Distinct capability of some fats on unsaturated fatty acid and antioxidant enrichment of foods for ketogenic diet purpose
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- 作者：Csaba Orbá ; n ; orbancsaba1988@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Kinga Katalin Horvá ; th ; Erzsé ; bet Má ; k ; Adrienn Lichthammer ; Má ; rta Veresné ; -Bá ; lint
- 关键词：Linoleic acid (PubChem CID ; 5280450) ; Linolenic acid (PubChem CID ; 5280934) ; Arachidonic acid (PubChem CID ; 444899) ; Docosahexaenoic acid (PubChem CID ; 445580) ; Trichloroacetic acid (PubChem CID ; 6421) ; Thiobarbituric acid (PubChem CID ; 2723628) ; Malondialdehyde (PubChem CID ; 10964) ; 2 ; 2&prime ; -azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (PubChem CID ; 5815211) ; 6-hydroxy-2 ; 5 ; 7 ; 8-tetramethylchroman-2-carboxylic acid (PubChem CID ; 688656)
- 刊名：PharmaNutrition
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：4
- 期：2
- 页码：39-44
- 全文大小：610 K
文摘
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Distinct foods have different fat accumulation capabilities.
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Between the investigated fats differences do not manifest in enriching the total lipid content of foods.
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Different fats have distinct abilities to transfer unsaturated fatty acids into foods.
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Stability of different fats is unique during food preparation for the ketogenic diet.
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Antioxidant-activity cannot be modified significantly by the application of the different fats.
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