Phytanic acid consumption and human health, risks, benefits and future trends: A review

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• 作者：P. Roca-Saavedra ; P. Mari&ntilde ; o-Lorenzo ; J.M. Miranda ; ^{josemanuel.miranda@usc.es} ; J.J. Porto-Arias ; A. Lamas ; B.I. Vazquez ; C.M. Franco ; A. Cepeda
• 关键词：Adenosine triphosphate (PubChem CID ; 5957) ; Chlorophyll a (PubChem CID ; 12085802) ; Chlorophyll b (PubChem CID ; 11593175) ; Chlorophyll d (PubChem CID ; 16070025) ; Dihydrophytol (PubChem CID ; 102459) ; Docosahexaenoic acid (PubChem CID ; 445580) ; Glucose (PubChem CID ; 5793) ; Nitrogen oxide (PubChem CID ; 945) ; Phytanal (PubChem CID ; 52929819) ; Phytanic acid (PubChem CID ; 26840) ; Phytol (PubChem CID ; 5280435) ; Pristanal (PubChem CID ; 14671060) ; Pristanic acid (PubChem CID ; 123929) ; Retinoic acid (PubCh
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：237-247
• 全文大小：564 K
• 卷排序：221

文摘

Phytanic acid is a methyl-branched fatty acid derived from phytol. Phytanic acid is carried into the human body by means of red meat, dairy products and fatty marine foods. Phytanic acid was recently proposed a fatty functional compound. Both positive and negative effects on human health was reported for phytanic acid.