Content of phospholipids in human diets studied by the duplicate-portion technique
1982
Åkesson, B (Björn)
A study of diet and blood pressure included an assessment of phospholipid intake using the duplicate portion technique; food portions equal to food consumed were homogenized and anlyzed in the laboratory. In the 8 healthy women studied (age 34-69) phospholipid intake was 1.5-2.5 mmol lipid-phosphorus/d; this was calculated to be 13-33 mg/g total dietary fatty acids consumed as phospholipids. The major fatty acids in choline phosphoglyceride (480-700 mmol/mol total lipid-P) were palmitate, stearate, oleate, and linoleate; other highly unsaturated fatty acids also were found in significant amounts. Dietary phospholipids (fron egg yolks, meat, fish, dairy products, and some grains), bile phospholipids and their degradation products may be important factors in digestion. (wz)
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