For health reasons it is preferred to prepare food products with edible fats and oils that are high in unsaturated fatty acids. Unfortunately, these unsaturated acids are susceptible to lipid oxidation and the addition of natural antioxidants such as e.g. rosemary extracts etc. is needed.

中文翻译：

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一种基于GC-MS的快速方法，用于评估天然抗氧化剂抑制脂质氧化的功效

出于健康原因，优选用不饱和脂肪酸含量高的食用油脂制备食品。不幸的是，这些不饱和酸易于脂质氧化，并且需要添加天然抗氧化剂，例如迷迭香提取物等。