title: Vegetable lipids as components of functional foods.
abstract: Nutritionally beneficial compounds naturally present in vegetable lipids will be subject of this minireview. This article will discuss lipidic compounds from less known vegetable sources and potential advantages of its incorporation into human diet as a functional ingredient.
authors.affiliation: Research., Development and Clinical Department, IVAX-CR a. s., Ostravská 29, 74770 Opava 9, Czech Republic. milan_stuchlik@ivax-cr.com
authors.forename: Milan
authors.initials: M
authors.lastname: Stuchlík
authors.forename: Stanislav
authors.initials: S
authors.lastname: Zák
mesh_terms: D004041:Dietary Fats / Q000627:therapeutic use*; D058870:Food, Organic / Q000032:analysis*; D006801:Humans; D010840:Phytosterols / Q000737:chemistry / Q000627:therapeutic use; D010938:Plant Oils / Q000737:chemistry / Q000627:therapeutic use*; D013729:Terpenes / Q000737:chemistry / Q000627:therapeutic use
chemical_list: D004041:Dietary Fats; D010840:Phytosterols; D010938:Plant Oils; D013729:Terpenes