ABSTRACT
I n t ro d u c t i o n The major components of most food fats are triacylglycerols (TAG). TAG molecules can differ from each other in the fatty acids they contain and in the combination and/or stereochemical implantation of different fatty acids on the glycerol backbone. Other components with distinct nutritional effects that can be present in food fats are partial glycerides, phospholipids, sterols, fat-soluble vitamins and provitamins, antioxidants, and other fat-soluble components, some of which can affect gene expression.
