Artigos de revistas: "Fatty acids"

1

El-Shattory, Y., Saadia M. Aly e M. G. Megahed. "Propylenated fatty acids as emulsifiers". Grasas y Aceites 50, n.º 4 (30 de agosto de 1999): 264–68. http://dx.doi.org/10.3989/gya.1999.v50.i4.665.

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Feliu, María, Anabel Impa Condori, Inés Fernandez e Nora Slobodianik. "Omega 3 Fatty Acids vs Omega 6 Fatty Acids". Current Developments in Nutrition 6, Supplement_1 (junho de 2022): 512. http://dx.doi.org/10.1093/cdn/nzac077.015.

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Abstract Objectives Dietary lipids have a very important role in nutrition and must be ingested in an appropriate proportion. Objective: To study the effect of w3 fatty acid supplementation of a diet containing sunflower oil (rich in fatty acids omega 6) as fat source, on serum fatty acid profiles of growing rats. Methods Weanling Wistar rats received during 10 days normocaloric diet and fat was provided by sunflower oil (S group). The others groups received the same diet supplemented with 24mg/day of fish oil (SF group) or chía oil (SCh group). Control group (C) received AIN´93 diet. Serum fatty acids profiles were determined by gas chromatography. Statistical analysis used ANOVA test. Results Results: (expressed as %Area) SERUM: OLEIC C:10.11 ± 1.84, S:12.13 ± 3.84, SCh:12.74 ± 1.56, SF: 13.12 ± 2.82; ARACHIDONIC C:13.40 ± 4.39, S:17.61 ± 4.09, SCh: 15.75 ± 0.89, SF:15.41 ± 1.76; LINOLEIC C:20.52 ± 3.37, S: 19.80 ± 3.36, SCh: 21.14 ± 2.12, SF: 18.92 ± 3.87; LINOLENIC (ALA) C:0.93 ± 0.27a, S:0.19 ± 0.06 b, SCh: 0.28 ± 0.08b, SF:0.22 ± 0.05b; EPA C:0.80 ± 0.22, S:0.68 ± 0.15, SCh: 0.74 ± 0.18, SF: 0.67 ± 0.14; DHA C:1.60 ± 0.55a, S:1.14 ± 0.35a, SCh:1.70 ± 0.45a, SF:4.22 ± 0.93b. Media that didn't present a letter (a, b) in common, were different (p < 0.01). In sera, S, SF and SCh groups showed lower ALA levels compared to C. SF group presented high levels of DHA. Diet S was mainly a contributor to linoleic acid with a ratio w6/w3 = 250 (recommended value: 5–10). Conclusions The diet containing sunflower oil as fat source shows that ω6 family route was exacerbated; by the other hand ω3 family was depressed. Chia supplement showed a tendency towards higher values of w3 family but were significantly lower than C. Fish oil supplement increase significantly DHA values. Diet containing sunflower oil as fat source provoked changes in serum fatty acids profiles and the supplementation with w3 fatty acid provided by chía or fish oil do not increase ALA values significantly. Diet influences the serum fatty acid profile, being not only important the percentage of lipids on it but also the different fatty acids pattern. Funding Sources UBACyT: 20020190100093BA.

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Vetter, Walter, e Christine Wendlinger. "Furan fatty acids - valuable minor fatty acids in food". Lipid Technology 25, n.º 1 (janeiro de 2013): 7–10. http://dx.doi.org/10.1002/lite.201300247.

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Azzoug, Saïd, e Djamila MESKINE. "Trans-fatty acids". Batna Journal of Medical Sciences (BJMS) 6, n.º 1 (1 de julho de 2019): 15–17. http://dx.doi.org/10.48087/bjmsra.2019.6105.

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Les études ont montré que la consommation des acides gras trans provenant de l’hydrogénation industrielle partielle des huiles végétales était néfaste pour la santé en augmentant notamment le risque cardiométabolique ; leur consommation devrait donc être limitée voir interdite comme le suggèrent certaines recommandations. Mais d’un autre côté, certains acides gras trans naturels issus des ruminants pourraient être bénéfiques pour la santé et leur consommation ne devrait de ce fait pas être restreinte. L’effet des acides gras trans devrait donc être nuancé en fonction de leur origine naturelle ou industrielle.

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Holman, Ralph T. "ESSENTIAL FATTY ACIDS". Nutrition Reviews 16, n.º 2 (27 de abril de 2009): 33–35. http://dx.doi.org/10.1111/j.1753-4887.1958.tb00660.x.

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SUGANO, Michihiro, e Ikuo IKEDA. "Essential Fatty Acids". Journal of Japan Oil Chemists' Society 40, n.º 10 (1991): 831–37. http://dx.doi.org/10.5650/jos1956.40.831.

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&NA;. "Unsaturated fatty acids". Reactions Weekly &NA;, n.º 495 (abril de 1994): 12. http://dx.doi.org/10.2165/00128415-199404950-00051.

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GURR, MICHAEL I. "Isomeric fatty acids". Biochemical Society Transactions 15, n.º 3 (1 de junho de 1987): 336–38. http://dx.doi.org/10.1042/bst0150336.

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Karmali, R. A. "Fatty acids: inhibition". American Journal of Clinical Nutrition 45, n.º 1 (1 de janeiro de 1987): 225–29. http://dx.doi.org/10.1093/ajcn/45.1.225.

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GARTON, G. A. "Essential fatty acids". Nutrition Bulletin 10, n.º 3 (setembro de 1985): 153–64. http://dx.doi.org/10.1111/j.1467-3010.1985.tb01207.x.

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Schenker, Sarah. "Trans fatty acids". Nutrition Bulletin 24, n.º 2 (junho de 1999): 92–97. http://dx.doi.org/10.1111/j.1467-3010.1999.tb00887.x.

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12

Doyle, Ellin. "Trans Fatty Acids". Journal of Chemical Education 74, n.º 9 (setembro de 1997): 1030. http://dx.doi.org/10.1021/ed074p1030.

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13

Mu, Huiling, Clas Wesén e Peter Sundin. "Halogenated fatty acids". TrAC Trends in Analytical Chemistry 16, n.º 5 (maio de 1997): 266–74. http://dx.doi.org/10.1016/s0165-9936(97)00030-7.

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Mu, Huiling, Peter Sundin e Clas Wesén. "Halogenated fatty acids". TrAC Trends in Analytical Chemistry 16, n.º 5 (maio de 1997): 274–86. http://dx.doi.org/10.1016/s0165-9936(97)00031-9.

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15

Robinson, Lindsay. "Trans Fatty Acids". Trends in Food Science & Technology 20, n.º 3-4 (abril de 2009): 182. http://dx.doi.org/10.1016/j.tifs.2009.01.007.

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Ahmadi, Latifeh. "Trans fatty acids". Trends in Food Science & Technology 21, n.º 1 (janeiro de 2010): 53. http://dx.doi.org/10.1016/j.tifs.2009.10.013.

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17

Roche, Helen M. "Unsaturated fatty acids". Proceedings of the Nutrition Society 58, n.º 2 (maio de 1999): 397–401. http://dx.doi.org/10.1017/s002966519900052x.

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There is good scientific evidence that dietary fatty acid composition is involved in the aetiology of many diseases. Increasing the supply of n−3 polyunsaturated fatty acids (PUFA) may reduce the risk of CHD. Several scientific organizations (for example, see Department of Health, 1991, 1994; British Nutrition Foundation, 1992; Scientific Committee for Food, 1993; Food and Agriculture Organization/World Health Organization, 1998) have made recommendations for n−3 PUFA; however, there is a high degree of variation both in terms of the type and amount of n−3 PUFA (up to 7-fold). This variation reflects the different scientific axioms which underlie the different recommendations. Optimal nutrition may be defined in terms of the level of a nutrient required to avoid deficiency, or the amount required to have an effect on biomarkers and functional indicators of nutrient intake, or the level of a nutrient which prevents disease. Functional biomarkers of n−3 PUFA include plasma, platelet and erythrocyte phospholipid-n−3 PUFA levels. Plasma triacylglycerol concentrations represent a functional indicator of n−3 PUFA because n−3 PUFA exert a consistent hypotriacylglycerolaemic effect which is dose-dependent and persistent. In terms of disease status, epidemiological studies have demonstrated that the incidence of CHD is inversely associated with consumption of n−3 PUFA. Despite the health benefits of n−3 PUFA, the mean daily intake falls far short of most of the recommendations. Increasing fish intake is the most obvious way to increase n−3 PUFA intake. However, a large percentage (up to 65) of the population do not eat fish. Thus, there is a need for alternative sources of n−3 PUFA, such as functional foods, whose unique fatty acid composition could fortify staple foods thereby promoting optimal levels of n−3 PUFA intake.

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18

Hardin-Fanning, Frances, Gilbert A. Boissonneault e Terry A. Lennie. "Polyunsaturated Fatty Acids". Journal of Gerontological Nursing 37, n.º 5 (16 de fevereiro de 2011): 20–28. http://dx.doi.org/10.3928/00989134-20110201-01.

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19

Berdanier, Carolyn D. "Trans-Fatty Acids". Nutrition Today 46, n.º 6 (2011): 286–92. http://dx.doi.org/10.1097/nt.0b013e3182394776.

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20

Neoptolemos, J. P. "Essential fatty acids". British Journal of Surgery 77, n.º 3 (março de 1990): 353–54. http://dx.doi.org/10.1002/bjs.1800770338.

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INAMOTO, Yoshihito, Sumiko HAMANAKA, Yuichiro HAMANAKA, Shigemi ARIYAMA, Tadayoshi TAKEMOTO e Kiwamu OKITA. "Unique Fatty Acids of Helicobacter pylori are Methoxy Fatty Acids." Proceedings of the Japan Academy. Ser. B: Physical and Biological Sciences 69, n.º 3 (1993): 65–69. http://dx.doi.org/10.2183/pjab.69.65.

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22

Yonkers, Kimberly Ann. "Polyunsaturated Fatty Acids, Highly Unsaturated Fatty Acids, and Perinatal Depression". Biological Psychiatry 82, n.º 8 (outubro de 2017): 542–43. http://dx.doi.org/10.1016/j.biopsych.2017.06.026.

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Astrup, H. N., T. A. Steine e A. M. Robstad. "Taste, Free Fatty Acids and Fatty Acids Content in Goat Milk". Acta Agriculturae Scandinavica 35, n.º 3 (janeiro de 1985): 315–20. http://dx.doi.org/10.1080/00015128509435788.

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Ziboh, Vincent A., e Craig C. Miller. "Essential Fatty Acids and Polyunsaturated Fatty Acids: Significance in Cutaneous Biology". Annual Review of Nutrition 10, n.º 1 (julho de 1990): 433–50. http://dx.doi.org/10.1146/annurev.nu.10.070190.002245.

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25

Bassett, Julie K., Allison M. Hodge, Dallas R. English, Robert J. MacInnis e Graham G. Giles. "Plasma phospholipids fatty acids, dietary fatty acids, and breast cancer risk". Cancer Causes & Control 27, n.º 6 (4 de maio de 2016): 759–73. http://dx.doi.org/10.1007/s10552-016-0753-2.

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26

Erhan, Selim M., Robert Kleiman e Terry A. Isbell. "Estolides from meadowfoam oil fatty acids and other monounsaturated fatty acids". Journal of the American Oil Chemists’ Society 70, n.º 5 (maio de 1993): 461–65. http://dx.doi.org/10.1007/bf02542576.

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Pai, Zinaida P., Tatiana B. Khlebnikova, Yulia V. Mattsat e Valentin N. Parmon. "Catalytic oxidation of fatty acids. I. Epoxidation of unsaturated fatty acids". Reaction Kinetics and Catalysis Letters 98, n.º 1 (3 de setembro de 2009): 1–8. http://dx.doi.org/10.1007/s11144-009-0069-2.

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aus dem Kahmen, Martin, e Hans J. Schäfer. "Conversion of unsaturated fatty acids - cycloadditions with unsaturated fatty acids [1]". Lipid - Fett 100, n.º 6 (junho de 1998): 227–35. http://dx.doi.org/10.1002/(sici)1521-4133(199806)100:6<227::aid-lipi227>3.0.co;2-1.

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Bassett, Julie K., Gianluca Severi, Allison M. Hodge, Robert J. MacInnis, Robert A. Gibson, John L. Hopper, Dallas R. English e Graham G. Giles. "Plasma phospholipid fatty acids, dietary fatty acids and prostate cancer risk". International Journal of Cancer 133, n.º 8 (9 de maio de 2013): 1882–91. http://dx.doi.org/10.1002/ijc.28203.

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Haag, Marianne. "Essential Fatty Acids and the Brain". Canadian Journal of Psychiatry 48, n.º 3 (abril de 2003): 195–203. http://dx.doi.org/10.1177/070674370304800308.

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Objective: To review the role of essential fatty acids in brain membrane function and in the genesis of psychiatric disease. Method: Medline databases were searched for published articles with links among the following key words: essential fatty acids, omega-3 fatty acids, docosahexanoic acid, eicosapentanoic acid, arachidonic acid, neurotransmission, phospholipase A2, depression, schizophrenia, mental performance, attention-deficit hyperactivity disorder, and Alzheimer's disease. Biochemistry textbooks were consulted on the role of fatty acids in membrane function, neurotransmission, and eicosanoid formation. The 3-dimensional structures of fatty acids were obtained from the Web site of the Biochemistry Department, University of Arizona (2001). Results: The fatty acid composition of neuronal cell membrane phospholipids reflects their intake in the diet. The degree of a fatty acid's desaturation determines its 3-dimensional structure and, thus, membrane fluidity and function. The ratio between omega-3 and omega-6 polyunsaturated fatty acids (PUFAs), in particular, influences various aspects of serotoninergic and catecholaminergic neurotransmission, as shown by studies in animal models. Phospholipase A2 (PLA2) hydrolyzes fatty acids from membrane phospholipids: liberated omega-6 PUFAs are metabolized to prostaglandins with a higher inflammatory potential, compared with those generated from the omega-3 family. Thus the activity of PLA2 coupled with membrane fatty acid composition may play a central role in the development of neuronal dysfunction. Intervention trials in human subjects show that omega-3 fatty acids have possible positive effects in the treatment of various psychiatric disorders, but more data are needed to make conclusive directives in this regard. Conclusion: The ratio of membrane omega-3 to omega-6 PUFAs can be modulated by dietary intake. This ratio influences neurotransmission and prostaglandin formation, processes that are vital in the maintenance of normal brain function.

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31

Vidrih, R., S. Filip e J. Hribar. "Content of Higher Fatty Acids in Green Vegetables". Czech Journal of Food Sciences 27, Special Issue 1 (24 de junho de 2009): S125—S129. http://dx.doi.org/10.17221/621-cjfs.

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Green vegetables are considered an important source of some nutritionally important constituents that have health benefits (e.g. vitamins, minerals, antioxidants, fibre). Epidemiological data suggest that consuming a diet rich in fruit and vegetables can lower the risks for chronic diseases, such as cardiovascular diseases and cancer. Over the past 100–150 years, there have been enormous increases in the consumption of omega-6 fatty acids due to the increased intake of vegetable oils from various seeds. Studies have indicated that a high intake of omega-6 fatty acids shifts the physiological state to one that is prothrombotic and pro-aggregatory, whereas omega-3 fatty acids have anti-inflammatory, antithrombotic, anti-arrhythmic, hypolipidemic and vasodilatory properties. Literature data regarding the contents of higher fatty acids (e.g. omega-6 fatty acids) in vegetables are scarce, although vegetables are known to contain a high proportion of n-3 fatty acids. Here, the fatty acid content and composition was determined for 26 green vegetables that are commonly available in Slovenia, by gas-liquid chromatography and <I>in situ</I> transesterification. The fatty acid analysis revealed C16:0, C16:1, C18:0, C18:1, C18:2n-6 and C18:3n-3. The total fatty acid content in the vegetables ranged from 500 mg/100 g fresh weight (f.w.) in red cabbage, to 4.000 mg/100 g f.w. in tarragon. The proportion of saturated fatty acids (as g/100 g total fatty acids) ranged from 12% to 35%. All of the vegetables contained a high proportion of poly-unsaturated fatty acids (PUFAs), ranging from 45% to 81% of total fatty acids. The omega-3 PUFA proportion ranged from 5% in carrot to 60% in tarragon. The content of mono-unsaturated fatty acids ranged from 1% to 25%. French beans, tarragon and radish sprouts contained the highest concentrations of C16:1, at 5 mg/100 g f.w. Consumption of 100 g of tarragon meets 13.2% of daily requirements for α-linolenic acid; similarly, for radish sprouts 9.4%, for mangold 6.9%, for ruccola 5.4%, for green salad 5.0%, and for kale 4.7%. Green vegetables are an important source of 18:3n-3 PUFAs, especially for vegetarian populations.

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Mountanea, Olga G., Dimitris Limnios, Maroula G. Kokotou, Asimina Bourboula e George Kokotos. "Asymmetric Synthesis of Saturated Hydroxy Fatty Acids and Fatty Acid Esters of Hydroxy Fatty Acids". European Journal of Organic Chemistry 2019, n.º 10 (25 de fevereiro de 2019): 2010–19. http://dx.doi.org/10.1002/ejoc.201801881.

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Horvat, M., J. Zabielska, R. Kourist e M. Winkler. "Fatty alcohols: enzymatically from free fatty acids". New Biotechnology 44 (outubro de 2018): S124. http://dx.doi.org/10.1016/j.nbt.2018.05.1055.

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Velíšek, J., e K. Cejpek. "Biosynthesis of food constituents: Lipids. 1. Fatty acids and derivated compounds – a review". Czech Journal of Food Sciences 24, No. 5 (12 de novembro de 2011): 193–216. http://dx.doi.org/10.17221/3317-cjfs.

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This review article gives a survey of the principal biosynthetic pathways that lead to the most important common fatty acids and their derivatives occurring in foods and feeds. Fatty acids are further subdivided to saturated fatty acids and unsaturated fatty acids. This review is focused on the less common fatty acids including geometrical and positional isomers of unsaturated fatty acids, acetylenic fatty acids, branched-chain fatty acids, alicyclic fatty acids, epoxy fatty acids, hydroxy fatty acids, and oxo fatty acids. A survey is further given on the biosynthesis of the aliphatic very-long-chain components (alkanes, primary and secondary alcohols, aldehydes, ketones, and esters) of plant cuticular wax derived from saturated fatty acids. Subdivision of the topics is predominantly via biosynthesis. There is extensive use of reaction schemes, sequences, and mechanisms with enzymes involved and detailed explanations using chemical principles and mechanisms.  

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Zelenka, J., D. Schneiderova, E. Mrkvicova e P. Dolezal. "The effect of dietary linseed oils with different fatty acid pattern on the content of fatty acids in chicken meat". Veterinární Medicína 53, No. 2 (19 de fevereiro de 2008): 77–85. http://dx.doi.org/10.17221/1985-vetmed.

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Effects of 1, 3, 5 or 7% of linseed oil in the diet on the content of fatty acids in breast and thigh meat were studied in broiler chickens. Oils made either of seeds of the linseed cultivar Atalante (A) with a high content of α-linolenic acid or of the cultivar Lola (L) with a predominating content of linoleic acid were fed from 25 to 40 days of age. When feeding A, the contents of all n-3 polyunsaturated fatty acids (PUFA), including eicosatrienoic acid, were significantly higher, those of n-6 PUFA were lower, and the ratio of n-6/n-3 PUFA was narrower (<I>P</I> < 0.001) than when L was fed. The narrowest n-6 to n-3 PUFA ratio was observed at the content 36 g of α-linolenic acid (58 g A) per kg of the diet while the widest one at 2 g of α-linolenic acid (70 g L) per kg of the diet. When using L, the increasing level of linoleic acid in feed was associated with significantly increasing levels of all n-6 PUFA in meat. The content of all n-3 PUFA increased after the application of oil A, but the dependence for eicosapentaenoic acid in thigh meat was expressed significantly more precisely by the second degree parabola with the maximum at the level of 37 mg of α-linolenic acid and for clupanodonic and docosahexaenoic acids by parabolas with maxima at the level of α-linolenic acid in the diet 41 g and 30 g for breast meat and 35 g and 27 g for thigh meat, respectively. By means of the inclusion of linseed oil with a high content of α-linolenic acid in the feed mixture it would be possible to produce poultry meat with a high content of n-3 PUFA as a functional food.

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Pötgens, Sarah A., Martina Sboarina e Laure B. Bindels. "Polyunsaturated fatty acids, polyphenols, amino acids, prebiotics". Current Opinion in Clinical Nutrition & Metabolic Care 21, n.º 6 (novembro de 2018): 458–64. http://dx.doi.org/10.1097/mco.0000000000000505.

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Schmidt, Erik Berg, e Jørn Dyerberg. "Omega-3 Fatty Acids". Drugs 47, n.º 3 (março de 1994): 405–24. http://dx.doi.org/10.2165/00003495-199447030-00003.

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&NA;. "Polyunsaturated fatty acids interaction". Reactions Weekly &NA;, n.º 921 (setembro de 2002): 10–11. http://dx.doi.org/10.2165/00128415-200209210-00027.

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Wada, Akane, Yu Sawada, Hitomi Sugino e Motonobu Nakamura. "Angioedema and Fatty Acids". International Journal of Molecular Sciences 22, n.º 16 (20 de agosto de 2021): 9000. http://dx.doi.org/10.3390/ijms22169000.

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Angioedema is a life-threatening emergency event that is associated with bradykinin and histamine-mediated cascades. Although bradykinin-mediated angioedema currently has specific therapeutic options, angioedema is sometimes intractable with current treatments, especially histamine-mediated angioedema, suggesting that some other mediators might contribute to the development of angioedema. Fatty acids are an essential fuel and cell component, and act as a mediator in physiological and pathological human diseases. Recent updates of studies revealed that these fatty acids are involved in vascular permeability and vasodilation, in addition to bradykinin and histamine-mediated reactions. This review summarizes each fatty acid’s function and the specific receptor signaling responses in blood vessels, and focuses on the possible pathogenetic role of fatty acids in angioedema.

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&NA;. "Omega-3-fatty-acids". Reactions Weekly &NA;, n.º 1250 (maio de 2009): 31. http://dx.doi.org/10.2165/00128415-200912500-00092.

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Radack, Kenneth L. "Omega-3 Fatty Acids". Annals of Internal Medicine 109, n.º 1 (1 de julho de 1988): 81. http://dx.doi.org/10.7326/0003-4819-109-1-81.

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Burdge, Graham C., e Karen A. Lillycrop. "Fatty acids and epigenetics". Current Opinion in Clinical Nutrition and Metabolic Care 17, n.º 2 (março de 2014): 156–61. http://dx.doi.org/10.1097/mco.0000000000000023.

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Muntoni, S. "Metformin and fatty acids". Diabetes Care 22, n.º 1 (1 de janeiro de 1999): 179–80. http://dx.doi.org/10.2337/diacare.22.1.179.

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Grundy, Scott M. "N-3 Fatty Acids". Circulation 107, n.º 14 (15 de abril de 2003): 1834–36. http://dx.doi.org/10.1161/01.cir.0000059746.10326.09.

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Chew, Emily Y. "Fatty Acids and Retinopathy". New England Journal of Medicine 364, n.º 20 (19 de maio de 2011): 1970–71. http://dx.doi.org/10.1056/nejmcibr1101606.

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Belkind-Gerson, J., A. Carreón-Rodríguez, CO Contreras-Ochoa, S. Estrada-Mondaca e MS Parra-Cabrera. "Fatty Acids and Neurodevelopment". Journal of Pediatric Gastroenterology and Nutrition 47, Suppl 1 (agosto de 2008): S7—S9. http://dx.doi.org/10.1097/mpg.0b013e3181818e3f.

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Chen, Shao-Xing, Chong-Jin Goh e Oi Kon. "Fatty Acids FromTyphonium flagelliforme". Planta Medica 63, n.º 06 (dezembro de 1997): 580. http://dx.doi.org/10.1055/s-2006-957778.

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Brookhyser, Joan. "Omega 3 Fatty Acids". Journal of Renal Nutrition 16, n.º 3 (julho de 2006): e7-e10. http://dx.doi.org/10.1053/j.jrn.2006.04.003.

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Davidson, Michael H. "Omega-3 fatty acids". Current Opinion in Lipidology 24, n.º 6 (dezembro de 2013): 467–74. http://dx.doi.org/10.1097/mol.0000000000000019.

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Freeman, Marlene P. "Omega-3 fatty acids". Evidence-Based Integrative Medicine 1, n.º 1 (2003): 43–49. http://dx.doi.org/10.2165/01197065-200301010-00008.

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Artigos de revistas sobre o tema "Fatty acids"

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