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Some Biochemical and Nutritional Aspects in Fat Chemistry

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Fortschritte der Chemie Organischer Naturstoffe / Progress in the Chemistry of Organic Natural Products / Progrès Dans la Chimie des Substances Organiques Naturelles

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Abstract

The composition of fats is of considerable importance in assessing their nutritional value. Not only may the types of fatty acids be related to the physiological activity, but the arrangement of these fatty acids in the triglyceride molecules appears to be involved. In addition to the triglycerides, which compose the major portion of natural fats, a number of substances are present in the dissolved state which may contribute to the dietary value of the fat. These include the phospholipids, which aid in the emulsification of fats since they are soluble in both water and lipids; and they are excellent sources of such important constituents in the animal economy as choline and phosphoric acid. In addition, there occur a number of components which may be of some nutritional importance in the non-saponifiable extract of fat. Such substances are the fat-soluble vitamins, the sterols, the hydrocarbons, and in some cases, the higher alcohols.

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  1. Los Angeles, California, USA

    H. J. Deuel Jr. & S. M. Greenberg

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  1. H. J. Deuel Jr.
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  2. S. M. Greenberg
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  1. California Institute of Technology, Pasadena, USA

    L. Zechmeister

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Deuel, H.J., Greenberg, S.M. (1950). Some Biochemical and Nutritional Aspects in Fat Chemistry. In: Zechmeister, L. (eds) Fortschritte der Chemie Organischer Naturstoffe / Progress in the Chemistry of Organic Natural Products / Progrès Dans la Chimie des Substances Organiques Naturelles. Fortschritte der Chemie Organischer Naturstoffe / Progress in the Chemistry of Organic Natural Products / Progrès Dans la Chimie des Substances Organiques Naturelles, vol 6. Springer, Vienna. https://doi.org/10.1007/978-3-7091-7175-2_1

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  • DOI: https://doi.org/10.1007/978-3-7091-7175-2_1

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