Absorption of thermoxidized fats. II. Influence of dietary alteration and fat level

Authors

  • G. Márquez-Ruiz Instituto de la Grasa y sus Derivados (CSIC)
  • M. C. Pérez-Camino Instituto de la Grasa y sus Derivados (CSIC)
  • V. Ruiz-Gutiérrez Instituto de la Grasa y sus Derivados (CSIC)
  • M. C. Dobarganes Instituto de la Grasa y sus Derivados (CSIC)

DOI:

https://doi.org/10.3989/gya.1992.v43.i4.1151

Keywords:

Diet, Digestibility, Fatty acid, Rat, Thermoxidized oil Unsaponifiable

Abstract


In this paper, the influence of dietary fat alteration and level upon digestibilities of total fat, unsaponifiable matter and non-altered fatty acids, is studied. 11 groups of Wistar rats were fed diets containing non-heated and thermoxidized olive oils. Analytical techniques previously studied were used for isolation and evaluation of non-absorbed lipids present in feces. The results obtained led to the following conclusions: - Digestibility of fat decreases with dietary fat alteration but it is independent of the dietary fat level. - The apparent absorption of non-altered fatty acids is affected by the dietary fat alteration. - Dietary fat alteration significantly contributes to increase excreted levels of unsaponifiable from endogenous sources.

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Published

1992-08-30

How to Cite

1.
Márquez-Ruiz G, Pérez-Camino MC, Ruiz-Gutiérrez V, Dobarganes MC. Absorption of thermoxidized fats. II. Influence of dietary alteration and fat level. Grasas aceites [Internet]. 1992Aug.30 [cited 2024Apr.22];43(4):198-230. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1151

Issue

Section

Research

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