Spanish adulterated oil matter. An important discovery by Spanish toxicologists: the toxicity of anilides of unsaturated fatty acids.
Collective intoxication resulting from the addition of aniline in adulterated vegetal oils which were re-treated in order to make them available for consumption, was clinically characterized by polyneuritis, atypical pneumonia, symptoms of vascularity. After studying the infection and allergic syndrome, the toxicological approach presented a set of experimental clinical arguments in favor of a specific toxicity of anilides of unsaturated fatty acids. The toxicokinetics of oleylaniline shows a half life of several weeks, which explains its evolution. Its mode of action involves peroxide formation, membrane toxic and attractive substances of immunocompetent cells. Peroxide formation could result from an excess of superoxide ions, an inhibition of superoxide-dismutases, an excessive consumption of NADPH or more often of any facilitation of lipid peroxidation by a biologically active peroxidized intermediate.
D000813:Anilides / Q000633:toxicity*; D000818:Animals; D055598:Chemical Phenomena; D002621:Chemistry; D005231:Fatty Acids, Unsaturated / Q000633:toxicity*; D005506:Food Contamination; D006801:Humans; D008054:Lipid Peroxides / Q000633:toxicity; D008171:Lung Diseases / Q000139:chemically induced; D009468:Neuromuscular Diseases / Q000139:chemically induced; D009821:Oils / Q000032:analysis*; D013030:Spain; D013481:Superoxides
D000813:Anilides; D005231:Fatty Acids, Unsaturated; D008054:Lipid Peroxides; D009821:Oils; D013481:Superoxides