Linked Life Data

20141141

Source:http://linkedlifedata.com/resource/pubmed/id/20141141

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
5
pubmed:dateCreated
2010-3-3
pubmed:abstractText
An investigation was carried out into the stability of fatty acyl groups to heat-induced oxidative changes as affected by their chemical environment. The behavior of oleic and linoleic acyl groups when esterified in triacylglycerols (TAGs) and phosphatidylcholines (PCs) was evaluated. The monitoring of the oxidative degradation using liquid chromatography-mass spectrometry (LC-MS) showed that fatty acyl groups are less likely to be oxidized when in the form of PCs than when in the form of TAGs. In addition, oxidation products from PCs were more stable than those from TAGs. This finding strengthens the idea that the choline group in PCs increases the stability of fatty acyl groups to oxidation in comparison to TAGs.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Mar
pubmed:issn
1520-5118
pubmed:author
pubmed:issnType
Electronic
pubmed:day
10
pubmed:volume
58
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
2973-9
pubmed:meshHeading
pubmed:year
2010
pubmed:articleTitle
Oxidative stability at high temperatures of oleyol and linoleoyl residues in the forms of phosphatidylcholines and triacylglycerols.
pubmed:affiliation
Laboratoire de Chimie Analytique et Sciences de l'Aliment, IPHC-DSA, Universite de Strasbourg, CNRS, 74, route du Rhin, 67400 Illkirch, France.
pubmed:publicationType
Journal Article