Effect of oxidation products of cholesterol, polyunsaturated fatty acids, and the synthetic antioxidant ionol on experimental hypercholesterolemia in rabbits

1984 ◽  
Vol 97 (6) ◽  
pp. 724-726
Author(s):  
S. M. Sogoyan ◽  
V. Z. Lankin ◽  
L. G. Rodina ◽  
V. N. Ivanov ◽  
I. K. Filippov ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Oxidation Products ◽  
Synthetic Antioxidant ◽  
Antioxidant Ionol ◽  
Experimental Hypercholesterolemia

Changes in delayed type hypersensitivity, egg antibody content and immune cell fatty acid composition of layer birds fed conjugated linoleic acid, n-6 or n-3 fatty acids

2004 ◽  
Vol 84 (2) ◽  
pp. 221-228 ◽  
Author(s):  
R. K. Selvaraj ◽  
G. Cherian
Keyword(s):  
Fatty Acids ◽  
Immune Response ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Conjugated Linoleic Acid ◽  
Oxidation Products ◽  
Thigh Muscle ◽  
Delayed Type Hypersensitivity ◽  
Lipid Oxidation Products

The effects of polyunsaturated fatty acids on delayed type hypersensitivity (DTH), egg yolk antibody content, immune tissue fatty acid profile and lipid oxidation products of layer birds were investigated. One hundred and twenty layer birds were fed diets containing conjugated linoleic acid (CLA) + animal fat (Diet I), sunflower oil (Diet II), canola + flax oil (Diet III) or fish oil (Diet IV). The total added lipid content of the diet was 3%. Birds fed Diets III and IV had higher content of n-3 fatty acids in lymphocyte and splenocytes. Thiobarbituric reactive substances were higher (P < 0.05) in the breast and thigh muscle of Diet IV fed birds. Serum and yolk anti-BSA antibody contents were higher (P < 0.05) in birds fed Diets III and IV. DTH was decreased (P < 0.05) in birds fed Diets IV and III. The number of lymphocyte CD4+ and CD8+ cells and spleen mononuclear cell CD4+, CD8+ and IgM+ cells did not differ (P > 0.05) between treatment groups. Feeding n-3 fatty acids increased antibody-mediated immune response, while n-6 fatty acids and CLA increased cell-mediated immune response. Key words: Conjugated linoleic acid, polyunsaturated fatty acids, delayed type hypersensitivity, immunoglobulins

scholarly journals Non-enzymatic lipid oxidation products in biological systems: Assessment of the metabolites from polyunsaturated fatty acids

2014 ◽  
Vol 964 ◽  
pp. 65-78 ◽  
Author(s):  
Claire Vigor ◽  
Justine Bertrand-Michel ◽  
Edith Pinot ◽  
Camille Oger ◽  
Joseph Vercauteren ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Oxidation ◽  
Biological Systems ◽  
Oxidation Products ◽  
Lipid Oxidation Products

The Effect of Fatty-acid Autoxidation Products on Blood Coagulation

1975 ◽  
Vol 33 (02) ◽  
pp. 271-277 ◽  
Author(s):  
T. W Barrowcliffe ◽  
J. M. C Guttteridge ◽  
T. L Dormandy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Blood Coagulation ◽  
Thrombin Generation ◽  
Water Soluble ◽  
Oxidation Products ◽  
Coagulant Activity ◽  
Rate Of Decay ◽  
Generation Test

SummaryPolyunsaturated fatty acids were allowed to autoxidise in air over 4 days. The water soluble oxidation products were extracted at daily intervals and tested for their effect on blood coagulation. After 1 day there was slight acceleration of the recalcification and RVV times, but from 2–4 days the extracts became increasingly inhibitory. The P.T. and P.T.T. were also inhibited. In the thrombin generation test the extracts delayed the appearance of thrombin, but the peak thrombin level was increased and its rate of decay was reduced. When added to phospholipid the extracts altered their coagulant activity. The presence of autoxidation products could account for some of the variable results obtained with different preparations of phospholipids.

scholarly journals Aldehyde stress and up-regulation of Nrf2-mediated antioxidant systems accompany functional adaptations in cardiac mitochondria from mice fed n−3 polyunsaturated fatty acids

2011 ◽  
Vol 441 (1) ◽  
pp. 359-366 ◽  
Author(s):  
Ethan J. Anderson ◽  
Kathleen Thayne ◽  
Mitchel Harris ◽  
Kristen Carraway ◽  
Saame Raza Shaikh
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Mitochondrial Function ◽  
Dietary Intervention ◽  
Therapeutic Potential ◽  
Oxidation Products ◽  
Enzymatic Oxidation ◽  
Antioxidant Systems ◽  
Related Factor ◽  
Pufa Diet

Diets replete with n−3 PUFAs (polyunsaturated fatty acids) are known to have therapeutic potential for the heart, although a specifically defined duration of the n−3 PUFA diet required to achieve these effects remains unknown, as does their mechanism of action. The present study was undertaken to establish whether adaptations in mitochondrial function and stress tolerance in the heart is evident following short- (3 weeks) and long- (14 weeks) term dietary intervention of n−3 PUFAs, and to identify novel mechanisms by which these adaptations occur. Mitochondrial respiration [mO2 (mitochondrial O2)], H2O2 emission [mH2O2 (mitochondrial H2O2)] and Ca2+-retention capacity [mCa2+ (mitochondrial Ca2+)] were assessed in mouse hearts following dietary intervention. Mice fed n−3 PUFAs for 14 weeks showed significantly lower mH2O2 and greater mCa2+ compared with all other groups. However, no significant differences were observed after 3 weeks of the n−3 PUFA diet, or in mice fed on an HFC (high-fat control) diet enriched with vegetable shortening, containing almost no n−3 PUFAs, for 14 weeks. Interestingly, expression and activity of key enzymes involved in antioxidant and phase II detoxification pathways, all mediated by Nrf2 (nuclear factor E2-related factor 2), were elevated in hearts from mice fed the n−3 PUFA diet, but not hearts from mice fed the HFC diet, even at 3 weeks. This increase in antioxidant systems in hearts from mice fed the n−3 PUFA diet was paralleled by increased levels of 4-hydroxyhexenal protein adducts, an aldehyde formed from peroxidation of n−3 PUFAs. The findings of the present study demonstrate distinct time-dependent effects of n−3 PUFAs on mitochondrial function and antioxidant response systems in the heart. In addition, they are the first to provide direct evidence that non-enzymatic oxidation products of n−3 PUFAs may be driving mitochondrial and redox-mediated adaptations, thereby revealing a novel mechanism for n−3 PUFA action in the heart.

A study of oxidation products of free polyunsaturated fatty acids in mechanically deboned meat

2009 ◽  
Vol 22 (4) ◽  
pp. 307-314 ◽  
Author(s):  
Tõnu Püssa ◽  
Piret Raudsepp ◽  
Peeter Toomik ◽  
Regina Pällin ◽  
Uno Mäeorg ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Oxidation Products

scholarly journals The Functional Properties of Bread Enriched with Essential Fatty Acids

2022 ◽  
Author(s):  
Lamazhapova Galina Petrovna ◽  
Syngeeva Erzhena Vladimirovna ◽  
Zhamsaranova Sesegma Dashievna ◽  
Kozlova Tatyana Sergeevna
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Profile ◽  
Functional Food ◽  
Activity Index ◽  
Reductase Activity ◽  
Essential Fatty Acids ◽  
Oxidation Products ◽  
High Density Lipoproteins ◽  
Omega 3

We developed ω-3-enriched bread by adding a liposomal polyunsaturated fatty acids (PUFAs) concentrate to the bread recipe. We determined that subsequent feeding of the ω-3-enriched bread to experimental animals in the alimentary dyslipidaemia state led to normalisation of the lipid profile of the blood serum, with a decrease in the total cholesterol, triglycerides, and low-density and very lowdensity lipoproteins. The high-density lipoproteins, antioxidants, reduced glutathione and glutathione reductase activity index increased compared to the corresponding indicators in animals with alimentary dyslipidaemia that were fed bread without ω-3. The ω-3-enriched bread diet significantly decreased harmful oxidation products (diene conjugates and malondialdehyde) in the blood plasma, erythrocytes and liver. Therefore, the results suggested that bread enriched with ω-3 fatty acids is a functional food with hypolipidaemic action. The results on the total content of fatty acids in lipids from bread samples prepared according to a standard recipe and bread enriched with concentrate showed that the relative content of omega-3 PUFAs in the fortified bread significantly increased by 3.2 times compared to bread without the addition of concentrate. The additive did not change the consumer qualities of the finished product (taste and smell of the bread). Keywords: alimentary dyslipidaemia, antioxidant effect, bread, functional food, lipid profile, ω-3 polyunsaturated fatty acids

Oxidation products of polyunsaturated fatty acids in infant formulas compared to human milk - A preliminary study

2008 ◽  
Vol 52 (12) ◽  
pp. 1478-1485 ◽  
Author(s):  
Marie-Caroline Michalski ◽  
Catherine Calzada ◽  
Asami Makino ◽  
Sabine Michaud ◽  
Michel Guichardant
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Human Milk ◽  
Oxidation Products ◽  
Infant Formulas ◽  
Preliminary Study
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