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- Title
CHEMISTRY AND HEALTH IMPACTS OF TRANS FATTY ACIDS.
- Authors
Gashaw, Alemayehu; Getasetegn, Million
- Abstract
Fatty acids are the main constituents of oils and fats. They are not synthesized in the human body. Dietary trans fatty acids (TFAs) are derived mainly from hydrogenated vegetable oils. The consumption and utilization of dietary TFAs has been increased due to their preservative effect providing increase of various foods shelf-life. However, excess usage of these TFAs as food by people have shown different health effects such as coronary heart and cardiovascular disease, strokes, blood pressure increase, breast cancer, diabetes, fetuses problems, and obesity. Low Density Lipoprotein (LDL) and High Density Lipoprotein (HDL) cholesterol have also other effects on blood levels. TFAs are a risk factor for the initiation and progression of atherosclerosis. All these effects are due to the chemical and physical properties, as well as to the stereochemical conformational structure of TFA. These properties and chemistry of TFA have been well studied by several analytical techniques. GC, GC-MS, HPLC, ATR-FTIR and UV are among the most versatile one among them. These are very important to identify, determine and quantify the level of TFA found in foods. Therefore, in this review paper the chemistry and health impact of TFAs on the human organism are critically compiled and discussed.
- Subjects
TRANS fatty acids; FATTY acid analysis; PHYSIOLOGICAL effects of fatty acids; LOW density lipoproteins; ANALYTICAL chemistry
- Publication
Journal of Chemical Technology & Metallurgy, 2018, Vol 53, Issue 2, p159
- ISSN
1314-7471
- Publication type
Article