Download Lipids in nutrition and health: A reappraisal by M I Gurr PDF
By M I Gurr
Due to the fact that eighty% of the worldwide construction of oils and fat is fed on as foodstuff and another 6% is eaten by means of animals to provide extra human foodstuff, it isn't dazzling that meals is without doubt one of the energetic parts in lipid technological know-how. For 10 years, Mike Gurr has written meals articles in lipid know-how amounting to almost 60 reports. the result's a robust and demanding survey of vital facets of lipid meals so one can be favored by means of lipid expertise readers and may be obligatory interpreting for these no longer conversant in the unique articles.
Areas coated contain: impact of nutritional fat at the concentrations of lipids carried within the blood and the importance for healthiness, the dietary and organic homes of the polyunsaturated fatty acids, and lipids in meals and uncooked fabrics, between different subject matters.
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Additional info for Lipids in nutrition and health: A reappraisal
Sample text
They may be monounsaturated or polyunsaturated. The latter may have double bonds that are methylene-interrupted or conjugated. Trans isomers occur as short-lived intermediates in the biosynthesis of saturated fatty acids or as stable end-products. An example of the latter, trans-3-hexadecenoic acid is a ubiquitous, though minor, component of the lipids of photosynthetic tissues. g. tung) may contain up to 80% of trans acids such as -eleostearic acid (cis-9, trans-11, trans-13-octadecatrienoic acid) although they are not important food fats.
Thus, discrepancies between the original studies of Keys and Hegsted (8,9), which observed no cholesterolaemic effect of 18:1 and more recent studies (20,21), which observed an hypocholesterolaemic effect (see later section for more detail), can be explained. Keys and Hegsted (8,9) exchanged 18:1 for 18:2 at levels of the latter between 1 and 6% of energy and in the presence of relatively large amounts of 14:0. More recent studies (20,21) worked at levels of 18:2 above the 6% threshold in the presence of relatively small amounts of 14:0.
The way in which fatty acids are distributed may influence plasma cholesterol irrespective of the overall composition of the fatty acids (14). Thus linoleic acid is more hypocholesterolaemic (15) and some saturates more hypercholesterolaemic (16) when present at position 2 than in positions 1 or 3. The fact that stearic acid is normally esterified at position 1, rarely at position 2, may in part explain the neutral effect of this fatty acid on blood cholesterol. Butter is much less hypercholesterolaemic when the positions of its fatty acids are randomized by interesterification (17).