Alpha Linolenic Acid
Mostrando 1-12 de 35 artigos, teses e dissertações.
-
1. Fatty acid composition of vegetable oil blend and in vitro effects of pharmacotherapeutical skin care applications
Vegetable oils have been used for a plethora of health benefits by their incorporation in foods, cosmetics, and pharmaceutical products, especially those intended for skin care. This study aimed to investigate the cutaneous benefits of a vegetable oil blend (VOB) formulation and its fatty acid composition. The anti-inflammatory activity was studied in macrop
Braz J Med Biol Res. Publicado em: 14/02/2019
-
2. Influence of dietary fat sources and conjugated fatty acid on egg quality, yolk cholesterol, and yolk fatty acid composition of laying hens
ABSTRACT This study was conducted to investigate the effects of dietary fats (tallow [TO] or linseed oil [LO]) or conjugated linoleic acid (CLA), singly or in combination, on laying performance, yolk lipids, and fatty acid composition of egg yolks. Three hundred 50-week-old laying hens were given one of five diets containing 2% TO; 1% TO + 1% CLA (TO/CLA); 2
R. Bras. Zootec.. Publicado em: 16/07/2018
-
3. Effects of a Diet Supplemented with Japanese Grape (Hovenia dulcis) Seed Oil on the Omega-3 and Nutritional Lipid Quality in Nile Tilapia (Oreochromis niloticus)
In this study, the fatty acid (FA) composition of the Japanese grape (Hovenia dulcis) seed oil (JGSO) was firstly evaluated. It was found that the seed oil is rich in alpha-linolenic acid (LNA), containing approximately 425 mg LNA g-1 of total lipids. A fish diet supplemented with JGSO was prepared and supplied to Nile tilapia to investigate the FA compositi
J. Braz. Chem. Soc.. Publicado em: 2018-03
-
4. Changes of the Total Lipid and Omega-3 Fatty Acid Contents in two Microalgae Dunaliella Salina and Chlorella Vulgaris Under Salt Stress
ABSTRACT Effect of salt stress on biomass, cell number, contents of total lipid, omega-3 fatty acids, including ALA (Alpha Linolenic Acid), EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid) and their biosynthetic pathway intermediates (palmitic acid, stearic acid, oleic acid and linoleic acid) of two microalgae Dunaliella salina and Chlorella vulgar
Braz. arch. biol. technol.. Publicado em: 21/08/2017
-
5. Application of Multivariate Analysis to Assess the Incorporation of Omega-3 Fatty Acid in Gluten-Free Cakes
A complete 22 experimental planning (two factors at two levels) with central point in quintuplicate was used to investigate the influence of the factors: chia and azuki flours on fatty acids composition of gluten-free chocolate cake. Both factors were significant, but chia flour presented greater influence on the results. Increased values of both factors con
J. Braz. Chem. Soc.. Publicado em: 2016-01
-
6. Antiperoxidative properties of oil mixes of high ratio Omega-9:Omega-6 and low ratio Omega-6:Omega-3 after molar extraction in rats
PURPOSE: To evaluate the antioxidant and antiperoxidative effects of oil mixes of high ratio Omega-9:Omega-6 and low ratio Omega-6:Omega-3 in the third day after tooth extraction in rats. METHODS: Thirty-two male Wistar rats (270-310g) were randomly distributed in two groups: Control (n=24) and Test (n=8). Control group was divided into three subgroups (n=8
Acta Cir. Bras.. Publicado em: 2014-06
-
7. Multivariate study and regression analysis of gluten-free granola
This study developed a gluten-free granola and evaluated it during storage with the application of multivariate and regression analysis of the sensory and instrumental parameters. The physicochemical, sensory, and nutritional characteristics of a product containing quinoa, amaranth and linseed were evaluated. The crude protein and lipid contents ranged from
Food Sci. Technol. Publicado em: 25/02/2014
-
8. Incorporation of conjugated linoleic and alpha linolenic fatty acids into Pimedolus maculatus fillets
The objective of this study was to investigate the fatty acid composition of Pimedolus maculatus fillets of fish fed with different diets. The fish were submitted to an adaptation period (over 30 days) and fed only a control diet (diet I). After this period, the fish were divided into two groups: one group received a diet enriched with flaxseed oil (diet II)
Food Sci. Technol. Publicado em: 06/08/2013
-
9. Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla
The chemical composition and antioxidant capacity of five seeds, chia, golden flax, brown flax, white perilla, and brown perilla, were determined. The chemical properties analyzed included moisture, ash, crude protein, carbohydrates, total lipids, fatty acids, and antioxidant capacity (ABTS•+, DPPH•, and FRAP). The results showed the highest amounts of p
Food Sci. Technol. Publicado em: 26/07/2013
-
10. Incorporation of n-3 fatty acids by the liver of mice fed linseed oil as a function of feeding duration
The objective of this study was to evaluate the incorporation of omega-3 fatty acids (n-3 FA) on male Swiss mice livers receiving diets based on linseed oil (LO) for up to 56 days. The mice were sacrificed at 7, 14, 28, 42, 56 days and FA concentration was analyzed by gas chromatography. A total of 13 FA were identified on LO feeds presenting alpha-linolenic
Brazilian Archives of Biology and Technology. Publicado em: 2011-04
-
11. Caracterização bioquímica de amêndoas cruas e torradas de chichá ( Sterculia striata A. St. Hill &Naudin) / Biochemical characterization of raw and roasted almonds of chichá ( Sterculia striata A. St. Hill &Naudin)
Many species from Cerrado remain unknown in their biochemical characteristics and in their potential for food processing. This work had as objective to characterize the almond of chichá from the specie Sterculia striata A. St. Hill &Naudin, originated from Corrente (Piauí) in their biochemical components, analyze the changes in the chemical composition and
Publicado em: 2009
-
12. Fatty acids profile of diet and breast adipose tissue and the risk of development of breast cancer: a case-control study / Perfil de ácidos graxos da dieta e do tecido adiposo mamário e o risco de desenvolvimento do câncer de mama: um estudo caso-controle
There are evidences that factors related to the diet contribute about 1/3 of cancer cases in developed countries, and will be approximately 1/5 of cancer causes in developing countries. Currently, the dietary fat has been studied as a key nutrient in association with breast cancer (BC) development. This study aimed to investigate the association between the
Publicado em: 2008