Blood pressure increases immediately when the 2K2C rats (made with 0.3, 0.25, and 0.2 mm U‐shaped clips) regain consciousness from anesthesia. 100% of the rats develop hypertension on the day of 2K2C surgery. Blood pressure continues to rise, resulting in severe hypertension and organ damage to the brain, heart, aorta, and kidneys at 1, 2, 4, and 6 ...
Jia‐Sheng Tian+4 more
wiley +1 more source
The Protective Role of Vitamin E against Oxidative Stress and Immunosuppression Induced by Non-Esterified Fatty Acids in Bovine Peripheral Blood Leukocytes. [PDF]
Li CY+4 more
europepmc +1 more source
The interplay between non-esterified fatty acids and bovine peroxisome proliferator-activated receptors: results of an in vitro hybrid approach. [PDF]
Busato S, Bionaz M.
europepmc +1 more source
Continuous infusion of lipoic acid rapidly reduces plasma β-hydroxybutyrate with elevation of non-esterified fatty acids in broiler chickens [PDF]
Yoshio Hamano
openalex +1 more source
Biochemical profile differences during the transition period based on different levels of non-esterified fatty acids at 7 weeks before parturition in Mediterranean Italian dairy buffaloes (Bubalus bubalis). [PDF]
Lisuzzo A+13 more
europepmc +1 more source
Effects of betaine supplementation on dry matter intake, milk characteristics, plasma non-esterified fatty acids, and β-hydroxybutyric acid in dairy cattle: a meta-analysis. [PDF]
Malik MI+7 more
europepmc +1 more source
Failure to suppress postprandial non-esterified fatty acids following high fructose feeding in men of Black African origin but not in men of white European origin [PDF]
Miriam Samuel+2 more
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Changes in blood glucose and plasma non-esterified fatty acids (NEFA) in relation to body condition scores in periparturient purebred Sahiwal cows [PDF]
Vikas Khune+4 more
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ABSTRACT The quality and shelf life of extra virgin olive oil (EVOO) are pivotal to its marketability and consumer satisfaction. This study evaluated how pyropheophytin a (PPP) and 1,2‐diacylglycerols (DAGs) changed for different varieties of EVOO over a 24‐month storage period under varying temperature conditions (16°C, 18°C, and 20°C).
Xueqi Li+6 more
wiley +1 more source