|Ph.D., Food Chemistry and Nutritional Biochemistry Professor |
Department of Food Science and Nutrition
Phone: (612) 624-3683
Fax: (612) 625-5272
Food chemistry and nutritional biochemistry. Free radical induced oxidative degradation of fatty acids, in vitro and in vivo systems, in fats, oil and various lipids. Isolation and identification of degradation products with special reference to toxic compounds. Protective effects of antioxidants with special reference to vitamin E in lipid peroxidation and degradation.
Seppanen, Christine M., Hyejung Cho and A. Saari Csallany. (2012) Comparison between high-PUFA and low-PUFA fats on lipid peroxidation and LDL oxidation. Food and Nutrition Sciences (In Press).
Han, In Hwa and A. Saari Csallany. (2012) The toxic aldehyde, 4-hydroxy-2-trans-nonenal (HNE) formation in natural and imitation Mozzarella cheeses: heat treatment effects. J. Am. Oil Chem. Soc. 89:1801-1805.
Moonyeon Youn, A. Saari Csallany and Daniel D. Gallaher. (2012) Whole grain consumption has a modest effect on the development of diabetes in the Goto-Kakisakirat. British Journal of Nutrition. 10:192-201.
Youn, M., Csallany, A. Saari and Gallaher, D.D. (2011) The processing of wheat bran to release bound phenolic compounds improves insulin resistance and reduces visceral adiposity and liver cholesterol in ZDF rat. FASEB J. March 17, 25:329-4.
Han, InHwa and A. Saari Csallany. (2009) Formation of toxic alpha,beta-unsaturated 4-hydroxy aldehydes in thermally oxidized fatty acid methyl esters. J. Am. Oil Chem. Soc. 86:253-260.
Han, InHwa and A. Saari Csallany. (2008) Temperature dependence of HNE formation in vegetable oils and butter oil. J. Am. Oil Chem. Soc. 85: 777-782.
Brock Matter, Danuta Malejka-Giganti, A. Saari Csallany, and Natalia Tretyakova. (2006) Quantitative analysis of the oxidative DNA lesion, 2,2-diamino-4-(2-deoxy-beta-D-erythro-pentofuranosyl)amino-5(2H)-oxazolone (oxazolone), in vitro and in vivo by isotope dilution-capillary HPLC-ESI-MS/MS. J. Nucleic Acid Res. 34(19):5449-5450.
Seppanen, C.M. and A. Saari Csallany. (2006) The effect of intermittent and continuous heating of soybean oil at frying temperature on the formation of HNE and other alpha-, beta-unsaturated hydroxyaldehydes. J. Am. Oil Chem. Soc. 83 (2):121-127.
Csallany, A. Saari, C.M. Seppanen and K.L. Fritz. (2005) Effect of high stearic acid containing fat on markers for in vivo lipid peroxidation. Intl. J. Food Sci. Nutr. 56:567-79.
Cho, Hyejung, D. Gallaher and A. Saari Csallany. (2005) Conjugated linoleic acid, cis-9, trans-11, is a substrate for pulmonary 15-lipoxygenase-1 in rat. J. Agr. Food Chem. 53:7262-7266.
Seppanen, C.M. and A.S. Csallany. (2004) Incorporation of the toxic aldehyde 4-hydroxy-2-trans-nonenal into food fried in thermally oxidized soybean oil. J. Am. Oil Chem. Soc. 81(12):1137-1141.
Seppanen, C.M., M. Rahmani and A. Saari Csallany. (2003) Simultaneous determination of chlorophylls, pheophytins, b-carotene and tocopherols and tocotrienols in vegetable oils by high performance liquid chromatography with direct injection. J. Food Sci. 68: 1644-1647.
Fritz, K.L., C.M. Seppanen and A. Saari Csallany. (2003) The in vivo antioxidant activity of soybean isoflavones. Nutrition Research. 23: 479-487.
Cho, H., D.D. Gallaher and A. Saari Csallany. (2003) Non-radiomatric HPLC measurement of 13(S)-Hydroxyoctadecadienoic acid (13HODE) from rat tissues. Analytical Biochemistry. 318: 47-51.
Csallany, A. Saari, Joo-Hee Lee and D.W. Shoeman. (2002) Protection of superoxide induced cholesterol oxidation by antioxidants in protic condition. Int. J. Food Sci. Nutr. 53:403-409.
Seppanen, C.M. and A. Saari Csallany. (2002) The formation of 4-hydroxynonenal, a toxic aldehyde in soybean oil at frying temperature. J. Am. Oil Chem. Soc. 79:1033-1038.
Seppanen, C.M. and A. Saari Csallany. (2002) The effect of paprika carotenoids on in vivo lipid peroxidation measured by urinary excretion of secondary oxidation products. Nutr. Research 22:1055-1065.
Seppanen, C.M. and A. Saari Csallany. (2001) Simultaneous determination of lipophilic aldehydes by high performance liquid chromatography in vegetable oil. J. Am. Oil Chem. Soc. 78:1253-1260.
Kim, Song-Suk, D.D. Gallaher and A. Saari Csallany. (2000) The Antioxidants vitamin E and probucol reduce renal enlargement and in vivo peroxidation in streptozotocin-treated diabetic rats. Lipids 35:1225-1237.
Csallany, A. Saari, Song-Suk Kim and D.D. Gallaher. (2000) Response of urinary aldehydes and related carbonyl compounds to factors that stimulate lipid peroxidation in vivo. Lipids 35:855-862.