Calorie-Reduced Lipids and Health
Lipids and Health
Fereidoon Shahidi,
Lanh Van Nguyen,
Fereidoon Shahidi
Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Search for more papers by this authorLanh Van Nguyen
Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Search for more papers by this authorFereidoon Shahidi,
Lanh Van Nguyen,
Fereidoon Shahidi
Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Search for more papers by this authorLanh Van Nguyen
Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Search for more papers by this authorFirst published: 17 February 2020
Abstract
Dietary low-calorie structured lipids have been recognized as contributory factors in the development and prevention of many diseases such as obesity, cardiovascular diseases, diabetes, hypertension, and other chronic disorders. Experimental studies have been conducted in both animals and humans to evaluate the potential role of low-calorie lipids in disease risk reduction. This article explains the main calorie-reduced lipids, their physiological functions, and molecular actions on health.
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