B-oxidation

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B-oxidation

the process during the breakdown of a fatty acid by which two-carbon acetyl groups are removed and combined with coenzyme A to form ACETYL-CoA.
References in periodicals archive ?
PUFA rich diets have been observed to reduce fat deposition in broiler chicken via preferential beta oxidation of the PUFA (with respect to saturated and monounsaturated fatty acids) (Crespo and Esteve-Garcia, 2002).
The increase in lipid supply to the liver not only by increased intake, but also by an increase in the intestine absorption capacity, enhanced by a decrease of soluble and insoluble fiber amounts in the diet, was able to influence various aspects of digestion, absorption and metabolism among them: a) an increase in intestinal transit time of food, b) a decrease in the rate of the intestinal absorption of glucose, c) an increase in the levels of blood cholesterol by a higher supply of triacylglycerides with a subsequent increase in beta oxidation free from fatty acids; d) an increase in the contents of calories digested.
Because beta oxidation of fatty acids occurs in the mitochondrial matrix, long-chain fatty acids must be actively transported into the mitochondria.