scholarly journals Oxidative Stability of Polyunsaturated Fatty Acids in an Aqueous Dispersion.

1996 ◽  
Vol 43 (10) ◽  
pp. 1079-1085 ◽  
Author(s):  
Kazuo MIYASHITA
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Oxidative Stability ◽  
Aqueous Dispersion

scholarly journals Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids

2020 ◽  
Vol 19 (6) ◽  
pp. 2955-2971
Author(s):  
Chenxi Wang ◽  
Cuixia Sun ◽  
Wei Lu ◽  
Khalid Gul ◽  
Analucia Mata ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Oxidative Stability ◽  
Structure Design

scholarly journals Oxidative Stability of Glyceroglycolipids Containing Polyunsaturated Fatty Acids

2012 ◽  
Vol 61 (9) ◽  
pp. 505-513 ◽  
Author(s):  
Tomoyo Yamaguchi ◽  
Rumiko Sugimura ◽  
Junki Shimajiri ◽  
Masatake Suda ◽  
Masayuki Abe ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Oxidative Stability

Chemical synthesis of phytosterol esters of polyunsaturated fatty acids with ideal oxidative stability

2011 ◽  
Vol 113 (4) ◽  
pp. 441-449 ◽  
Author(s):  
Deng Qianchun ◽  
Zhang Pin ◽  
Huang Qingde ◽  
Huang Fenghong ◽  
Wei Fang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Synthesis ◽  
Polyunsaturated Fatty Acids ◽  
Oxidative Stability ◽  
Phytosterol Esters

Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations1

2011 ◽  
Vol 89 (11) ◽  
pp. 3759-3768 ◽  
Author(s):  
G. Luciano ◽  
A. P. Moloney ◽  
A. Priolo ◽  
F. T. Röhrle ◽  
V. Vasta ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Oxidative Stability ◽  
Bovine Muscle

scholarly journals Omega−3 Polyunsaturated Fatty Acids (PUFAs): Emerging Plant and Microbial Sources, Oxidative Stability, Bioavailability, and Health Benefits—A Review

Antioxidants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1627
Author(s):  
Ramesh Kumar Saini ◽  
Parchuri Prasad ◽  
Reddampalli Venkataramareddy Sreedhar ◽  
Kamatham Akhilender Naidu ◽  
Xiaomin Shang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Oxidative Stability ◽  
Stearidonic Acid ◽  
The Body ◽  
Lepidium Sativum ◽  
Omega 3 ◽  
Epa And Dha ◽  
Microbial Sources ◽  
Effective Source

The omega−3 (n−3) polyunsaturated fatty acids (PUFAs) eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) acid are well known to protect against numerous metabolic disorders. In view of the alarming increase in the incidence of chronic diseases, consumer interest and demand are rapidly increasing for natural dietary sources of n−3 PUFAs. Among the plant sources, seed oils from chia (Salvia hispanica), flax (Linum usitatissimum), and garden cress (Lepidium sativum) are now widely considered to increase α-linolenic acid (ALA) in the diet. Moreover, seed oil of Echium plantagineum, Buglossoides arvensis, and Ribes sp. are widely explored as a source of stearidonic acid (SDA), a more effective source than is ALA for increasing the EPA and DHA status in the body. Further, the oil from microalgae and thraustochytrids can also directly supply EPA and DHA. Thus, these microbial sources are currently used for the commercial production of vegan EPA and DHA. Considering the nutritional and commercial importance of n−3 PUFAs, this review critically discusses the nutritional aspects of commercially exploited sources of n−3 PUFAs from plants, microalgae, macroalgae, and thraustochytrids. Moreover, we discuss issues related to oxidative stability and bioavailability of n−3 PUFAs and future prospects in these areas.

scholarly journals Different sources of omega-3 polyunsaturated fatty acids affects apparent digestibility, tissue deposition, and tissue oxidative stability in growing female rats

2011 ◽  
Vol 10 (1) ◽  
pp. 179 ◽  
Author(s):  
Janet C Tou ◽  
Stephanie N Altman ◽  
Joseph C Gigliotti ◽  
Vagner A Benedito ◽  
Elizabeth L Cordonier
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Oxidative Stability ◽  
Female Rats ◽  
Apparent Digestibility ◽  
Omega 3 ◽  
Different Sources
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