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vol.32 número2PREVENCIÓN DE LA OBESIDAD EN CHILELA SUPLEMENTACIÓN CON ÁCIDOS GRASOS OMEGA-3 DISMINUYE LA AGRESIVIDAD, HOSTILIDAD Y EL COMPORTAMIENTO ANTISOCIAL índice de autoresíndice de assuntospesquisa de artigos
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Revista chilena de nutrición

versão On-line ISSN 0717-7518

Resumo

VALENZUELA B, Alfonso  e  MORGADO T, Nora. FATS AND OILS IN THE HUMAN NUTRITION: AN HISTORICAL OVERVIEW. Rev. chil. nutr. [online]. 2005, vol.32, n.2, pp.88-94. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182005000200002.

Fats and oils, also identified as fats, are the main components of edible lipids. The technological  and the nutritional knowledge of fats and oils is at present very well developed, however the utilization of fats as foods or for domestic uses was initiated many centuries ago. The named Industrial Revolution represented a significant quantitative development in the knowledge of fats and oils. The French Eugene Chevreul was probably the first scientific who studied the properties of fats and oils. Another French citizen, Jean-Baptiste Dumas together with the German scientist Justus Liebig, were the first researchers who intended to explain the nutritional properties of fats. The French pharmacist Hypolitte Mége-Mouriés was involved in the preparation of the first fat emulsion which resembles a margarine. The German scientist Franz Knoop described the biochemical process known as beta oxidation of fatty acids. George and Mildred Burr, both American scientists, were the first to describe the essentiality of fatty acids, and the English Haslan and Chick independently isolated the first lipoproteins.  The present description review, although not exhaustively, the main discoveries about the nutritional role of fats and oils

Palavras-chave : fats and oils; lipids; essential fatty acids; lipoproteins; fats and nutrition.

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