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Dietary fat and the fatty acid composition of tissue lipids
Author(s) -
Carroll K. K.
Publication year - 1965
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540094
Subject(s) - polyunsaturated fatty acid , fatty acid , chemistry , biochemistry , composition (language) , food science , philosophy , linguistics
Some characteristics of the fatty acid composition of animal tissue lipids are described and the origins of tissue fatty acids are discussed briefly. The effect of dietary fat on composition of tissue lipids is discussed. Types of dietary fatty acids for which experimental work is described include polyunsaturated fatty acids, short‐chain fatty acids, fatty acids with chain length greater than C 18 , trans unsaturated fatty acids, fatty acids with conjugated double bonds, acetylenic fatty acids, branched‐chain fatty acids and oxygenated fatty acids. The individuality of fatty acids is discussed in relation to their roles as components of tissue lipids.