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| eicosapentaenoic acid, cartilage, homehealth, regulation, urinary tract infections, clinical trials, aspartame, girls with fat ass , and prevent cardiovascular disease, partially hydrogenated oils, schizophrenia, kidney, insulin, growth, adrenocorticotropic hormone, plump djs , benefit, | Thus, they facilitate weight control when included in the diet as a replacement for long-chain triglycerides (St-Onge MP et al., J Nutr 2002, 132, 329). Fatty acids uptake assay which have 14 (or 12) and more carbon atoms are considered as long-chain fatty acids. Fatty acids with 4 to 12 carbon atoms are found mainly in milk fats (mainly butyric acid in cow uptake assay and decanoic acid in sheep) but those with 10 and 12 carbon atoms are found also in certain seed oils such as coconut and other uptake assay kernel fats of the palm family. Butyric acid (4:0) is the lowest member of the acetic acid series found in natural fats. It occurs (2 to 4%) as a component of milk fats. It gives a rancid odor to butter when triglycerides are hydrolyzed and is present in fermentation products of carbohydrates. |
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| 49.3 21.4 37 4 18 60 24.6 24 cartilage 15.4 11.3 1.2 1 <1 On the basis of solubility data, it can be concluded that the normal cartilage saturated fatty acids are generally more soluble in chloroform and less soluble in acetonitrile than in any cartilage of 15 organic solvents investigated. Up to 6 (or 4) carbon atoms, organic acids are considered "short-chain organic acids", they have substantial solubility in water. Furthermore, they do not behave physiologically like other fatty acids since they are more rapidly digested and absorbed in the intestinal tract and have unique properties in regulating sodium and water absorption through the mucosal epithelium. Biochemically, they are more closely related to carbohydrates than to fats. From 8 (or 6) to 10 carbon atoms, fatty acids are said to have a medium chain. Physiological studies have shown that ingestion of triglycerides containing these medium-chain fatty acids may result, as for short-chain fatty acids, in increased energy expenditure via faster satiety. |
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