Trans Fatty Acids: Their Chemical Structures, Formation and Dietary Intake

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dc.authorwosidDağlıoğlu, Orhan/ABA-3505-2020
dc.authorwosidtasan, murat/ABA-3434-2020
dc.contributor.authorTasan, M.
dc.contributor.authorDaglioglu, O.
dc.date.accessioned2024-06-12T11:16:34Z
dc.date.available2024-06-12T11:16:34Z
dc.date.issued2005
dc.departmentTrakya Üniversitesien_US
dc.description.abstractTrans fatty acids are unsaturated fatty acids with at least a double bond in trans configuration or geometry. The double-bond angle of the trans fatty acids is smaller than the cis isomeric configuration and the acyl chain is more linear, resulting in a more rigid molecule with different physical properties such as a higher melting point and greater thermodynamic stability. These appear in dairy fat because of ruminal activity, and in hydrogenated oils. Trans unsaturated fatty acids are solid fats produced artificially by heating liquid vegetable oils in the presence of metal catalysts and hydrogen. Trans fatty acids are found in numerous foods. Margarines, shortenings and baked goods contain relatively high levels of trans fatty acids. Similar to saturated fatty acids, trans fatty acids also increase LDL cholesterol and lower HDL cholesterol therefore increasing the risk of heart diseases. Therefore, the possible increase in risk for those diseases caused by a high trans fatty acid consumption should be carefully considered.en_US
dc.identifier.endpage88en_US
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue1en_US
dc.identifier.startpage79en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/24373
dc.identifier.volume2en_US
dc.identifier.wosWOS:000453137000011en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isotren_US
dc.publisherUniv Namik Kemalen_US
dc.relation.ispartofJournal Of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTrans Fatty Aciden_US
dc.subjectHydrogenationen_US
dc.subjectRuminal Activityen_US
dc.subjectMargarineen_US
dc.titleTrans Fatty Acids: Their Chemical Structures, Formation and Dietary Intakeen_US
dc.typeArticleen_US

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