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Oat and lipolysis: Food matrix effect

Peter J Wilde1, Guadalupe Garcia-Llatas2, María Jesús Lagarda2

  • 1Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich NR4 7UA, UK.

Food Chemistry
|December 26, 2018
PubMed

Keywords:
Campesterol (PubChem CID: 173183)Digalactosyldiacylglycerol (PubChem CID: 25203017)Epicoprostanol (PubChem CID: 91465)Food matrixFucosterol (PubChem CID: 5281328)InterfaceLipolysisMicellesMonogalactosyldiacylglycerol (PubChem CID: 25245664)Oat lipidPhosphatidylcholine (PubChem CID: 6441487)PhytosterolsStigmasterol (PubChem CID: 5280794).Δ 5-avenasterol (PubChem CID: 5281326)Δ 7-avenasterol (PubChem CID: 12795736)β-sitosterol (PubChem CID: 222284)

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