Which of the following describes a feature of cis-fatty acids and trans-fatty acids?
a. In nature, most double bonds are trans
b. Hydrogenation converts trans-fatty acids to cis-fatty acids
c. The conversion of cis-fatty acids to trans-fatty acids is inhibited by the presence of antioxidants
d. In the body, trans-fatty acids are metabolized more like saturated fats than like unsaturated fats
Question 2
Absorption efficiency of vitamin D supplements is markedly improved when they are taken
a. with a large meal. b. with a small meal.
c. with orange juice. d. on an empty stomach.
Enzymatic feature of DNA polymerase
Fate of reducing equivalents derived from fatty acyl-CoA dehydrogenation
Regulation of fatty acid synthesis in animal cells
Overview of the biosynthesis of aromatic amino acids
Major Food Sources of Saturated and Trans Fats for Americans
Almonds contain high levels of healthy unsaturated fatty acids