Journal of Nutrition

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Journal of Nutrition Vol. 29 No. 4 April 1945, pp. 255-260
Copyright © 1945 by American Society for Nutrition
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The Relationship of Glyceride Structure to Fat Digestibility

I. Synthetic Glycerides of Stearic and Oleic Acids1

Karl F. Mattil and Jim W. Higgins

Research Laboratories, Swift and Company, Chicago

Synthetic glycerides containing stearic and oleic acids have been prepared and incorporated into the diets of rats. The stearic acid in the glycerides has been shown to be very indigestible. It is better utilized when fed as mixed glycerides than when fed as tristearin mixed with triolein. The possibility of selective utilization of fat acids has been indicated. Support is given to the hypothesis that either hydrolysis of glycerides or ester interchange precedes absorption.

1 Presented before the Division of Biological Chemistry of the American Chemical Society in New York City, September, 1914.

Manuscript received 4 December 1944.




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