Results 1 to 10 of about 149 (148)
Angioedema and Fatty Acids [PDF]
International Journal of Molecular Sciences, 2021 Angioedema is a life-threatening emergency event that is associated with bradykinin and histamine-mediated cascades. Although bradykinin-mediated angioedema currently has specific therapeutic options, angioedema is sometimes intractable with current treatments, especially histamine-mediated angioedema, suggesting that some other mediators might ...
Motonobu Nakamura +3 more
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Fatty acid transport and fatty acid-binding proteins [PDF]
Proceedings of the Nutrition Society, 1995 Item does not contain ...
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Journal of Lipid Research, 1974 The partition ratios of radioactive fatty acids between n-heptane and a physiological buffer at 37 degrees C were measured. The fatty acids included the saturated acids with an even number of carbons from 10 to 18 and the unsaturated acids oleic, linoleic, and linolenic.
Richard B. Simpson +7 more
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Current Opinion in Clinical Nutrition and Metabolic Care, 2014 The purpose of this review is to assess the findings of recent studies on the effects of fatty acids on epigenetic process and the role of epigenetics in regulating fatty acid metabolism.The DNA methylation status of the Fads2 promoter was increased in the liver of the offspring of mice fed an α-linolenic acid-enriched diet during pregnancy.
Burdge, Graham C., Lillycrop, Karen A.
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Is There a Fatty Acid Taste? [PDF]
Annual Review of Nutrition, 2009 Taste is a chemical sense that aids in the detection of nutrients and guides food choice. A limited number of primary qualities comprise taste. Accumulating evidence has raised a question about whether fat should be among them. Most evidence indicates triacylglycerol is not an effective taste stimulus, though it clearly contributes sensory properties ...
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, 2016 Not all fats are suitable for high frying at temperatures of 130–180 °C. Water in fats, like in butter, evaporates at 100 °C and then starts to spatter. Excipients from the pulp of cold-pressed oils can become altered and develop an unpleasant odor or taste when heated above 150 °C.
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Proceedings of the Nutrition Society, 1999 There is good scientific evidence that dietary fatty acid composition is involved in the aetiology of many diseases. Increasing the supply of n−3 polyunsaturated fatty acids (PUFA) may reduce the risk of CHD. Several scientific organizations (for example, see Department of Health, 1991, 1994; British Nutrition Foundation, 1992; Scientific Committee for
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Immunopharmacology of fatty acids [PDF]
European Journal of Pharmacology, 2016 Calder, Philip C. +1 more
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