Results 171 to 180 of about 114,423 (207)

Saturated and polyunsaturated fats

1981
Dietary fats consist of mixed triglycerides which are formed by the esterification of glycerol with saturated and unsaturated fatty acids (See Chapter 1). Fats are said to be saturated if they contain a sizable proportion of saturated fatty acids, as compared with unsaturated fats which are rich in unsaturated fatty acids.
openaire   +1 more source

Expansion of solidifying saturated fats

Journal of the American Oil Chemists' Society, 1974
AbstractFrom literature it appears that simple saturated triglycerides and commercial fats contract to a considerable extent when they undergo transformation from liquid to solid state and from an instable to a more stable crystalline form. In spite of these facts, the simple saturated even triglycerides and some fully hydrogenated fats exhibit violent
openaire   +1 more source

Saturated fat, carbohydrates and cardiovascular disease.

The Netherlands journal of medicine, 2011
The dietary intake of saturated fatty acids (SAFA) is associated with a modest increase in serum total cholesterol, but not with cardiovascular disease (CVD). Replacing dietary SAFA with carbohydrates (CHO), notably those with a high glycaemic index, is associated with an increase in CVD risk in observational cohorts, while replacing SAFA with ...
Kuipers, R. S., de Graaf, D. J., Luxwolda, M. F., Muskiet, M. H.A., Dijck-Brouwer, D. A.J., Muskiet, F. A.J.   +5 more
openaire   +2 more sources

Implication of saturated fats in the aetiology of childhood attention deficit/hyperactivity disorder – A narrative review

Clinical Nutrition ESPEN, 2022
Hugo Morandini, Prue Alexis Watson, Chintakunta Rao   +2 more
exaly  

Reducing saturated fats in foods

2011
The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates.
openaire   +1 more source

Saturated Fat: Friend or Foe?

2016
Reducing consumption of dietary saturated fat (SFA) has been part of dietary recommendations for many years as a means to prevent cardiovascular outcomes. Yet, recent research has challenged this very basic concept in preventive nutrition. Data have suggested that LDL-C raising effect of dietary SFA may be influenced by its dietary source, cheese ...
openaire   +1 more source

Saturated Fat

Clinical Nutrition INSIGHT, 2014
openaire   +1 more source

Total Fats, Saturated Fats, and Cholesterol

2007
Ji-Young Lee, Heather Rasmussen
openaire   +2 more sources

Saturated and Trans Fats

Clinical Therapeutics, 2014
openaire   +2 more sources

Fat Suppression: Spectral Saturation

2022
Val M. Runge, Johannes T. Heverhagen
openaire   +1 more source