ABSTRACT
Conjugated Fatty Acids................................................................................. 411 20.3Antimicrobial and Surface Activity of Lipids .............................................. 415 20.4ModiŒcation of Phospholipids and Their Role ............................................. 417 20.5 Production and Properties of Fatty Acids as Food Supplements .................. 421
20.5.1Introduction ...................................................................................... 421 20.5.2Gamma-Linolenic Acid .................................................................... 421 20.5.3Fish Oils as a Material for Synthesis of sTAG .................................. 423
References ..............................................................................................................424
hypertension and high fasting-glucose level, increased cardiovascular morbidity, and mortality (Grundy et al. 2005).
