Results 111 to 120 of about 245,554 (363)
Association between high dietary intake of the n-3 polyunsaturated fatty acid docosahexaenoic acid and reduced risk of Crohn's disease [PDF]
, 2014 Background: There are plausible mechanisms for how dietary docosahexaenoic acid (DHA), an n−3 polyunsaturated fatty acid, could prevent Crohn's disease (CD).
Abraham +35 more
core +1 more source
BioMed Research International, 2015 Alpha-linolenic acid (ALA) is plant-based essential omega-3 polyunsaturated fatty acids that must be obtained through the diet. This could explain in part why the severe deficiency in omega-3 intake pointed by numerous epidemiologic studies may increase ...
N. Blondeau +5 more
semanticscholar +1 more source
Total Synthesis of Novel Oxylipins: Plasmodiophorols A, C, and Epimers
European Journal of Organic Chemistry, EarlyView.The first total syntheses of plasmodiophorols A and C, recently identified α‐linolenic acid‐derived oxylipins, were achieved from chiral cyclopentafuranone in 12–13 steps. The routes use enzymatic desymmetrization, epimerization, and diastereoselective Grignard addition, providing stereocontrolled access to the natural products and reliable standards ...
Alexandre Guy +3 more
wiley +1 more source
Aryl Hydrocarbon Receptor-Dependent inductions of omega-3 and omega-6 polyunsaturated fatty acid metabolism act inversely on tumor progression. [PDF]
, 2020 The Western diet contains a high ratio of omega-6 (ω6) to omega-3 (ω3) polyunsaturated fatty acids (PUFA). The prototypical aryl hydrocarbon receptor (AHR) ligand, 2,3,7,8-Tetrachlorodibenzo-p-dioxin (TCDD), induces CYP1 family enzymes, which can ...
Hammock, Bruce D +5 more
core
Food Chemistry International, EarlyView.The study compared the medicinal activities of polyphenols from fermented and unfermented seeds of Annona squamosa. The polyphenols were extracted and subjected to standard analysis. The major phenolic components of the fermented polyphenols and the unfermented polyphenols were found to be 4‐hydroxybenzoic and 4‐hydroxyphenylacetic acid, respectively ...
Shola Hezekiah Awojide +10 more
wiley +1 more source
Efficiency of activity antioxidants in flaxseed oil and borago oil and their triacylglycerols
Czech Journal of Food Sciences, 2004 It was stated that plant oils rich in alpha linolenic acid (flaxseed oil) and γ-linolenic acid (borago oil) become subject to oxidation processes very easily. One of the methods to increase their oxidative stability is to introduce antioxidants.
K. Mińkowski
doaj
Food Chemistry International, EarlyView.Acha–chia–soycake biscuits improved glucose tolerance, lipid profile, insulin levels, and pancreatic integrity in HFD–STZ diabetic rats. ACSB1 and ACSB13 outperformed acarbose, showing potent antihyperglycemic, hypolipidemic, and pancreatic‐protective effects.
Oluwafunmilayo Christianah Ogunnowo +5 more
wiley +1 more source
Exploration of the nutritional profile of Trichocereus terscheckii (Parmentier) Britton & Rose stems [PDF]
, 2013 Columnar cacti Trichocereus terscheckii is an important source of food and water for insects, birds and wild cattle in dry areas of North West Argentina. Their fruits have been suggested as a plausible source of food, but are not directly included in the
Padro, Julian, Soto, Ignacio Maria
core
Fit with good fat? The role of n-3 polyunsaturated fatty acids on exercise performance [PDF]
, 2016 N-3 PUFA (n-3) polyunsaturated fatty acids (PUFA) are a family of fatty acids mainly found in oily fish and fish oil supplements. The effects of n-3 PUFA on health are mainly derived from its anti-inflammatory proprieties and its influence on immune ...
Da Boit, Mariasole +2 more
core +3 more sources
Biotechnology for Biofuels, 2015 BackgroundPhotoautotrophic microalgae are a promising avenue for sustained biodiesel production, but are compromised by low yields of biomass and lipids at present.
A. Parsaeimehr +3 more
semanticscholar +1 more source