The isolation ofn-heptadecanoic acid (margaric acid) and (+)-14-methylhexadecanoic acid from hydrogenated ox perinephric fat

1957 ◽  
Vol 8 (6) ◽  
pp. 331-333 ◽  
Author(s):  
R. P. Hansen ◽  
F. B. Shorland ◽  
N. June Cooke
Keyword(s):  
Heptadecanoic Acid ◽  
Margaric Acid ◽  
Perinephric Fat

scholarly journals The occurrence of n-heptadecanoic acid (margaric acid) in hydrogenated mutton fat

1954 ◽  
Vol 58 (4) ◽  
pp. 513-515 ◽  
Author(s):  
R. P. Hansen ◽  
F. B. Shorland ◽  
N. June Cooke
Keyword(s):  
Heptadecanoic Acid ◽  
Margaric Acid

Occurrence in Butterfat of n-Heptadecanoic Acid (Margaric Acid)

Nature ◽  
1957 ◽  
Vol 179 (4550) ◽  
pp. 98-98 ◽  
Author(s):  
R. P. HANSEN ◽  
F. B. SHORLAND ◽  
N. JUNE COOKE
Keyword(s):  
Heptadecanoic Acid ◽  
Margaric Acid

scholarly journals The occurrence of n-heptadecanoic acid (margaric acid) in unhydrogenated mutton fat

1957 ◽  
Vol 65 (1) ◽  
pp. 18-20 ◽  
Author(s):  
R. P. Hansen ◽  
F. B. Shorland ◽  
N. June Cooke
Keyword(s):  
Heptadecanoic Acid ◽  
Margaric Acid

1253: Different Survival in PT3A Renal Cell Carcinoma with Sinus Fat Invasion or Perinephric Fat Invasion

2007 ◽  
Vol 177 (4S) ◽  
pp. 413-413
Author(s):  
Marco Roscigno ◽  
Roberto Bertini ◽  
Cesare Cozzarini ◽  
Alessandra Pasta ◽  
Mattia Sangalli ◽  
...  
Keyword(s):  
Renal Cell Carcinoma ◽  
Cell Carcinoma ◽  
Renal Cell ◽  
Perinephric Fat

Determination of Myocardial FFA Elimination Rates by Functional Images of Uncorrected Half-Time Values

1984 ◽  
Vol 23 (06) ◽  
pp. 277-282 ◽  
Author(s):  
A. Van Lingen ◽  
G. Westera ◽  
M. van ◽  
W. Den Hollander ◽  
E. E. Van der Wall ◽  
...  
Keyword(s):  
Coronary Artery ◽  
Regions Of Interest ◽  
Heptadecanoic Acid ◽  
Half Time ◽  
Alternative Method ◽  
Functional Images ◽  
Functional Image ◽  
Back Ground ◽  
Objective Determination

SummaryThis paper presents an alternative method of demarcating regions of in terest over the myocardium after ad ministration of 123I-heptadecanoic acid to patients with coronary artery disea se. In a matrix of 32 × 32 pixels the elimination rates of the radioactivity, which are not corrected for back ground activity, are visualized per pixel in a functional image. The func tional image showed areas in the myocardium with high values of uncorrected elimination rates. These areas corresponded with the tracer defects on the scintigram. Corrected elimination rates obtained from re gions of interest of functional images were comparable with those of scinti grams. Thus based on functional im ages of uncorrected elimination rates a reliable, objective determination of regions of interest over normal and abnormal myocardium can be made.

scholarly journals The effect of linseed oil supplementation of the diet on the content of fatty acids in the egg yolk

2012 ◽  
Vol 81 (2) ◽  
pp. 159-162 ◽  
Author(s):  
Petra Hudečková ◽  
Lucie Rusníková ◽  
Eva Straková ◽  
Pavel Suchý ◽  
Petr Marada ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Myristic Acid ◽  
Linseed Oil ◽  
Control Group ◽  
Heptadecanoic Acid ◽  
Egg Yolks ◽  
Experimental Group

The aim of this study was to compare the effect of two different types of oils in diet on the fatty acid profile in the eggs of layers and to include a particular type of oil as a supplement of feeding mixtures for layers in order to support the development of functional foodstuffs. Thirty layers fed a diet containing soybean oil constituted the control group (soybean oil is the most frequently used oil added to feeding mixtures). In the experimental group (thirty layers), soybean oil was replaced with linseed oil at the same amount (3 kg of oil per 100 kg of feeding mixture). Feeding was provided ad libitum for all days of the month. After one month, egg yolks were analysed and the fatty acid profile was compared. Significant differences (P ≤ 0.05) were found in the concentration of myristic acid that belongs to the group of saturated fatty acids. Eggs in the experimental group showed higher concentrations of myristic acid compared to the control group (0.20 g/100 g of fat and 0.18 g/100 g of fat, respectively). Highly significant differences (P ≤ 0.01) were found for heptadecanoic acid but the trend was opposite to that of myristic acid; concentrations of heptadecanoic acid in the experimental group were lower than those in the control group. Highly significant differences (P ≤ 0.01) were found for n-9 monounsaturated fatty acids where egg yolks in eggs from layers fed linseed oil contained higher concentrations of oleic acid, myristoleic acid, and palmitoleic acid. Lower concentrations of n-6 fatty acids (P ≤ 0.01) were found after the addition of linseed oil in eggs. Linseed oil showed a positive effect on n-3 fatty acids (α-linolenic acid), its concentration in the control and experimental group was 0.82 g/100 g of fat and 5.63 g/100 g of fat, respectively. The possibility of influencing the fatty acid profile in eggs is very important for the development of functional foods.

scholarly journals Ellagic Acid Suppresses the Oxidative Stress Induced by Dietary-Oxidized Tallow

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Alam Zeb ◽  
Adnan Akbar
Keyword(s):  
Oxidative Stress ◽  
Fatty Acids ◽  
Ellagic Acid ◽  
Animal Studies ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Rabbit Heart ◽  
The Body ◽  
Margaric Acid

Dietary tallow was thermally oxidized at 180°C in an open fryer. The oxidized tallow (OT) and unoxidized tallow were characterized for oxidation parameters and fatty acid composition using GC-MS. Tallow samples were fed to rabbits along with 50, 100, and 150 mg/kg/day of ellagic acid (EA) for three weeks. Results revealed that the peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) significantly increased, while radical scavenging activity (RSA) of the tallow decreased significantly with oxidation. GC-MS analysis showed eight fatty acids in the tallow samples, where palmitic acid (48.5-49.7 g/100 g), linoleic acid (18.7-23.7 g/100 g), stearic acid (13.5-15.6 g/100 g), and margaric acid (6.32-6.42 g/100 g) were the major fatty acids. Animal studies showed that oxidized tallow (OT) alone or in combination with EA significantly altered the body weight of the rabbits. Serum biochemical parameters and renal function tests were affected by OT and ameliorated by EA. The toxic effects of OT on haematological indices were minimized by EA. The supplementation of OT alone had significant effects on the liver structure and functions. The coadministration of EA reduced the toxic properties of OT on the liver, by increasing the antioxidant (GSH) system. The rabbit heart was also affected by the OT, which was ameliorated by EA supplementation. These results suggested that the supplementation of EA was beneficial against the OT-induced oxidative stress and may be considered for foods containing oxidized lipids.

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