The Influence of Hydrogenation and Oxidation of Fats Upon Their Rate of Absorption

Abstract

The APS Journal Legacy Content is the corpus of 100 years of historical scientific research from the American Physiological Society research journals. This package goes back to the first issue of each of the APS journals including the American Journal of Physiology, first published in 1898. The full text scanned images of the printed pages are easily searchable. Downloads quickly in PDF format.

Nutritional and Chemical Changes in the Lipid Fraction of Herring Meals with and without Antioxidant Treatment

“…Lassen et al (1949) found that heat polymerization of a number of oils, including herring oil, resulted in some factor(s) which depressed rat growth and efficiency of feed utilization. Irwin et al (1938) found that the rate of absorption of hydrogenated fat by the rat varied inversely with the degree of oxidization. Witting et al (1957) com-pared the effects of thermally polymerized and autoxidized fish oil when fed to rats at a level of 10% of the diet and concluded that thermally polymerized fish oil was more harmful than was oxidatively polymerized oil.…”