ReviewNutrients2019
Overcoming the Bitter Taste of Oils Enriched in Fatty Acids to Obtain Their Effects on the Heart in Health and Disease.
Review in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
6 citing papers in PubMed, 12 citations in OpenAlex.
- Nutritional and Organoleptic Characterization of Two Quinoa (Foods (Basel, Switzerland) · 2025Article
- Metabolomic profiling and biomarker identification for early detection and therapeutic targeting of doxorubicin-induced cardiotoxicity.Frontiers in cell and developmental biology · 2025Article
- Omega 3 Blends of Sunflower and Flaxseed Oil-Modeling Chemical Quality and Sensory Acceptability.Foods (Basel, Switzerland) · 2024Article
- Acceptability trial of local Indonesian snack (SISTIK) enriched with chicken liver and eggshell powder as a potential food to increase micronutrient intakes among women of reproductive age.Wellcome open research · 2024Article
- Essential Fatty Acids as Biomedicines in Cardiac Health.Biomedicines · 2021Review
- Roles of endogenous ether lipids and associated PUFAs in the regulation of ion channels and their relevance for disease.Journal of lipid research · 2020Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
Fatty acids come in a variety of structures and, because of this, create a variety of functions for these lipids. Some fatty acids have a role to play in energy metabolism, some help in lipid storage, cell structure, the physical state of the lipid, and even in food stability. Fatty acid metabolism plays a particularly important role in meeting the energy demands of the heart. It is the primary source of myocardial energy in control conditions. Its role changes dramatically in disease states in the heart, but the pathologic role these fatty acids play depends upon the type of cardiovascular disease and the type of fatty acid. However, no matter how good a food is for one's health, its taste will ultimately become a deciding factor in its influence on human health. No food will provide health benefits if it is not ingested. This review discusses the taste characteristics of culinary oils that contain fatty acids and how these fatty acids affect the performance of the heart during healthy and diseased conditions. The contrasting contributions that different fatty acid molecules have in either promoting cardiac pathologies or protecting the heart from cardiovascular disease is also highlighted in this article.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.