Occurrence data of nickel in feed and animal exposure assessment
EFSA Journal, 2019 Nickel (Ni) is a silvery‐white, hard, ductile metal existing in oxidation states; in biological systems, Ni2+ is the prevalent form. All analytical results used to estimate animal dietary exposure were reported as Ni', without providing information on ...
European Food Safety Authority (EFSA) +5 more
doaj +1 more source
Human tissue lipids: occurrence of fatty acid isomers from dietary hydrogenated oils.
Journal of Lipid Research, 1981 Hydrogenation of vegetable oils produces fatty acids with unusual structures having trans double bonds and double bonds in new positions of the acyl chain.
J B Ohlrogge, E A Emken, R M Gulley
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Enzymatic interesterification to produce zero-trans and dialkylketones-free fats from rapeseed oil
Oilseeds and fats, crops and lipids, 2022 This study aims to evaluate the potential of applying enzymatic interesterification (EIE) to produce new healthy zero-trans high vitaminic content margarine fats, based on rapeseed oil (RO) only, with a specific focus on process-induced contaminants: the
Danthine Sabine +6 more
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Replacement of dietary saturated fatty acids by trans fatty acids lowers serum HDL cholesterol and impairs endothelial function in healthy men and women [PDF]
, 2001 We tested whether trans fatty acids and saturated fatty acids had different effects on flow-mediated vasodilation (FMD), a risk marker of coronary heart disease (CHD). Consumption of trans fatty acids is related to increased risk of CHD, probably through
Bots, M.L., Katan, M.B., Roos, N.M., de
core +2 more sources
Processed foods and the nutrition transition: evidence from Asia [PDF]
, 2014 This paper elucidates the role of processed foods and beverages in the ‘nutrition transition’ underway in Asia. Processed foods tend to be high in nutrients associated with obesity and diet-related non-communicable diseases: refined sugar, salt ...
Baker, Phillip, Friel, Sharon
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Hghly Effective Methods of Modification of Fats in Milk-Containing Products [PDF]
Техника и технология пищевых производств, 2018 The resources of natural solid fats that used in various branches of the food industry are limited. As a result, they are often substituted by chemically and physically modified fats.
Tereshchuk L., Starovoytova K.
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Trans unsaturated fatty acids : a study of methodology and levels in New Zealand food fats including milkfat : a thesis presented in partial fulfilment of the requirements for the degree of Masters of Science in Biochemistry at Massey University, New Zealand [PDF]
, 1997 Trans fatty acids (TFAs) occur naturally in small amounts in foods such as milk, butter and tallow as a result of biohydrogenation by ruminant gut microflora. They are formed in much larger quantities during chemical hydrogenation of fats and oils.
Fong, Bertram Ian Yin
core
FEBS Letters, EarlyView.In this study, we found that human cervical‐derived adipocytes maintain intracellular iron level by regulating the expression of iron transport‐related proteins during adrenergic stimulation. Melanotransferrin is predicted to interact with transferrin receptor 1 based on in silico analysis.
Rahaf Alrifai +9 more
wiley +1 more source
Current Research in Food Science, 2021 Lipase-catalyzed glycerolysis was recently shown to be a viable technique to structure cottonseed and peanut oils into structural fats by converting native triacylglycerols into partial glycerides without changing overall fatty acid composition.
Reed A. Nicholson +1 more
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Tumour–host interactions in Drosophila: mechanisms in the tumour micro‐ and macroenvironment
Molecular Oncology, EarlyView.This review examines how tumour–host crosstalk takes place at multiple levels of biological organisation, from local cell competition and immune crosstalk to organism‐wide metabolic and physiological collapse. Here, we integrate findings from Drosophila melanogaster studies that reveal conserved mechanisms through which tumours hijack host systems to ...
José Teles‐Reis, Tor Erik Rusten
wiley +1 more source