FATTY-ACIDS, TRIGLYCERIDE STRUCTURE, AND LIPID-METABOLISM

被引：25
|
作者：
KRITCHEVSKY, D
机构：
[1] The Wisiar Institute, Philadelphia, PA
来源：
JOURNAL OF NUTRITIONAL BIOCHEMISTRY | 1995年 / 6卷 / 04期
基金：
美国国家卫生研究院;
关键词：
D O I：
10.1016/0955-2863(95)00030-4
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Fat structure, composition, and configuration can influence cholesterolemia and atherosclerosis. Most studies of experimental atherosclerosis involve feeding fat and cholesterol to susceptible animal species, and the cholesterolemic properties of the individual fats are accentuated by the presence of the sterol. However, experiments using cholesterol-free diets give data that are similar with regard to the effects of fats but considerably less extreme vis-a-vis cholesterolemia. Examples of the effects of unsaturation, steric configuration, and triglyceride structure are discussed.
引用
收藏
页码：172 / 178
页数：7
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