Lipid Structure Influences the Digestion and Oxidation Behavior of Docosahexaenoic and Eicosapentaenoic Acids in the Simulated Digestion System.
DHA
EPA
TAG enantiomers
ethyl ester
in vitro digestion
oxidation
Journal
Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755
Informations de publication
Date de publication:
05 Jul 2023
05 Jul 2023
Historique:
medline:
6
7
2023
pubmed:
20
6
2023
entrez:
20
6
2023
Statut:
ppublish
Résumé
Omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are essential for human health but prone to oxidation. While esterification location is known to influence the stability of omega-3 in triacylglycerols (TAGs) in oxidation trials, their oxidative behavior in the gastrointestinal tract is unknown. Synthesized ABA- and AAB-type TAGs containing DHA and EPA were submitted to static
Identifiants
pubmed: 37338276
doi: 10.1021/acs.jafc.3c02207
pmc: PMC10326875
doi:
Substances chimiques
Eicosapentaenoic Acid
AAN7QOV9EA
Fatty Acids, Omega-3
0
Docosahexaenoic Acids
25167-62-8
Triglycerides
0
Esters
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
10087-10096Références
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