Gemüse,eine Quelle von Spurenbestandteilen für biologische Flüssigkeiten |
| |
Authors: | Helmut Spreitzer Gerhard Spiteller |
| |
Institution: | (1) Institut für Pharmazeutische Chemie, Universität Wien, A-1090 Wien, Österreich;(2) Lehrstuhl für Organische Chemie I, Universität Bayreuth, Postfach 10 12 51, D-8580 Bayreuth, Bundesrepublik Deutschland |
| |
Abstract: | Summary Most vegetables contain different amounts of iso- and anteiso-fatty acids, -methylated acids were detected too, but so far only in tomatoes. Vegetables contain a great variaty of hydroxylated acids, especially -hydroxy acids. The detected iso- and anteiso-fatty acids and alcohols may be the source of similar branched chain acids identified earlier in rather high amounts in skin and hairs of man and animals. They might also be the source of branched aldehyde components in plasmologens. |
| |
Keywords: | Vegetables Fatty acid fraction Branched fatty acids Hydroxy-fatty-acids Cruciferae |
本文献已被 SpringerLink 等数据库收录! |
|