Results 51 to 60 of about 29,467 (217)

Stearoyl-CoA desaturase-1 promotes colorectal cancer metastasis in response to glucose by suppressing PTEN

Journal of Experimental & Clinical Cancer Research, 2018
Background Diabetic patients have a higher risk factor for colorectal cancer (CRC) metastasis. Stearoyl-CoA desaturase 1 (SCD1), the main enzyme responsible for producing monounsaturated fatty acids(MUFA) from saturated fatty acids, is frequently ...
Hui Ran, Yemin Zhu, Ruyuan Deng, Qi Zhang, Xisheng Liu, Ming Feng, Jie Zhong, Shuhai Lin, Xuemei Tong, Qing Su   +9 more
doaj   +1 more source

Content of Health-Promoting Fatty Acids in Commercial Sheep, Cow and Goat Cheeses

Foods, 2022
The study aimed to examine samples of different market original sheep cow and goat cheeses, in respect of the content and profile of FA with special emphasis on health-promoting FA.
Arkadiusz Szterk, Karol Ofiara, Bartosz Strus, Ilkhom Abdullaev, Karolina Ferenc, Maria Sady, Sylwia Flis, Zdzisław Gajewski   +7 more
doaj   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, Volume 2, Issue 3, Page 420-435, September 2026.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

EFFECTS OF A DIET HIGH IN MUFA AND A MEDITERRANEAN DIET ON SERUM METABOLIC PROFILE: A RANDOMIZED FULLY CONTROLLED TRIAL

, 2017
We studied the effects of partly replacing saturated fatty acids (SFA) by monounsaturated FA (MUFA) in a Western-type diet and the effects of a full Mediterranean (MED) diet high in MUFA on serum metabolic measurements in overweight subjects or such with
Hangelbroek, Roland, Afman, Lydia, Michielsen, Charlotte, Feskens, Edith   +3 more
core   +1 more source

Impact of high temperature processing and heating duration on fatty acid composition and trans fatty acid formation in seven cold‐pressed and five refined vegetable oils

Food Biomacromolecules, EarlyView.
Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh, V. S. S. Prasad, R. Ananthan   +2 more
wiley   +1 more source

Sum of long-chain monounsaturated fatty acids (LC-MUFA).

, 2019
The fatty acid index of the sum of LC-MUFA (Σ20:1 and Σ22:1, as percent of total fatty acids) was used to evaluate the relative proportion of nutrition derived from copepods for the corals Galaxea fascicularis, Pachyseris speciosa, and Pocillopora ...
Michael D. Fox (5283374), Ove Hoegh-Guldberg (150861), Sophie G. Dove (124694), Michael T. Brett (7372799), Brian Fry (2592724), Veronica Z. Radice (6495854)   +5 more
core   +1 more source

Association between substituting macronutrients and all-cause mortality: a network meta-analysis of prospective observational studiesResearch in context

EClinicalMedicine
Summary: Background: Suboptimal diet quality is a key risk factor for premature death. Assuming relatively stable energy intake among individuals, changes in nutrient intakes occur by exchanging different nutrients.
Sabina Wallerer, Theodoros Papakonstantinou, Jakub Morze, Julia Stadelmaier, Eva Kiesswetter, Lea Gorenflo, Janett Barbaresko, Edyta Szczerba, Manuela Neuenschwander, William Bell, Tilman Kühn, Szimonetta Lohner, Marta Guasch-Ferré, Georg Hoffmann, Joerg J. Meerpohl, Sabrina Schlesinger, Adriani Nikolakopoulou, Lukas Schwingshackl   +17 more
doaj   +1 more source

3426 Increased Monounsaturated Fat Consumption is Associated with Improved Body Composition in Subjects with Obesity and Heart Failure with Preserved Ejection Fraction

Journal of Clinical and Translational Science, 2019
OBJECTIVES/SPECIFIC AIMS: We hypothesized that increasing percent calories from MUFA (%MUFA) would be associated an increased FFM/FM index. METHODS/STUDY POPULATION: Nine consecutive HFpEF patients with obesity participated in a 12-week pilot feasibility
Hayley Billingsley, Salvatore Carbone, Brando Rotelli, Dinesh Kadariya, Justin M. Canada, Roshanak Markley, Antonio Abbate   +6 more
doaj   +1 more source

VARIABILITY OF FATTY ACID PROFILES, OXIDATIVE STABILITY AND NUTRITIVE QUALITY OF OIL IN SELECTED SOYBEAN GENOTYPES

Poljoprivreda, 2020
The purpose of this study (2010‒12) was to investigate the fatty acid profiles (palmitic – PA, stearic – SA, oleic – OA, linoleic – LA, linolenic – LNA, saturated fatty acids – SFA, monounsaturated fatty acids – MUFA, polyunsaturated fatty acids – PUFA),
Maja Matoša Kočar, Sonja Vila, Sonja Petrović, Andrijana Rebekić, Aleksandra Sudarić, Tomislav Duvnjak, Antonela Markulj Kulundžić   +6 more
doaj   +1 more source

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source