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Linoleic acid nutrition

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https://www.readbyqxmd.com/read/29018455/seed-nutrition-and-quality-seed-coat-boron-and-lignin-are-influenced-by-delayed-harvest-in-exotically-derived-soybean-breeding-lines-under-high-heat
#1
Nacer Bellaloui, James R Smith, Alemu Mengistu
The timing of harvest is a major factor affecting seed quality in soybean, particularly in Midsouthern USA, when rain during harvest period is not uncommon. The objective of this research was to evaluate the effects of time of harvest on soybean seed quality (seed composition, germination, seed coat boron, and lignin) in high germinability (HG) breeding lines (50% exotic) developed under high heat. The hypothesis was that seeds of HG lines possess physiological and genetic traits for a better seed quality at harvest maturity and delayed harvest...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28991177/antioxidants-potential-of-the-filamentous-fungi-mucor-circinelloides
#2
Ahsan Hameed, Syed Ammar Hussain, Junhuan Yang, Muhammad Umair Ijaz, Qing Liu, Hafiz Ansar Rasul Suleria, Yuanda Song
Three important strains of Mucorcircinelloides grown in complete and minimal media for specified period (72 h, 120 h and 168 h) under submerged fermentation conditions were investigated for their potential antioxidants/secondary metabolite production. All mycelial extracts demonstrated effective antioxidant activities in terms of β-carotene/linoleic acid bleaching, radical scavenging, reduction of metal ions and chelating abilities against ferrous ions. Different extraction methods and solvent systems affected the recovery yield and antioxidant activities of the extracts significantly (p ≤ 0...
October 7, 2017: Nutrients
https://www.readbyqxmd.com/read/28985138/optimal-combination-of-soy-buffalo-and-cow-s-milk-in-bioyogurt-for-optimal-chemical-nutritional-and-health-benefits
#3
Gehan Ghoneem, Magdy Ismail, Naeem El-Boraey, Mohamed Tabekha, Hoda Elashrey
OBJECTIVE: Soy milk is enriched with nutritive elements such as proteins, unsaturated fatty acids, lecithins, isoflavones, mineral substances, free amino acids, and polypeptides. The aim of this study was to increase the health and nutritional values of bioyogurt by using ABT-5 culture and mixing soy milk with buffalo and cow's milk. METHODS: Five treatments of yogurt were made from soy, buffalo, and cow's milk and from 75% buffalo + 25% soy milk mixture and 75% cow + 25% soy milk mixture using ABT-5 culture...
October 6, 2017: Journal of the American College of Nutrition
https://www.readbyqxmd.com/read/28976623/establishment-and-evaluation-of-a-peanut-association-panel-and-analysis-of-key-nutritional-traits
#4
Xiurong Zhang, Suqing Zhu, Kun Zhang, Yongshan Wan, Fengzhen Liu, Qingfang Sun, Yingjie Li
Breeding programs aim to improve the yield and quality of peanut (Arachis hypogaea L.); using association mapping to identify genetic markers linked to these quantitative traits could facilitate selection efficiency. Here, we established a peanut association panel consisting of 268 lines with extensive phenotypic and genetic variation, meeting the requirements for association analysis. We grew these lines over three years and examined key agronomic traits, including protein and oil content. Population structure (Q) analysis showed two subpopulations and clustering analysis was consistent with Q-based membership assignment and closely related to botanical type...
October 4, 2017: Journal of Integrative Plant Biology
https://www.readbyqxmd.com/read/28965518/in-vitro-and-in-vivo-antioxidant-potential-of-milks-yoghurts-fermented-milks-and-cheeses-a-narrative-review-of-evidence
#5
Anthony Fardet, Edmond Rock
The antioxidant potential (AP) is an important nutritional property of foods, as increased oxidative stress is involved in most diet-related chronic diseases. In dairy products, the protein fraction contains antioxidant activity, especially casein. Other antioxidants include: antioxidant enzymes; lactoferrin; conjugated linoleic acid; coenzyme Q10; vitamins C, E, A and D3; equol; uric acid; carotenoids; and mineral activators of antioxidant enzymes. The AP of dairy products has been extensively studied in vitro, with few studies in animals and human subjects...
October 2, 2017: Nutrition Research Reviews
https://www.readbyqxmd.com/read/28965514/parental-nutritional-programming-and-a-reminder-during-juvenile-stage-affect-growth-lipid-metabolism-and-utilisation-in-later-developmental-stages-of-a-marine-teleost-the-gilthead-sea-bream-sparus-aurata
#6
Serhat Turkmen, Maria J Zamorano, Hipólito Fernández-Palacios, Carmen M Hernández-Cruz, Daniel Montero, Lidia Robaina, Marisol Izquierdo
Nutrition during periconception and early development can modulate metabolic routes to prepare the offspring for adverse conditions through a process known as nutritional programming. In gilthead sea bream, replacement of fish oil (FO) with linseed oil (LO) in broodstock diets improves growth in the 4-month-old offspring challenged with low-FO and low-fishmeal (FM) diets for 1 month. The present study further investigated the effects of broodstock feeding on the same offspring when they were 16 months old and were challenged for a second time with the low-FM and low-FO diet for 2 months...
October 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/28948015/chemical-and-nutritional-properties-of-channel-and-hybrid-catfish-byproducts
#7
Peter J Bechtel, John M Bland, Karen L Bett-Garber, Casey C Grimm, Suzanne S Brashear, Steven W Lloyd, Michael A Watson, Jeanne M Lea
The objective of this study was to chemically characterize both channel and hybrid catfish parts including heads, frames, viscera, skin, and fillet trimming mince. Triplicate samples of channel and hybrid catfish byproduct parts were obtained from a large commercial catfish processor and analyzed for percent moisture, lipid, protein, ash, and amino acid and fatty acid profiles were determined. The content of the off-flavor compounds, 2-methylisoborneol (MIB) and geosmin were also determined. The lipid content of samples were 13...
September 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28935438/lipids-in-the-intensive-care-unit-recommendations-from-the-espen-expert-group
#8
REVIEW
Philip C Calder, Michael Adolph, Nicolaas E Deutz, Teodoro Grau, Jacqueline K Innes, Stanislaw Klek, Shaul Lev, Konstantin Mayer, Adina T Michael-Titus, Lorenzo Pradelli, Mark Puder, Hester Vlaardingerbroek, Pierre Singer
This article summarizes the presentations given at an ESPEN Workshop on "Lipids in the ICU" held in Tel Aviv, Israel in November 2014 and subsequent discussions and updates. Lipids are an important component of enteral and parenteral nutrition support and provide essential fatty acids, a concentrated source of calories and building blocks for cell membranes. Whilst linoleic acid-rich vegetable oil-based enteral and parenteral nutrition is still widely used, newer lipid components such as medium-chain triglycerides and olive oil are safe and well tolerated...
September 7, 2017: Clinical Nutrition: Official Journal of the European Society of Parenteral and Enteral Nutrition
https://www.readbyqxmd.com/read/28911650/time-course-effects-of-fermentation-on-fatty-acid-and-volatile-compound-profiles-of-cheonggukjang-using-new-soybean-cultivars
#9
Kye Man Cho, Ho-Jeong Lim, Mi-So Kim, Da Som Kim, Chung Eun Hwang, Sang Hae Nam, Ok Soo Joo, Byong Won Lee, Jae Kyeom Kim, Eui-Cheol Shin
In this study, we investigated the effects of the potential probiotic Bacillus subtilis CSY191 on the fatty acid profiles of Cheonggukjang, a fermented soybean paste, prepared using new Korean brown soybean cultivars, protein-rich cultivar (Saedanbaek), and oil-rich cultivar (Neulchan). Twelve fatty acids were identified in the sample set-myristic, palmitic, palmitoleic, stearic, oleic, vaccenic, linoleic, α-linolenic, arachidic, gondoic, behenic, and lignoceric acids-yet, no specific changes driven by fermentation were noted in the fatty acid profiles...
July 2017: Journal of Food and Drug Analysis
https://www.readbyqxmd.com/read/28886317/potential-of-laurencia-obtusa-as-a-substrate-for-the-development-of-a-probiotic-saccharomyces-cerevisiae
#10
F Caf, Ö Yilmaz, N Şen Özdemir
Laurencia obtusa (Ceramiales, Rhodophyta) has tremendous nutritional value, being high in proteins, oligosaccharides, vitamins, essential minerals, and fatty acids, and it is a rich source of amino acids and trace elements. In this study, L. obtusa was extracted and subjected to phenolic, sugar and flavonoid analyses.The fatty acid, vitamin and phytosterol contents in Saccharomyces cerevisiae were evaluated when it was incubated with L. obtusa dry biomass. The fatty acids in the lipid extract were analysed after converting them into methyl esters using gas chromatography, and vitamin concentrations were measured using high-performance liquid chromatography (HPLC)...
August 30, 2017: Cellular and Molecular Biology
https://www.readbyqxmd.com/read/28880463/exploratory-and-descriptive-study-on-nutritional-characteristics-and-quality-of-eggs-from-chilean-partridge-nothoprocta-perdicaria
#11
José Luis Arias, Alberto Matthei, Carolina Valenzuela
This work aims to contribute more information on tinamou eggs by performing an exploratory and descriptive study of some of their nutritional and quality characteristics. The chemical composition of tinamou egg showed a high protein content in white (85% dry basis) and high lipid concentration in yolk (52% db). The iron (Fe) content in white was higher than hen egg (0.47 mg/100 g) and this could be associated with the observed pinkish color of the white. As in the hen egg, the major fatty acids in tinamou yolk were: oleic (39%), linoleic (23%) and palmitic (20%)...
September 7, 2017: Animal Science Journal, Nihon Chikusan Gakkaihō
https://www.readbyqxmd.com/read/28873748/chemical-quality-and-oxidative-stability-of-extra-virgin-olive-oils-from-san-juan-province-argentina
#12
Liliana N Ceci, Susana B Mattar, Amalia A Carelli
This study provides information about the chemical quality (quality indices, fatty acid profile, total polyphenols (PPs), tocopherols and pigments) and oxidative stability index (OSI) of virgin olive oils of Arbequina, Changlot Real and Coratina cultivars (San Juan province, Argentina). The influence of the cultivar and the effect of earlier harvest dates on the yields (OY), quality and OSI of the oils were also evaluated. All the oils were classified as extra virgin. The OY (L/100kg) averaged: Arbequina=13...
October 2017: Food Research International
https://www.readbyqxmd.com/read/28873741/hibiscus-sabdariffa-l-as-a-source-of-nutrients-bioactive-compounds-and-colouring-agents
#13
Inès Jabeur, Eliana Pereira, Lillian Barros, Ricardo C Calhelha, Marina Soković, M Beatriz P P Oliveira, Isabel C F R Ferreira
The nutritional and bioactive composition of plants have aroused much interest not only among scientists, but also in people's daily lives. Apart from the health benefits, plants are a source of pigments that can be used as natural food colorants. In this work, the nutritional composition of Hibiscus sabdariffa L. was analysed, as well as its bioactive compounds and natural pigments. Glucose (sugar), malic acid (organic acid), α-tocopherol (tocopherol) and linoleic acid (fatty acid) were the major constituents in the corresponding classes...
October 2017: Food Research International
https://www.readbyqxmd.com/read/28873230/effect-of-roasting-conditions-on-the-composition-and-antioxidant-properties-of-defatted-walnut-flour
#14
Joana Santos, Manuel Alvarez-Ortí, Estela Sena-Moreno, Adrián Rabadán, José E Pardo, M Beatriz P P Oliveira
BACKGROUND: The walnut oil extraction by pressure systems, produces a press cake as a by-product, with many of the beneficial walnut properties. The objective of this work was to evaluate the composition and the antioxidant properties of walnut flours submitted to different roasting protocols (50, 100 and 150 °C during 30, 60 and 120 minutes). RESULTS: All walnut flours had about 42% of protein and a significant amount of dietary fibre (17%), not being affected by the roasting process...
September 5, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28873098/the-impact-of-using-chickpea-flour-and-dried-carp-fish-powder-on-pizza-quality
#15
Hossam S El-Beltagi, Naglaa A El-Senousi, Zeinab A Ali, Azza A Omran
Pizza being the most popular food worldwide, quality and sensory appeal are important considerations during its modification effort. This study was aimed to evaluate the quality of pizza made using two different sources of proteins, chickpea (Cicer arietinum) flour and dried carp fish powder (Cyprinus carpio). Analysis indicated nutrients richness specificity of chickpea flour (higher fiber, energy, iron, zinc, linoleic acid and total nonessential amino acids) and dried carp fish powder (higher contents of protein, fats, ash, oleic acid and total essential amino acids) complementing wheat flour to enhance nutritional value of pizza...
2017: PloS One
https://www.readbyqxmd.com/read/28868224/characterization-of-acanthosicyos-horridus-and-citrullus-lanatus-seed-oils-two-melon-seed-oils-from-namibia-used-in-food-and-cosmetics-applications
#16
Natascha Cheikhyoussef, Martha Kandawa-Schulz, Ronnie Böck, Charles de Koning, Ahmad Cheikhyoussef, Ahmed A Hussein
The physicochemical characteristics, fatty acid, tocopherol, stigmasterol, β-sitosterol, and (1)H NMR profiles of Citrullus lanatus and Acanthosicyos horridus melon seed oils were determined and compared among different extraction methods (cold pressing, traditional, and Soxhlet). The oil content was 40.2 ± 3.45 and 37.8 ± 7.26% for C. lanatus and A. horridus, respectively. Significant differences (p < 0.05) were observed among the different extraction methods in the characteristics studied. Physicochemical characteristics of the melon seed oils were saponification value, 180...
October 2017: 3 Biotech
https://www.readbyqxmd.com/read/28859691/effect-of-oregano-essential-oil-and-benzoic-acid-supplementation-to-a-low-protein-diet-on-meat-quality-fatty-acid-composition-and-lipid-stability-of-longissimus-thoracis-muscle-in-pigs
#17
Chuanshang Cheng, Xiaming Zhang, Mao Xia, Zuhong Liu, Hongkui Wei, Zhao Deng, Chao Wang, Siwen Jiang, Jian Peng
BACKGROUND: Consumers are becoming increasingly interested in food containing appropriately high concentration of intramuscular fat (IMF) and polyunsaturated fatty acids (PUFA). The supplementation of feed with antioxidants decreases degradation of lipids in muscles thereby enhances nutritional and sensory properties of meat. Two experiments were conducted to determine the effects of adding oregano essential oil (OEO) and benzoic acid (BA) to low-protein, amino acid-supplemented diets on meat quality, sensory profile, fatty acid composition, and lipid oxidation of longissimus thoracis (LT) muscle in pigs...
August 31, 2017: Lipids in Health and Disease
https://www.readbyqxmd.com/read/28851976/linoleic-acid-metabolite-leads-to-steroid-resistant-asthma-features-partially-through-nf-%C3%AE%C2%BAb
#18
Lipsa Panda, Atish Gheware, Rakhshinda Rehman, Manish K Yadav, B S Jayaraj, SubbaRao V Madhunapantula, Padukudru Anand Mahesh, Balaram Ghosh, Anurag Agrawal, Ulaganathan Mabalirajan
Studies have highlighted the role of nutritional and metabolic modulators in asthma pathobiology. Steroid resistance is an important clinical problem in asthma but lacks good experimental models. Linoleic acid, a polyunsaturated fatty acid, has been linked to asthma and glucocorticoid sensitivity. Its 12/15-lipoxygenase metabolite, 13-S-hydroxyoctadecadienoic acid (HODE) induces mitochondrial dysfunction, with severe airway obstruction and neutrophilic airway inflammation. Here we show that HODE administration leads to steroid unresponsiveness in an otherwise steroid responsive model of allergic airway inflammation (AAI)...
August 29, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28843691/dietary-supplementation-with-dried-olive-pomace-in-dairy-cows-modifies-the-composition-of-fatty-acids-and-the-aromatic-profile-in-milk-and-related-cheese
#19
F Castellani, A Vitali, N Bernardi, E Marone, F Palazzo, L Grotta, G Martino
This study aimed to evaluate the effect of dietary integration of dried olive pomace (DOP), a by-product of olive oil separation, on nutritional and aromatic properties of milk and cheese. Twenty dairy cows were divided into 2 groups that were balanced for milk yield, parity, and days in milk. The control group was fed a conventional diet (20 kg of dry matter/head per day), whereas the experimental group (EG) received the conventional diet supplemented with DOP as 10% of dry matter. During the trial, milk yield was recorded and the samples of milk, cheese, total mixed rations, and DOP were collected and analyzed to determine the chemical-nutritional composition and aromatic profile...
November 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28823016/de-novo-synthesis-of-linoleic-acid-in-multiple-collembola-species
#20
Miriama Malcicka, Joachim Ruther, Jacintha Ellers
Many ecological interactions in communities take place between consumers and the organisms they feed on. Continuous surplus of specific nutritional compounds in the diet may lead to evolutionary changes in the metabolic capacity of the consumer, leaving the biosynthesis of such compounds prone to genetic decay and render organisms auxotrophic. A nutrient that is essential to many organisms is the unsaturated fatty acid, linoleic acid (LA; 18:2n-6), which is important in the maintenance of cell membrane fluidity and as a precursor for signaling molecules...
August 19, 2017: Journal of Chemical Ecology
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