Results 81 to 90 of about 114,804 (355)

Harnessing ferroptosis from multilayer defense networks to nanoplatforms for specific cancer therapy

BMEMat, EarlyView.
Nanomaterials target metabolically‐regulated ferroptosis for cancer therapy. Iron‐based or alternative nanoplatforms integrate ferroptosis with chemotherapy, immunotherapy, or radiotherapy. They enable stimulus‐responsive therapies (photothermal, photodynamic, sonodynamic) activated by near‐infrared, light, or ultrasound, achieving potent synergistic ...
Xinyue Xu, Xuejian Wang, Wenyan Jiang, Wan Hairul Anuar Kamaruddin, Chunyan Fang, Pengfei Zhang   +5 more
wiley   +1 more source

Interconversion of alpha-linolenic acid in rat intestinal mucosa: studies in vivo and in isolated villus and crypt cells.

Journal of Lipid Research, 1994
The desaturation-elongation of [14C]linolenic acid (n-3) in the rat small intestine was examined in homogenates of villus and crypt cells in vitro and in mesenteric lymph duct cannulated rats in vivo, using high performance liquid chromatography of fatty
Q Chen, A Nilsson
doaj   +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, Aurélien Lebrun, Thierry Durand, Camille Oger   +3 more
wiley   +1 more source

Contribution of Free Fatty Acids to Emulsion Building and Stability: Understanding the Mechanism From the Case Study of a Crude Red Palm Oil (Elaeis guineensis)—Based Emulsion Consumed in Africa and Known as Achu Soup/Sauce Jaune/Ncha

Food Chemistry International, EarlyView.
In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin, Nguimbou Richard Marcel, Ndjouenkeu Robert, Asad Muhammad Khan   +3 more
wiley   +1 more source

Analysis of conjugated linolenic acid from plant seeds

浙江大学学报. 农业与生命科学版, 2011
The objective was to determine the lipid classes and conjugated linolenic acid (CLNA) contents in Trichosanthes kirilowii, pomegranate and bitter melon seed oils from China. Three pomegranate cultivars (Sanbaiyu, Qingpiruanzi and Tianlüzi) and six bitter
YUAN Gao-feng, SUN Hai-yan, LI Duo
doaj   +1 more source

Fermentation‐Induced Modulation of Polyphenolic Contents and Medicinal Activities in Annona squamosa Seeds

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, Abayomi Gideon Adeyemo, Christianah Dare, Oluseye Oladapo Abiona, Adedayo Olubunmi Adeboye, Omolara Oladipo‐Olalekan, Aminat Adebola Adeyemo, Yemisi Elizabeth Asibor, Emmanuel Oluwafemi Adeniyi, Bunmi Regina Bankole, Ezekiel Olumide Fadunmade   +10 more
wiley   +1 more source

Oils and fats on food: is it possible to have a healthy diet? [PDF]

, 2017
Oils and fats are an important part of our diet as components of many food formulations. Thus, they are retailed for domestic or hostelry uses and broadly used by food industry for the elaboration of margarines, ice cream, canned food, pre-cooked ...
Garcés Mancheño, Rafael, Martínez-Force, Enrique, Salas, Joaquín J., Venegas Calerón, Mónica   +3 more
core   +2 more sources

Variation in oil content and fatty acid composition of linseed (Linum usitatissimum L.) cultivars and their hybrids in sub-mountainous Himalayan region of India [PDF]

Electronic Journal of Plant Breeding, 2012
The study assessed the level of variation in oil content and fatty acid composition of linseed cultivars, elite lines and hybrids in sub-mountainous Himalayan region of India.
Salej Sood , S. Bhateria, N. R. Kalia, Shailesh Paul Sood and Naresh Kumar
doaj  

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  

Nutraceutical Evaluation of Biscuits Formulated From Acha, Chia, and Soycake Flours on Glycemic Control, Lipid Profile, and Histopathological Effects in High‐Fat Diet/Streptozotocin‐Induced Type 2 Diabetic Rats

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, Olufunmilayo Sade Omoba, Aderonke Ibidunni Olagunju, Olamide Wilson Fasakin, Idowu Sunday Oyeleye, Olajide Raymond Ojo   +5 more
wiley   +1 more source