Influence of dietary fatty acid composition and vitamin e on fatty acids and α‐tocopherol in carp(cyprinus carpio L.)

1996 ◽  
Vol 49 (1) ◽  
pp. 63-71 ◽  
Author(s):  
F.J. Schwarz
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Cyprinus Carpio ◽  
Dietary Fatty Acid ◽  
Dietary Fatty Acid Composition ◽  
Carp Cyprinus Carpio

scholarly journals Nutritional ecology of essential fatty acids: an evolutionary perspective

2011 ◽  
Vol 59 (6) ◽  
pp. 369 ◽  
Author(s):  
A. J. Hulbert ◽  
Sarah K. Abbott
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Membrane Lipids ◽  
Essential Fatty Acids ◽  
Dietary Fatty Acid ◽  
Omega 3 ◽  
Dietary Fatty Acid Composition

There are four types of fatty acids but only two types are essential nutritional requirements for many animals. These are the omega-6 polyunsaturated fatty acids (n-6 PUFA) and the omega-3 polyunsaturated fatty acids (n-3 PUFA) and because they cannot be converted to one another they are separate essential dietary requirements. They are only required in small amounts in the diet and their biological importance stems largely from their role as constituents of membrane lipids. They are synthesised by plants and, as a generalisation, green leaves are the source of n-3 PUFA while seeds are the source of n-6 PUFA in the food chain. While the fatty acid composition of storage fats (triglycerides) is strongly influenced by dietary fatty acid composition, this is not the case for membrane fats. The fatty acid composition of membrane lipids is relatively unresponsive to dietary fatty acid composition, although n-3 PUFA and n-6 PUFA can substitute for each in membrane lipids to some extent. Membrane fatty acid composition appears to be regulated and specific for different species. The role of essential fats in the diet of animals on (1) basal metabolic rate, (2) thermoregulation, (3) maximum longevity, and (4) exercise performance is discussed.

Critical period programming of intestinal glucose transport via alterations in dietary fatty acid composition

1990 ◽  
Vol 68 (5) ◽  
pp. 642-645 ◽  
Author(s):  
M. Keelan ◽  
A. B. R. Thomson ◽  
M. L. Garg ◽  
M. T. Clandinin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Glucose Transport ◽  
Acid Composition ◽  
Critical Period ◽  
Dietary Fatty Acid ◽  
Intestinal Uptake ◽  
Dietary Fatty Acid Composition ◽  
Feeding Diets

Intestinal adaptation occurs in response to physiological or pathological processes that include resection, aging, diabetes, radiation, lactation, chronic alcohol feeding, and feeding diets of varying lipid, protein, or carbohydrate composition. The mechanisms involved in the adaptive response include alterations in morphology, cell kinetics, digestive enzyme activity, transport, membrane lipid composition, and enzymes involved in lipid metabolism. This discussion will review the effect of aging and alterations in dietary fatty acid composition on the small intestine. In addition, it may be possible to program the intestinal response to aging by feeding diets of differing fatty acid composition during the critical period of weaning. Alterations in the ratio of polyunsaturated to saturated fatty acids in the diet modifies the age-associated changes in the intestinal uptake of glucose. The changes occur rapidly, progressively, and irreversibly, suggesting that the intestinal uptake of glucose is subject to critical period programming. The mechanism by which diet may modify the ability of the intestine to up- or down-regulate glucose transport requires further investigation.Key words: polyunsaturated fatty acids, intestinal glucose transport, adaptation, diet, aging.

scholarly journals Association of dietary fatty acids and the incidence risk of cardiovascular disease in adults: the Tehran Lipid and Glucose Prospective Study

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Parvin Mirmiran ◽  
Zeinab Houshialsadat ◽  
Zahra Bahadoran ◽  
Sajad Khalili-Moghadam ◽  
Farhad Sheikholeslami ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Cox Proportional Hazards ◽  
Dietary Fatty Acids ◽  
Dietary Fatty Acid ◽  
Dietary Fatty Acid Composition ◽  
Incidence Risk

Abstract Background Considering the inconsistent available findings regarding the cardioprotective effect of dietary fatty acid composition, we prospectively examined the feasible association between the dietary fatty acids and the cardiovascular disease (CVD) incidence in framework of the population-based Tehran Lipid and Glucose Study. Methods A total of 2369 participants (19–70 years, 43.5% men) without CVD at baseline (2006–2008) were included and followed-up for 6.7 years. Fatty acids’ dietary intake was estimated using a 168-item semi-quantitative food frequency questionnaire. The CVD incidence risk across tertiles of dietary fatty acids was predicted via Cox proportional hazards regression models. Results The average age and body mass index of the included population were 38.5 ± 13.3 years and 26.6 ± 4.8 kg/m2 at baseline. Over 6.7 years of follow-up, 79 cases of CVD were detected. The risk of CVD was lower in upper tertile of monounsaturated fatty acids, oleic acid, and docosahexaenoic acid + eicosapentaenoic acid among the tertiles. No significant associations were found between total fat, saturated and polyunsaturated fatty acids’ intake, and CVD. Conclusions Our results suggest that the dietary fatty acid composition might affect the incidence risk of CVD within the Iranian population.

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