Exploring Phylogenetic Relationships between Hundreds of Plant Fatty Acids Synthesized by Thousands of Plants. more details ...
Abstract Spices are frequently used in the preparation of traditional Cameroonian dishes, but to date little is known about their nutritional characteristics. The work described in this paper revealed that some spices, notably Njangsang and Pebe have a high fat content (around 500 g kg-1) and that a substantial proportion of this lipid is polyunsaturated. Wide variations in the total lipid content (40-510 g kg-1) and in the PUFA : SAFA ratio (0 3-3 8) were observed but the consumption of spices in general, and of certain varieties in particular, may provide a significant quantity of lipid having a beneficial fatty acid profile, together with some essential fatty acids. © 1994 John Wiley & Sons, Ltd.

Authors: Mbofung, C. M. F.; Gee, J. M.; Knight, D. J.

Journal: Journal of the Science of Food and Agriculture

Year: 1994

Volume: 66

Page: 213-216

UID: WOS:A1994PM60900015

URL: http://www.scopus.com/inward/record.url?eid=2-s2.0-0008208904&partnerID=40&md5=f97c53ce745f47c3c3098ea0ec00613f

DOI: 10.1002/jsfa.2740660216