Results 161 to 170 of about 447,659 (353)

High ω3-polyunsaturated fatty acids in fat-1 mice prevent streptozotocin-induced Purkinje cell degeneration through BDNF-mediated autophagy [PDF]

, 2015
Dong Ho Bak, Enji Zhang, Min‐Hee Yi, Do Kyung Kim, Kyu Lim, Jwa-Jin Kim, Dong Woon Kim   +6 more
openalex   +1 more source

The Effects of a 6-Month High Dose Omega-3 and Omega-6 Polyunsaturated Fatty Acids and Antioxidant Vitamins Supplementation on Cognitive Function and Functional Capacity in Older Adults with Mild Cognitive Impairment [PDF]

, 2020
Pinelopi S. Stavrinou, Eleni Andreou, George Aphamis, Marios Pantzaris, Melina Ioannou, Ioannis Patrikios, Christoforos D. Giannaki   +6 more
openalex   +1 more source

Nitrogen Sources Affect the Long-Chain Polyunsaturated Fatty Acids Content in Thraustochytrium sp. RT2316-16 [PDF]

, 2022
Diego Valdebenito, Sebastián Urrutia, Allison Leyton, Yusuf Chisti, Juan A. Asenjo, Carolina Shene   +5 more
openalex   +1 more source

Mechanism of Alfalfa in Enhancing Goose Egg Yolk Flavor: An Analysis Based on Metabolomics and Quantitative Lipidomics

Food Frontiers, EarlyView.
ABSTRACT Organic egg production requires daily provision of coarse feed, fresh or dried forage, and silage to poultry. This study employed flavoromics, metabolomics, and quantitative lipidomics to investigate the effects of replacing 0% (CK), 10% (T10), and 20% (T20) of the basal diet of laying geese with alfalfa (Medicago sativa L.) on the sensory ...
Baochao Bai, Rui Qiu, Gentu Ge, Mingjian Liu, Yichao Liu, Muqier Zhao, Weiqin Ma, Panjie Sheng, Yushan Jia, Zhijun Wang   +9 more
wiley   +1 more source

Arabinoxylan oligosaccharides and polyunsaturated fatty acid effects on gut microbiota and metabolic markers in overweight individuals with signs of metabolic syndrome: A randomized cross-over trial

, 2019
Louise Kjølbæk, Alfonso Benítez‐Páez, Eva M. Gómez del Pulgar, Lena Kirchner Brahe, Gerhard Liebisch, Silke Matysik, Simone Rampelli, Joan Vermeiren, Patrizia Brigidi, Lesli H. Larsen, Arne Astrup, Yolanda Sanz   +11 more
openalex   +2 more sources

Dietary intake of marine n‐3 polyunsaturated fatty acids and future risk of venous thromboembolism [PDF]

, 2018
Trond Einar Isaksen, Line H. Evensen, Stein Harald Johnsen, Bjarne K. Jacobsen, Kristian Hindberg, Sigrid K. Brækkan, John‐Bjarne Hansen   +6 more
openalex   +1 more source

Fluorescent light and sunlight radiations may improve rice bran oil colour and influence its oxidative stability and chemical composition

Food Biomacromolecules, EarlyView.
Abstract The influence of pretreatment of rice bran oil using fluorescent and sunlight radiations on its colour and their influence on its chemical composition and oxidative stability were assessed. Rice bran oil was stored under sunlight, fluorescent light and ambient conditions for 60 days. Oil samples were collected every 15 days for analysis.
Sab Sharon Mbape, Fabrice Tonfack Djikeng, Mallampalli Sri Lakshmi Karuna, Rachapudi Badari Narayana Prasad   +3 more
wiley   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Polyunsaturated Fatty Acids, Ulcerative Colitis and Cancer Prevention

, 2012
Karina V. Barros, Ana Paula, Vera Lucia Flor Silveir   +2 more
openalex   +2 more sources

Natural extracts of soursop flowers, aged green tea leaves, and ginger rhizomes mitigate thermo‐oxidative degradation of palm olein during plantain chip deep‐frying

Food Biomacromolecules, EarlyView.
Addition of old green tea leaves, soursop flowers and ginger root extract at concentrations 1000, 1400, and 1800 ppm in palm olein significantly extend its shelf‐life during frying of plantain chips. These plants' extracts are potential alternative to the use of synthetic antioxidants in preserving oil quality. Abstract This work was designed to assess
Valerie Demgne Loungaing, Gires Boungo Teboukeu, Sab Sharon Mbape, Fabrice Tonfack Djikeng, Hilaire Macaire Womeni   +4 more
wiley   +1 more source