Lipid Structure Influences the Digestion and Oxidation Behavior of Docosahexaenoic and Eicosapentaenoic Acids in the Simulated Digestion System-Reference-Cited by-同舟云学术

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Lipid Structure Influences the Digestion and Oxidation Behavior of Docosahexaenoic and Eicosapentaenoic Acids in the Simulated Digestion System

Published:2023-06-20 Issue:26 Volume:71 Page:10087-10096
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Beltrame Gabriele¹,Ahonen Eija¹,Damerau Annelie¹^ORCID,Gudmundsson Haraldur G.²,Haraldsson Gudmundur G.³,Linderborg Kaisa M.¹^ORCID

Affiliation:

1. Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland

2. Faculty of Pharmaceutical Sciences, University of Iceland, IS-107 Reykjavík, Iceland

3. Faculty of Physical Sciences, University of Iceland, IS-107 Reykjavík, Iceland

Funder

Niemi-s??ti?

Academy of Finland

Suomen Kulttuurirahasto

Finnish Food Research Foundation

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c02207

Reference50 articles.

1. Omega-3 and omega-6 polyunsaturated fatty acids: Dietary sources, metabolism, and significance — A review

2. Health benefits of omega-3 fatty acids

3. Omega-3 long-chain polyunsaturated fatty acids and aquaculture in perspective

4. Omega-3 Long-Chain Polyunsaturated Fatty Acids, EPA and DHA: Bridging the Gap between Supply and Demand

5. Lipid Oxidation

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