hom roj tseem ceeb pom nyob rau hauv txhua yam roj txiv roj yog monounsaturated fatty acids (MUFAs) MUFAs suav tias yog cov rog noj qab haus huv. Yog tias koj hloov cov roj saturated thiab trans fats nrog unsaturated fats, xws li MUFA s thiab polyunsaturated fats (PUFAs), koj yuav tau txais tej yam txiaj ntsim kev noj qab haus huv.
Dab tsi yog fatty acid nyob rau hauv txiv roj roj?
Oleic acid tau lees paub tias yog cov roj fatty acid tseem ceeb tshaj plaws hauv cov roj txiv roj, cuam tshuam nrog nws cov khoom noj khoom haus siab thiab oxidative stability (61, 62). Cov txiv ntseej ntau yam suav hais tias yog muaj cov ntsiab lus ntawm oleic acid yog C18: 1 yog li 65% thiab siab dua (39).
Puas txiv roj roj muaj fatty acid?
Feem ntau ntawm cov roj txiv roj fatty acid chains muaj 16 lossis 18 carbon atoms. Cov roj txiv roj muaj tsis yog oleic acid nkaus xwb, tab sis kuj tseem me me ntawm lwm cov fatty acids, xws li palmitic, palmitoleic, stearic, linoleic, thiab alfa linolenic acids thiab squalene.
roj txiv roj muaj li cas?
Cov tshuaj tseem ceeb ntawm cov roj txiv roj yog tsim los ntawm fatty acid glycerides thiab non-glycerides. Glycerolipids feem ntau yog los ntawm saturated fatty acids thiab unsaturated fatty acids, linoleic acid, linolenic acid, thiab heptadecenoic acid.
Dab tsi fatty acids nyob rau hauv roj?
Saturated (SFA), monounsaturated (MUFA) thiab polyunsaturated fatty acids (PUFA), palmitic acid (C16:0; 4.6% -20.0%), oleic acid (C18).:1; 6.2%–71.1%) thiab linoleic acid (C18:2; 1.6%–79%), raws li, tau pom muaj tshaj.
