Postprandial lipemic response to alpha-linolenic acid rich oil, butter, and olive oil
Postprandial lipemia varies with composition of dietary fat due to partitioning of fatty acids between beta-oxidation, incorporation into TAG, and tissue lipids. Effects of alpha-linolenic acid (ALA) are poorly characterized. Lipase-catalyzed transesterification was used to produce a novel ALA-oil (35% ALA) from rapeseed and linseed oil. We hypothesized a lower postprandial lipemic response with A
