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

G. Márquez-Ruiz; M. C. Pérez-Camino; V. Ruiz-Gutiérrez; M. C. Dobarganes

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

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.

Downloads

Download data is not yet available.

Downloads

Published

1992-08-30

How to Cite

Márquez-Ruiz G, Pérez-Camino MC, Ruiz-Gutiérrez V, Dobarganes MC. Absorption of thermoxidized fats. II. Influence of dietary alteration and fat level. grasasaceites [Internet]. 1992Aug.30 [cited 2023Oct.4];43(4):198-230. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1151

Download Citation

Issue

Vol. 43 No. 4 (1992)

Section

Research

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.

All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.