Results 131 to 140 of about 122,045 (290)

Food Toxicology and Safety: Evaluating Dietary Risks and Functional Ingredients

Food Bioengineering, EarlyView.
The pyramid's foundation reminds us that true health begins with daily habits—engage in 30–60 min of physical activity, nurture social connections and secure 7–9 h of restorative sleep each night to support metabolism, mood regulation, and hormonal balance—while continuously hydrating with 8–12 glasses of water and unsweetened herbal infusions (green ...
Sujaritha Jayaraj, Lavanya Kothandan, Vijay Babu Murugan, Saravana Kumar Prakash, Vandhana Vijayakumar, Elizabeth Rani   +5 more
wiley   +1 more source

EFFECT OF POLYUNSATURATED FATTY ACIDS ON SKIN ALLOGRAFT SURVIVAL AND PRIMARY AND SECONDARY CYTOTOXIC RESPONSE IN MICE

, 1976
J. Mertin
openalex   +1 more source

Dietary enrichment with the polyunsaturated fatty acid eicosapentaenoic acid prevents proteinuria and prolongs survival in NZB x NZW F1 mice. [PDF]

, 1981
James D. Prickett, Derrick R. Robinson, A D Steinberg   +2 more
openalex   +1 more source

The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Hawthorn: A Review

Food Frontiers, EarlyView.
This review systematically and comprehensively analyzes hawthorn (Crataegus spp.), covering its bioactive constituents, properties, and processed products. ABSTRACT Hawthorn is widely cultivated in China, with excellent varieties and steadily increasing production.
Wenteng Yang, Quanhong Gao, Kun Ran, Mingyue Jiao, Xiaodan Fu, Zhenlin Han, Chao Liu, Ningyang Li   +7 more
wiley   +1 more source

Effect of 3-thia fatty acids on the lipid composition of rat liver, lipoproteins, and heart

Journal of Lipid Research, 1997
To investigate the importance of factors influencing the fatty acid composition, lipid and lipoprotein metabolism in the rat, the effect of 3-thia fatty acids of chain-length ranging from octyl- to hexadecylthioacetic acid were studied.
L Frøyland, L Madsen, W Sjursen, A Garras, O Lie, J Songstad, A C Rustan, R K Berge   +7 more
doaj  

Dietary-Induced changes in the fatty acid composition of human cheek cell phospholipids: correlation with changes in the dietary polyunsaturated/saturated fat ratio [PDF]

, 1984
Edward J. McMurchie, B.M. Margetts, Lawrence J. Beilin, Kevin D. Croft, R. Vandongen, Bruce K. Armstrong   +5 more
openalex   +1 more source

Use of Avocado (Persea americana) Seed Extract and Powder as Natural Preservatives in Multisource Edible Oils From Palm and Soybean Oils During Accelerated Storage

Future Postharvest and Food, EarlyView.
Addition of avocado seed extract and powder in palm and soybean oils, and their 50:50 and 60:40 blends, respectively, at concentrations of 1000 and 2000 ppm significantly extend their shelf‐life during accelerated storage at 65°C for 20 days.
Flavie Tonkeu Djikeng, Clautilde Teugwa Mofor, Fabrice Tonfack Djikeng, Veshe‐Teh Zemoh Sylvia Ninying, Hilaire Macaire Womeni   +4 more
wiley   +1 more source

Fatty acid composition of cream fermented by probiotic bacteria

Mljekarstvo, 2013
The production of fatty acids in cream containing one of the three probiotic microorganisms (Bifidobacterium lactis, Lactobacillus acidophilus and Lactobacillus rhamnosus) was evaluated at 4±1 °C for up to 15 days.
Lutfiye Yilmaz-Ersan
doaj  

Polyunsaturated fatty acids and bone mass [PDF]

The American Journal of Clinical Nutrition, 2004
Marlena C. Kruger, Hope A. Weiler
openaire   +3 more sources

Coconut Flour as a Novel Functional Ingredient in Tilapia Fish Sausage: Effect on Textural and Sensory Properties

Food Safety and Health, EarlyView.
The inclusion of coconut flour produced from coconut meat residue in fish sausage enriched the protein profile while adding the functional ingredient such as dietary fiber without affecting the textural properties. ABSTRACT Coconut meat residue, a byproduct of coconut milk industry, was converted into coconut flour (CFs) and used in developing ...
Rose Mary James, Elavarasan Krishnamoorthy   +1 more
wiley   +1 more source