Fatty Acids Omega 3
Mostrando 13-24 de 186 artigos, teses e dissertações.
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13. Fish oil for human health: omega-3 fatty acid profiles of marine seafood species
Abstract The purpose of this study was to investigate the fat contents and fatty acid profiles of the edible meat of 13 different seafood species caught in the Northeastern Mediterranean coast. The fatty acid compositions of seafood species ranged from 27.68% to 36.59% saturated fatty acids, 8.99% to 35.84% monounsaturated fatty acids and 10.69% to 39.57% p
Food Sci. Technol. Publicado em: 10/12/2018
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14. α-Linolenic acid prevents hepatic steatosis and improves glucose tolerance in mice fed a high-fat diet
OBJECTIVES: Dietary omega-3 fatty acids have been efficacious in decreasing serum cholesterol levels and reducing the risk of cardiovascular disease. However, the metabolic and molecular changes induced by the omega-3 fatty acid α-linolenic acid (ALA), which is found in linseed oil, are not fully understood. In this study, we showed a correlation between A
Clinics. Publicado em: 29/10/2018
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15. Anxiolytic properties of compounds that counteract oxidative stress, neuroinflammation, and glutamatergic dysfunction: a review
Objective: Anxiety disorders are highly prevalent and the efficacy of the available anxiolytic drugs is less than desired. Adverse effects also compromise patient quality of life and adherence to treatment. Accumulating evidence shows that the pathophysiology of anxiety and related disorders is multifactorial, involving oxidative stress, neuroinflammation,
Braz. J. Psychiatry.. Publicado em: 11/10/2018
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16. Impact of Cafeteria Diet on the Composition of Fatty Acids in Zebrafish (Danio rerio) Fillets
The cafeteria diet is widely used as a model for inducing obesity in animals, and the zebrafish (Danio rerio) has emerged as a promising model for this purpose. In this context, this study evaluated the effect of a cafeteria diet on the composition of fatty acids in zebrafish fillets. Zebrafish grown in tanks for a period of 60 days were treated with standar
J. Braz. Chem. Soc.. Publicado em: 2018-06
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17. Development of a low commercial value fish-sausage from the fish trawling “mix” category
Abstract The decreasing stock of the main species consumed in Brazil has stimulated studies regarding the use and development of products using low commercial value species. The shrimp trawling modality produces a large volume of a “mix” category comprising low commercial value fish. However, it is necessary to develop products with greater practicality
Food Sci. Technol. Publicado em: 28/05/2018
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18. Influences of chia flour and the concentration of total solids on the characteristics of ‘dulce de leche’ from goat milk
Abstract A factorial categorical design totalling six treatments was applied to investigate the influence of the substitution of corn starch with whole and partially defatted chia flour under the technical characteristics (centesimal composition, instrumental analyses, and sensory evaluation) and nutritional disorders (composition of fatty acids and index of
Food Sci. Technol. Publicado em: 22/03/2018
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19. Quality Assessment of Omega-3 Supplements Available in the Brazilian Market
Omega-3 fish oil supplements are widely consumed as source of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids, presenting beneficial effects on human health. This study aimed to evaluate fifteen brands of omega-3 fish oil supplements available in Brazilian market in order to estimate the Brazilian reality regarding those supplements. Twelve fatty acid
J. Braz. Chem. Soc.. Publicado em: 2018-03
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20. Omega 3 Fatty Acids Reduce the Triglyceride Levels in Rats with Apical Periodontitis
Resumo O objetivo deste estudo foi avaliar a influência da suplementação profilática e terapêutica com os ácidos graxos ômega-3 no perfil lipídico e na reabsorção óssea, em ratos com periodontite apical. Quarenta ratos machos foram divididos em grupos: ratos controle (C), ratos tratados com ácidos graxos ômega-3 (C+O), ratos com periodontite api
Braz. Dent. J.. Publicado em: 2018-03
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21. Isolation and molecular characterization of Thraustochytrium strain isolated from Antarctic Peninsula and its biotechnological potential in the production of fatty acids
ABSTRACT Thraustochytrids are unicellular protists belonging to the Labyrinthulomycetes class, which are characterized by the presence of a high lipid content that could replace conventional fatty acids. They show a wide geographic distribution, however their diversity in the Antarctic Region is rather scarce. The analysis based on the complete sequence of 1
Braz. J. Microbiol.. Publicado em: 2017-12
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22. 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
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23. Fatty acids profile of chia oil-loaded lipid microparticles
ABSTRACT Encapsulation of poly-unsaturated fatty acid (PUFA)is an alternative to increase its stability during processing and storage. Chia (Salvia hispanica L.) oil is a reliable source of both omega-3 and omega-6 and its encapsulation must be better evaluated as an effort to increase the number of foodstuffs containing PUFAs to consumers. In this work chia
Braz. J. Chem. Eng.. Publicado em: 2017-07
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24. Effects of ractopamine hydrochloride and immunological castration in pigs. Part 2: belly quality characteristics and fatty acid composition
Abstract The effects of immunocastration and ractopamine in the diet on the belly quality were investigated from two crossbred pigs under different conditions of production, diet, management, and slaughter arranged in factorial design using two levels of addition of ractopamine in the diet, 0 and 7.5 ppm, and three genders (gilts, immunocastrated and barrows
Food Sci. Technol. Publicado em: 09/03/2017