• 2022-05-31
    Antioxidants are added to oils and fats for ( )
    A: Remove free fatty acids
    B: Delay oil oxidation
    C: Increase fat nutrition
    D: Prevent trans fat production
  • B

    内容

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      A. Saturated fatty acids lower blood LDL cholesterol in comparison with unsaturated fatty acids</p></p><p><p>B. Many observational studies do not indicate that intake of saturated fat is positively linked to CHD</p></p>

    • 1

      The subcellular site of the breakdown of long chain fatty acids to acetyl-CoA via -oxidation is:

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      Which of the following foods are rich in trans fat? A: soybean oil B: vegetable butter C: milk tea vegetable grease D: egg tart

    • 3

      Fat oxidation yields Malondialdehyde and MDA, and they are important food flavoring chemicals.

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      Experimental studies have shown that hibernating grizzly bears use body fat as their sole fuel. Fat oxidation yields sufficient energy for __________________________. A: maintenance of body temperature B: active synthesis of amino acids and proteins C: other energy-requiring activities, such as membrane transport D: formation of metabolic water that replenishes water lost in breathing