Fatty Acids Saturated
Mostrando 1-12 de 534 artigos, teses e dissertações.
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1. Effects of Citrus Sudden Death Disease on Fatty Acid Profile of Orange Tree Bark
Citrus sudden death (CSD) is a disease that has affected millions of orange trees in Brazil, leading to economic losses in the order of billions of US dollars. This article examines the effects of CSD on the fatty acid composition of triacylglycerides (TAG) extracted from rootstock and scion bark. The fatty acid profile determined by gas chromatography showe
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. Evaluación del consumo de macronutrientes y micronutrientes por individuos prediabéticos
Abstract: Background The diet is an important strategy for glycemic control as well as reducing/eliminating the risk of developing diabetes. Objective This article evaluated the consumption of macronutrients and micronutrients of pre-diabetic individuals from Santa Cruz do Sul, in the state of Rio Grande do Sul (RS), Brazil. Method The nutrients intake wa
Cadernos Saúde Coletiva. Publicado em: 2022
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3. Better Adequacy of Food Intake According to Dietary Recommendations of National Cholesterol Education Program in Vegetarian Compared to Omnivorous Men
Abstract Background The lower frequency of cardiovascular (CV) risk factors observed in vegetarians compared to omnivores may be due to more appropriate nutrient intake according to recommendations for the prevention of cardiovascular diseases. Objective To compare the dietary adequacy according to the recommendations of the National Cholesterol Educatio
International Journal of Cardiovascular Sciences. Publicado em: 2022
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4. Vegetarian Diets and Cardiovascular Risk in Women
Abstract Introduction: Vegetarian diets have favorable effects on cardiovascular risk, provided that they do not contain ultra-processed foods (UPF). Objective: To compare the metabolic profile, cardiovascular risk, body composition, and food consumption in vegan (VEG), lacto-ovo vegetarian (LOV), and omnivorous (OMNI) women. To verify the association betw
Int. J. Cardiovasc. Sci.. Publicado em: 2021-08
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5. Cardiovascular Risk in Women from a Quilombo Settlement: The Effect of Aggregated Vulnerabilities
Abstract Introduction: Vegetarian diets have favorable effects on cardiovascular risk, provided that they do not contain ultra-processed foods (UPF). Objective: To compare the metabolic profile, cardiovascular risk, body composition, and food consumption in vegan (VEG), lacto-ovo vegetarian (LOV), and omnivorous (OMNI) women. To verify the association betw
Int. J. Cardiovasc. Sci.. Publicado em: 2021-08
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6. Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee
Abstract Due to the increasing consumption of ghee in the Western countries, a complete characterization of buffalo and cow ghee was performed to complement and update the available literature. Ghee is a lipophilic dairy product with 98.9% lipids, 0.3% water and less than 0.9% nonfat solids. Fatty acids are the major lipid fraction and represent 85.1% and 83
Food Sci. Technol. Publicado em: 2020-12
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7. Malformação arteriovenosa do seio maxilar: uma entidade clínica rara
Abstract Due to the increasing consumption of ghee in the Western countries, a complete characterization of buffalo and cow ghee was performed to complement and update the available literature. Ghee is a lipophilic dairy product with 98.9% lipids, 0.3% water and less than 0.9% nonfat solids. Fatty acids are the major lipid fraction and represent 85.1% and 83
Braz. j. otorhinolaryngol.. Publicado em: 2020-12
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8. Inclusion of dehydrated mix of tilapia and salmon in pizzas
Abstract The objective of this study was to evaluate the nutritional, sensorial and microbiological characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the dough. Tilapia and salmon carcasses were cooked, pressed, ground, dehydrated and crushed, and a mixture of salmon (20%) and tilapia (80%) was made. This mix was include
Food Sci. Technol. Publicado em: 2020-12
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9. False positivity of Rose Bengal test in patients with COVID-19: case series, uncontrolled longitudinal study
Abstract The objective of this study was to evaluate the nutritional, sensorial and microbiological characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the dough. Tilapia and salmon carcasses were cooked, pressed, ground, dehydrated and crushed, and a mixture of salmon (20%) and tilapia (80%) was made. This mix was include
Sao Paulo Med. J.. Publicado em: 2020-12
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10. NMR in Analysis of the Nutritional Value of Lipids from Muscles and Livers of Wild Amazonian Fishes with Different Eating Habits Over Seasonal Variation
Endogenous and environmental factors can influence the lipid contents of fishes among which, in the Amazon River, seasonal dynamics influences stand out. Herein, nine most consumed Amazonian fish species had their lipid composition evaluated in terms of effects of tissue, season and eating habits. Higher amounts of lipids were obtained from fish livers than
J. Braz. Chem. Soc.. Publicado em: 2020-12
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11. Fatty acid profile and physicochemical, optical and thermal characteristics of Campomanesia adamantium (Cambess.) O. Berg seed oil
Abstract The aim of this study was to characterize the oil obtained from seeds of Campomanesia adamantium by physicochemical quality parameters, oxidative stability, antioxidant activity, quality indexes, optical and thermal stability and its fatty acid profile. These seeds were a relevant source of oil (83 mg g-1) with high potential antioxidant activity (I
Food Sci. Technol. Publicado em: 2020-12
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12. Dietary Fat Intake and its Association with Adiposity and Inflammatory Markers in Individuals at Cardiometabolic Risk
Abstract Background Fatty acids are important components of diet that may influence the development of CVD. Objective To verify the relationship of dietary fatty acids with cardiometabolic markers in individuals at the cardiometabolic risk. Methods This cross-sectional study involved 282 subjects (116 M/166 F, 42 ± 16 years) attended the Cardiovascular H
Int. J. Cardiovasc. Sci.. Publicado em: 2020-10