Abstract
Fat structure, composition, and configuration can influence cholesterolemia and atherosclerosis. Most studies of experimental atherosclerosis involve feeding fat and cholesterol to susceptible animal species, and the cholesterolemic properties of the individual fats are accentuated by the presence of the sterol. However, experiments using cholesterol-free diets give data that are similar with regard to the effects of fats but considerably less extreme vis-à-vis cholesterolemia. Examples of the effects of unsaturation, steric configuration, and triglyceride structure are discussed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
