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Título: | Milk lipids and their nutritional importance |
Autor: | Calvo, Maria V. CSIC ORCID ; Fontecha, F. Javier CSIC ORCID ; Pérez Gálvez, Antonio CSIC ORCID ; Rodríguez Alcalá, Luis M. CSIC | Fecha de publicación: | 2023 | Editor: | Elsevier | Citación: | Bioactive Lipids: 269-295 (2023) | Resumen: | Whole milk products are of particular nutritional interest, although current dietary recommendations have focused on reducing saturated fat consumption as a means of improving the overall health of the population. However, this chapter provides new scientific evidence on the potential benefits of dairy fat consumption. The high presence of short-chain fatty acids and thus medium-chain triacylglycerols, which are not associated with an increased risk of cardiovascular disease or obesity, along with a large diversity of bioactive lipid components, such as the presence of conjugated linoleic acid, together with milk fat globule membrane components, and fat-soluble vitamins, suggest that these nutritional recommendations need to be reappraised. | Versión del editor: | https://doi.org/10.1016/B978-0-12-824043-4.00015-4 | URI: | http://hdl.handle.net/10261/285283 | DOI: | 10.1016/B978-0-12-824043-4.00015-4 | ISBN: | 978-0-12-824043-4 |
Aparece en las colecciones: | (CIAL) Libros y partes de libros (IG) Libros y partes de libros |
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