Further Reading

Dupont J (1990) Lipids. In: Present Knowledge of Nutrition, pp. 56-66. New York: International Life Sciences Institute/Nutrition Foundation.

Dupont J, White PJ, and Feldman EB (1991) Saturated and hydrogenated fats in food in relation to health. Journal of the American College of Nutrition 10: 577-592.

Gropper SS, Smith JL, and Groff JL (2005) Advanced Nutrition and Human Metabolism, 4th edn., pp. 128-171. Belmont, CA: Thomson Wadsworth.

Gurr ML, Harwood JL, and Frayn KN (2002) Lipid Biochemistry, 5th edn. Oxford: Blackwell Science.



Figure 12 Structures of taurine and glycine.

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