Fatty acids of red color Onion peels

Kuznietsova, V. Ju.; Kyslychenko, V. S.; Suschuk, N. A.

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dc.contributor.author	Kuznietsova, V. Ju.	en
dc.contributor.author	Kyslychenko, V. S.	en
dc.contributor.author	Suschuk, N. A.	en
dc.date.accessioned	2020-02-12T13:25:18Z
dc.date.available	2020-02-12T13:25:18Z
dc.date.issued	2017
dc.identifier.citation	Kuznietsova, V. Ju. Fatty acids of red color Onion peels / V. Ju. Kuznietsova, V. S. Kyslychenko, N. A. Suschuk // The 8th International Conference on Pharmaceutical Sciences and Pharmacy Practice, dedicated to the 80th anniversary of the Museum of History of Lithuanian Medicine and Pharmacy (December 15, 2017 Kaunas, Lithuania). – Kaunas: LSMU, 2017. – Р. 77–78.	en
dc.identifier.uri	https://repo.odmu.edu.ua:443/xmlui/handle/123456789/6453
dc.description.abstract	Lipids are considered one of the most elemental nutrients for humans. Lipids consist of fatty acids classified mostly according to the presence or absence of double bonds as saturated, monounsaturated and polyunsaturated fatty acids; further, as cis or trans based on the configuration of the double bonds. Fatty acids composition of vegetable oils is formed by a mixture of saturated and unsaturated fatty acids classified according to the number of unsaturated bonds as monounsaturated or polyunsaturated fatty acids. So, their impact on human health could be assessed according to individual fatty acids because of their different influences on human health and risks of serious diseases.	en
dc.language.iso	en	en
dc.subject	Fatty acids of red color	en
dc.subject	Onion peels	en
dc.subject	lipids	en
dc.subject	configuration of the double bonds	en
dc.title	Fatty acids of red color Onion peels	en
dc.type	Article	en