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“While lauric, palmitic, linoleic, stearic and arachidonic acids were increased significantly by the treatment with olive oil , elevation of these FFAs was inhibited by the treatment with capsaicin.”
International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition • 2000 | View Paper
“Feeding the HCO and OO diets increased the proportions of stearic and oleic acids, respectively, while decreasing the proportion of linoeic acid.”