Sanders Thomas A B, Berry Sarah E E
Nutritional Sciences Research Division, King's College London, London SE1 9NH, England.
Lipids. 2005 Dec;40(12):1221-7. doi: 10.1007/s11745-005-1489-7.
It has been suggested that fats rich in stearic acid may result in exaggerated postprandial lipemia and have adverse effects on hemostatic function. The effects of test meals containing different saturated and monounsaturated FA were compared in healthy subjects in a series of studies to investigate this hypothesis. Stearic acid, when present as cocoa butter, resulted in similar postprandial lipemia and factor VII activation compared with a meal containing high-oleic sunflower oil. Stearic acid when presented as shea butter or as randomized stearate-rich TAG resulted in decreased postprandial lipemia and decreased postprandial activation of factor VII. Stearic acid-rich test meals did not result in impaired fibrinolytic activity compared with either a low-fat meal or a meal high in oleate. The difference in responses between the different stearic acid-rich fats appears to be due to varying solid fat contents of the fats at 37 degrees C.
有人认为，富含硬脂酸的脂肪可能会导致餐后血脂过高，并对止血功能产生不利影响。在一系列研究中，对健康受试者食用含有不同饱和脂肪酸和单不饱和脂肪酸的试验餐的效果进行了比较，以研究这一假设。当硬脂酸以可可脂形式存在时，与食用高油酸葵花籽油的餐食相比，其餐后血脂和因子VII激活情况相似。当硬脂酸以乳木果脂形式或富含硬脂酸的随机甘油三酯形式存在时，餐后血脂降低，因子VII的餐后激活也减少。与低脂餐或高油酸餐相比，富含硬脂酸的试验餐不会导致纤维蛋白溶解活性受损。不同富含硬脂酸的脂肪之间反应的差异似乎是由于这些脂肪在37摄氏度时不同的固体脂肪含量所致。
