scholarly journals Dietary Fatty Acid Intakes and the Outcomes of Assisted Reproductive Technique in Infertile Women

2021 ◽  
Author(s):  
Maryam Jahangirifar ◽  
Mahboube Taebi ◽  
Mohammad Hossein Nasr-Esfahani ◽  
Motahar Heidari-Beni ◽  
Gholam Hossein Asgari
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acids ◽  
Fertilization Rate ◽  
Dietary Intakes ◽  
Chi Square ◽  
Assisted Reproductive Technique ◽  
Infertile Women ◽  
Total Fatty Acids ◽  
Reproductive Technique

Background: The purpose of this study was evaluating the relationship between fatty acid (FA) intakes and the Assisted Reproductive Technique (ART) out-comes in infertile women. Methods: In this descriptive longitudinal study, a validated food frequency questionnaire (FFQ) was used to measure dietary intakes among 217 women with primary infertility seeking ART treatments at Isfahan Fertility and Infertili-ty Center, Isfahan, Iran. The average number of total and metaphase II (MII) oocytes, the fertilization rate, the ratio of good and bad quality embryo and bio-chemical and clinical pregnancy were assessed. Analyses were performed using mean, standard deviation, Chi-square test, ANOVA, ANCOVA, logistic regres-sion. Results: A total of 140 women were finally included in the study. There was a positive relationship between the average number of total and MII oocytes and the amount of total fatty acids (TFAs), saturated fatty acids (SFAs), monoun-saturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), linoleic ac-ids, linolenic acids, and oleic acids intakes, while eicosapentaenoic acids (EPAs) and docosahexaenoic acids (DHAs) intakes had an inverse relationship. Consuming more amounts of TFAs, SFAs, PUFAs, MUFAs, linoleic acids, and oleic acids was associated with the lower fertilization rate, whereas the con-sumption of linolenic acids and EPAs increased the fertilization rate. The ratio of good quality embryo was directly affected by the amount of PUFAs intakes. Additionally, there was a negative correlation between the amount of SFAs in-takes and the number of pregnant women. Conclusion: TFAs, SFA, PUFA, and MUFA intakes could have both beneficial and adverse impacts on ART outcomes.

Fatty Acids of Channel Catfish (Ictalurus punctatus)

1972 ◽  
Vol 29 (1) ◽  
pp. 113-115 ◽  
Author(s):  
R. E. Worthington ◽  
T. S. Boggess Jr. ◽  
E. K. Heaton
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Saturated Fatty Acids ◽  
Processing Plant ◽  
Gas Liquid Chromatography ◽  
Total Fatty Acids

Representative samples of channel catfish (Ictalurus punctatus Rafinesque) were obtained from five processing plants and analyzed by gas–liquid chromatography for fatty acid composition of muscle tissues. Twenty-three fatty acids were measured. The saturated fatty acids comprised 26.5%, monoenes 48.1%, dienes 13.0%, trienes 3.1%, tetraenes 3.6%, pentaenes 1.3%, and hexaenes 1.9% of total fatty acids. Fatty acid composition varied significantly (P <.01) among fish obtained from the same plant, and in addition, significant variation associated with processing plant was observed for some fatty acids.

scholarly journals Nutritional Composition of Dikiri Coconut

CORD ◽  
2009 ◽  
Vol 25 (2) ◽  
pp. 7
Author(s):  
K.D.P.P. Gunathilake
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin C ◽  
Dietary Fiber ◽  
Lignin Content ◽  
Saturated Fatty Acids ◽  
Nutritional Composition ◽  
Crude Fibre ◽  
Total Fatty Acids ◽  
Main Fatty Acid

Dikiri, an abnormal type of coconut found mainly in the southern part of Sri Lanka, was analyzed for its proximate composition, dietary fiber, minerals, vitamin C and fatty acid profile. Pectin was isolated and characterized (moisture, ash, acetyl value, methoxyl value, equivalent value) from dikiri coconut. Dikiri coconut contains 38.91± 0.9%, 2.95 ± 0.2%, 58.21± 3.6%, 17.62 ± 0.2%, 6.63 ± 0.3% and14.59% dry matter, ash, crude fat, crude fibre and carbohydrate respectively. The main dietary fiber components of Dikiri coconut were pectin and hemicellulose while that of normal coconut was cellulose. Lignin content was significantly lower in the kernel of dikiri coconut(3.98±0.9) than normal coconut kernel(6.14±0.7%). Equivalent weight, methoxyl value, moisture, ash and acetyl value of dikiri pectin were 1052.7 ± 11.08, 8.72 ± 0.25, 85.8 ±1.65, 0.8 ± 0.04 and 0.09 ± 0.01 respectively. The main mineral found in dikiri was potassium. Vitamin C content of dikiri coconut was 2.32 mg/100g. The fatty acids composition of dikiri was similar to normal coconut and saturated fatty acids constituted nearly 90% of total fatty acids and lauric acid is the main fatty acid followed by myristic acid.

Influence of Simazine and Atrazine on Free Fatty Acid Content in Isolated Chloroplasts

Weed Science ◽  
1973 ◽  
Vol 21 (1) ◽  
pp. 57-60 ◽  
Author(s):  
A. E. Smith ◽  
R. E. Wilkinson
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Spinacia Oleracea ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Total Fatty Acids ◽  
Isolated Chloroplasts

Chloroplasts, isolated from fresh spinach (Spinacia oleracea L.) were treated with four concentrations of each 2-chloro-4,6-bis(ethylamino)-s-triazine (simazine) or 2-chloro-4-(ethylamino)-6-(isopropylamino)-s-triazine (atrazine) to determine the influence of these herbicides on the free fatty acid content in isolated chloroplasts. The treated chloroplast solutions were sampled at 0, 5, 15, 30, 60, and 120 min following treatment. Results indicated that most herbicide treatments increased free fatty acid content in isolated chloroplasts when compared with the zero concentration treatments. The increased fatty acid content was similar for most concentrations of simazine and atrazine. Results of individual fatty acid analyses indicated that the increase in total fatty acids was a result of increases in concentration of unsaturated rather than saturated fatty acids.

scholarly journals FATTY ACID COMPOSITION OF THE FRUITS OF SYZYGIUM ZEYLANICUM (L.) DC. VAR. ZEYLANICUM

2017 ◽  
pp. 155-157
Author(s):  
Devi R. C. Bhanu ◽  
K. K. Sabu
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Total Fatty Acids

Objective: Wild indigenous fruits are believed to be extremely nutritious, contributing a great deal to the general health of the tribal and rural population. To validate this claim, systematic studies are required to estimate their nutritional composition. The objective of the study was to analyze the fatty acid composition of Syzygium zeylanicum (L.) DC. var. zeylanicum.Methods: The fatty acid composition of S. zeylanicum var. zeylanicum fruits were analysed by GC-MS/MS.Results: The major fatty acids were cis-oleic acid (43.47±0.62 %) and linoleic acid (31.14±0.35%). Total monounsaturated fatty acids in the sample was 44.21%. Omega-6, omega-7 and omega-9 fatty acids were detected. The polyunsaturated fatty acids in thefruits were linoleic acid (31.14±0.35 %) and arachidonic acid (0.15±0.22 %), whereas 24.51 % of the total fatty acids were saturated. The ratio of unsaturated to saturated fatty acids was approximately 3:1. The order of abundance of fatty acids, in some of the healthiest oils, viz. olive, canola, peanut oils is, Oleic acid>Linoleic acid>Palmitic acid>Stearic acid and the same order was observed in the present study.Conclusion: Fruits of S. zeylanicum var. zeylanicum too shows a healthy balance between unsaturated and saturated fats. 

scholarly journals Strategies for altering population intakes of fats and fatty acids

1999 ◽  
Vol 58 (1) ◽  
pp. 189-191 ◽  
Author(s):  
M. J. Gibney
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Dietary Guidelines ◽  
Dietary Fatty Acids ◽  
Dietary Intakes ◽  
The Usa ◽  
Total Fat ◽  
The Uk

Quantitative dietary guidelines for fats were first issued in 1977 in the USA and these guidelines have changed little since then. In the UK only 14 % of the population achieve the dietary goal for fat (33 % energy) and only 3 % achieve the target (10 % energy) from saturated fatty acids. Analysis of the Dietary and Nutritional Survey of British Adults reveals that across quartiles of decreasing total fat intake, the actual fatty acid composition of this fat does not alter; i.e. when total fat is lowered, all fatty acid categories are equally lowered. This arises because 85 % of total fat and of each of the categories of fatty acids are provided by just five foods (milk, meat, cereals, spreads and vegetables). When total fat in the UK is lowered, the intake of polyunsaturated fatty acids is lowered. The problem is that if the intake of polyunsaturated fatty acids falls below a threshold of about 5 % energy, the cholesterol-raising properties of certain saturated fatty acids, e.g. myristic acid, are greatly augmented. In order to alter the balance of dietary fatty acids, more data are needed on food choices of those in the population achieving particular targets. These targets cannot be based on existing dietary goals, since so few people attain them. A new set of‘interim attainable dietary guidelines’, based on prevailing dietary intakes, must be the basis for establishing sensible food-based dietary guidelines.

scholarly journals Comparison of lipid classes and fatty acid compositions of farmed and wild pacific oysters, Crassostrea gigas, in Nha Trang, Vietnam

2020 ◽  
Vol 20 (4) ◽  
pp. 463-467
Author(s):  
Trinh Thi Thu Huong
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Crassostrea Gigas ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Lipid Classes ◽  
Pacific Oysters ◽  
Total Fatty Acids ◽  
First Time ◽  
Fatty Acid Compositions

Lipid classes and fatty acid compositions of the farmed (F-C. gigas) and wild (W-C. gigas) pacific oysters, Crassostrea gigas, in Nha Trang, Vietnam were investigated for the first time. The results indicated that the lipid classes and fatty acid components of these oysters were insignificantly different. The total lipid of both studied oysters included six lipid classes, namely phospholipid (PL), sterol (ST), free fatty acid (FFA), triacylglycerol (TG), monoalkyldiacylglycerol (MADG), and hydrocarbon-wax (HW) in which TG and PL were dominated with the values of 48.4%, 41.8% for TG and 19.0%, 20.3% for PL in F-C. gigas and W-C. gigas, respectively. The fatty acids (FAs) content of F-C. gigas and W-C. gigas was similar. The saturated fatty acids (SFAs) content was 48.2% in total fatty acids (TFAs) of the F-C. gigas and 44.7% in TFAs of W-C. gigas, in which 16:0 was dominated in SFAs of both oysters with the value of 24.2% in F-C. gigas and 22.0% in W-C. gigas. The contents of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) were 18.3%, 20.5% for MUFAs and 31.7%, 34.7% for PUFAs respectively in F-C. gigas and W-C. gigas. These MUFAs compositions contained 16:1n-7, 16:1n-5, 18:1n-9, 18:1n-7, 20:1n-11, 20:1n-9 and 20:1n-7, among them fatty acids 16:1n-7 (7.2% in F-C. gigas, 6.3% in W-C. gigas) and 18:1n-7 (6.6% in F-C. gigas, 7.4% in W-C. gigas) were the main MUFAs. PUFAs in these two oysters consisted of long-chain n-3 and n-6 fatty acids, in which 20:5n-3 (EPA) and 22:6n-3 (DHA) were dominated with the values of 12.7%, 13.9% for EPA in F-C. gigas and 6.5%, 6.0% for DHA in W-C. gigas.

Effects of Gamma Radiation on Microbiological Status, Fatty Acid Composition, and Color of Vacuum-Packaged Cold-Stored Fresh Pork Meat

2009 ◽  
Vol 72 (3) ◽  
pp. 556-563 ◽  
Author(s):  
VASSILIA J. SINANOGLOU ◽  
SPYROS KONTELES ◽  
ANTHIMIA BATRINOU ◽  
FOTIS MANTIS ◽  
KONSTANTINOS SFLOMOS
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Salmonella Enteritidis ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Contamination Level ◽  
Radiation Doses ◽  
Pork Meat ◽  
Total Fatty Acids

Pork meat samples were inoculated with high or low levels (106 or 103 CFU/g) of Salmonella Enteritidis, vacuum packaged, exposed to γ radiation (1.0, 2.5, and 4.7 kGy), and stored for 1 month at 4 ± 1°C. In highly contaminated samples, the target strain was completely eliminated only by the 4.7 kGy radiation dose, whereas in samples at the lower contamination level, 2.5 kGy was sufficient to eliminate Salmonella Enteritidis. The highest of the applied radiation doses reduced the aerobic microflora and extended the sample's refrigeration shelf life by at least 2 weeks. The fatty acid profile of pork meat was not significantly affected by any of the applied radiation doses. Irradiation increased the proportion of saturated fatty acids (SFA) and decreased the content of the polyunsaturated fatty acids (P &lt; 0.05). Irradiation also affected negatively the proportions of the nutritional indexes ω-6/ω-3, SFA/monounsaturated fatty acids, and SFA/polyunsaturated fatty acids. The proportion of the trans fatty acids C18:1ω-9 t9 and C18:2 t9,t12 in the total fatty acids was nearly doubled (90 and 86%, respectively) in the samples that had been exposed to 4.7 kGy. None of the applied radiation doses changed the lightness (L* value) of the meat, but redness (a*) and yellowness (b*) increased, particularly for the samples treated with 4.7 kGy.

scholarly journals Health-promoting value of cow, sheep and goat milk and yogurts

2019 ◽  
Vol 69 (3) ◽  
pp. 182-192 ◽  
Author(s):  
Beata Paszczyk ◽  
Elżbieta Tońska ◽  
Joanna Łuczyńska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Colorimetric Method ◽  
Goat Milk ◽  
The Other ◽  
Flame Atomic Absorption ◽  
Total Fatty Acids

The purpose of the presented study was to determine the fatty acid composition, health lipid indices content and selected micro and macronutrients in cow, sheep and goat milk and yogurts produced there of. Fatty acid composition was determined by the GC-FID method using a 100-m capillary column with CP Sil 88 phase. Microelements (iron, zinc, copper and manganese) and macroelements (magnesium and calcium) were analysed using flame atomic absorption spectrometry, whereas sodium and potassium were determined by the emission method. Phosphorus was analysed by the colorimetric method. The conducted study demonstrated that sheep, cow and goat milks and yogurts were characterized by different contents of fatty acids, micro- and macroelements. Sheep milk and yogurts could be regarded as richer sources of polyunsaturated fatty acids (PUFA), (4.41 and 4.35 % of total fatty acids, respectively), n-3 fatty acids (1.05 % of total fatty acids). These samples also had lower n6/n3 ratio (1.93 and 1.92, respectively) and the lowest value index of Thrombogenicity (TI) in comparison to the other analyzed milk and yogurt samples. In turn, goat milk and yogurts were characterized by the highest content of short-chain fatty acids (SCFA), (18.07 and 18.17 % of total fatty acids, respectively) the lowest content of saturated fatty acids (SFA), (54.62 and 54.93 %, respectively) and the lowest value index of Atherogenicity (AI) (2.79 and 2.84, respectively). Concentrations of all analyzed microand macroelements were significantly (P&lt;0.05) higher in yogurts than in milk samples used for their production. Goat yogurts contained higher concentrations of copper, iron, and potassium compared to sheep and cow yogurts. In turn, sheep yogurts had more zinc, magnesium, calcium, and phosphorus than the other analyzed yogurt samples.

Characteristics of Crude Palm Oil Produced in Hainan

2013 ◽  
Vol 448-453 ◽  
pp. 1079-1084 ◽  
Author(s):  
Pu Gong ◽  
Gan Ran Deng ◽  
Jian Hua Cao ◽  
Guo Jie Li ◽  
Zhi Liu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Total Lipids ◽  
Crude Palm Oil ◽  
Total Fatty Acids

Crude palm oil (CPO) was extracted from fresh fruit bunches of RYL7 oil palm cultivated in Hainan by using a self-made single stage screw press. The physicochemical characteristics and Fatty acid composition of the CPO was investigated. The experimental results included melting point (33.10 °C), density (0.91 g/cm3 at 20 °C), acid value (8.35 mg KOH/g), iodine value (62.72 mg iodine/g), saponifiable value (198.02 mg KOH/g), moisture and volatile matter (0.16% of total lipids), insoluble impurities (0.04% of total lipids), unsaponifiable matter (0.40% of total lipids). Oleic acid (40.90% of total fatty acids), palmitic acid (37.88% of total fatty acids), linoleic (14.29% of total fatty acids), followed by stearic acid (5.11% of total fatty acids) were found to be the predominant fatty acids in the oil. The unsaturated oleic acid was the most predominant fatty acid in CPO of Hainan while saturated palmitic acid was the most principal fatty acid in palm oil from Malaysia. The contents of linolenic, unsaturated fatty acids, and polyunsaturated fatty acids in this CPO were 4.09%, 5.09%, 4.09% higher than that of Malaysia, respectively. In addition, the percentages of palmitic acid and saturated fatty acids of this oil were 5.62%, 6.01% lower than that of Malaysia, respectively.

scholarly journals Fatty Acids Quality in Middle Eastern Traditional Dishes, Arabic Sweets and Market Foods Frequently Consumed in Lebanon

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2462
Author(s):  
Maha Hoteit ◽  
Edwina Zoghbi ◽  
Alissar Rady ◽  
Iman Shankiti ◽  
Ayoub Al-Jawaldeh
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Eastern Mediterranean ◽  
Middle Eastern ◽  
Saturated Fatty Acids ◽  
Food Products ◽  
Food Samples ◽  
Fatty Acid Profiles ◽  
Total Fatty Acids

The prevalence of diet-related non-communicable diseases is on the rise in the countries of the Eastern Mediterranean, including Lebanon. This study aimed to provide data on fatty acid profiles and ratios of Lebanese composite dishes, Arabic sweets, and market foods. Methods: Thirty types of traditional dishes, collected from five different Lebanese governorates, thirty-seven types of Arabic sweets and forty-six market food products were considered for analysis. Food samples were chemically analyzed for total, unsaturated and saturated fatty acids. The range of total fatty acids in composite dishes, Arabic sweets, and market food products was between 1.2–11.7 g/100 g, 5.3–25.8 g/100 g, and 0.5–100 g/100 g, respectively. Additionally, the range of saturated fatty acids in composite dishes, Arabic sweets, and market food products was between 0.5–4.9 g/100 g, 2.5–23.6 g/100 g and 0.1–56.4 g/100 g, respectively. Furthermore, about 75% of these foods were poor in unsaturated fatty acids. Regarding saturated fatty acid, the polyunsaturated to monounsaturated (P.M.S) ratio was lower than the recommended ratio of 1:1:1 in 96% of samples. To conclude, there is a need to prioritize fat content in foods and consider processing modifications in the food production system with the aim of achieving a higher P:M:S ratio intake among the population.

Sign in / Sign up

Export Citation Format

Share Document