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Influence of dietary fatty acid composition and exercise on changes in fat oxidation from a high-fat diet

โœ Scribed by Cooper, J. A.; Watras, A. C.; Shriver, T.; Adams, A. K.; Schoeller, D. A.

Book ID
126639253
Publisher
The American Physiological Society
Year
2010
Tongue
English
Weight
582 KB
Volume
109
Category
Article
ISSN
8750-7587

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The oxidation stability of storage lipids from adipose tissue and of structural lipids from liver was compared to the coefficients of oxidizability of the pure fat used: lard (L); lard i-sunflower oil 2 : 1 (LS); butter (B) and partially hydrogenated oil (H). The oxidation stability of the correspon