scholarly journals Intervention with flaxseed and borage oil supplements modulates skin condition in women

2008 ◽  
Vol 101 (3) ◽  
pp. 440-445 ◽  
Author(s):  
Silke De Spirt ◽  
Wilhelm Stahl ◽  
Hagen Tronnier ◽  
Helmut Sies ◽  
Marie Bejot ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Blood Flow ◽  
Linolenic Acid ◽  
Skin Irritation ◽  
Transepidermal Water Loss ◽  
Flaxseed Oil ◽  
Dietary Lipids ◽  
Borage Oil ◽  
Control Group ◽  
Total Fatty Acids

Ingestion of selected nutrients modulates dermal properties. In the present study, two groups of women ingested flaxseed or borage oil for 12 weeks. The control group received a placebo containing medium-chain fatty acids. Dose was 2·2 g total fatty acids/d with α-linolenic acid and linoleic acid as major constituents in the flaxseed oil group; in the borage oil group linoleic and γ-linolenic acid were predominant. In the flaxseed oil group, the contribution of α-linolenic acid to total fatty acids in plasma was significantly increased on weeks 6 and 12, whereas there was an increase in γ-linolenic acid in the borage oil group (P < 0·05). Skin irritation was performed by nicotinate treatment, and changes in skin reddening and blood flow were monitored. Compared to week 0, skin reddening was diminished in both groups; blood flow was also lowered. Skin hydration was significantly increased after 12 weeks of treatment compared to week 0, with flaxseed or borage oil (P < 0·05). Transepidermal water loss was decreased in both oil groups by about 10 % after 6 weeks of supplementation. A further decrease was determined after 12 weeks in the flaxseed oil group. Surface evaluation of living skin revealed that roughness and scaling of the skin were significantly decreased with flaxseed and borage oil comparing week 0 and week 12 (P < 0·05). Except for hydration, none of the parameters was affected in the placebo group. The present data provide evidence that skin properties can be modulated by an intervention with dietary lipids.

FLAVOUR REVERSION IN HYDROGENATED LINSEED OIL: I. THE PRODUCTION OF AN ISOMER OF LINOLEIC ACID FROM LINOLENIC ACID

1944 ◽  
Vol 22f (6) ◽  
pp. 191-198 ◽  
Author(s):  
H. W. Lemon
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
High Temperature ◽  
Iodine Number ◽  
Spectral Method ◽  
Linolenic Acid ◽  
Linseed Oil ◽  
Naturally Occurring ◽  
Total Fatty Acids ◽  
Isomeric Acid

Linseed oil that has been hydrogenated to a plastic consistency is subject to a type of deterioration termed "flavour reversion" when heated to temperatures used in baking or frying. Investigation of the course of hydrogenation of linseed oil by the spectral method of Mitchell, Kraybill, and Zscheile (11) has indicated that linolenic acid is converted to an isomeric linoleic acid; this acid differs from naturally occurring linoleic acid in that the double bonds are in such positions that diene conjugation is not produced by high-temperature saponification. In a typical hydrogenation, the concentration of the isomeric acid increased to a maximum, at about iodine number 120, of 18% of the total fatty acids, and at iodine number 80, at which point the plasticity was similar to that of a commercial shortening, the concentration of the isomer was 13%. Evidence is presented that the isomeric linoleic acid in partially hydrogenated linseed oil is responsible for the unpleasant flavour that develops when the oil is heated.

scholarly journals Effect of storage on the fatty acids of dried ryegrass

1967 ◽  
Vol 21 (3) ◽  
pp. 599-608 ◽  
Author(s):  
J. W. Czerkawski
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Dry Matter ◽  
Room Temperature ◽  
The Other ◽  
Mould Growth ◽  
Total Fatty Acids ◽  
Higher Temperature ◽  
Types Of Change ◽  
Oleic And Linoleic Acids

1. The compositions of the fatty acids in ryegrass were determined in fresh samples, and in samples dried at room temperature for 26 h, at 50° and for 18 h or at 100° for 12 h. The drying of grass resulted in a small increase in palmitic acid and a decrease in linolenic acid in the total fatty acids.2. Samples of grass dried at 50° and 100° were stored at three relative humidities (rh < 3%, 47% and 80%) for 13 months.3. There were marked changes in the samples stored at 80% rh, with an onset of mould growth and a loss of dry matter. The samples stored at lower humidities had no mould.4. There were two types of change in the fatty acids during storage. The deterioration brought about and mould was accompanied by a decrease in the concentration of linolenic acid and an increase in the concentrations of oleic and linoleic acids. The other type of change observed at the lower humidities resulted in a decrease in the content of linolenic and an increase in the content of palmitic, and did not affect the amounts of oleic and linoleic cells.5. There was little difference between the changes that occurred in the composition of the total fatty acids of the grass dried at 50° and of that dried at 100°. The changes that were at all significant appeared to occur less rapidly, particularly in the early months of storage, in the grass dried at the higher temperature for the shorter time.

scholarly journals 100 DIET AND FATTY ACID COMPOSITION OF BOVINE PLASMA, GRANULOSA CELLS, AND CUMULUS - OOCYTE COMPLEXES

2005 ◽  
Vol 17 (2) ◽  
pp. 200 ◽  
Author(s):  
S. Adamiak ◽  
M. Ewen ◽  
J. Rooke ◽  
R. Webb ◽  
K. Sinclair
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Granulosa Cells ◽  
Body Condition Score ◽  
Peripheral Circulation ◽  
Dietary Lipids ◽  
Uptake Mechanism ◽  
Fa Composition ◽  
Total Fatty Acids

The effects of altering dietary carbohydrates and lipids to oocyte donors during superovulation and ovum pickup (OPU) on in vitro embryo production was reported previously (Adamiak et al. 2004 Reprod. Dev. Fert. 16, 193–194). Here we report the effects of these dietary treatments on the fatty acid (FA) composition of plasma, granulosa cells (GCs), and cumulus–oocyte complexes (COCs) from the 32 heifers used in that study. Blood samples were collected by jugular venipuncture. COCs and GCs were harvested from each heifer by OPU as described previously but were pooled between pairs of heifers within treatment to provide adequate material for FA analysis. Both GCs and COCs were washed twice in PBS supplemented with 0.3% (w/v) BSA (FA-free) before being transferred into 2 : 1 (v/v) chloroform : methanol solution for FA extraction. FA composition was determined using gas chromatography as described previously (Reis et al. 2002, Theriogenology 57, 507). Data were analyzed by ANOVA. Total plasma FA content averaged 1.12 μg/mL and was unaffected by body condition score (BCS). Low BCS heifers had more saturated (54.0 ± 1.76 vs. 49.2 ± 1.74%) and monounsaturated (22.4 ± 1.08 vs. 18.2 ± 0.69%) FA, but less polyunsaturated FA (PUFA) (23.7 ± 1.75 vs. 32.8 ± 2.21%) in plasma than moderate BCS heifers (P < 0.01). Animals fed high relative to low fiber diets had greater plasma FA (1.3 ± 0.15 vs. 1.0 ± 0.12 μg/mL) and PUFA (31.2 ± 2.56 vs. 25.3 ± 2.19%), but less monounsaturated FA (18.8 ± 1.04 vs. 21.5 ± 1.09%) (P < 0.01). Dietary protected lipid (Ca soaps of FA) increased plasma FA (1.6 ± 0.07 vs. 0.6 ± 0.04 μg/mL) and PUFA (30.0 ± 1.92 vs. 26.4 ± 3.03%) (P < 0.05), but reduced plasma saturated FA (48.9 ± 1.12 vs. 54.2 ± 2.14%; P < 0.01) in the animals fed high compared to low fiber diets, respectively. In contrast to their effects in plasma, BCS and diet had little effect on FA composition of GCs and COCs. Although low BCS and dietary lipids both increased FA in COCs (78.3 ± 2.01 vs. 69.2 ± 2.80, P < 0.01; and 77.1 ± 2.96 vs. 70.5 ± 2.26 ng/COC; P < 0.05, respectively), neither factor significantly altered the FA composition of COCs. Across treatments, the FA composition of GCs and COCs differed markedly from that of plasma (Table 1), confirming the presence of a selective uptake mechanism in the follicle that can moderate dietary induced fluctuations in FA supply from peripheral circulation. Table 1. Concentrations of fatty acids in plasma, GCs, and COCs expressed as mean percentages (w/w) of total fatty acids This work was supported by Defra and The Perry Foundation.

scholarly journals Variation in fatty acids in chicken meat as a result of a lupin-containing diet

2010 ◽  
Vol 55 (No. 2) ◽  
pp. 75-82 ◽  
Author(s):  
E. Straková ◽  
P. Suchý ◽  
I. Herzig ◽  
P. Hudečková ◽  
Š. Ivanko
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Broiler Chickens ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Chicken Meat ◽  
Control Group ◽  
Alpha Linolenic Acid ◽  
Thigh Muscles ◽  
Chicken Muscles

This study was designed to verify the effect of diets containing lupin meal on the composition of fat in meat from fattened broiler chickens. It follows from the results that an increasing level of lupin meal (E1 and E2) resulted in a gradual decrease in the average level of saturated fatty acids (SFAs) in fat in breast and thigh muscles from experimental chickens as compared to the control group. This decrease was characterized by a significant (<i>P</i> ≤ 0.05) to highly significant (<i>P</i> ≤ 0.01) reduction in the level of palmitic acid, which is the most common fatty acid. Diets containing lupin meal showed an increase in monounsaturated fatty acids (MUFAs). Particularly oleic acid contributed significantly to an overall increase in MUFAs (<i>P</i> ≤ 0.01). Polyunsaturated fatty acids (PUFAs) from the n-6 group showed only a slight decrease in fat in meat from chickens in the experimental group. Linoleic acid as the most common PUFA found in the fat from chicken muscles showed a significantly lower level in breast muscles in the E2 group (<i>P</i> ≤ 0.05) as compared to the control and the E1 group. A similar trend was also observed for &gamma;-linolenic acid in fat from breast muscles. The level of arachidonic acid in fat from muscles in experimental groups also decreased. The levels of PUFAs n-3 in fat from chicken muscles were found to increase in experimental groups. Of all PUFAs n-3 examined in fat from breast and thigh muscles, &alpha;-linolenic acid was found at the highest levels. Its levels in fat from muscles varied with an increasing amount of lupin meal in a diet. However, a highly significant increase (<i>P</i> ≤ 0.01) was confirmed only in thigh muscles. A rise in PUFAs n-3 which is associated with the dietary supplementation of lupin meal is particularly beneficial as it affected the &Sigma; PUFAs n-3:&Sigma; PUFAs n-6 ratio, thereby enhancing the nutritional value of chicken meat with regard to human nutrition.

scholarly journals Improvement of the probiotic effect of micro-organisms by their combination with maltodextrins, fructo-oligosaccharides and polyunsaturated fatty acids

2002 ◽  
Vol 88 (S1) ◽  
pp. S95-S99 ◽  
Author(s):  
A. Bomba ◽  
R. Nemcová ◽  
S. Gancarcíková ◽  
R. Herich ◽  
P. Guba ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Dietary Lipids ◽  
Control Group ◽  
Jejunal Mucosa ◽  
Gastrointestinal Microbiota ◽  
Weanling Piglets ◽  
Micro Organisms ◽  
Hydrolysis Of ◽  
Gnotobiotic Piglets

Probiotics could represent an effective alternative to the use of synthetic substances in nutrition and medicine. The data concerning the efficacy of probiotics are often contradictory. This paper focuses on the enhancement of the efficacy of probiotics by their combination with synergistically acting components of natural origin. Maltodextrins can be obtained by enzymatic hydrolysis of starch and are suitable for consumption. Administration ofLactobacillus paracaseitogether with maltodextrin decreased the number ofEscherichia colicolonising the jejunal mucosa of gnotobiotic piglets by 1 logarithm compared to the control group. Fructo-oligosaccharides (FOS) are naturally occurring oligosaccharides, mainly of plant origin.L. paracaseiadministered in combination with FOS significantly increased counts ofLactobacillusspp.,Bifidobacteriumspp., total anaerobes and total aerobes compared to the control group as well as theL. paracaseigroup. It also significantly decreasedClostridiumandEnterobacteriumcounts in the faeces of the weanling piglets compared with the control group. Dietary lipids influence the gastrointestinal microbiota and specifically the population of lactic acid bacteria. In gnotobiotic piglets the oral administration of an oil containing polyunsaturated fatty acids (PUFA) significantly increased the number ofL. paracaseiadhering to jejunal mucosa compared to the control group. Our results showed that maltodextrin KMS X-70 and PUFA can be used to enhance the effect of probiotic micro-organisms in the small intestine, and similarly FOS enhance the effect of probiotic micro-organisms in the large intestine.

scholarly journals Effect of feeding buckwheat and chicory silages on fatty acid profile and cheese-making properties of milk from dairy cows

2012 ◽  
Vol 80 (1) ◽  
pp. 81-88 ◽  
Author(s):  
Tasja Kälber ◽  
Michael Kreuzer ◽  
Florian Leiber
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Dairy Cows ◽  
Linolenic Acid ◽  
Milk Fat ◽  
Lolium Multiflorum ◽  
Cheese Making ◽  
Lactating Cows ◽  
Rennet Coagulation ◽  
Total Fatty Acids

Fresh buckwheat (Fagopyrum esculentum) and chicory (Cichorium intybus) had been shown to have the potential to improve certain milk quality traits when fed as forages to dairy cows. However, the process of ensiling might alter these properties. In the present study, two silages, prepared from mixtures of buckwheat or chicory and ryegrass, were compared with pure ryegrass silage (Lolium multiflorum) by feeding to 3 × 6 late-lactating cows. The dietary dry matter proportions realised for buckwheat and chicory were 0·46 and 0·34 accounting also for 2 kg/d of concentrate. Data and samples were collected from days 10 to 15 of treatment feeding. Buckwheat silage was richest in condensed tannins. Proportions of polyunsaturated fatty acids (PUFA) and α-linoleic acid in total fatty acids (FA) were highest in the ryegrass silage. Feed intake, milk yield and milk gross composition did not differ among the groups. Feeding buckwheat resulted in the highest milk fat concentrations (g/kg) of linoleic acid (15·7) and total PUFA (40·5; bothP < 0·05 compared with ryegrass). The concentration of α-linolenic acid in milk fat was similar across treatments, but its apparent recovery in milk relative to the amounts ingested was highest with buckwheat. The same was true for the occurrence of FA biohydrogenation products in milk relative to α-linolenic acid intake. Recovery of dietary linoleic acid in milk remained unaffected. Feeding buckwheat silage shortened rennet coagulation time by 26% and tended (P < 0·1) to increase curd firmness by 29%. In conclusion, particularly buckwheat silage seems to have a certain potential to modify the transfer of FA from feed to milk and to contribute to improved cheese-making properties.

Changes in plant lipids during passage through the gut ofCalanus

1984 ◽  
Vol 64 (2) ◽  
pp. 317-334 ◽  
Author(s):  
F. G. Prahl ◽  
G. Eglinton ◽  
E. D. S. Corner ◽  
S. C. M. O'Hara ◽  
T. E. V. Forsberg
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Bottom Sediment ◽  
Lipid Composition ◽  
Capillary Gas Chromatography ◽  
Dietary Lipids ◽  
Faecal Pellets ◽  
Plant Lipids ◽  
Total Fatty Acids ◽  
Algal Diet

By means of capillary gas chromatography (GC) and capillary gas chromatography'mass spectrometry (GC/MS), the aliphatic hydrocarbons, fatty acids, fatty alcohols and 3ß-sterols were identified in saponified lipid extracts of the green alga,Dunaliella primolecta, the copepod,Calanus helgolandicus, and faecal pellets released by the animal when fed in the laboratory on the algal diet. Comparison of the lipid data for faecal pellets with those for the plant showed that marked changes to dietary lipids occur during passage through the gut of the copepod: (1) 17:2, 17:1, and 17:0 hydrocarbons are completely eliminated; (2) polyunsaturated fatty acids (e.g. 16:4 and 18:3) are significantly reduced relative to total fatty acids; (3) evidence of the conversion of phytol to dihydrophytol is observed; (4) C28 and C29 sterols with Δ and Δ nuclear unsaturation are selectively removed from the diet relative to Δ components. The Δ sterols are released unchanged as faecal lipids. Cholest-5-enol, absent from the original diet, is also released in the faecal pellets. These observations illuminate the fate of specific dietary lipids inCalanusand the contribution copepod faecal pellets can make to the overall lipid composition of bottom sediment in many marine environments.

Linseed Essential Oil – Source of Lipids as Active Ingredients for Pharmaceuticals and Nutraceuticals

2019 ◽  
Vol 26 (24) ◽  
pp. 4537-4558 ◽  
Author(s):  
Joana R. Campos ◽  
Patricia Severino ◽  
Classius S. Ferreira ◽  
Aleksandra Zielinska ◽  
Antonello Santini ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Blood Flow ◽  
Functional Food ◽  
Essential Fatty Acids ◽  
Animal Health ◽  
Flaxseed Oil ◽  
Dietary Fibers ◽  
Beneficial Effects ◽  
Storage Lipids ◽  
Oil Source

Linseed - also known as flaxseed - is known for its beneficial effects on animal health attributed to its composition. Linseed comprises linoleic and α-linolenic fatty acids, various dietary fibers and lignans, which are beneficial to health because they reduce the risk of cardiovascular diseases, as well as cancer, decreasing the levels of cholesterol and relaxing the smooth muscle cells in arteries increasing the blood flow. Essential fatty acids from flax participate in several metabolic processes of the cell, not only as structuring components of the cell membrane but also as storage lipids. Flax, being considered a functional food, can be consumed in a variety of ways, including seeds, oil or flour, contributing to basic nutrition. Several formulations containing flax are available on the market in the form of e.g. capsules and microencapsulated powders having potential as nutraceuticals. This paper revises the different lipid classes found in flaxseeds and their genomics. It also discusses the beneficial effects of flax and flaxseed oil and their biological advantages as ingredients in pharmaceuticals and in nutraceuticals products.

Purification of α-Linolenic Acid from Flaxseed Oil by Silver-Silica Gel Chromatography Column

2012 ◽  
Vol 610-613 ◽  
pp. 3580-3586
Author(s):  
Jian Xia Guo ◽  
Chang Lu Wang ◽  
Zhi Jian Wu
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Silica Gel ◽  
Flaxseed Oil ◽  
Ethyl Esters ◽  
Gel Chromatography ◽  
Distillation Method ◽  
Chromatography Column ◽  
Silica Gel Chromatography

Flaxseed oil contains significant amounts of essential fatty acid, α-linolenic acid (ALA) with a content of 61% of the total fatty acid. ALA is attracting increasing attention because of their importance to human health. ALA has various physiological activities whose absence in the diet is responsible for the development of a wide variety of abnormalities. Highly purified ALA is required on pharmaceutical applications. This work reports as recovery of highly purified ALA from flaxseed oil by means of a process, which involves simultaneous oil saponification–extraction, followed by the ethyl esterification of fatty acids. Thereafter, the polyunsaturated fatty acids (PUFA) were concentrated by molecular distillation method, and ethyl esters below ALA were fractionated from ethyl–PUFA concentrate by mean of open column chromatography with silver–silica gel as stationary phase. The recovery in the combined process was 79%, and the final purity was 94.7%. Therefore, highly pure PUFA ALA could be procured by argentated silica gel chromatography column.

The alpha-linolenic Acid Content of Green Vegetables Commonly Available in Australia

2001 ◽  
Vol 71 (4) ◽  
pp. 223-228 ◽  
Author(s):  
Christine Pereira ◽  
Duo Li ◽  
Andrew J. Sinclair
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Brussels Sprouts ◽  
Total Fatty Acids

Green vegetable consumption has long been considered to have health benefits mainly due to the vitamins, minerals and phytonutrients (such as vitamin C, folate, antioxidants etc) contained in a vegetable-rich diet. Additionally, green vegetables are known to contain a relatively high proportion of omega-3 polyunsaturated fatty acids (PUFAs), primarily in the form of alpha-linolenic acid (18:3n-3). However, there are no data available on the fatty acid composition and concentration of green vegetables commonly consumed in Australia. The present study determined the fatty acid content of 11 green vegetables that are commonly available in Australia. The total fatty acid concentrations of the vegetables under study ranged from 44 mg/100 g wet weight in Chinese cabbage to 372 mg/100 g in watercress. There were three PUFAs in all vegetables analyzed; these were 16:3n-3, 18:2n-6, and 18:3n-3 fatty acids. Sample vegetables contained significant quantities of 16:3n-3 and 18:3n-3, ranging from 23 to 225 mg/100g. Watercress and mint contained the highest amounts of 16:3n-3 and 18:3n-3, and parsley had the highest amount of 18:2n-6 in both percentage composition and concentration. Mint had the highest concentration of 18:3n-3 with a value of 195 mg/100 g, while watercress contained the highest concentration of 16:3n-3 at 45 mg/100 g. All 11 green vegetables contained a high proportion of PUFAs, ranging from 59 to 72% of total fatty acids. The omega-3 PUFA composition ranged from 40 to 62% of total fatty acids. Monounsaturated fatty acid composition was less than 6% of total fatty acids. The proportion of saturated fatty acids ranged from 21% in watercress and mint to 32% of total fatty acids in Brussels sprouts. No eicosapentaenoic and docosahexaenoic acids were detected in any of the samples. Consumption of green vegetables could contribute to 18:3n-3 PUFA intake, especially for vegetarian populations.

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