Abstract
To observe the biological effects of the thermally oxidized oil, salada oil was heated at 180°C and200°C for 10 and 200 hours, respectively, and following results were abtained.
1. Thermally oxidized oil was more indigestible than fresh oil.
2. Dimer which was separated from oxidized oil was more hard to be oxidized to actoacetate or water and carbondioxide than monomer.
3. Succinic dehydrogenase was slightly inhibited and malic dehydrogenase was heavily inhibited by dimer fraction of the oxidized oil.
4. Cytochrome system was not inhibited by dimer fraction.
