Results 251 to 260 of about 9,784 (283)

Effects of Fish Oil on Oxidation Resistance of VLDL in Hypertriglyceridemic Patients

Arteriosclerosis, Thrombosis, and Vascular Biology, 1996
In hypertriglyceridemic (HTG) patients the addition of fish oil to the diet causes a marked reduction in the concentration of triglyceride-rich lipoproteins in the serum. To investigate the effects of fish oil on the oxidation resistance of VLDL and LDL in HTG patients, nine male patients received 1 g/d fish oil (containing 55.7% n-3 ...
Hau, M.F., Smelt, A.H.M., Bindels, A.J.G.H., Sijbrands, E.J.G., Laarse, A. van der, Onkenhout, W., Duyvenvoorde, W. van, Princen, H.M.G.   +7 more
openaire   +3 more sources

Oxidation rate of the non-encapsulated- and encapsulated oil and their contribution to the overall oxidation of microencapsulated fish oil particles

Food Research International, 2020
Microencapsulation of fish oil by spray drying is an established method to protect polyunsaturated fatty acids against oxidation by separating the environmental O2 from encapsulated lipids. Some oil droplets are not fully embedded within the matrix and are exposed to the environmental O2.
Annika Linke, Jochen Weiss, Reinhard Kohlus   +2 more
openaire   +2 more sources

Oxidative Stability of Fish Oil Included in a Microemulsion

Journal of Dispersion Science and Technology, 1994
ABSTRACT Handling and storage of polyunsaturated lipids is a difficult problem due to oxidation. Oxidation products cause reduction in sensoric quality and can also have negative physiological effects, all of which obstruct the use of otherwise nutritionally important compounds.
Maja Jakobsson, Björn Sivik
openaire   +1 more source

Inhibitory effect of boldine on fish oil oxidation

Journal of the American Oil Chemists' Society, 1991
The antioxidative effect of boldine, an alkaloid extracted fromPeumus boldus Mol. (boldo), was assayed on the spontaneous and on the metal‐induced oxidation of fish oil. The inhibitory effect of boldine was compared to those of dl‐α tocopherol, the flavonoid quercetin and the synthetic antioxidants butylated hydroxytoluene and butylated hydroxyanisole.
Alfonso Valenzuela, Susana Nieto, Bruce K. Cassels, Hernan Speisky   +3 more
openaire   +1 more source

Protection of fish oil from oxidation with sesamol

European Journal of Lipid Science and Technology, 2015
The aim of this study was to determine whether sesamol may provide antioxidant protection for marine omega‐3 fatty acids. We tested the effectiveness of sesamol at two temperatures, 30 and 50°C and compared its antioxidant activity with butylated hydroxytoluene (BHT), a commercial rosemary extract, and gamma‐oryzanol. Each antioxidant system was tested
Matthew Fhaner, Hong‐Sik Hwang, Jill K. Winkler‐Moser, Erica L. Bakota, Sean X. Liu   +4 more
openaire   +1 more source

Lipid oxidation in salted‐dried fish: The effect of temperature and light on the rate of oxidation of a fish oil

Journal of the Science of Food and Agriculture, 1993
AbstractIn relation to studies of lipid oxidation during the processing and storage of salted sun‐dried fish, the measurement of the initial rate of oxygen uptake has been studied on a model system consisting of a highly polyunsaturated fish oil. This parameter has been used for assessing the effects of temperature and light conditions on the model ...
Louise Davis, Lisa Goodwin, Gillian Smith, Michael Hole   +3 more
openaire   +1 more source

Lipid oxidation in salted‐dried fish: II. The effect of photosensitisers on the rate of oxidation of a fish oil

Journal of the Science of Food and Agriculture, 1995
AbstractThe contribution of photosensitised oxidation to the extent of lipid oxidation of a model fish oil system has been considered using a number of methods of measurement, namely peroxide value, polyene index and the initial rate of oxygen uptake. This represents the initial stages of the development of a model system which will eventually simulate
Louise Davis, Gillian Smith, Michael Hole   +2 more
openaire   +1 more source

Microencapsulation and oxidative stability of spray-dried fish oil emulsions

Journal of Microencapsulation, 2003
Emulsions of menhaden oil and sodium caseinate (NaCas) incorporating carbohydrates of varying dextrose equivalence (DE) were spray-dried to yield encapsulated fish oil powders. The effects of carbohydrate DE (5.5-38), core/wall ratio and NaCas/carbohydrate ratio on microencapsulation efficiency (ME) and oxidative stability of spray-dried emulsions were
S A, Hogan, E D, O'Riordan, M, O'Sullivan   +2 more
openaire   +2 more sources

Dietary Fish Oil Enhances Macrophage Production of Nitric Oxide

Journal of Surgical Research, 1994
Nitric oxide (NO) is recognized as an important mediator of hemodynamic regulation and multisystem organ failure (MOF). Although polyunsaturated fatty acids (PUFA) are known to modify the elaboration of some humoral mediators in MOF, their effect upon NO production has not been evaluated.
M S, Chaet, V F, Garcia, G, Arya, M M, Ziegler   +3 more
openaire   +2 more sources

Catalase to demulsify oil-in-water fish oil-polysorbate emulsion and affect lipid oxidation

Food Research International, 2020
The physicochemical and oxidative stability of oil emulsion has been one of the major challenges in food industry. Factors influencing the emulsion stability have seemingly been exhaustedly elucidated, such as temperature, pH, salts, proteins, polysaccharides and digestive enzymes.
Lijing Ke, Yang Xu, Guanzhen Gao, Huiqin Wang, Zhaoshuo Yu, Jianwu Zhou, Pingfan Rao, Qiang Wang, Ji Yu   +8 more
openaire   +2 more sources