scholarly journals Variation of Fatty Acids and Vitamin E Composition in Seed Oils of Some Plant Species

2012 ◽  
Vol 1 (2) ◽  
Author(s):  
Nathan Habila ◽  
Mairo H Inuwa ◽  
Idowu A Aimola ◽  
Abel S Agbaji ◽  
Zakari Ladan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Plant Species ◽  
Seed Oils

scholarly journals Rare fatty acids and lipids in plant oilseeds: occurrence and bioactivity

2021 ◽  
Author(s):  
P. Avato ◽  
A. Tava
Keyword(s):  
Fatty Acids ◽  
Functional Groups ◽  
Plant Species ◽  
Structural Features ◽  
Present Review ◽  
Seed Oils ◽  
Plant Leaves ◽  
Storage Material ◽  
Structural Types ◽  
Hydrocarbon Chains

AbstractLipids are biomolecules which are present in plants as general metabolites with different functions such as structural, protective and also as storage material. Plants produce a high number of different fatty acids: the most common structural types are long linear hydrocarbon chains, saturated or unsaturated with an even number of carbon atoms. In addition, plants accumulate rare fatty acids with reference to their occurrence and to their structures such as number and arrangement of unsaturated bonds, chain branches, type of functional groups, cyclic structures and halogenation. Their presence is limited in plant leaves, roots or stems, while they are mostly found as components of storage seed oils. The present review aims to describe the structural features of selected unusual rare fatty acids occurring in plants, their bioactivity and applications as pharmaceutical, cosmetic, food and non-food industrial products. Cyanolipids, a group of rare natural lipids containing a cyanogenic group in the molecule and only found in seed oils of a few plant species are also commented.

Fish oil plus wheat germ oil have no prominent effect on homocysteine levels and nutritional indices in hemodialysis patients

2019 ◽  
pp. 1-7
Author(s):  
Hadeer Zakaria ◽  
Tarek M. Mostafa ◽  
Gamal A. El-Azab ◽  
Nagy AH Sayed-Ahmed
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Fish Oil ◽  
Wheat Germ ◽  
Hemodialysis Patients ◽  
Nutritional Indices ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Wheat Germ Oil ◽  
Serum Homocysteine

Abstract. Background: Elevated homocysteine levels and malnutrition are frequently detected in hemodialysis patients and are believed to exacerbate cardiovascular comorbidities. Omega-3 fatty acids have been postulated to lower homocysteine levels by up-regulating metabolic enzymes and improving substrate availability for homocysteine degradation. Additionally, it has been suggested that prevention of folate depletion by vitamin E consumption decreases homocysteine levels. However, data on the effect of omega-3 fatty acids and/or vitamin E on homocysteine levels and nutritional status have been inconclusive. Therefore, this study was planned to examine the effect of combined supplementation of fish oil, as a source of omega-3 fatty acids, with wheat germ oil, as a source of vitamin E, on homocysteine and nutritional indices in hemodialysis patients. Methods: This study was a randomized, double-blind, placebo-controlled trial. Forty-six hemodialysis patients were randomly assigned to two equally-sized groups; a supplemented group who received 3000 mg/day of fish oil [1053 mg omega-3 fatty acids] plus 300 mg/day of wheat germ oil [0.765 mg vitamin E], and a matched placebo group who received placebo capsules for 4 months. Serum homocysteine and different nutritional indices were measured before and after the intervention. Results: Twenty patients in each group completed the study. At the end of the study, there were no significant changes in homocysteine levels and in the nutritional indices neither in the supplemented nor in the placebo-control groups (p > 0.05). Conclusions: Fish oil and wheat germ oil combination did not produce significant effects on serum homocysteine levels and nutritional indices of hemodialysis patients.

Vitamin E Content and Estimated Need in German Infant and Follow-On Formulas With and Without Long-Chain Polyunsaturated Fatty Acids (LC-PUFA) Enrichment

2014 ◽  
Vol 62 (41) ◽  
pp. 10153-10161 ◽  
Author(s):  
Madlen Stimming ◽  
Christina M. Mesch ◽  
Mathilde Kersting ◽  
Hermann Kalhoff ◽  
Hans Demmelmair ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Long Chain

Identification of unusual fatty acids of four alpine plant species from the Pamirs

2004 ◽  
Vol 65 (19) ◽  
pp. 2695-2703 ◽  
Author(s):  
Vladimir D. Tsydendambaev ◽  
William W. Christie ◽  
Elizabeth Y. Brechany ◽  
Andrei G. Vereshchagin
Keyword(s):  
Fatty Acids ◽  
Plant Species ◽  
Alpine Plant ◽  
Unusual Fatty Acids

A survey of the conjugated fatty acids of seed oils

1968 ◽  
Vol 45 (3) ◽  
pp. 176-182 ◽  
Author(s):  
C. Y. Hopkins ◽  
Mary J. Chisholm
Keyword(s):  
Fatty Acids ◽  
Seed Oils ◽  
Conjugated Fatty Acids

scholarly journals Pyrrolizidine Alkaloids and Fatty Acids from the Endemic Plant Species Rindera umbellata and the Effect of Lindelofine-N-oxide on Tubulin Polymerization

Molecules ◽  
2013 ◽  
Vol 18 (9) ◽  
pp. 10694-10706 ◽  
Author(s):  
Boris Mandić ◽  
Milena Simić ◽  
Ivan Vučković ◽  
Ljubodrag Vujisić ◽  
Miroslav Novaković ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Plant Species ◽  
Pyrrolizidine Alkaloids ◽  
Tubulin Polymerization ◽  
Endemic Plant ◽  
Endemic Plant Species

Studies on changes in vitamin-E and fatty acids of neonatal serum

1971 ◽  
Vol 10 (3) ◽  
pp. 264-276 ◽  
Author(s):  
J. Clausen ◽  
B. Friis-Hansen
Keyword(s):  
Fatty Acids ◽  
Vitamin E

scholarly journals Selected nutrients determining the quality of different cuts of organic and conventional pork

2021 ◽  
Author(s):  
Karolina M. Wójciak ◽  
Michał Halagarda ◽  
Sascha Rohn ◽  
Paulina Kęska ◽  
Agnieszka Latoch ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Products ◽  
Pork Meat ◽  
Total N ◽  
Iron And Zinc ◽  
Calcium Magnesium ◽  
Calcium Iron ◽  
Organic Meat

AbstractOrganic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin.

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