Endogenous formation of trans fatty acids: Health implications and potential dietary intervention

Wei Lun Hung, Lucy Sun Hwang, Fereidoon Shahidi, Min Hsiung Pan, Yu Wang, Chi Tang Ho

研究成果: 雜誌貢獻回顧型文獻同行評審

17 引文 斯高帕斯(Scopus)

摘要

Unsaturated fatty acids naturally occur as cis configuration and most dietary trans fatty acids (TFAs) originate from partially hydrogenated oils. High consumption of trans fats may cause several adverse effects on human health. However, the dietary source is not the only path by which TFAs are produced, but in vivo, they can also be formed endogenously via oxidative stress and by free radicals. Recent studies have demonstrated that thiyl radicals and nitrogen dioxide serve as the effective catalysts responsible for endogenous TFA formation through cis-trans isomerisation. Several in vivo studies have indicated that the occurrence of endogenous TFAs is closely linked with the development of some chronic diseases. Additionally, some vitamins and polyphenols exhibit inhibitory effects against the free radical-catalysed TFA formation in different in vitro experiments. Therefore, we postulate that dietary supplementation of antioxidants may serve as an effective strategy against endogenous TFA formation during pathogenesis of chronic diseases.
原文英語
頁(從 - 到)14-24
頁數11
期刊Journal of Functional Foods
25
DOIs
出版狀態已發佈 - 八月 1 2016
對外發佈Yes

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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