Oxidation in fish oil-enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration

2001 ◽  
Vol 212 (3) ◽  
pp. 308-318 ◽  
Author(s):  
C. Jacobsen ◽  
Karsten Hartvigsen ◽  
P. Lund ◽  
Marianne K. Thomsen ◽  
Leif H. Skibsted ◽  
...  
Keyword(s):  
Fish Oil ◽  
Tocopherol Concentration ◽  
Oxidative Deterioration

Lipid Oxidation in Fish Oil Enriched Mayonnaise:  Calcium Disodium Ethylenediaminetetraacetate, but Not Gallic Acid, Strongly Inhibited Oxidative Deterioration

2001 ◽  
Vol 49 (2) ◽  
pp. 1009-1019 ◽  
Author(s):  
Charlotte Jacobsen ◽  
Karsten Hartvigsen ◽  
Marianne K. Thomsen ◽  
Lotte F. Hansen ◽  
Pia Lund ◽  
...  
Keyword(s):  
Fish Oil ◽  
Lipid Oxidation ◽  
Gallic Acid ◽  
Oxidative Deterioration ◽  
Disodium Ethylenediaminetetraacetate

scholarly journals Fish Oil Source Differentially Affects Rat Immune Cell α-Tocopherol Concentration

1997 ◽  
Vol 127 (7) ◽  
pp. 1388-1394 ◽  
Author(s):  
Susan O. McGuire ◽  
David W. Alexander ◽  
Kevin L. Fritsche
Keyword(s):  
Fish Oil ◽  
Immune Cell ◽  
Tocopherol Concentration ◽  
Oil Source

Measurement of Oxidation in Fish Oil and its Effect on Vitamin E Nutrition of Rainbow Trout (Salmo gairdneri)

1980 ◽  
Vol 37 (8) ◽  
pp. 1248-1253 ◽  
Author(s):  
S. S. O. Hung ◽  
C. Y. Cho ◽  
S. J. Slinger
Keyword(s):  
Vitamin E ◽  
Fish Oil ◽  
Body Weight Gain ◽  
Thiobarbituric Acid ◽  
Carcass Composition ◽  
Tocopheryl Acetate ◽  
Salmo Gairdneri ◽  
Tocopherol Concentration ◽  
Oxidized Oil ◽  
Long Term Storage

Peroxide value (PV), anisidine value, and thiobarbituric acid (TBA) number were compared as methods for measuring oxidation in fish oils and fish diets. PV was the method of choice for estimating oxidation in the oil. Methods for measuring moderately oxidized oil after being mixed in the diets are discussed. Analyses of dietary samples revealed that the TBA numbers and percentages of polyunsaturated fatty acids were not greatly altered by the addition of moderately oxidized fish oil and by the long-term storage (24 wk) of the diet at room temperature. However, endogenous α-tocopherol levels in the diet were significantly (P < 0.05) reduced by both the addition of moderately oxidized oil and by 24-wk storage. The level of supplemental DL-α-tocopheryl acetate was not changed by the treatments. Fish fed the experimental diets showed no significant differences in body weight gain, feed/gain ratio, mortality, carcass composition, hematocrit, or plasma glutathione peroxidase activity. However, the α-tocopherol concentration in their livers was significantly (P < 0.05) increased by raising the levels of supplementary DL-α-tocopheryl acetate.Key words: oxidized oil, vitamin E, diet stability, Salmo gairdneri

Fish Oil Added to Statin Boosts Coronary Benefits

2006 ◽  
Vol 39 (1) ◽  
pp. 34
Author(s):  
BRUCE JANCIN
Keyword(s):  
Fish Oil

Fish Oil Fails to Boost Secondary CVD Prevention

2007 ◽  
Vol 40 (13) ◽  
pp. 40
Author(s):  
MITCHEL L. ZOLER
Keyword(s):  
Fish Oil ◽  
Cvd Prevention

Fish oil plus wheat germ oil have no prominent effect on homocysteine levels and nutritional indices in hemodialysis patients

2019 ◽  
pp. 1-7
Author(s):  
Hadeer Zakaria ◽  
Tarek M. Mostafa ◽  
Gamal A. El-Azab ◽  
Nagy AH Sayed-Ahmed
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Fish Oil ◽  
Wheat Germ ◽  
Hemodialysis Patients ◽  
Nutritional Indices ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Wheat Germ Oil ◽  
Serum Homocysteine

Abstract. Background: Elevated homocysteine levels and malnutrition are frequently detected in hemodialysis patients and are believed to exacerbate cardiovascular comorbidities. Omega-3 fatty acids have been postulated to lower homocysteine levels by up-regulating metabolic enzymes and improving substrate availability for homocysteine degradation. Additionally, it has been suggested that prevention of folate depletion by vitamin E consumption decreases homocysteine levels. However, data on the effect of omega-3 fatty acids and/or vitamin E on homocysteine levels and nutritional status have been inconclusive. Therefore, this study was planned to examine the effect of combined supplementation of fish oil, as a source of omega-3 fatty acids, with wheat germ oil, as a source of vitamin E, on homocysteine and nutritional indices in hemodialysis patients. Methods: This study was a randomized, double-blind, placebo-controlled trial. Forty-six hemodialysis patients were randomly assigned to two equally-sized groups; a supplemented group who received 3000 mg/day of fish oil [1053 mg omega-3 fatty acids] plus 300 mg/day of wheat germ oil [0.765 mg vitamin E], and a matched placebo group who received placebo capsules for 4 months. Serum homocysteine and different nutritional indices were measured before and after the intervention. Results: Twenty patients in each group completed the study. At the end of the study, there were no significant changes in homocysteine levels and in the nutritional indices neither in the supplemented nor in the placebo-control groups (p > 0.05). Conclusions: Fish oil and wheat germ oil combination did not produce significant effects on serum homocysteine levels and nutritional indices of hemodialysis patients.

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