Advances in Food Technology and Nutritional Sciences · Vol. 1, No. 3 · 2015 · pp. e9–e10 · e-ISSN 2377-8350

The Basic of Trans-Fatty Acids in Foods: An Update to Prevent Diseases

Farid Menaa

DOI: https://doi.org/10.17140/aftnsoj-1-e003 · Published 2015-06-15 · Licence: https://creativecommons.org/licenses/by/4.0 · © 2015 The Author(s)

Also available as PDF (figures and tables appear in the PDF).

Abstract

Most of naturally occurring Fatty Acids (FAs) in humans are found in cis (Z)configu-ration. The change of cis-FAs (e.g. monounsaturated and polyunsaturated FAs) in trans (E)-Fas is made by isomerization, which could be geometric and/or positional according to a given car-bon chain.

Acknowledgments

The author would like to thank Dr. Abder Menaa, Physician and Specialist in Nutrition, for his advices and great support on this important topic.

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