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Article: Fatty Acids in Foods and Their Health Implications.
- Article from:
- Food Trade Review
- Article date:
- November 1, 1993
CopyrightCOPYRIGHT 1993 Food Trade Press Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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As most readers will know, fatty acids account for more than 90 percent of total edible oils and fats. In addition to being a concentrated source of energy, fatty acids and substances derived from them carry out many physiological functions, although dietary fats in excess can have undesirable consequences. Likewise, oxidized fats and isomeric fatty acids can exert different biological effects from those of fatty acids that occur naturally.
Unsaturated fatty acids are susceptible to changes and alterations caused by both chemical and physical factors. And oxidation and isomeric products of fatty acids can be formed during refining, processing, storage or even ...