Fatty acids composition of vegetable oils and its contribution to dietary energy intake and dependence of cardiovascular mortality on dietary intake of fatty acids

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28150%2F15%3A43872989" target="_blank" >RIV/70883521:28150/15:43872989 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/15:43872989

Výsledek na webu

<a href="http://dx.doi.org/10.3390/ijms160612871" target="_blank" >http://dx.doi.org/10.3390/ijms160612871</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/ijms160612871" target="_blank" >10.3390/ijms160612871</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Fatty acids composition of vegetable oils and its contribution to dietary energy intake and dependence of cardiovascular mortality on dietary intake of fatty acids

Popis výsledku v původním jazyce

Characterizations of fatty acids composition in % of total methylester of fatty acids (FAMEs) of fourteen vegetable oils-safflower, grape, silybum marianum, hemp, sunflower, wheat germ, pumpkin seed, sesame, rice bran, almond, rapeseed, peanut, olive, and coconut oil-were obtained by using gas chromatography (GC). Saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), palmitic acid (C16:0; 4.6%-20.0%), oleic acid (C18:1; 6.2%-71.1%) and linoleic acid (C18:2; 1.6%-79%), respectively, were found predominant. The nutritional aspect of analyzed oils was evaluated by determination of the energy contribution of SFAs (19.4%-695.7% ERDI), PUFAs (10.6%-786.8% ERDI), n-3 FAs (4.4%-117.1% ERDI) and n-6 FAs (1.8%-959.2% ERDI), expressed in% ERDI of 1 g oil to energy recommended dietary intakes (ERDI) for total fat (ERDI-37.7 kJ/g). The significant relationship between the reported data of total fat, SFAs, MUFAs and PUFAs intakes (% ERDI) for adults and mortality caused by

Název v anglickém jazyce

Fatty acids composition of vegetable oils and its contribution to dietary energy intake and dependence of cardiovascular mortality on dietary intake of fatty acids

Popis výsledku anglicky

Characterizations of fatty acids composition in % of total methylester of fatty acids (FAMEs) of fourteen vegetable oils-safflower, grape, silybum marianum, hemp, sunflower, wheat germ, pumpkin seed, sesame, rice bran, almond, rapeseed, peanut, olive, and coconut oil-were obtained by using gas chromatography (GC). Saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), palmitic acid (C16:0; 4.6%-20.0%), oleic acid (C18:1; 6.2%-71.1%) and linoleic acid (C18:2; 1.6%-79%), respectively, were found predominant. The nutritional aspect of analyzed oils was evaluated by determination of the energy contribution of SFAs (19.4%-695.7% ERDI), PUFAs (10.6%-786.8% ERDI), n-3 FAs (4.4%-117.1% ERDI) and n-6 FAs (1.8%-959.2% ERDI), expressed in% ERDI of 1 g oil to energy recommended dietary intakes (ERDI) for total fat (ERDI-37.7 kJ/g). The significant relationship between the reported data of total fat, SFAs, MUFAs and PUFAs intakes (% ERDI) for adults and mortality caused by

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

International Journal of Molecular Sciences

ISSN

1422-0067

e-ISSN

—

Svazek periodika

16

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

20

Strana od-do

12871-12890

Kód UT WoS článku

000357492800060

EID výsledku v databázi Scopus

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