inside our bodies - "free radicals" - which can damage things like our DNA. There's also some link to how it can change the behaviour of proton gradients in our cells (I read about it a while ago in "The Vital Question" by Nick Lane) but I'm sketchy on the exact details.

inetknght 7y ago
But that oxidation would occur anyway whether it's on a shelf over time or inside of our body... wouldn't it?
- sleavey 7y ago
  The high temperatures used to fry foods accelerates oxidation. Repeatedly using the same oil to fry foods at high temperatures (such as in factories and restaurants) leads to greater oxidation. Long shelf life food often has oil or was fried in oil that was heated to high temperatures. However, just leaving oil long enough exposed to air will also lead to oxidation, just at a slower rate (though I think highly refined oils, like those used not for cooking, have a slower or negligible oxidation rate "in air" but are usually not edible).
p10_user 7y ago
If it’s already oxidized it’s not trying to steal any electrons - the oxygen already has. Case in point - CO2 is the most oxidized form of carbon and is very low energy and nonreactive.
- dnhz 7y ago
  It depends on the chemical. CO2 is not electrophilic, but something like an aldehyde, typically biochemically formed by oxidation, is electrophilic and reactive. The body biochemically oxidizes ethanol to acetaldehyde, whose reactivity gives it carcinogenic properties. Toxic aldehydes formed when fats degrade include acrolein and malondialdehyde: "Malondialdehyde results from lipid peroxidation of polyunsaturated fatty acids." 1. https://en.wikipedia.org/wiki/Acetaldehyde https://en.wikipedia.org/wiki/Acetaldehyde 2. https://en.wikipedia.org/wiki/Malondialdehyde https://en.wikipedia.org/wiki/Malondialdehyde

inetknght 7y ago

But that oxidation would occur anyway whether it's on a shelf over time or inside of our body... wouldn't it?

sleavey 7y ago
The high temperatures used to fry foods accelerates oxidation. Repeatedly using the same oil to fry foods at high temperatures (such as in factories and restaurants) leads to greater oxidation. Long shelf life food often has oil or was fried in oil that was heated to high temperatures. However, just leaving oil long enough exposed to air will also lead to oxidation, just at a slower rate (though I think highly refined oils, like those used not for cooking, have a slower or negligible oxidation rate "in air" but are usually not edible).

p10_user 7y ago

If it’s already oxidized it’s not trying to steal any electrons - the oxygen already has. Case in point - CO2 is the most oxidized form of carbon and is very low energy and nonreactive.

dnhz 7y ago
It depends on the chemical. CO2 is not electrophilic, but something like an aldehyde, typically biochemically formed by oxidation, is electrophilic and reactive. The body biochemically oxidizes ethanol to acetaldehyde, whose reactivity gives it carcinogenic properties. Toxic aldehydes formed when fats degrade include acrolein and malondialdehyde: "Malondialdehyde results from lipid peroxidation of polyunsaturated fatty acids." 1. https://en.wikipedia.org/wiki/Acetaldehyde https://en.wikipedia.org/wiki/Acetaldehyde 2. https://en.wikipedia.org/wiki/Malondialdehyde https://en.wikipedia.org/wiki/Malondialdehyde