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在日常生活中,食用油是我们膳食中不可缺少的重要营养物质。专家指出,在食用油的消费上应做到科学选择、合理应用、不偏不废,走出食用误区。评价食用油的优劣,不但要评价食用油的营养成分,更要看饱和脂肪酸与不饱和脂肪酸的相对含量。近年研究表明,不饱和脂肪酸亚油酸进入人体后可与胆固醇结合成酯,它能促进胆固醇转化为胆酸,经胆汁排出体外,能防止胆固醇在血管壁上沉积,从而有效地降低血液黏稠度,防止脂肪肝和动脉硬化等心脑血管疾病。但是亚油酸无法由人体自行合成,只能从食物中摄取,所以亚油酸含量的高低也是评价食用油档次的重要指标之一。
In daily life, cooking oil is an essential and important nutrient in our diet. Experts point out that in the consumption of cooking oil should make scientific choices, rational application, not partial does not waste, out of eating errors. Evaluation of the pros and cons of edible oil, not only to assess the nutritional content of edible oil, but also depends on the relative content of saturated fatty acids and unsaturated fatty acids. Recent studies show that unsaturated fatty acid linoleic acid into the human body can be combined with cholesterol ester, it can promote the conversion of cholesterol into bile acids, excreted by the bile, to prevent the deposition of cholesterol in the vessel wall, which effectively reduce blood viscosity , To prevent fatty liver and atherosclerosis and other cardiovascular and cerebrovascular diseases. However, linoleic acid can not be synthesized by the body itself, only from food intake, so the level of linoleic acid content is also one of the important indicators of the evaluation of cooking oil.