Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment

Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment

Egg yolk phospholipids are commercially valuable products that are beneficial to human health. Previous research on phospholipids in egg yolk mainly focuses on phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), and fatty acid compositions, and neglects the esterification position and other b...

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Dades bibliogràfiques
Autors principals: Le Cheng, Xinlei Yuan, Ming Zhang, Jianguo Dong, Yao Wu, Rang Wang, Yixuan Li, Lishui Chen, Bing Fang
Format: Article
Idioma:English
Publicat: Elsevier 2025-01-01
Col·lecció:Food Chemistry: X
Matèries:
Egg yolk
Lactosylceramides
Gangliosides
Plasmalogen
Polyunsaturated fatty acids
Esterification position
Accés en línia:http://www.sciencedirect.com/science/article/pii/S2590157524009933

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http://www.sciencedirect.com/science/article/pii/S2590157524009933

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