2009 Lipids Part 2 - On the ultimate composition of simple...

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On the ultimate composition of simple alimentary substances; with some preliminary remarks on the analysis of organised bodies in general Philosophical Transactions of the Royal Society 355 (1827) “The subject of digestion, however, had for a long time occupied my particular attention: and by degrees I had come to the conclusion, that the principal alimentary matters employed by man, and the more perfect animals, might be reduced to three great classes, namely, the saccharine , the oily , and the albuminous “… William Prout (1785-1850)
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Very polyunsaturated lipids:  fish oil fatty acids n-3 ( ϖ -3) fatty acids found in  fish 20: 5 ϖ -3 22: 6 ϖ -3 Associated with reduction in cardiovascular disease risk Eicosapentaenoic acid (EPA) Docosahexaenoic acid (DHA) 20:5 ϖ -3 22:6 ϖ -3 3 3
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That Influence Food Quality “Rancidity” Development of off-flavors and off-odors resulting from degradation of lipids 1. Hydrolytic rancidity: Enzymatic hydrolysis of lipids to yield free fatty acids Substrates: Triglycerides Phospholipids (cell membranes) Products: free fatty acids (FFA) 12:0 12:0 lipase 8:0 8:0 + HOOCCH 2 CH 2 CH 3 (butyric acid, 4:0) 4:0 OH
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2009 Lipids Part 2 - On the ultimate composition of simple...

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