Nutritional characteristics of DAG oil

@article{Flickinger2003NutritionalCO,
  title={Nutritional characteristics of DAG oil},
  author={B. Flickinger and N. Matsuo},
  journal={Lipids},
  year={2003},
  volume={38},
  pages={129-132}
}
Excess calorie intake in industrialized countries has prompted development of fat substitutes and other lower-calorie dietary items to enhance health. DAG cooking oils, with a 1,3 configuration, taste and have the texture of commonly used TAG cooking oils. Because they are not hydrolyzed to 2-MAG in the gut, the absorption and metabolism of DAG oil differs from that of TAG. Among the physiological differences are lower postprandial lipemia and an increased proportion of FA being oxidized… Expand
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