Trans- and conjugated fatty acids in food - contents and analytical aspects

Authors
Steinhart, H Winkler, K Rickert, R
Citation
H. Steinhart et al., Trans- and conjugated fatty acids in food - contents and analytical aspects, OCL-OL CORP, 8(1), 2001, pp. 29-32
Citations number
21
Categorie Soggetti
Food Science/Nutrition
Journal title
OCL-OLEAGINEUX CORPS GRAS LIPIDES
ISSN journal
12588210 → ACNP
Volume
8
Issue
1
Year of publication
2001
Pages
29 - 32
Database
ISI
SICI code
1258-8210(200101/02)8:1<29:TACFAI>2.0.ZU;2-7
Abstract
The current investigations on fatty acids are focused on long chain fatty a cids, trans fatty acids (TFA) and conjugated fatty acids (CFA), especially isomers of linoleic acid (CLA). This paper deals with the origins of TFA an d CLA and their physiological significance. Furthermore an overview is give n of analytical procedures of both TFA and CLA. In addition the contents an d isomeric distribution of these groups of fatty acids in foods are present ed.