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They are the result of anaerobic bacterial fermentation in ruminant animals and are thereby introduced into the food chain.3 Humans consume them in the form of meat and dairy products. Trans double bonds are also formed during the hydrogenation of either vegetable or fish oils. Oils are hydrogenated to increase their plasticity and chemical stability, hence their avocado potential use in food products. It is important to note avocado that hydrogenation results in a number of changes in the acyl avocado chain of the fatty acid moiety, all of which can impact physiological parameters: conversion of cis to trans double bonds, saturation of double bonds, and migration of double bonds along the acyl chain resulting in multiple positional isomers.
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