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fatty acids, volatile

A Dictionary of Food and Nutrition | 2005 | 364 words | Copyright

fatty acids, volatile Short‐chain fatty acids: acetic, propionic, and butyric acids which, apart from their presence in some foods, are produced by intestinal bacteria from undigested starch and dietary fibre. To some extent they can be absorbed and used as a source of energy. Butyric acid formed in the colon may have some anti‐carcinogenic action.

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DAVID A. BENDER. "fatty acids, volatile." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

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