Effect of Long-term Fasting on the Use of Fatty Acids as Trophic Markers in the Opossum Shrimp Mysis relicta—A Laboratory Study

2008 ◽  
Vol 34 (1) ◽  
pp. 143-152 ◽  
Author(s):  
Christian Schlechtriem ◽  
Michael T. Arts ◽  
Ora E. Johannsson
Keyword(s):  
Fatty Acids ◽  
Laboratory Study ◽  
Mysis Relicta ◽  
Opossum Shrimp ◽  
Trophic Markers

scholarly journals Lipoxygenase Inhibition by Plant Extracts

Biomolecules ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 152
Author(s):  
Melita Lončarić ◽  
Ivica Strelec ◽  
Tihomir Moslavac ◽  
Drago Šubarić ◽  
Valentina Pavić ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Inflammatory Reactions ◽  
Long Term Storage ◽  
Food Properties ◽  
Lipoxygenase Inhibition ◽  
Plant Families ◽  
Term Storage ◽  
Stimulation Of

Lipoxygenases are widespread enzymes that catalyze oxidation of polyunsaturated fatty acids (linoleic, linolenic, and arachidonic acid) to produce hydroperoxides. Lipoxygenase reactions can be desirable, but also lipoxygenases can react in undesirable ways. Most of the products of lipoxygenase reactions are aromatic compounds that can affect food properties, especially during long-term storage. Lipoxygenase action on unsaturated fatty acids could result in off-flavor/off-odor development, causing food spoilage. In addition, lipoxygenases are present in the human body and play an important role in stimulation of inflammatory reactions. Inflammation is linked to many diseases, such as cancer, stroke, and cardiovascular and neurodegenerative diseases. This review summarized recent research on plant families and species that can inhibit lipoxygenase activity.

scholarly journals Dietary intake of fish and omega-3 fatty acids in relation to long-term dementia risk

2009 ◽  
Vol 90 (1) ◽  
pp. 170-176 ◽  
Author(s):  
Elizabeth E Devore ◽  
Francine Grodstein ◽  
Frank JA van Rooij ◽  
Albert Hofman ◽  
Bernard Rosner ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dietary Intake ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Dementia Risk

scholarly journals The impact of long-term dietary pattern of fecal donor on in vitro fecal fermentation properties of inulin

2016 ◽  
Vol 7 (4) ◽  
pp. 1805-1813 ◽  
Author(s):  
Junyi Yang ◽  
Devin J. Rose
Keyword(s):  
Fatty Acids ◽  
Short Chain Fatty Acids ◽  
Processed Meats ◽  
Branched Chain Fatty Acids ◽  
Fiber Plant ◽  
Branched Chain ◽  
The Impact ◽  
Chain Fatty Acids

A diet high in whole grains, dry beans, and certain vegetables that contributed dietary fiber, plant protein, and B vitamins resulted in high short chain fatty acids, while a diet high in diary and processed meats that provided cholesterol and little fiber resulted in high branched chain fatty acids and ammonia during fecal fermentation of inulin.

Effect of Long-term Supplementation With Marine Omega-3 Fatty Acids vs Placebo on Risk of Depression or Clinically Relevant Depressive Symptoms and on Change in Mood Scores

JAMA ◽  
2021 ◽  
Vol 326 (23) ◽  
pp. 2385
Author(s):  
Olivia I. Okereke ◽  
Chirag M. Vyas ◽  
David Mischoulon ◽  
Grace Chang ◽  
Nancy R. Cook ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Depressive Symptoms ◽  
Omega 3 Fatty Acids ◽  
Omega 3

Effect of Double Freezing and Subsequent Long-Term Refrozen Storage at −23 °C on the Quality of Inshore Male Capelin (Mallotus villosus)

1978 ◽  
Vol 35 (4) ◽  
pp. 452-456 ◽  
Author(s):  
J. R. Botta ◽  
D. H. Shaw
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Peroxide Value ◽  
Storage Time ◽  
Mallotus Villosus ◽  
Protein Nitrogen ◽  
Capelin Mallotus Villosus ◽  
Extractable Protein

Whole inshore male capelin (Mallotus villosus) were stored at −23 °C for 2 mo (C2), or 6 mo (C6) prior to thawing, beheading and eviscerating, and refreezing. Though the quality of the twice-frozen product was in both cases inferior to a once-frozen sample, it was still quite acceptable after 2 yr of refrozen storage. As expected, quality was superior in the C2 samples, but in both sets of samples taste deteriorated to a greater extent than texture. Chemical measurement of peroxide value indicated a possible development of rancidity that could not be detected by sensory analysis. Considerable lipid hydrolysis occurred, with the free fatty acids (FFA) at least doubling during storage; increases were greater in C6. In both experiments FFA production correlated with texture, taste, and with extractable protein nitrogen (EPN). Dimethylamine (DMA), trimethylamine (TMA), hypoxanthine, and EPN appeared to be good indicators of storage time and sensory quality. Key words: capelin, dimethylamine (DMA), extractable protein nitrogen (EPN), free fatty acids (FFA), hypoxanthine, peroxide value, refrozen storage, taste, texture, trimethylamine

Effect of Fasting under Different Temperature Conditions on Nucleic Acid Ratios in the Opossum Shrimp Mysis relicta: a Calibration Approach

2008 ◽  
Vol 34 (3) ◽  
pp. 461-471 ◽  
Author(s):  
Christian Schlechtriem ◽  
Ora E. Johannsson ◽  
Kelly L. Bowen ◽  
Richard W. Smith ◽  
Michael T. Arts
Keyword(s):  
Nucleic Acid ◽  
Mysis Relicta ◽  
Temperature Conditions ◽  
Opossum Shrimp ◽  
Calibration Approach
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