Fatty Acids in Foods and their Health ImplicationsChing Kuang Chow Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart health, it is more and more clear that not only the qu |
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Other editions - View all
Fatty Acids in Foods and their Health Implications,Third Edition Ching Kuang Chow No preview available - 2007 |
Common terms and phrases
absorption Ackman activity Agric amounts arachidonic acid avor Biochem Biol Biophys butter calcium carbohydrate cells cholesterol Clin compounds concentrations conjugated linoleic acid consumption contain deciency decrease desaturase diet dietary fat double bonds effect of dietary eggs eicosanoids enzyme essential fatty acids esters fatty acid composition fatty acid content Food Chem free fatty acids frying gene human hydrogenated increased intake inuence isomers levels linolenic lipase lipid Lipid Res lipoprotein long-chain margarine meat membrane metabolism milk fat muscle n-3 fatty acids n-3 PUFA Nutr Nutrition Oil Chem oleic acid olestra oxidation palmitic palmitic acid phospholipids plasma polyunsaturated fatty acids protein receptor reported samples saturated fatty acids seed oil sh oil signicant signicantly Source soybean oil specic stearic acid studies sunower oil synthesis Table tocopherols total fat total fatty acids total lipid tracer trans fatty acids triacylglycerols triglycerides unsaturated USDA vegetable oils