2009
DOI: 10.1159/000228994
|View full text |Cite
|
Sign up to set email alerts
|

Fat and Fatty Acid Terminology, Methods of Analysis and Fat Digestion and Metabolism: A Background Review Paper

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1

Citation Types

5
232
0
10

Year Published

2011
2011
2016
2016

Publication Types

Select...
6
3

Relationship

0
9

Authors

Journals

citations
Cited by 285 publications
(247 citation statements)
references
References 185 publications
(184 reference statements)
5
232
0
10
Order By: Relevance
“…Fatty acids classes have been largely studied by many researchers, as well as the effect of these compounds to the human body; the relationship between fatty acids quality and the body function may be verified using some nutritional indices and ratios (Ratnayake;Galli, 2009;Ulbricht;Southgate, 1991;Santos-Silva;Bessa;Santos-Silva, 2002;Durak et al, 2013). The nutritional indices calculated in this study with adzuki beans, IA and IT, presented better values than new formulations of some foodstuffs (hamburguer, food bar and cookies) containing whole flours of promising vegetables, such as chia and flaxseed (Yoshida et al, 2009;Souza et al, 2015;Pagamunici et al, 2014a;Pagamunici et al, 1024b).…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…Fatty acids classes have been largely studied by many researchers, as well as the effect of these compounds to the human body; the relationship between fatty acids quality and the body function may be verified using some nutritional indices and ratios (Ratnayake;Galli, 2009;Ulbricht;Southgate, 1991;Santos-Silva;Bessa;Santos-Silva, 2002;Durak et al, 2013). The nutritional indices calculated in this study with adzuki beans, IA and IT, presented better values than new formulations of some foodstuffs (hamburguer, food bar and cookies) containing whole flours of promising vegetables, such as chia and flaxseed (Yoshida et al, 2009;Souza et al, 2015;Pagamunici et al, 2014a;Pagamunici et al, 1024b).…”
Section: Resultsmentioning
confidence: 99%
“…Important unsaturated fatty acids were found by Yoshida et al (2010), their results ranged from 31.9 to 32.7% of linoleic fatty acid (18:2n-6) and from 25.4 to 26.8% of alfa-linolenic (18:3n-3). These fatty acids are considered essentials because they cannot be metabolized by the human body and must be obtained from the diet (Ratnayake;Galli, 2009).…”
Section: Introductionmentioning
confidence: 99%
“…The consumption of foods rich in minerals may reduce the risk of to a lowered risk of cardiovascular disease (Ratnayake & Galli, 2009). According to the Institute of Medicine (2002), saturated fatty acids should be avoided in a balanced diet.…”
Section: Statistical and Multivariate Analysesmentioning
confidence: 99%
“…Los aceites de consumo humano se caracterizan por contener triglicéridos con AG de más de 12 carbonos, distinto de los productos lácteos cuyos AG pueden tener desde cuatro carbonos (2). La diferencia del estado físico del aceite comparado con la grasa, se debe a las insaturaciones en configuración cis; sin embargo el almacenamiento de los aceites o el proceso de refinación de los mismos puede inducir isomerizaciones originando ácidos grasos trans (AGT) (3).…”
Section: Introductionunclassified