Palmitic Acid Versus Stearic Acid: Effects of Interesterification and Intakes on Cardiometabolic Risk Markers—A Systematic Review

Fats that are rich in palmitic or stearic acids can be interesterified to increase their applicability for the production of certain foods. When compared with palmitic acid, stearic acid lowers low-density lipoprotein (LDL)-cholesterol, which is a well-known risk factor for coronary heart disease (C...

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Detalles Bibliográficos
Autores principales: van Rooijen, Merel A., Mensink, Ronald P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7146500/
https://www.ncbi.nlm.nih.gov/pubmed/32111040
http://dx.doi.org/10.3390/nu12030615

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7146500/
https://www.ncbi.nlm.nih.gov/pubmed/32111040
http://dx.doi.org/10.3390/nu12030615

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