Lipids and lipid oxidation with emphasis on cholesterol oxides in some Indian sweets available in London.
Int J Food Sci Nutr
; 57(7-8): 451-8, 2006.
Article
em En
| MEDLINE
| ID: mdl-17162324
ABSTRACT
Ghee (clarified butter oil), a major ingredient in Indian sweets, is an important source of saturated fatty acids, cholesterol and cholesterol oxidation products (COP) that are considered risk factors for atherosclerosis. The high frequency of atherosclerotic complications reported among the Indian immigrants in England prompted determination of lipids and lipid oxidation status of a ghee sample and 15 Indian sweets available in London supermarkets. The fatty acid profile of the samples shows saturated fats (about 73%), mainly composed of myristic, palmitic and stearic acids, except in two samples. There were large variations in thio-barbituric acid reacting substance values (19-260 microg/100 g) and total COP (1.4-51.2 microg/g lipids) among the sweet samples. Regular consumption of some of these sweets can be a source of considerable amounts of saturated fatty acids, cholesterol and COP in the diet and may contribute to atherosclerosis.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Doces
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Gorduras na Dieta
Tipo de estudo:
Etiology_studies
Limite:
Humans
País/Região como assunto:
Asia
/
Europa
Idioma:
En
Revista:
Int J Food Sci Nutr
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2006
Tipo de documento:
Article
País de afiliação:
Suécia