Fat Oxidation of Fatty Fish vs. Meat Meal Diets Under in vitro Standardized Semi-Dynamic Gastric Digestion

Fat Oxidation of Fatty Fish vs. Meat Meal Diets Under in vitro Standardized Semi-Dynamic Gastric Digestion

Meat and fish are introduced into the diet as a source of protein, but these muscle foods present different fatty acid (FA) compositions and different lipid stabilities. Fatty fish is expected to oxidize due to its higher content of polyunsaturated FA (PUFA), whereas the higher heme-Fe content of re...

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Bibliographic Details
Main Authors: Iskandar Azmy Harahap, Maria Madalena C. Sobral, Susana Casal, Susana C. M. Pinho, Miguel A. Faria, Joanna Suliburska, Isabel M. P. L. V. O. Ferreira
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-06-01
Series:Frontiers in Nutrition
Subjects:
conjugated dienes and trienes
TBARS
triacylglyceride
lipid oxidation
in vitro gastric digestion
fatty acids
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.901006/full

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https://www.frontiersin.org/articles/10.3389/fnut.2022.901006/full

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