scholarly journals Plasma Fatty Acid Composition in Continuous Ambulatory Peritoneal Dialysis Patients: An Increased Omega-6/Omega-3 Ratio and Deficiency of Essential Fatty Acids

Renal Failure ◽  
2011 ◽  
Vol 33 (8) ◽  
pp. 819-823 ◽  
Author(s):  
Fatma Hümeyra Yerlikaya ◽  
Idris Mehmetoglu ◽  
Sevil Kurban ◽  
Zeki Tonbul
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Peritoneal Dialysis ◽  
Fatty Acid ◽  
Essential Fatty Acids ◽  
Plasma Fatty Acid ◽  
Omega 3 ◽  
Dialysis Patients ◽  
Plasma Fatty Acid Composition ◽  
Omega 6

STUDY OF IWASHI SARDINE LIPIDS IN THE SCOPE OF POPULATION NUTRITION OPTIMIZATION

Fisheries ◽  
2020 ◽  
Vol 2020 (5) ◽  
pp. 101-106
Author(s):  
Elena Chupikova ◽  
Konstantin Pavel ◽  
Svetlana Tkachenko
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Cold Storage ◽  
Human Body ◽  
Essential Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The article analyzes the fatty acid composition of the frozen iwashi lipids of different shelf lives. It is established that the total amount of essential fatty acids omega-3 and omega-6 in iwashi’s fat reaches almost 90% of all polyunsaturated fatty acids and remains practically unchanged for 12 months of fish cold storage. It is shown that products from iwashi contain a significant amount of essential fatty acids, indispensable for the human body, which can be used to optimize the population nutrition and satisfy the physiological needs in eicosopentaenoic and docosahexaenoic fatty acids.

scholarly journals Temporal variation of fatty acid composition and pesticides in honeybees Apis mellifera and beebread

2019 ◽  
Author(s):  
Zuyi C. Gooley ◽  
Aaron C. Gooley
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Pesticide Exposure ◽  
Essential Fatty Acids ◽  
Omega 3 ◽  
Lethal Level ◽  
Omega 6 ◽  
Fat Bodies

AbstractA twelve-month study was conducted on changes in fatty acid composition and pesticide residues in honeybees and beebread. In honeybees, saturated fatty acid and monounsaturated fatty acid gradually increased as summer began then decreased when spring started, and polyunsaturated fatty acid had an opposite seasonal trend. Similar fluctuation was observed in the beebread collected from the same hive as those honeybees through summer to fall, especially in the essential fatty acids omega-6 and omega-3. Honeybees’ lipid metabolism can be disrupted after being exposed to a sub-lethal level of pesticide. Although three out of sixteen analyzed pesticides were detected in beebread samples summer through fall in our study, we were not able to find any negative affect of those pesticides on the honeybees’ fatty acid composition. Temporary field-realistic pesticide exposure may weaken honeybees but are unlikely to show any reflection in their fat bodies if the colony was otherwise healthy.

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.

scholarly journals FATTY ACID COMPOSITION OF Capsicum GENUS PEPPERS

2015 ◽  
Vol 39 (4) ◽  
pp. 372-380 ◽  
Author(s):  
Gisele Teixeira de Souza Sora ◽  
Aloisio Henrique Pereira Souza ◽  
Acácio Antônio Ferreira Zielinski ◽  
Charles Windson Isidoro Haminiuk ◽  
Makoto Matsushita ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Principal Component ◽  
Omega 3 ◽  
Habanero Pepper ◽  
Nutritional Characteristics ◽  
Omega 6 ◽  
Genus Capsicum

Fatty acids have a great metabolic and structural importance. Evaluation of fatty acid composition of peppers is still incomplete. Pulps and seeds from six varieties of the genus Capsicum were evaluated in this work with respect to their contents in fatty acids. A total of 25 different fatty acids, including some with odd number of carbons were identified in the samples. The most abundant fatty acids were palmitic (16:0), oleic (18:1n-9) and linoleic (18:2n-6) acids. The polyunsaturated:saturated fatty acid (PUFA/SFA) ratios for all peppers were high due to the elevated amounts of polyunsaturated acids, particularly linoleic acid. In the pulps, the omega-6/omega-3 ratios ranging from 1.28 to 4.33, were relatively adequate if one considers that ratios between 0.25 and 1.0 in the human diet are regarded as highly appropriate. In the seeds, the levels of omega-3 were very low whereas the levels of omega-6 were high, leading to very inadequate omega-6/omega-3 ratios ranging from 74.2 to 279.6. Principal component analysis (PCA) explained 93.49% of the total variance of the data. Considering the PUFA/SFA ratio and omega-6/omega-3 ratio, our data suggest that, among the peppers of the genus Capsicum evaluated in this work, the bell pepper and orange habanero pepper present the best nutritional characteristics concerning fatty acid composition.

scholarly journals Changes in plasma fatty acid composition after intake of a standardised breakfast in prepubertal obese children

2007 ◽  
Vol 99 (4) ◽  
pp. 909-917 ◽  
Author(s):  
M. Gil-Campos ◽  
E. Larqué ◽  
M. C. Ramírez-Tortosa ◽  
J. Linde ◽  
I. Villada ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Normal Weight ◽  
Plasma Fatty Acid ◽  
Obese Children ◽  
Prepubertal Children ◽  
Plasma Fatty Acid Composition ◽  
Lipid Fractions

Obese patients typically show a pattern of dyslipidaemia and changes in plasma fatty acid composition reflecting abnormalities in lipoprotein metabolism and dietary habits. Animals and obese adults have been widely studied; however, contradictory results have been published in children. The objective was to assess changes in plasma fatty acid composition in total plasma lipids and plasma lipid fractions in obese prepubertal children compared with those of normal weight and to evaluate changes in postprandial plasma fatty acids during a 3 h period after intake of a standardised breakfast. The study was a case–control study with thirty-four obese and twenty normal-weight prepubertal children (Tanner 1). Anthropometric and metabolic variables and fatty acid concentrations were measured in plasma and its fractions. Liquid chromatography was used to separate lipid fractions and GLC to quantify fatty acids. Plasma total fatty acids (TFA), SFA, MUFA and PUFA concentrations were higher in obese than in control children. Except for 18 : 0, 18 : 3n-3, 20 : 4n-6 and n-3 PUFA, all fatty acids in TAG were also elevated in the obese group. Fatty acids 16 : 1n-7, 18 : 0, 18 : 1n-9, 20 : 2n-6, TFA and MUFA significantly decreased between the 2nd and 3rd hour in normal-weight v. obese children. The concentration of 16 : 1n-7 was positively and the proportion of 20 : 4n-6 inversely associated with a significant increase in risk of obesity. Obese prepubertal children show an altered plasma fatty acid profile and concentrations, mainly related to the TAG fatty acid profile, with a lower clearance of fatty acids v. normal-weight prepubertal children.

Characterization of fatty acids and nutrient composition of SAU Perilla-1 [(Perilla frutescens (L.) Britton] seeds grown with agro climatic conditions in Bangladesh

2021 ◽  
Vol 27 (02) ◽  
pp. 2307-2314
Author(s):  
M. A. K. Mojumdar ◽  
H. M. M. T. Hossain ◽  
A. F. M. J. Uddin ◽  
Meherunnessa
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Essential Fatty Acids ◽  
Fatty Acid Analysis ◽  
Climatic Conditions ◽  
Omega 3 ◽  
Plant Seed ◽  
Omega 6 ◽  
Crop Variety

SAU Perilla-1 (Golden perilla BD) is a newly edible oil seed crop variety introduced by Sher-e-Bangla Agricultural University in Bangladesh. Its seed oil is a rich source of unsaturated fatty acid (91%), of which more than 50% is α-linolenic acid (type of omega-3 fatty acid). The estimated ratio of saturated, monounsaturated and polyunsaturated fatty acids was found 1: 2.26: 8.95. Moreover, the α-linolenic acid was detected (50.52%) as the most dominating polyunsaturated fatty acid, which was 4-four times higher than monounsaturated fatty acids in the oil of the crop variety. Fatty acid analysis of oil revealed a ratio (1:2.22) of Omega 6 to Omega 3 fatty acids, which lies within a healthy range as documented by the global scientific community. Compared to other plant seed oils, SAU Perilla-1 oil consists of Linoleic acid (Omega 6 fatty acid, 22.71%) – a component associated with obesity, which is far below the regular oils from soybean, sunflower and corn. Therefore, our findings indicated that SAU Perilla-1 seed is one of the best edible sources of plant oils rich in essential fatty acids conducive to human health.

scholarly journals Analysis of Fatty Acid Composition in Chicken Fast Foods of Dhaka City

2019 ◽  
Vol 43 (1) ◽  
pp. 39-45
Author(s):  
Mahmudur Rahman ◽  
Bidhan Chandra Paul ◽  
Ayesha Sharmin ◽  
Mohammad Lokman Hossain ◽  
Subrata Chandra Roy ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Trans Fatty Acid ◽  
Fast Food ◽  
Saturated Fatty Acids ◽  
Food Samples ◽  
Omega 3 ◽  
Omega 6

Fatty acid composition in chicken fast food was analyzed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy and gas chromatography-flame ionization detector (GC-FID). Saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) have been found in various amounts in the fast food samples. None of the fast food samples contain trans fatty acid. Chicken Winglet (A) and Chicken Hot Wings (B) have higher amount of saturated fatty acids (SFA) which are 28.73% and 25.92% respectively. The amount of saturated fatty acids (SFA) in Chicken Drumst (C), Chicken Botik (D), Fiery Grilled Chicken (E), Chicken Meatballs (F), and Chicken Nuggets (G) are in between 10.94-19.38%. The saturated fatty acids found in the fast food samples are palmitic acid, stearic acid, and myristic acid. Highest amount of linoleic acid (omega-6, 18.90%) was found in Chicken Meatballs (F). The ratio of omega-6 and omega-3 in sample D was 2.32:1 which is in the acceptable range. Although trans fatty acid was not found in the samples, presence of more than 10% saturated fatty acids in chicken fast food is still harmful for health as it may increase risk of cardiovascular disease (CVD). Journal of Bangladesh Academy of Sciences, Vol. 43, No. 1, 39-45, 2019

scholarly journals Assessment of the fatty acid composition of different parts of zebrafish fed diets incorporated with linseed and sunflower oils

2021 ◽  
Vol 10 (16) ◽  
pp. e113101623177
Author(s):  
Victor Hugo Maldonado da Cruz ◽  
Geovane Aparecido Ramos da Silva ◽  
Matheus Campos Castro ◽  
Isadora Boaventura Ponhozi ◽  
Patrícia Magalhães de Souza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sunflower Oil ◽  
Linseed Oil ◽  
Essential Fatty Acids ◽  
Composition Analysis ◽  
Omega 3 ◽  
Significant Difference

This study aimed to evaluate the fatty acid composition of zebrafish fed diets containing linseed oil compared to sunflower oil. First, diets supplemented with linseed and sunflower were formulated, fish were fed for 40 days, and their parts collected for analysis. Diet composition analysis, extraction and derivatization of fatty acids, gas chromatography analysis, RNA extraction and cDNA synthesis, quantitative real-time polymerase chain reaction (qRT-PCR, and statistical analyses were performed. Linseed oil exhibited an omega-3 rich lipid profile. 18:3n-3 content incorporated into the muscle tissue of fish fed linseed oil was 50% higher than that fed sunflower oil. This higher amount of 18:3n-3 favored the production of 20:5n-3 and 22:6n-3 fatty acids by synthetic pathways in the organism since these fatty acids were not initially found in the oil composition. Furthermore, in all analyzed parts of zebrafish that were fed linseed oil, concentration of 20:4n-6 were lower, while 20:5n-3 and 22:6n-3 were higher compared to the same parts fed with sunflower oil. PCR expression assay showed no significant difference, indicating that linseed oil diet was not harmful. Thus, this work evidenced that synthesis of essential fatty acids, primarily omega-3 fatty acids, was greater in zebrafish upon consumption of diets supplemented with linseed oil. 

scholarly journals FATTY ACID CONTAINMENT IN ORGANIC CHICKEN-BROILERS MEAT AND TRADITIONAL GROWING

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
M. Kucheruk ◽  
S. Midyk ◽  
D. Zasekin ◽  
В. Ushkalov ◽  
О. Kepple
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Organic Farming ◽  
Acid Composition ◽  
Broiler Chickens ◽  
Chicken Meat ◽  
The Body ◽  
Omega 3 ◽  
Omega 6

The article presents the results of the study on fatty acids content of broiler chickens purchased from retailers and broiler chickens grown in organic farming. In the study we compared the obtained results. There are also results of the influence of developed preventive drug postbiotic on the fatty acid composition of broiler chickens. The samples were compared in terms of their nutritional value and quality. Chicken that goes into the retail network is obtained from broiler chickens grown in a traditional (intensive) technological way. Organic poultry is extensive. For the experiment in organic farming, we formed the 2 groups (control and experiment). In the experimental group, broiler chickens received a prophylactic preparation - a postbiotic with organic feed, and no drugs were used in the control. In-depth studies of the mechanisms of its effect on the body of chickens and the quality of the products obtained were studied changes in the fatty acid composition of total lipids in skeletal muscle and the biochemical composition of the muscle tissue of chickens. There were no significant changes in the fatty acid content of the tested meat compared with the control group. The content of palmitoleic, linoleic and caprylic acids is slightly increased. The fat content of heavy broiler chickens is much higher than that of broiler chickens. The best fatty acid ratio of omega-3 and omega-6 is found in organic chicken meat. Retail chicken meat has a lower omega 6 content, significantly higher than palmitic acid omega 3. Organic chicken meat contains 3-5% less fat compared to retail chicken. In the meat of chickens grown using organic technology, the amount of saturated fatty acids increased significantly by 11.13%, there is a significant decrease in omega-6 fatty acids by 7.57% and an increase in the amount of omega-3 fatty acids by 0.8% compared to with chicken from the retail chain. Therefore, the value of organic chicken meat lies not only in the absence of residues of antibiotic substances, pesticides and herbicides, but also in its biological value and dietary properties.

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