Flickinger Brent D, Matsuo Noboru
Archer Daniels Midland Company, Decatur, Illinois 62521, USA.
Lipids. 2003 Feb;38(2):129-32. doi: 10.1007/s11745-003-1042-8.
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 instead of stored. Preliminary studies suggest that these differences in energy partitioning between DAG and TAG may be usefully exploited to reduce the amount of fat stored from cooking oil and oil components of food items. Over 70 million bottles of DAG oil have been sold in Japan since its introduction in February 1999, and the product is being test-marketed in the United States. It is hoped that wider use of DAG oil may provide one additional means of preventing obesity.
在工业化国家，过量的卡路里摄入促使人们开发脂肪替代品和其他低热量食品以增进健康。具有1,3构型的甘油二酯（DAG）食用油，其味道和质地与常用的甘油三酯（TAG）食用油相似。由于它们在肠道中不会水解为2-单酰甘油（2-MAG），DAG油的吸收和代谢与TAG不同。生理差异包括餐后血脂较低，以及脂肪酸氧化而非储存的比例增加。初步研究表明，DAG和TAG之间能量分配的这些差异可能有助于减少烹饪油和食品油成分中储存的脂肪量。自1999年2月推出以来，DAG油在日本的销量已超过7000万瓶，该产品正在美国进行试销。人们希望更广泛地使用DAG油可能会提供一种预防肥胖的额外方法。
