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Furan fatty acids (F‐acids) are heterocyclic lipid components with a furan moiety in the centre of the molecule. Reports on F‐acids in the literature are rather scarce, although they are considered as particularly valuable food ingredients. F‐acids occur as minor compounds in the lipids of different food samples. Despite the low concentrations, some studies produced evidence that the F‐acids are excellent...
Phytanic acid is a tetramethyl‐branched isoprenoid fatty acid. Its presence in food is linked with chlorophyll, which contains its precursor, i. e. the alcohol side‐chain phytol. The bioconversion of phytol into phytanic acid is effective particularly in the rumen and in the marine environment. Thus, milk, other dairy products and meat from ruminants as well as fish contain the highest concentrations...
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