title: [Nutrition physiological aspects of deep frying fats. 7. Effect of deep frying fats on the lipid metabolism and the fatty acid composition of body lipids].
abstract: In feeding experiments no differences could be observed when used frying fats were fed to rats in the same amount and over the same period if compared with the unheated fats (partially hardened groundnut oil, soyabean oil). In details we investigated: concentration of plasma lipids, including content of total cholesterol, electrophoresis of plasma lipoproteins, fatty acid composition of plasma lipids and of adipose tissue. Amount and composition of the unsaponifiable matter in heated and unheated fats as well as the content of polycyclic aromatic hydrocarbons were determined. In in-vitro experiments we investigated the effect of pancreas lipase on these fats.
mesh_terms: D000818:Animals; D010367:Arachis; D002784:Cholesterol / Q000097:blood; D004041:Dietary Fats / Q000494:pharmacology*; D005227:Fatty Acids / Q000032:analysis*; D006358:Hot Temperature; D050356:Lipid Metabolism; D008055:Lipids / Q000097:blood; D009821:Oils / Q000494:pharmacology; D051381:Rats; D013025:Glycine max
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D008055:Lipids; D009821:Oils; D002784:Cholesterol
vernacular_title: Uber die ernälhrungsphysiologischen Eigenschaftern von Fritierfetten