Zasićena mast — разлика између измена

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разне исправке; козметичке измене
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м (разне исправке; козметичке измене)
'''Zasićena mast''' je [[mast]] koja se sastoji od [[triglicerid]]a koji sadrže samo [[Zasićena mast|zasićene]] [[masna kiselina|masne kiseline]]. ''Zasićene'' masne kiseline nemaju [[dvostruka veza|dvostruku vezu]] između atoma [[ugljenik]]a u lancima masnih kiselina.<ref>{{VoetBiochemistry3rd}}</ref> Drugim rečima njihovi lanci atoma ugljenika su potpuno zasićeni atomima [[vodonik]]a. Postoje mnoge vrste prirodnih zasićenih masnih kiselina, koje uglavnom razlikuju po proju atoma ugljenika, od 3 ugljenika ([[propionska kiselina]]) do 36 (heksatriakontanoinska kiselina).
 
Razne masti sadrže različite proporcije zasićenih i [[Nezasićena mast|nezasićenih masti]]. Primeri hrane koja sadrži visoke proporcije zasićene masti su [[kajmak]], [[sir]], [[puter]], i [[topljeno maslo]]; [[loj]], [[slanina]], i masna [[meso|mesa]]; kao i pojedini biljni proizvodi kao što su [[kokosovo ulje]], [[pamukovo ulje]], [[ulje palminih koštica]], [[čokolada]], itd.<ref>{{cite web |url=http://www.dietaryfiberfood.com/fat-saturated.php |title=Saturated fat food sources}}</ref>
 
== Literatura ==
{{Reflistreflist|2}}
 
== Dodatna literatura ==
{{refbegin|2}}-{
* Bonthuis M, Hughes MC, Ibiebele TI, Green AC, van der Pols JC. (June 2010). [http://www.ncbi.nlm.nih.gov/pubmed/20372173 Dairy consumption and patterns of mortality of Australian adults]. ''European Journal of Clinical Nutrition'' '''64''' (6): 569-577. {{pubmed|20372173}}.
* {{cite journal | author = Hu FB, Manson JE, Willett WC | year = 2001 | title = Types of dietary fat and risk of coronary heart disease: a critical review | url = http://www.jacn.org/cgi/content/full/20/1/5 | journal = J Am Coll Nutr | volume = 20 | issue = 1| pages = 5–19 }}
* Jakobsen, Marianne U., Claus Dethlefsen, Albert M. Joensen, Jakob Stegger, Anne Tjønneland, Erik B. Schmidt, and Kim Overvad. (June 2010). [http://www.ajcn.org/content/91/6/1764.full Intake of carbohydrates compared with intake of saturated fatty acids and risk of myocardial infarction: importance of the glycemic index]. ''The American Journal of Clinical Nutrition'' '''91''' (6): 1764–1768. {{doi| 10.3945/​ajcn.2009.29099}}.
* {{cite journal | doi=10.1016/j.cmet.2010.11.002 | author=Lichtenstein L, et al. |title=Angptl4 Protects against Severe Proinflammatory Effects of Saturated Fat by Inhibiting Fatty Acid Uptake into Mesenteric Lymph Node Macrophages |journal=Cell Metabolism |volume=12|issue= 6 |pages= 580–92 |year= 2010 |pmid= 21109191}}
* Ravnskov, Uffe (June 1998). The Questionable Role of Saturated and Polyunsaturated Fatty Acids in Cardiovascular Disease. ''Journal of Clinical Epidemiology'' '''51''' (6): 443-460. {{pubmed|9635993}}.
* Yamagishi, Kazumasa, Hiroyasu Iso, Hiroshi Yatsuya, Naohito Tanabe, Chigusa Date, Shogo Kikuchi, Akio Yamamoto, Yutaka Inaba, and Akiko Tamakoshi. (October 2010). [http://www.ajcn.org/content/92/4/759.abstract Dietary intake of saturated fatty acids and mortality from cardiovascular disease in Japanese: the Japan Collaborative Cohort Study for Evaluation of Cancer Risk (JACC) Study]. ''American Journal of Clinical Nutrition'' '''92'''(4): 759-765. {{doi|10.3945/​ajcn.2009.29146}}. {{pubmed|20685950}}.
* Corwin, Rebecca and Hartman, Terryl. “Dietary Saturated Fat Intake Is Inversely Associated with Bone Density in Humans: Analysis of NHANES III.” The Journal of Nutrition. Vol 136, No. 1, 159-165, January 2006. 2/16/11 <http://jn.nutrition.org/content/136/1/159.abstract?sid=64ac1674-77da-42b0-b273-01f9a8900aef>
* Halfrisch, Judith and Tucker, Katherine. “The Combination of High Fruit and Vegetable and Low Saturated Fat Intakes Is More Protective against Mortality in Aging Men than Is Either Alone: The Baltimore Longitudinal Study of Aging.” The Journal of Nutrition. Vol 135 No. 3, 556-561, March 2005. 3/2/11 <http://jn.nutrition.org/content/135/3/556.abstract?sid=64ac1674-77da-42b0-b273-01f9a8900aef>
* Dixon, Lori and Ernst, Nancy. “Choose a Diet That Is Low in Saturated Fat and Cholesterol and Moderate in Total Fat: Subtle Changes to a Familiar Message.” The American Society for Nutritional Sciences. Vol. 131 No. 2, 510-526, February 2001. 3/14/11 <http://jn.nutrition.org/content/131/2/510S.abstract?sid=64ac1674-77da-42b0-b273-01f9a8900aef>
* {{cite journal | author = Zelman Kathleen, Willett Walter C., Kuller Lewis H., Mozaffarian Dariush, Lichtenstein Alice H. | year = 2011 | title = The Great Fat Debate | url = http://www.adajournal.org/issues?issue_key=S0002-8223%2811%29X0005-6 | journal = Journal of the American Dietetic Association | volume = 111 | issue = 5| pages = 655–677 }}
}-{{refend}}
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