Dietary fat composition and tocopherol requirement: II. Nutritional status of heated and unheated vegetable oils of different ratios of unsaturated fatty acids and vitamin E

1969 ◽  
Vol 46 (12) ◽  
pp. 657-661 ◽  
Author(s):  
R. B. Alfin-Slater ◽  
R. B. Morris ◽  
L. Aftergood ◽  
D. Melnick
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Nutritional Status ◽  
Vegetable Oils ◽  
Dietary Fat ◽  
Unsaturated Fatty Acids ◽  
Fat Composition

THE EFFECT OF UNSATURATION OF DIETARY FAT AND OF ANTIOXIDANTS ON THE DEVELOPMENT OF LIVER DAMAGE

1959 ◽  
Vol 37 (1) ◽  
pp. 493-499 ◽  
Author(s):  
L. S. Valberg ◽  
Rose A. Young ◽  
J. M. R. Beveridge
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Antioxidant Activity ◽  
Vitamin E ◽  
Liver Damage ◽  
Dietary Fat ◽  
Unsaturated Fatty Acids ◽  
Alpha Tocopherol ◽  
Liver Necrosis ◽  
Gamma Tocopherol

The addition of unsaturated fatty acids, even in small amounts, to diets low in vitamin E, selenium, and the sulphur-containing amino acids greatly accelerated the development of acute liver necrosis in rats. The production of this lesion was shown also to be affected in a similar manner by the nature of the dietary fat in the ration consumed immediately prior to the removal of protective substances such as the sulphur-containing amino acids; unsaturated fatty acids or lipid again acted as predisposing factors.Gamma-tocopherol incorporated in the diet at a level of 0.02% and injected at a level of 1.5 mg/rat/day was equally as effective as alpha-tocopherol in preventing liver necrosis. The protective effect of gamma-tocopherol against the development of liver necrosis lends support to the thesis that alpha-tocopherol protects against liver damage by virtue of its antioxidant activity.

THE EFFECT OF UNSATURATION OF DIETARY FAT AND OF ANTIOXIDANTS ON THE DEVELOPMENT OF LIVER DAMAGE

1959 ◽  
Vol 37 (3) ◽  
pp. 493-499 ◽  
Author(s):  
L. S. Valberg ◽  
Rose A. Young ◽  
J. M. R. Beveridge
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Antioxidant Activity ◽  
Vitamin E ◽  
Liver Damage ◽  
Dietary Fat ◽  
Unsaturated Fatty Acids ◽  
Alpha Tocopherol ◽  
Liver Necrosis ◽  
Gamma Tocopherol

The addition of unsaturated fatty acids, even in small amounts, to diets low in vitamin E, selenium, and the sulphur-containing amino acids greatly accelerated the development of acute liver necrosis in rats. The production of this lesion was shown also to be affected in a similar manner by the nature of the dietary fat in the ration consumed immediately prior to the removal of protective substances such as the sulphur-containing amino acids; unsaturated fatty acids or lipid again acted as predisposing factors.Gamma-tocopherol incorporated in the diet at a level of 0.02% and injected at a level of 1.5 mg/rat/day was equally as effective as alpha-tocopherol in preventing liver necrosis. The protective effect of gamma-tocopherol against the development of liver necrosis lends support to the thesis that alpha-tocopherol protects against liver damage by virtue of its antioxidant activity.

scholarly journals Optimal macronutrient balance

1999 ◽  
Vol 58 (2) ◽  
pp. 421-425 ◽  
Author(s):  
Michael J. Gibney
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Dietary Fat ◽  
Unsaturated Fatty Acids ◽  
Plasma Cholesterol ◽  
Hdl Cholesterol ◽  
Optimum Level ◽  
Low Fat ◽  
Fat Composition ◽  
Fat Diets

There is at present a justifiable debate as to the optimum level of total dietary fat which will reduce the risk of obesity without an elevation of plasma triacylglycerol or a depression of plasma HDL-cholesterol. Total plasma cholesterol and LDL-cholesterol levels are lowered and risk of fatal myocardial infarction is lowered when either saturated or trans-unsaturated fatty acids are replaced isoenergetically by either monounsaturated or polyunsaturated fatty acids. The triacylglycerol-raising and HDL-lowering effects of low-fat high-carbohydrate diets can be over-come with low intakes of n−3 polyunsaturated fatty acids and moderate exercise. Whilst a reduction in dietary fat is being attained in many countries, the reduction is uniform across all fatty acids, leaving dietary fat composition unchanged. The ability of low-fat diets to reduce cholesterol and cause a fall in body weight is not influenced by the carbohydrate ratio starch: sugars in the diet. However, weight-gain susceptibility to high intakes of dietary fat and the plasma cholesterol responsiveness to diet are considerably influenced by common genetic polymorphisms.

Improvement of Dry-cured Iberian Ham Quality Characteristics Through Modifications of Dietary Fat Composition and Supplementation with Vitamin E

2005 ◽  
Vol 11 (5) ◽  
pp. 327-335 ◽  
Author(s):  
J. Ruiz ◽  
L. de la Hoz ◽  
B. Isabel ◽  
A. I. Rey ◽  
Argimiro Daza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Dietary Fat ◽  
Monounsaturated Fatty Acids ◽  
Quality Characteristics ◽  
Tocopheryl Acetate ◽  
Oxidation Test ◽  
Neutral And Polar Lipids ◽  
Fat Composition ◽  
Vitamin E Supplementation

The effects of dietary fat composition and vitamin E supplementation on the quality characteristics of dry-cured Iberian hams ripened for two years were studied. Thirty Iberian Duroc pigs were fed diets containing three levels of poly and monounsaturated fatty acids. Within each dietary fat treatment, one group was fed a basal level of vitamin E (20mg α-tocopheryl acetate/kg diet) and the other group received a supplemented level (200mg α-tocopheryl acetate/kg diet). Dietary fat composition significantly affected total saturated fatty acids content of neutral and polar lipids from dry-cured Iberian ham ( p 0.012 and p 0.003, respectively). However, diet fatty acids composition did not influence either total monounsaturated or total polyunsaturated fatty acids of neutral and polar lipids. Vitamin E supplementation significantly enhanced dry-cured Iberian ham α-tocopherol content ( p 0.001). This, in turn, led to significantly lower levels of TBARS on days 6 and 9 of storage in slices from dry-cured Iberian hams made of vitamin E supplemented pigs and also lower oxidation levels in an induced lipid oxidation test in samples from those pigs. Dietary fatty acid composition did not significantly affect either TBARS during slices storage or malonaldehyde content in the induced oxidation test. No effect of vitamin E supplementation was observed in ham volatile aldehyde profile, but dietary fat significantly affected hexanal ( p 0.02), heptanal ( p 0.05) and total aldehyde content ( p 0.02), with those pigs fed a diet rich in PUFA showing higher values. Using diets supplemented in α-tocopherol and rich in monounsaturated fatty acids seemed adequate dietary strategies for feeding Iberian hams reared indoors.

Influence of dietary fat composition on development of insulin resistance in rats. Relationship to muscle triglyceride and omega-3 fatty acids in muscle phospholipid

Diabetes ◽  
1991 ◽  
Vol 40 (2) ◽  
pp. 280-289 ◽  
Author(s):  
L. H. Storlien ◽  
A. B. Jenkins ◽  
D. J. Chisholm ◽  
W. S. Pascoe ◽  
S. Khouri ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Fatty Acids ◽  
Dietary Fat ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Muscle Phospholipid ◽  
Fat Composition ◽  
Muscle Triglyceride

scholarly journals Analysis of biochemical composition and antioxidant properties of nuts sold in the consumer marke

2020 ◽  
Vol 82 (2) ◽  
pp. 124-130
Author(s):  
L. P. Nilova ◽  
S. M. Malyutenkova
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Phenolic Compounds ◽  
Biochemical Composition ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Properties ◽  
Water Soluble ◽  
Total Phenolic ◽  
Consumer Market ◽  
Triton X

The results of studies of the biochemical composition and antioxidant properties of nuts sold in the consumer market of St. Petersburg were presented in the work. The objects of research were kernels of nuts: sweet almonds, hazelnuts, cashews, walnuts. Total Soxhlet lipids, fatty acid composition, vitamin E, fractional composition of tocopherols and phytosterols, total phenolic compounds and flavonoids, antioxidant activity by FRAP with ferric chloride, o-phenanthroline and Triton X 100 were determined in nuts. Nuts varied in lipid content (42.6–65.4%) with a predominance of unsaturated fatty acids from 80.4 to 92.4 relative%. Oleic acid prevailed in the fatty acids of almonds, hazelnuts and cashews, while linoleic acid prevailed in walnuts. Walnuts contained the highest amount of polyunsaturated fatty acids. The antioxidant properties of nuts were formed by a complex of water and fat-soluble antioxidants. Fat-soluble antioxidants included vitamin E with a predominance of ?-tocopherol in the kernels of sweet almonds and hazelnuts, ?-tocopherol - in walnuts and cashews. Only sweet almond kernels contained all the tocopherol fractions. ?- and ?-tocopherols were absent in hazelnut lipids, while ?-tocopherols were absent in cashews and walnuts. ?-sitosterol, campesterol and stigmasterol with a predominance of ?-sitosterol were identified in the composition of phytosterols in all nut kernels. Water-soluble antioxidants are mainly represented by phenolic compounds, the amount of which varies widely depending on the type of nuts: cashews

scholarly journals Effects of dietary fat quantity and composition on fasting and postprandial levels of coagulation factor VII and serum choline-containing phospholipids

2003 ◽  
Vol 90 (2) ◽  
pp. 329-336 ◽  
Author(s):  
Anja Schou Lindman ◽  
Hanne Müller ◽  
Ingebjørg Seljeflot ◽  
Hans Prydz ◽  
Marit Veierød ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dietary Fat ◽  
High Fat Diet ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Coagulation Factor ◽  
Factor Vii ◽  
High Fat ◽  
Coagulation Factor Vii ◽  
Low Fat Diet

Dietary fat influences plasma levels of coagulation factor VII (FVII) and serum phospholipids (PL). It is, however, unknown if the fat-mediated changes in FVII are linked to PL. The present study aimed to investigate the effects of dietary fat on fasting and postprandial levels of activated FVII (FVIIa), FVII coagulant activity (FVIIc), FVII protein (FVIIag) and choline-containing PL (PC). In a randomized single-blinded crossover-designed study a high-fat diet (HSAFA), a low-fat diet (LSAFA), both rich in saturated fatty acids, and a high-fat diet rich in unsaturated fatty acids (HUFA) were consumed for 3 weeks. Twenty-five healthy females, in which postprandial responses were studied in a subset of twelve, were included. The HSAFA diet resulted in higher levels of fasting FVIIa and PC compared with the LSAFA and the HUFA diets (all comparisonsP≤0·01). The fasting PC levels after the LSAFA diet were also higher than after the HUFA diet (P<0·001). Postprandial levels of FVIIa and PC were highest on the HSAFA diet and different from LSAFA and HUFA (all comparisonsP≤0·05). Postprandial FVIIa was higher on the HUFA compared with the LSAFA diet (P<0·03), whereas the HUFA diet resulted in lower postprandial levels of PC than the LSAFA diet (P<0·001). Significant correlations between fasting levels of PC and FVIIc were found on all diets, whereas FVIIag was correlated to PC on the HSAFA and HUFA diet. The present results indicate that dietary fat, both quality and quantity, influences fasting and postprandial levels of FVIIa and PC. Although significant associations between fasting FVII and PC levels were found, our results do not support the assumption that postprandial FVII activation is linked to serum PC.

Interactions of dietary polyunsaturated fatty acids and vitamin E with regard to vitamin E status, fat composition and antibody responsiveness in layer hens

2002 ◽  
Vol 43 (2) ◽  
pp. 297-305 ◽  
Author(s):  
J.W.C. Sijben ◽  
J.W. Schrama ◽  
M.G.B. Nieuwland ◽  
R. Hovenier ◽  
A.C. Beynen ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Dietary Polyunsaturated Fatty Acids ◽  
Fat Composition ◽  
Layer Hens ◽  
Vitamin E Status

Supranutritional vitamin E supplementation of grass-finished and concentrate-finished Hereford-cross steers and its effect on meat quality

1997 ◽  
Vol 1997 ◽  
pp. 47-47
Author(s):  
L. Vega ◽  
M. Enser ◽  
G.R. Nute ◽  
R.I. Richardson ◽  
R.C. Ball ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin ◽  
Beef Quality ◽  
Quality And Shelf Life ◽  
Vitamin E Supplementation

Previous research has demonstrated that dietary supplementation with high levels of die antioxidant vitamin E is effective in improving beef quality and shelf-life (Arnold et al., 1993). However, these animals did not have access to fresh forage which contains high levels of endogenous vitamin E and also higher concentrations of readily-oxidisable n-3 unsaturated fatty acids (Marmer et al, 1984). This study investigated the effectiveness of vitamin E in improving meat quality of grass finished cattle compared with those fed concentrates.

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