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Journal articles on the topic 'Polyunsaturated fatty acids'

Author: Grafiati

Published: 4 June 2021

Last updated: 6 July 2024

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1

Hardin-Fanning, Frances, Gilbert A. Boissonneault, and Terry A. Lennie. "Polyunsaturated Fatty Acids." Journal of Gerontological Nursing 37, no. 5 (February 16, 2011): 20–28. http://dx.doi.org/10.3928/00989134-20110201-01.

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2

&NA;. "Polyunsaturated fatty acids interaction." Reactions Weekly &NA;, no. 921 (September 2002): 10–11. http://dx.doi.org/10.2165/00128415-200209210-00027.

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3

Warude, Dnyaneshwar, Kalpana Joshi, and Abhay Harsulkar. "Polyunsaturated Fatty Acids: Biotechnology." Critical Reviews in Biotechnology 26, no. 2 (January 2006): 83–93. http://dx.doi.org/10.1080/07388550600697479.

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4

Asensio-Sánchez, V. M. "Essential polyunsaturated fatty acids." Archivos de la Sociedad Española de Oftalmología (English Edition) 86, no. 4 (January 2011): 124. http://dx.doi.org/10.1016/s2173-5794(11)70024-x.

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5

Rong, Chunchi, Haiqin Chen, Xin Tang, Zhennan Gu, Jianxin Zhao, Hao Zhang, Wei Chen, and Yong Q. Chen. "Characterization and molecular docking of new Δ17 fatty acid desaturase genes from Rhizophagus irregularis and Octopus bimaculoides." RSC Advances 9, no. 12 (2019): 6871–80. http://dx.doi.org/10.1039/c9ra00535h.

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6

Davis, Philip J. "n–3 and n–6 polyunsaturated fatty acids have different effects on acyl-CoA:cholesterol acyltransferase in J774 macrophages." Biochemistry and Cell Biology 70, no. 12 (December 1, 1992): 1313–18. http://dx.doi.org/10.1139/o92-178.

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The effects of incubating J774 mouse macrophages with different fatty acids on cholesterol esterification were investigated. In cells incubated with n–3 polyunsaturated fatty acids, the rate of cholesterol esterification was significantly reduced compared with cells incubated with n–6 polyunsaturated fatty acids or with oleic acid. This change in cholesterol esterification appears to be the result of reductions in the activity of acyl-CoA:cholesterol acyltransferase (ACAT) in the endoplasmic reticulum of the macrophages incubated with the n–3 polyunsaturated fatty acids. No differences in microsomal cholesterol were observed among cells incubated with different fatty acids. However, cellular cholesterol levels were lower in cells incubated with n–3 polyunsaturated fatty acids. In microsomes from cells incubated with n–3 polyunsaturated fatty acids, both the Km and the Vmax of ACAT were lower than in microsomes from cells incubated with n–6 fatty acids or oleic acid. These findings may explain some of the reduction in atherosclerotic lesions that are observed with dietary fish oils that contain high levels of n–3 polyunsaturated fatty acids.Key words: n–3 polyunsaturated fatty acids, acyl-CoA:cholesterol acyltransferase, macrophages, cholesterol esterification.

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7

Zhang, Ruitong, and Zhuo Lyu. "Effects of Polyunsaturated Fatty Acids on Human Health Through Intestinal Microbiota." Theoretical and Natural Science 4, no. 1 (April 28, 2023): 331–37. http://dx.doi.org/10.54254/2753-8818/4/20220582.

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Unsaturated fatty acids act a necessary part in the intestinal health of the host microbiota environment and immune ability by being transformed by intestinal microorganisms. Polyunsaturated fatty acids (PUFAs) are very important to the host body, also they influence many physiological activities of the body. The amount of polyunsaturated fatty acids synthesized by the human body cannot meet the daily needs of the human body, and it is necessary to obtain some essential fatty acids (EFA) from food. At the same time, some intestinal microorganisms can also synthesize and convert polyunsaturated fatty acids, which contribute to the regulation and control of host immunity. In addition, PUFAs are also beneficial to humans. They are critical in sustaining a healthy and stable gut microbiota environment and regulating and controlling host immunity. This paper summarized the conversion mechanism and effect of intestinal microbiota on polyunsaturated fatty acids, discussed whether polyunsaturated fatty acids can regulate human diseases and microbiota as health products, and determined the regulatory mechanism of polyunsaturated fatty acids.

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8

Angelovič, Michal, Jozef Čapla, Peter Zajác, Jozef Čurlej, Lucia Benešová, Silvia Jakabová, and Mária Angelovičová. "Fatty acids, their proportions, ratios, and relations in the selected muscles of the thigh and roast beef." Potravinarstvo Slovak Journal of Food Sciences 17 (November 2, 2023): 844–61. http://dx.doi.org/10.5219/1765.

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The study aimed to examine, compare, and statistically evaluate the quality of the beef thigh and roast beef muscle in terms of the profile of fatty acids in relation to human health. Musculus semimembranosus and m. quadriceps femoris of the thigh and m. longissimus dorsi of the roast beef were used for analysis to evaluate the fatty acid profile. Chemical analysis of the thigh and roast beef muscle samples was performed using Fourier transform infrared (FTIR) spectroscopy. The measured data were statistically processed according to descriptive characteristics, analysis of variance, and differences were tested using Scheffe´s test at a = 0.05. The SAS program package, version 8.2, was used to evaluate the results statistically. A statistically significant difference (p ≤0.05) was recorded in the dry matter proportion between m. quadriceps femoris and m. longissimus dorsi. A statistically significant difference was found in the intramuscular fat proportion, polyunsaturated fatty acid proportion, the ratio of polyunsaturated fatty acids to saturated fatty acids, the ratio of polyunsaturated fatty acids to monounsaturated fatty acids, as well as between m. semimembranosus and m. longissimus dorsi and between m. quadriceps femoris and m. longissimus dorsi. Strong, statistically significant (p ≤0.01, p ≤0.001) correlations were found mainly between intramuscular fat and polyunsaturated fatty acids, between intramuscular fat and the ratio of the polyunsaturated fatty acids to saturated fatty acids, between intramuscular fat and the ratio of polyunsaturated fatty acids to monounsaturated fatty acids. In conclusion, it was stated that the muscles of the thigh and roast beef of the young cattle are characterized by statistically significant differences in the proportion of fatty acids. The ratio of polyunsaturated fatty acids to saturated fatty acids meets the recommended values concerning maintaining the health of the food consumer. Still, the ratio of the n-6 to n-3 polyunsaturated fatty acids poses a risk concerning cardiovascular diseases.

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9

Misharina, T. A., E. B. Burlakova, L. D. Fatkullina, M. B. Terenina, N. I. Krikunova, A. K. Vorobjeva, V. N. Erohin, and A. N. Goloshchapov. "Influence of savory essential oil on the fatty acids composition in the brain and liver with age increasing of akr line mice." Biomeditsinskaya Khimiya 57, no. 6 (2011): 604–14. http://dx.doi.org/10.18097/pbmc20115706604.

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Age-related alterations of fatty acid composition in liver and brain of AKR mice was investigated. The effect of savory essential oil (Satureja hortensis L.), added with drinking water on fatty acid composition in these organs and the processes of lipid peroxidation in erythrocytes were estimated. It was found that during aging the percentage of saturated fatty acids and polyunsaturated fatty acids decreased while monounsaturated fatty acids increased. The development of leukemia was accompanied by the increase of saturated and polyunsaturated fatty acids percentage and a decrease of monounsaturated fatty acids amount. In the liver aging caused the increase in the percentage of saturated fatty acids, the decrease of monounsaturated fatty acids, while the amount of polyunsaturated fatty acids was not changed. Leukemia (after 8 month) was accompanied by the increase of percentage of monounsaturated fatty acids and the decrease in the amount of oleinic and docosohexaenic acids. The intake of savory essential oil was accompanied by intensification of polyunsaturated fatty acids synthesis in mice liver and reduction of lipid peroxidation products content.

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10

Rizzo, Gianluca, and Antonio Simone Laganà. "The Link between Homocysteine and Omega-3 Polyunsaturated Fatty Acid: Critical Appraisal and Future Directions." Biomolecules 10, no. 2 (February 2, 2020): 219. http://dx.doi.org/10.3390/biom10020219.

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Omega-3 polyunsaturated fatty acids and B vitamins are linked to metabolic and degenerative disorders, such as cardiovascular disease and cognitive decline. In the last two decades, the interplay between B vitamins and omega-3 polyunsaturated fatty acids gained increasing attention. Expression control on enzymes involved in the pathway of homocysteine by polyunsaturated fatty acids has been proposed. The methylation process seems crucial for the metabolism of polyunsaturated fatty acids and their distribution within the body. This review summarizes the available data in humans about the link between homocysteine and omega-3 polyunsaturated fatty acids, with a special focus on the meta-analyses of randomized clinical trials. Even if the paucity of available information about the topic does not allow for definitive conclusions, a synergic action between polyunsaturated fatty acids and B vitamins may play a key role in regulating several metabolic pathways. This element could explain a stronger action on homocysteine levels when omega-3 polyunsaturated fatty acids and B vitamins are supplemented simultaneously. To date, a robust rationale of intervention to prevent metabolic diseases is lacking and could be beneficial for individual health and healthcare policy.

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11

Kus-Yamashita, Mahyara, Jorge Filho, Brent Mcdonald, Graziela Ravacci, Marcelo Rogero, Raul Santos, Dan Waitzberg, et al. "Polyunsaturated Fatty Acids: Health Impacts." European Journal of Nutrition & Food Safety 6, no. 3 (January 10, 2016): 111–31. http://dx.doi.org/10.9734/ejnfs/2016/23018.

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12

Murphy, Rachel A., Marina Mourtzakis, and Vera C. Mazurak. "n-3 polyunsaturated fatty acids." Current Opinion in Clinical Nutrition and Metabolic Care 15, no. 3 (May 2012): 246–51. http://dx.doi.org/10.1097/mco.0b013e328351c32f.

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13

Calder, P. C. "Polyunsaturated fatty acids and inflammation." Biochemical Society Transactions 33, no. 2 (April 1, 2005): 423–27. http://dx.doi.org/10.1042/bst0330423.

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The n–6 polyunsaturated fatty acid, arachidonic acid, is a precursor of prostaglandins, leukotrienes and related compounds that have important roles as mediators and regulators of inflammation. Consuming increased amounts of long chain n–3 polyunsaturated fatty acids (found in oily fish and fish oils) results in a partial replacement of the arachidonic acid in cell membranes by eicosapentaenoic and docosahexaenoic acids. This leads to decreased production of arachidonic acid-derived mediators. This alone is a potentially beneficial anti-inflammatory effect of n–3 fatty acids. However, n–3 fatty acids have a number of other effects that might occur downstream of altered eicosanoid production or are independent of this. For example, they result in suppressed production of pro-inflammatory cytokines and can modulate adhesion molecule expression. These effects occur at the level of altered gene expression.

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14

Salem, Norman, and John W. Karanian. "Polyunsaturated Fatty Acids and Ethanol." Advances in Alcohol & Substance Abuse 7, no. 3-4 (March 1988): 183–97. http://dx.doi.org/10.1300/j251v07n03_23.

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15

Hamosh, Margit, and Norman Salem Jr. "Long-Chain Polyunsaturated Fatty Acids." Neonatology 74, no. 2 (1998): 106–20. http://dx.doi.org/10.1159/000014017.

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16

Lee, Ji-Hyuk. "Polyunsaturated Fatty Acids in Children." Pediatric Gastroenterology, Hepatology & Nutrition 16, no. 3 (2013): 153. http://dx.doi.org/10.5223/pghn.2013.16.3.153.

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17

Calder, Philip C. "Polyunsaturated fatty acids and inflammation." Oléagineux, Corps gras, Lipides 11, no. 1 (January 2004): 38–45. http://dx.doi.org/10.1051/ocl.2004.0038.

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18

Das, Undurti N. "Polyunsaturated fatty acids and sepsis." Nutrition 65 (September 2019): 39–43. http://dx.doi.org/10.1016/j.nut.2019.02.016.

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19

van West, Dirk, and Michael Maes. "Polyunsaturated fatty acids in depression." Acta Neuropsychiatrica 15, no. 1 (February 2003): 15–21. http://dx.doi.org/10.1034/j.1601-5215.2003.00004.x.

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20

RICHARD, D., K. KEFI, U. BARBE, P. BAUSERO, and F. VISIOLI. "Polyunsaturated fatty acids as antioxidants." Pharmacological Research 57, no. 6 (June 2008): 451–55. http://dx.doi.org/10.1016/j.phrs.2008.05.002.

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21

Calder, Philip C. "Polyunsaturated fatty acids and inflammation." Prostaglandins, Leukotrienes and Essential Fatty Acids 75, no. 3 (September 2006): 197–202. http://dx.doi.org/10.1016/j.plefa.2006.05.012.

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22

Sanjurjo, P., L. Martin Vargas, J. Rodriguez-Alarcón, R. Matorras, and G. Aranguren. "Polyunsaturated fatty acids in preeclampsia." American Journal of Obstetrics and Gynecology 166, no. 3 (March 1992): 1023. http://dx.doi.org/10.1016/0002-9378(92)91387-p.

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23

Asomaning, Justice, Paolo Mussone, and David C. Bressler. "Pyrolysis of polyunsaturated fatty acids." Fuel Processing Technology 120 (April 2014): 89–95. http://dx.doi.org/10.1016/j.fuproc.2013.12.007.

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24

Taha, Ameer Y., W. McIntyre Burnham, and Stéphane Auvin. "Polyunsaturated fatty acids and epilepsy." Epilepsia 51, no. 8 (July 1, 2010): 1348–58. http://dx.doi.org/10.1111/j.1528-1167.2010.02654.x.

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25

Ross, Stephanie Maxine. "Omega-3 Polyunsaturated Fatty Acids." Holistic Nursing Practice 29, no. 4 (2015): 245–47. http://dx.doi.org/10.1097/hnp.0000000000000100.

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26

Hull, Mark A. "Omega-3 polyunsaturated fatty acids." Best Practice & Research Clinical Gastroenterology 25, no. 4-5 (August 2011): 547–54. http://dx.doi.org/10.1016/j.bpg.2011.08.001.

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27

Marion-Letellier, Rachel, Guillaume Savoye, and Subrata Ghosh. "Polyunsaturated fatty acids and inflammation." IUBMB Life 67, no. 9 (September 2015): 659–67. http://dx.doi.org/10.1002/iub.1428.

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28

Wąasik, Michalina, Małgorzata Mikuła, Bartłomiej J. Bartyzel, Natalia Strokowska, Piotr Sablik, Yavuz O. Uca, and Piotr Koczoń. "POLYUNSATURATED FATTY ACIDS IN IDIOPATHIC EPILEPSY TREATMENT IN DOGS." Acta Scientiarum Polonorum Zootechnica 15, no. 2 (April 10, 2016): 3–10. http://dx.doi.org/10.21005/asp.2016.15.2.01.

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29

Pötgens, Sarah A., Martina Sboarina, and Laure B. Bindels. "Polyunsaturated fatty acids, polyphenols, amino acids, prebiotics." Current Opinion in Clinical Nutrition & Metabolic Care 21, no. 6 (November 2018): 458–64. http://dx.doi.org/10.1097/mco.0000000000000505.

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30

Goh, Kah K., Cynthia Yi-An Chen, Chun-Hsin Chen, and Mong-Liang Lu. "Effects of omega-3 polyunsaturated fatty acids supplements on psychopathology and metabolic parameters in schizophrenia: A meta-analysis of randomized controlled trials." Journal of Psychopharmacology 35, no. 3 (February 15, 2021): 221–35. http://dx.doi.org/10.1177/0269881120981392.

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Background: Several monotherapy and augmentation strategies have been introduced to improve the treatment of schizophrenia. The benefits of omega-3 polyunsaturated fatty acids in patients with mental disorders is becoming increasingly acknowledged. However, its role in the treatment of schizophrenia raises complex considerations about which there has been little consensus. The aim of this study was to synthesize the findings of randomized controlled trials that were conducted to determine the efficacy and safety of omega-3 polyunsaturated fatty acids in patients with schizophrenia. Methods: The MEDLINE, Embase, Cochrane, Scopus, and Web of Science databases were searched for relevant literature. The primary outcome was changes in psychopathology and the secondary outcomes were changes in metabolic parameters and safety profiles. Results: Twenty double-blind randomized controlled trials in 1494 patients were included. Omega-3 polyunsaturated fatty acids augmentation was associated with significantly improved psychopathology in patients with schizophrenia, particularly general psychopathology and positive symptoms but not negative symptoms. Patients who were severely ill and received omega-3 polyunsaturated fatty acids containing eicosapentaenoic acid >1 g/d showed significant improvement. A favorable effect of omega-3 polyunsaturated fatty acids supplements on serum triglycerides was also demonstrated. Omega-3 polyunsaturated fatty acids are well-tolerated and safe in patients with schizophrenia. Conclusions: These findings tentatively support the use of omega-3 polyunsaturated fatty acids as a potential augmentation strategy in schizophrenia. Further research in larger samples is warranted to clarify the optimal dosage and the correct proportions of omega-3 polyunsaturated fatty acids to administer, together with elucidation of the underlying mechanisms.

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31

Zhernakova, Tatyana S., and Olesya N. Bespalova. "The potential of micronutrient support with omega-3 and omega-6 fatty acids in the prevention of human reproductive disorders." Journal of obstetrics and women's diseases 70, no. 6 (December 15, 2021): 91–104. http://dx.doi.org/10.17816/jowd65052.

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Omega-3 and omega-6 polyunsaturated fatty acids are among the nutrients essential for the vital functions of the human body. Fundamental cellular functions of omega-3 and omega-6 polyunsaturated fatty acids affect both physical and reproductive health. Based on the principles of personalized medicine, early detection of polyunsaturated fatty acid deficiency is necessary for its prompt correction and prevention of further diseases. We present a literature review on the effects of polyunsaturated fatty acids on female and male fertility. The brief information on biochemical aspects, current data on diagnosis, and possible methods for correction of polyunsaturated fatty acid deficiency are described in this article.

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32

Nichols, David S., Peter D. Nichols, and Tom A. McMeekin. "Polyunsaturated fatty acids in Antarctic bacteria." Antarctic Science 5, no. 2 (June 1993): 149–60. http://dx.doi.org/10.1017/s0954102093000215.

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Thirty eight strains of Antarctic bacteria were screened for the ability to produce polyunsaturated fatty acids (PUFA). Five strains contained eicosapentaenoic acid (20:5ω3) in the range of trace to 3.3% of total fatty acids, and up to 1.4 mg g-1 dry weight. Thirteen strains produced polyunsaturates including 18:2ω6, 18:3ω3, 18:4ω3 and 20:4ω6 in the range of trace to 7.0% of total fatty acids. Although the data set is currently small, the proportion of Antarctic strains found to produce PUFA's is higher than that found for temperate marine bacteria (and is similar to that recorded for barophilic bacteria). This suggests that the Antarctic environment has naturally selected for bacterial strains capable of maintaining membrane lipid fluidity by the production of PUFA. These results highlight the potential of Antarctic bacteria for possible consideration in the industrial production of PUFA. These results highlight the potential of Antarctic bacteria for possible consideration in the industrial production of PUFA. The fatty acid composition of Flectobacillus glomeratus is reported and discussed in relation to other closely related Antarctic flavobacteria. Fatty acid composition is also shown to represent an important chemotaxonomic tool to aid with the identification of Antarctic bacteria.

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33

Vetica, Fabrizio, Anna Sansone, Carla Ferreri, and Chryssostomos Chatgilialoglu. "A convenient route to mono-trans polyunsaturated free fatty acids." Journal of Chemical Research 46, no. 2 (March 2022): 174751982210909. http://dx.doi.org/10.1177/17475198221090908.

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Trans unsaturated fatty acids in humans may be originated both from dietary supplementation and from an endogenous free-radical-catalyzed cis−trans isomerization of fatty acid residues in naturally occurring cis lipids. The latter process affords geometrical isomers and the polyunsaturated fatty acid mono-trans isomers were demonstrated to be connected with stress conditions in living organisms. Synthesis of mono-trans polyunsaturated fatty acid is useful for analytical and biological research, and in this case, the availability of free fatty acids is needed as well as the possibility of mg scale of the synthetic protocol. Herein, we report a simple synthetic route to mono-trans isomers of arachidonic acid, eicosapentaenoic acid, and docosahexaenoic acid, which includes thiyl radical-catalyzed isomerization reaction of polyunsaturated fatty acid methyl esters and fraction isolation of mono-trans mixture isomers followed by optimization of hydrolysis condition to free fatty acids and purification of each mono-trans polyunsaturated fatty acid. Our approach to mono-trans polyunsaturated fatty acids as free acids can reach the mg scale, thus fostering more applications to biochemical and biological studies.

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34

Bernard-Gallon, Dominique J., Cécile Vissac-Sabatier, David Antoine-Vincent, Pascale G. Rio, Jean-Claude Maurizis, Pierre Fustier, and Yves-Jean Bignon. "Differential effects of n-3 and n-6 polyunsaturated fatty acids on BRCA1 and BRCA2 gene expression in breast cell lines." British Journal of Nutrition 87, no. 4 (April 2002): 281–89. http://dx.doi.org/10.1079/bjn2002522.

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Current evidence strongly supports a role for the breast tumour suppressor genes, BRCA1 and BRCA2, in both normal development and carcinogenesis. In vitro observations reported that BRCA1 and BRCA2 are expressed in a cell cycle-dependent manner. Interestingly, differences in the actions of n-3 and n-6 polyunsaturated fatty acids have been observed: while the n-3 polyunsaturated fatty acids have been described to reduce pathological cell growth, the n-6 polyunsaturated fatty acids have been found to induce tumour proliferation. Here, we examined the expression of BRCA1 and BRCA2 in breast cell lines after treatment with polyunsaturated fatty acids. Real-time quantitative polymerase chain reaction determinations conclusively demonstrated increases in BRCA1 and BRCA2 mRNA expressions in MCF7 and MDA-MB 231 tumour cell lines after treatment with n-3 polyunsaturated fatty acids (eicosapentaenoic acid and docosahexaenoic acid), but no variation was noticed with the n-6 polyunsaturated fatty acid (arachidonic acid). On the other hand, no variation of the expression of BRCA1 and BRCA2 mRNA was detected in MCF10a normal breast cell line treated by polyunsaturated fatty acids. The level of BRCA1 and BRCA2 proteins quantified by affinity chromatography remained unchanged in tumour (MCF7, MDA-MB 231) and normal (MCF10a) breast cell lines. We suggest the presence of a possible transcriptional or post-transcriptional regulation of BRCA1 and BRCA2 after n-3 polyunsaturated fatty acid treatment in breast tumour cells.

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35

Yonkers, Kimberly Ann. "Polyunsaturated Fatty Acids, Highly Unsaturated Fatty Acids, and Perinatal Depression." Biological Psychiatry 82, no. 8 (October 2017): 542–43. http://dx.doi.org/10.1016/j.biopsych.2017.06.026.

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36

Al-Taher, Fadwa, and Boris Nemzer. "Effect of Germination on Fatty Acid Composition in Cereal Grains." Foods 12, no. 17 (September 2, 2023): 3306. http://dx.doi.org/10.3390/foods12173306.

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Sprouted grains are gaining popularity as functional food ingredients. This study aimed to evaluate the lipid and fatty acid composition of eight sprouted grains (millet, amaranth, quinoa, wheat, rye, barley, buckwheat, and oat). The method used was germination for up to 72 h at temperatures ranging from 19–23 °C. In general, the lipid content increased in the various grains sprouted, providing a rich source of polyunsaturated fatty acids. The % oil yield ranged from 1.17 ± 0.02% in sprouted rye to 5.71 ± 0.26% in sprouted amaranth. Germinated oat showed the greatest increase in fat content, 54.3%, compared to the control. Polyunsaturated fatty acids were more prevalent in whole grains (46.9–75.6%) than saturated fatty acids (10.1–25.9%) and increased with sprouting. The primary fatty acids detected in the grains, in order of abundance, were linoleic, oleic, palmitic, linolenic, and stearic acids. Millet sprouts contained the lowest total saturated fatty acids and the highest polyunsaturated fatty acids. Amaranth had the highest amount of saturated fatty acids, while buckwheat contained the lowest quantity of polyunsaturated fatty acids. The lowest omega-6/omega-3 ratio was 7 to 1 in sprouted rye and 8 to 1 in sprouted barley.

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37

Dadd, R. H., J. E. Kleinjan, and D. W. Stanley-Samuelson. "Polyunsaturated fatty acids of mosquitos reared with single dietary polyunsaturates." Insect Biochemistry 17, no. 1 (January 1987): 7–16. http://dx.doi.org/10.1016/0020-1790(87)90137-5.

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38

Al-Dhabi, Naif Abdullah, and Mariadhas Valan Arasu. "Quantification of Phytochemicals from CommercialSpirulinaProducts and Their Antioxidant Activities." Evidence-Based Complementary and Alternative Medicine 2016 (2016): 1–13. http://dx.doi.org/10.1155/2016/7631864.

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The present study aimed to profile the polyunsaturated fatty acids, sugars, free amino acids, and polyphenols in 37 varieties ofSpirulinacommonly available in the market using gas chromatography and high performance liquid chromatography. In addition, the biological potentials of theSpirulinasamples were evaluated by analysing thein vitroantioxidant activities using various analytical techniques. The analyses revealed the presence of 13 polyunsaturated fatty acids, 18 amino acids, 7 sugars, and polyphenols. The polyunsaturated fatty acids contents were varied betweenSpirulinasamples. The total polyunsaturated fatty acids amount was 4.25 mg/100 g, and the average among of sapienic acid detected was 2.25 mg/100 g, which was followed by linoleic acid (16.7%) andγ-linolenic acid (14%). Among the 7 sugars, the hexose levels were the highest (73.85%). The total amino acids contents ranged from 11.49 to 56.14 mg/100 g, and the individual essential amino acids accounted for 17% to 39.18%. The “natural” tablets exhibited the highest polyphenols levels (24 mg/g). All of theSpirulinasamples expressed dose-dependent antioxidant activities. The polyunsaturated fatty acids, sugars, free amino acids, and polyphenols contents varied widely, and the variations in these compounds between theSpirulinasamples were significant.

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Pinkevych, Viktoriia O., Moeen F. Dababneh, Nadiia Ye Burda, and Iryna O. Zhuravel. "Fatty acid composition of night-scented stock (Matthiola bicornis (Sibth. & Sm.) DC.) raw materials." Current Issues in Pharmacy and Medical Sciences 34, no. 1 (March 1, 2021): 34–41. http://dx.doi.org/10.2478/cipms-2021-0007.

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Abstract Introduction. With due consideration of the properties of fatty acids, as well as their importance for normal life activity and human development, research into the fatty acid composition of poorly studied plants and the search for new domestic plant sources of polyunsaturated fatty acids is a mainstream trend in modern pharmacy. Aim. Aim of research – determination of fatty acid qualitative composition and content in threshed grass, stalks, roots and seeds of Night-scented stock ‘Queen of Night’ and ‘Evening Scent’ cultivars as grown in Ukraine. Methods. Gas chromatography. Results. Both cultivars of Night-scented stock taken for analysis had similar fatty acid composition – 5 saturated, 5 (4 for seeds) monounsaturated and 2 polyunsaturated fatty acids, Quantitatively, in all tested parts of the herb polyunsaturated and monounsaturated fatty acid dominated, making in total 88.92% and 88.62% in the seeds of Queen of Night and Evening Scent cultivars, respectively, and averaging 65% in other parts of the tested cultivars. Linolenic and linoleic acids prevailed among the polyunsaturated fatty acids, whereas oleic acid prevailed among the monounsaturated. Conclusion. Night-scented stock can be utilized as a source of polyunsaturated fatty acids for the development of drugs and for standardization of tested raw materials.

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40

Wen-wen, Zhang, Ge Shuang-shuang, Li Kun, Li Kai, Xu Juan, Gan Jin, and Zhang Hong. "Enrichment of Polyunsaturated Fatty Acids from Phyllanthus emblica L. Seed Oil by Urea Inclusion." Current Topics in Nutraceutical Research 17, no. 4 (June 8, 2018): 406–14. http://dx.doi.org/10.37290/ctnr2641-452x.17:406-414.

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Polyunsaturated fatty acids are essential to human nutrition. Phyllanthus emblica L. seed oil serves as a source of enrichment for the preparation of polyunsaturated fatty acids by urea inclusion technique. Under optimal conditions (6 g urea per 3 mL free fatty acids, crystallization temperature of −6°C, and crystallization time of 19 h), the purity of polyunsaturated fatty acids was up to 98.47% and the yield was 71.85%. The urea-polyunsaturated fatty acids inclusion complex was analyzed using differential scanning calorimetry, Fourier-transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy/energy, and dispersive X-ray spectroscopy. The results showed that polyunsaturated fatty acids can be successfully separated by urea inclusion fractionation. The filled and hollow hexagonal prisms of urea crystal were clearly observed. In addition, the macroscopic and microscopic morphology of palmitic acid-urea inclusion were studied after washing with solvents using scanning electron microscopy and X-ray diffraction analysis to understand the involvement of guest molecules in the hexagonal crystal structure. The results showed that washing with solvents could not remove all the palmitic acid in the hexagonal structure of the urea inclusion complex, and the formation of hexagonal structure needed the support of involved guest molecules.

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41

Bennett, L. K. Rogers, D. W. Rogers, and A. A. Zavitsas. "HELICAL STRUCTURE OF POLYUNSATURATED FATTY ACIDS: GAUSSIAN G4 THERMODYNAMIC FUNCTIONS." SDRP Journal of Computational Chemistry & Molecular Modeling 5, no. 1 (2021): 543–49. http://dx.doi.org/10.25177/jccmm.5.1.ra.10739.

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Molecular modeling of lipids has been hampered by the size of these complex, biologically important molecules. Yet, understanding the structure and energy (enthalpy) of large molecules is critical to identifying their function in chemical equilibrium and transition state theory. In this work, we use both experimental data and G4 computed results, to show that cis polyunsaturated lipids have helical conformers. We present linear functions for the enthalpy of formation ΔfH°298 and the Gibbs free energy of formation ΔfG°298 as a function of n, where n is the number of carbon atoms in a linear carboxylic acid chain. Taking ΔfH°298 of a saturated acid as a starting point, we add the enthalpy of hydrogenation ΔhydH°298 at appropriate locations on the carbon chain to model polyunsaturated fatty acids. For example, taking eicosanoic acid (C20) as a saturated starting point, we add four enthalpies of cis-dehydrogenation (ΔhydH°298) to obtain arachidonic acid (eicosa-5Z,8Z,11Z,14Z-tetraenoic acid). We compare Gaussian-4 computational results, to show evidence of helical structure. We conclude that fatty acids can have helical conformers facilitating a broad range of biological functions. Keywords: G4 Calculations, Helix, Lipid, Molecular Structure, Thermochemistry

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42

Aerde, John E. Van, and M. T. Clandinin. "Controversy in fatty acid balance." Canadian Journal of Physiology and Pharmacology 71, no. 9 (September 1, 1993): 707–12. http://dx.doi.org/10.1139/y93-105.

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It is uncertain whether preterm infants can synthesize C20 and C22 (ω−6) and (ω−3) fatty acids required for structural lipids. Dietary intake of CI8:2ω−6 and C18:3ω−3 in formulae lacking long-chain polyunsaturated fatty acids can result in reduced levels of C20 and C22 homologues in membrane phospholipids as compared with breast-fed infants. Supplementation of fish oil has been shown to alleviate this problem in part only, as synthesis and incorporation of arachidonic acid into membrane phospholipids is reduced. Presently, infant formulae do not contain C20 and C22 fatty acids. Feeding an experimental infant formula with a balance between C20 and C22 (ω−6) and (ω−3) fatty acids within the range of human milk results in plasma phospholipid levels of C20 and C22 long-chain polyunsaturated (ω−6) and (ω−3) fatty acids similar to those in breast-fed infants. On the basis of clinical studies and evolutionary data, an increase of the linolenic and a decrease of the linoleic acid content in infant formula are suggested. Balanced incorporation of both (ω−6) and (ω−3) long-chain polyunsaturated fatty acids seems advisable in view of the lack of knowledge concerning the neonate's ability to chain elongate and desaturate essential fatty acids. Recommendations for the essential fatty acid content of preterm infant formula are suggested.Key words: essential fatty acids, long-chain polyunsaturated fatty acids, infant formula, fish oil, desaturation.

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MIYAKE, YOSHIHIRO, SATOSHI SASAKI, TETSUJI YOKOYAMA, KEIKO TANAKA, YUKIHIRO OHYA, WAKABA FUKUSHIMA, KYOKO SAITO, SATOKO OHFUJI, CHIKAKO KIYOHARA, and YOSHIO HIROTA. "Risk of postpartum depression in relation to dietary fish and fat intake in Japan: the Osaka Maternal and Child Health Study." Psychological Medicine 36, no. 12 (August 29, 2006): 1727–35. http://dx.doi.org/10.1017/s0033291706008701.

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Background. An ecological analysis found that the docosahexaenoic acid content in mother's milk and seafood intake were inversely correlated with postpartum depression. This prospective study investigated the relationship of consumption of selected high-fat foods and specific types of fatty acids with the risk of postpartum depression.Method. The subjects were 865 Japanese women. Dietary data were obtained from a self-administered diet history questionnaire during pregnancy. The Edinburgh Postnatal Depression Scale (EPDS) was used for the evaluation of postpartum depression. Adjustment was made for age, gestation, parity, cigarette smoking, family structure, family income, education, changes in diet in the previous month, season when data at baseline were collected, body mass index, time of delivery before the second survey, medical problems in pregnancy, baby's sex and baby's birthweight.Results. The percentage of women with high depression scores was 14·0%. No evident dose–response associations were observed between intake of fish, meat, eggs, dairy products, total fat, saturated fatty acids, monounsaturated fatty acids, n-3 polyunsaturated fatty acids, n-6 polyunsaturated fatty acids, linoleic acid, α-linolenic acid, arachidonic acid, eicosapentaenoic acid or docosahexaenoic acid and the ratio of n-3 to n-6 polyunsaturated fatty acids and the risk of postpartum depression. However, there was an inverted J-shaped relationship between intake of n-3 polyunsaturated fatty acids and docosahexaenoic acid and the risk of postpartum depression.Conclusions. This study failed to substantiate a clear inverse relationship between fish and n-3 polyunsaturated fatty acid intake and postpartum depression. Further investigations are needed to determine whether fish and n-3 polyunsaturated fatty acid consumption is preventive against postpartum depression.

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Vicario, María, Elvira Pedragosa, Montserrat Rivero, Miquel Moretó, and Concepció Amat. "Dietary Unsaturated Long‐Chain Fatty Acids Modify D‐Glucose Absorption in Weaning Rats." Journal of Pediatric Gastroenterology and Nutrition 40, no. 2 (February 2005): 151–56. http://dx.doi.org/10.1002/j.1536-4801.2005.tb00955.x.

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ABSTRACTObjective:The authors evaluated the effects of dietary long‐chain polyunsaturated fatty acids on D‐glucose absorption in weaning rats.Methods:Pups were born from control mothers fed a diet containing (per kg of total fatty acids) 280 g of saturated fatty acids, 496 g of monounsaturated fatty acids and 222 g of polyunsaturated fatty acids or from mothers fed a diet containing a high proportion of saturated fatty acids (920 g/kg) and a low proportion of unsaturated fatty acids (low‐unsaturated fatty acid, 80 g/kg), initiated 2 weeks before mating and continued throughout pregnancy. When pups from low‐unsaturated fatty acid mothers were 15 days old, they were subdivided into two groups: one control (low‐unsaturated fatty acid‐C) and one fed a long‐chain polyunsaturated fatty acid supplement rich in arachidonic acid and docosahexaenoic acid (low‐unsaturated fatty acid‐S) until weaning. At day 21, the kinetics of D‐glucose absorption was studied in brush‐border membrane vesicles from the jejunoileal segment.Results:The maximal transport rate (Vmax) of glucose in the low‐unsaturated fatty acid‐C and low‐unsaturated fatty acid‐S groups was higher than in control rats: 160 and 130 versus 98 pmol/(mg protein·s), respectively (P < 0.05). Rats fed the low‐unsaturated fatty acid diet had a lower diffusion constant (Kd) than control rats did: 21.6 and 29.2 nL/(mg protein·s), respectively (P < 0.05). However, rats receiving the long‐chain polyunsaturated fatty acid supplement and control rats had similar Kd values.Conclusion:These results indicate that dietary long‐chain polyunsaturated fatty acid supplementation can restore, in part, the kinetic characteristics of intestinal D‐glucose absorption in pups from mothers maintained on a low‐unsaturated fatty acid diet.

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Calder, Philip C., and Parveen Yaqoob. "Understanding Omega-3 Polyunsaturated Fatty Acids." Postgraduate Medicine 121, no. 6 (November 1, 2009): 148–57. http://dx.doi.org/10.3810/pgm.2009.11.2083.

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Salvati, S., L. Attorri, R. Di Benedetto, A. Di Biase, and F. Leonardi. "Polyunsaturated Fatty Acids and Neurological Diseases." Mini-Reviews in Medicinal Chemistry 6, no. 11 (November 1, 2006): 1201–11. http://dx.doi.org/10.2174/138955706778742740.

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YAMAMURA, Ryuji, and Yasushi SHIMOMURA. "High Purification of Polyunsaturated Fatty Acids." Journal of Japan Oil Chemists' Society 47, no. 5 (1998): 449–56. http://dx.doi.org/10.5650/jos1996.47.449.

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KITO, Makoto. "Physiological Function of Polyunsaturated Fatty Acids." Journal of Japan Oil Chemists' Society 40, no. 10 (1991): 838–44. http://dx.doi.org/10.5650/jos1956.40.838.

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Lefkowith, J. B., and S. Klahr. "Polyunsaturated Fatty Acids and Renal Disease." Experimental Biology and Medicine 213, no. 1 (October 1, 1996): 13–23. http://dx.doi.org/10.3181/00379727-213-44031.

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Lada, Aaron T., and Lawrence L. Rudel. "Dietary monounsaturated versus polyunsaturated fatty acids." Current Opinion in Internal Medicine 2, no. 2 (April 2003): 170–75. http://dx.doi.org/10.1097/00132980-200302020-00012.

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