Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids.
Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids.
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DOI：
10.3390/ijms160612871
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发表时间：
2015-06-05
影响因子：
5.6
通讯作者：
Mlcek J
中科院分区：
文献类型：
--
作者：
Orsavova J;Misurcova L;Ambrozova JV;Vicha R;Mlcek J
采用气相色谱法测定了红花、葡萄、水飞蓟、大麻、向日葵、小麦胚芽、南瓜籽、芝麻、米糠、杏仁、菜籽油、花生、橄榄和椰子油等14种植物油脂肪酸总甲基酯百分比的组成特征。饱和脂肪酸（SFA）、单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）、棕榈酸（C16:0; 4.6% ~ 20.0%）、油酸（C18:1; 6.2% ~ 71.1%）和亚油酸（C18:2; 1.6% ~ 79%）占主导地位。通过测定sfa （19.4%-695.7% ERDI）、pufa （10.6%-786.8% ERDI）、n-3 FAs （4.1% - 117.1% ERDI）和n-6 FAs （1.8%-959.2% ERDI）的能量贡献来评估所分析油的营养方面，以1 g油的ERDI百分比表示总脂肪的能量推荐膳食摄入量（ERDI - 37.7 kJ/g）。在12个国家中，报告的成人总脂肪、sfa、MUFAs和PUFAs摄入量（% ERDI）与冠心病和心血管疾病（CVD）引起的死亡率之间的显著关系尚未得到Spearman相关性的证实。
Characterizations of fatty acids composition in % of total methylester of fatty acids (FAMEs) of fourteen vegetable oils—safflower, grape, silybum marianum, hemp, sunflower, wheat germ, pumpkin seed, sesame, rice bran, almond, rapeseed, peanut, olive, and coconut oil—were obtained by using gas chromatography (GC). Saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), palmitic acid (C16:0; 4.6%–20.0%), oleic acid (C18:1; 6.2%–71.1%) and linoleic acid (C18:2; 1.6%–79%), respectively, were found predominant. The nutritional aspect of analyzed oils was evaluated by determination of the energy contribution of SFAs (19.4%–695.7% ERDI), PUFAs (10.6%–786.8% ERDI), n-3 FAs (4.4%–117.1% ERDI) and n-6 FAs (1.8%–959.2% ERDI), expressed in % ERDI of 1 g oil to energy recommended dietary intakes (ERDI) for total fat (ERDI—37.7 kJ/g). The significant relationship between the reported data of total fat, SFAs, MUFAs and PUFAs intakes (% ERDI) for adults and mortality caused by coronary heart diseases (CHD) and cardiovascular diseases (CVD) in twelve countries has not been confirmed by Spearman’s correlations.
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影响因子：
7.1
作者：
De Caterina, R;Liao, JK;Libby, P
通讯作者：
Libby, P
影响因子：
7.1
作者：
DENKE, MA;GRUNDY, SM
通讯作者：
GRUNDY, SM
影响因子：
1.6
作者：
De Caterina, R;Basta, G
通讯作者：
Basta, G
DOI：
10.3390/molecules19022344
发表时间：
2014-02-21
期刊：
Molecules (Basel, Switzerland)
影响因子：
--
作者：
Ambrozova JV;Misurcova L;Vicha R;Machu L;Samek D;Baron M;Mlcek J;Sochor J;Jurikova T
通讯作者：
Jurikova T
DOI：
10.1016/s0735-1097(02)02051-x
发表时间：
2002-09-04
影响因子：
24
作者：
Abbasi, F;Brown, BW;Reaven, GM
通讯作者：
Reaven, GM