scholarly journals Effects of Intake of Fish Rich in n-3 Polyunsaturated Fatty Acid on Serum Lipids, Serum Fatty Acid Component and Hemostatic Factors.

2000 ◽  
Vol 53 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Utako Umemura ◽  
Mako Ishimori ◽  
Sayuri Watanabe ◽  
Hiroyasu Iso ◽  
Takashi Shimamoto ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Serum Lipids ◽  
Fatty Acid Component ◽  
Serum Fatty Acid ◽  
Acid Component ◽  
Hemostatic Factors

Studies on cutin-esterase I. Preparation of cutin and its fatty acid component from tomato fruit peel

1970 ◽  
Vol 11 (2) ◽  
pp. 323-334 ◽  
Author(s):  
JIKO SHISHIYAMA ◽  
FUJIO ARAKI ◽  
SHIGEYASU AKAI
Keyword(s):  
Fatty Acid ◽  
Tomato Fruit ◽  
Fruit Peel ◽  
Fatty Acid Component ◽  
Acid Component

Ceramid-1-phosphoethanolamine aus Myxococcus stipitatus/ Ceramide-1-phosphoethanolamines from Myxococcus stipitatus

1988 ◽  
Vol 43 (8) ◽  
pp. 1063-1068 ◽  
Author(s):  
J. Stein ◽  
H. Budzikiewicz
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Component ◽  
Acid Component ◽  
Chain Base ◽  
Long Chain Base ◽  
Ceramide 1 ◽  
Long Chain

AbstractThe structures of six ceramide-1-phosphoethanolamines have been elucidated which differ in the long chain base as well as in the fatty acid component

scholarly journals Abnormal polyunsaturated fatty acid patterns of serum lipids in Reye's syndrome.

1982 ◽  
Vol 79 (3) ◽  
pp. 908-911 ◽  
Author(s):  
P. L. Ogburn ◽  
H. Sharp ◽  
J. D. Lloyd-Still ◽  
S. B. Johnson ◽  
R. T. Holman
Keyword(s):  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Serum Lipids ◽  
Reye's Syndrome ◽  
Fatty Acid Patterns

Effects of a Polyunsaturated Fatty Acid-Rich Diet on Serum Lipids in Patients with Chronic Renal Failure

Nephron ◽  
1982 ◽  
Vol 31 (3) ◽  
pp. 236-241 ◽  
Author(s):  
Yusuke Tsukamoto ◽  
Michihito Okubo ◽  
Tomiko Yoneda ◽  
Fumiaki Marumo ◽  
Haruo Nakamura
Keyword(s):  
Renal Failure ◽  
Fatty Acid ◽  
Chronic Renal Failure ◽  
Polyunsaturated Fatty Acid ◽  
Serum Lipids

Cell wall lipopolysaccharides from Neisseria catarrhalis

1969 ◽  
Vol 15 (4) ◽  
pp. 365-374 ◽  
Author(s):  
G. A. Adams ◽  
T. G. Tornabene ◽  
M. Yaguchi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid A ◽  
Soluble Fraction ◽  
Insoluble Fraction ◽  
Major Fatty Acid ◽  
Gram Negative Bacteria ◽  
Acetyl Phosphate ◽  
Fatty Acid Component ◽  
Acid Component

Lipopolysaccharides (LPS) prepared from N. catarrhalis cells were separated into a chloroform-soluble fraction (26%) and a chloroform-insoluble fraction (74%). Both LPS fractions contained D-glucose, D-galactose, D-glucosamine, galactosamine, lipid A, ethanolamine, fatty acids, acetyl, phosphate, and protein in approximately equal proportions. The lipid A moieties prepared from the two LPS fractions were also similar in composition to each other. The fatty acids and galactosamine of the LPS fractions were recovered quantitatively in their lipid A fractions. The major fatty acid component was β-hydroxylauric acid in contrast with β-hydroxymyristic acid, which is the major fatty acid component of the lipid A of N. perflava and other Gram-negative bacteria. The lipid A of N. catarrhalis also contained a considerable amount of D-glucose and D-galactose, which are not normal constituents of lipid A fractions. The presence of amino acids (ca. 2%) in all fractions suggested that proteins were an integral part of the LPS molecules. The absence of heptose and 3-deoxyoctulosonic acid (KDO) from the N. catarrhalis LPS shows that it lacks a lipopolysaccharide "core" structure similar to that present in the LPS of N. perflava; the polysaccharide part of the LPS molecule is also compositionally different from that of N. perflava. These differences may provide additional evidence to that already accumulated from other sources that N. catarrhalis is taxonomically a "false neisseria".

Dihydrosterculic acid, a major fatty acid component ofEuphoria longana seed oil

Lipids ◽  
1969 ◽  
Vol 4 (5) ◽  
pp. 317-320 ◽  
Author(s):  
R. Kleiman ◽  
F. R. Earle ◽  
I. A. Wolff
Keyword(s):  
Fatty Acid ◽  
Seed Oil ◽  
Major Fatty Acid ◽  
Fatty Acid Component ◽  
Acid Component ◽  
Dihydrosterculic Acid

scholarly journals Partial hydrogenation of edible oils: Synthesis and verification of the nickel catalyst

2002 ◽  
Vol 56 (4) ◽  
pp. 147-156 ◽  
Author(s):  
Dusan Jovanovic ◽  
Branislav Markovic ◽  
Miroslav Stankovic ◽  
Ljiljana Rozic ◽  
Tatjana Novakovic ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Nickel Catalyst ◽  
Vegetable Oils ◽  
Edible Oils ◽  
Partial Hydrogenation ◽  
Fatty Acid Component ◽  
Acid Component ◽  
Margaric Acid ◽  
Napoleon Iii ◽  
Butter Substitute

Developed in the late 1800s as a butter substitute, margarine is made with vegetable oils. Margarine was created by a scientist from Provence (France) Hippolyte Mege-Mouries, in response to an offer by the Emperor Louis Napoleon III. To formulate his entry, Mege-Mouries used margaric acid, a fatty acid component isolated in 1813 by Michael Chevreul and named because of the lustrous pearly drops that reminded him of the Greek word for pearl - margarites.

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