EFFECT OF OXIDIZED FATTY ACIDS FORMED DURING FOOD PROCESSING ON BRAIN FUNCTION

Linoleic acid (LA) is the most abundant dietary polyunsaturated fatty acid in the US food supply. Many oils are high in LA, some containing up to 70%. The use of high LA oils in food processing creates oxidized fatty acids that may impact brain neurochemistry and function. The goal of this project is to scientifically understand 1) how LA and other polyunsaturated fatty acids in oil oxidize, and 2) the impact of oxidized fatty acids on brain function.The specific goals of this project are to:1) determine the effects of processing on OXLAM formation;2) understand the mechanisms involved; and3) assess the involvement of OXLAMs in neurodegenerative brain disorders using animal models.