Results 61 to 70 of about 60,141 (280)

Natural lecithin promotes neural network complexity and activity

Scientific Reports, 2016
Phospholipids in the brain cell membranes contain different polyunsaturated fatty acids (PUFAs), which are critical to nervous system function and structure.
S. Latifi, A. Tamayol, R. Habibey, R. Sabzevari, C. Kahn, D. Geny, E. Eftekharpour, N. Annabi, A. Blau, M. Linder, E. Arab-Tehrany   +10 more
semanticscholar   +1 more source

EFFECT OF LECETHIN USAGE ON CHANGES OF CYTOKIN LEVELS IN PATIENTS WITH MULTIPLE SCLEROSIS

Вісник проблем біології і медицини, 2018
To date, unexplained reasons and pathogenic mechanisms, which underlie the development and progression of multiple sclerosis (MS) remain. It is generally recognized that MS in etiological terms is a multifactorial disease.
Vivchar R. Ya., Lapovets L. Ye.
doaj   +1 more source

Critical Concentration of Lecithin Enhances the Antimicrobial Activity of Eugenol against Escherichia coli

Applied and Environmental Microbiology, 2017
Lecithin is a natural emulsifier used in a wide range of food and nonfood applications to improve physical stability, with no known bioactive effects.
Haoshu Zhang, E. Dudley, P. Davidson, F. Harte   +3 more
semanticscholar   +1 more source

Origin of biliary cholesterol and lecithin in the rat: contribution of new synthesis and preformed hepatic stores.

Journal of Lipid Research, 1982
The contribution of de novo synthesis to the secretion of cholesterol and lecithin in bile was assessed in isolated rat livers, perfused with a lipid-free medium.
S J Robins, H Brunengraber
doaj  

Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling

Foods, 2020
The objectives of the present investigation are to study the interaction and optimize the blend composition of flour of grinded Chia seeds, combined to Soy lecithin, a bread making improver, in a way to enhance the nutritional/functional value of bread ...
Imen Bel Hadj Ahmed, Ahmed Hannachi, Claudia Monika Haros   +2 more
doaj   +1 more source

Use of lecithin to control fiber morphology in electrospun poly (ɛ‐caprolactone) scaffolds for improved tissue engineering applications

Journal of Biomedical Materials Research. Part A, 2017
We elucidate the effects of incorporating surfactants into electrospun poly (ɛ‐caprolactone) (PCL) scaffolds on network homogeneity, cellular adherence and osteogenic differentiation.
B. Coverdale, J. Gough, W. Sampson, J. Hoyland   +3 more
semanticscholar   +1 more source

Assessing the efficiency of ethyl acetate for lipid extraction as an alternative to the Folch method in selected marine low‐trophic species

Journal of the American Oil Chemists' Society, EarlyView.
The EtOAc method offers a straightforward and environmentally friendly protocol for lipid extraction, showing efficiency comparable to the Folch method, particularly in extracting lipids with high proportions of neutral lipids and free fatty acids. Abstract The recognized health benefits associated with marine omega‐3 polyunsaturated fatty acids (PUFAs)
Ying Wang, Karl‐Erik Eilertsen, Edel Oddny Elvevoll, Mari Johannessen Walquist   +3 more
wiley   +1 more source

Cholesterol gallstone dissolution in bile. Dissolution kinetics of crystalline cholesterol monohydrate by conjugated chenodeoxycholate-lecithin and conjugated ursodeoxycholate-lecithin mixtures: dissimilar phase equilibria and dissolution mechanisms

Journal of Lipid Research, 1983
Using compressed discs and microcrystals of cholesterol monohydrate, we evaluated the mechanisms and kinetics of dissolution in conjugated bile salt-lecithin solutions.
G Salvioli, H Igimi, M C Carey
doaj  

Development and Application of Polyphenols in Food: A Comprehensive Review

Food Frontiers, EarlyView.
This review provides an in‐depth analysis of functional mechanisms and research trends in the application of polyphenol in food. ABSTRACT This review provides an in‐depth analysis of functional mechanisms and research trends in the application of polyphenol in food.
Yanpei Huang, Haiming Chen, Weijun Chen, Wenxue Chen, Qiuping Zhong, Jianfei Pei, Ming Zhang, Guido R. M. M. Haenen   +7 more
wiley   +1 more source

Research on the law of impurity removal of soybean concentrated lecithin and substances affecting its transparency

Shipin yu jixie
Objective: This study aimed to explore the impurity removal law of soybean lecithin concentrate, analyze and identify the substances that affect the transparency of soybean lecithin concentrate.
FANG Suqiong, ZHU Dongqi, CHEN Wenrong, YANG Jiguo   +3 more
doaj   +1 more source