Comparative Changes in the Fatty-Acid Composition of Rat Cardiac Phospholipids after Long-Term Feeding of Sunflower Seed Oil- or Tuna Fish Oil-Supplemented Diets

1986 ◽  
Vol 30 (6) ◽  
pp. 393-406 ◽  
Author(s):  
J.S. Charnock ◽  
M.Y. Abeywardena ◽  
P.L. McLennan
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fish Oil ◽  
Acid Composition ◽  
Sunflower Seed ◽  
Seed Oil ◽  
Tuna Fish ◽  
Sunflower Seed Oil ◽  
Tuna Fish Oil

scholarly journals Fatty acid composition of serum lipid classes in mice following allergic sensitisation with or without dietary docosahexaenoic acid-enriched fish oil substitution

2008 ◽  
Vol 99 (6) ◽  
pp. 1239-1246 ◽  
Author(s):  
Ralph Rühl ◽  
Christin Koch ◽  
Tamás Marosvölgyi ◽  
Johanna Mihály ◽  
Florian J. Schweigert ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fish Oil ◽  
Acid Composition ◽  
Serum Lipid ◽  
Sunflower Seed ◽  
Seed Oil ◽  
Lipid Classes ◽  
Allergic Sensitisation ◽  
Sunflower Seed Oil

Dietary fatty acids have been shown to influence allergic sensitisation. Both n-3 and n-6 PUFA are involved in targeted mediation of inflammatory responses during allergic sensitisation and manifestation of atopic diseases. In the present experiments we investigated whether supplementation of DHA-enriched fish oil partly substituting dietary sunflower-seed oil, in comparison with sunflower-seed oil, supplemented to mice influences fatty acid composition of serum lipid classes. The effects of the two different diets were also investigated depending on allergic sensitisation. Supplementation of DHA and EPA in doses of 2 and 0·12 % (w/w) to non-sensitised and sensitised mice resulted in significantly increased percentile contributions of DHA to all lipid classes. In contrast, serum values of the n-6 PUFA arachidonic acid (AA) were significantly lower, both in non-sensitised and sensitised mice fed the DHA-enriched diet. The fatty acid composition of serum lipids also reflected allergic sensitisation: the EPA:AA ratio in TAG, cholesteryl esters and phospholipids in non-supplemented animals fell to 23, 29 and 29 % respectively of the original value after allergic sensitisation, whereas it decreased to 70, 80 and 76 % respectively only in the animals supplemented with DHA. In summary, allergic sensitisation alone decreased significantly the EPA:AA ratios in serum TAG, while concomitant supplementation of DHA-enriched fish oil ameliorated this decrease. We postulate from the present results that the amelioration of the severity of allergic sensitisation after DHA supplementation may be linked to altered ratios of the eicosanoid precursors EPA and AA as well as DHA needed for further metabolic activation to pro- or anti-inflammatory bioactive lipids.

Correction of Essential Fatty Acid Deficiency in Newborn Infants by Cutaneous Application of Sunflower-Seed Oil

PEDIATRICS ◽  
1976 ◽  
Vol 58 (5) ◽  
pp. 650-654
Author(s):  
Zvi Friedman ◽  
Stephen J. Shochat ◽  
M. Jeffrey Maisels ◽  
Keith H. Marks ◽  
Edward L. Lamberth
Keyword(s):  
Fatty Acid ◽  
Essential Fatty Acid ◽  
Sunflower Seed ◽  
Seed Oil ◽  
Newborn Infants ◽  
Eicosatrienoic Acid ◽  
Sunflower Seed Oil ◽  
Fatty Acid Deficiency ◽  
Cutaneous Application

Two newborn infants receiving long-term, fat-free parenteral nutrition developed essential fatty acid (EFA) deficiency. Biochemical evidence of EFA deficiency was documented in plasma, red blood cells, and adipose tissue and included a decrease in arachidonic and linoleic acids, an increase in 5,8,11-eicosatrienoic acid, palmitoleic and oleic acids and a trienoic/tetraenoic ratio of more than 0.4. Cutaneous application of sunflower-seed oil, a source rich in the essential fat linoleic acid, rapidly reversed the clinical and biochemical manifestations of deficiency in plasma.

Effect of long term supplementation with dietary lipids ongrowth and fatty acid composition of rabbit’s brain

2017 ◽  
Author(s):  
Shaista Arzoo ◽  
Doha Mustafa Al Nouri
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fish Oil ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Dietary Lipids ◽  
Good Effect ◽  
Fish Oil Diet

The purpose of this study was to investigate the effect of long-term supplementation with dietary lipids on growth and fatty acid composition of rabbit’s brain. Soybean oil, fish oil, sesame oil, docosahexaenoic acid and arachidonic acid were fed to weanling rabbits for 100 days. The rabbits were decapitated and brain sample was removed, homogenized and fatty acid concentration was measured by gas chromatography. Dietary lipids had a distinct effect on growth rate only in males. Rabbits fed the fish oil diet showed the highest total w-3 fatty acids and lowest w-6/w-3 ratios. Rabbits fed the DHA diet had highest total saturated fatty acids and lowest values of total MUFA, total PUFA, total w-6, and total w-3 in females. This study shows that w-6/w-3 ratios have tremendous effect on the fatty acid composition of rabbit’s brain. Effect of treatment was not significant among different gender except for total saturated, ARA, C20:1 and C16:0. FO, DHA and DHA+ARA groups showed the w-6/w-3 ratios within the recommended range. This study shows that fatty acid composition of brain can be modulated by dietary lipids and long-term supplementation of dietary lipids especially fish oil (FO) has very good effect on the fatty acid composition of rabbit’s brain.

scholarly journals A comparative study on quality parameters of pumpkin, melon and sunflower oils during thermal treatment

OCL ◽  
2019 ◽  
Vol 26 ◽  
pp. 32 ◽  
Author(s):  
Zhana Petkova ◽  
Ginka Antova
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Thermal Treatment ◽  
Microwave Heating ◽  
Acid Composition ◽  
Seed Oil ◽  
Conventional Heating ◽  
Melon Seed ◽  
Sunflower Oils ◽  
Melon Seed Oil

Current paper reveals the impact of thermal treatment on the quality of two seed oils – pumpkin and melon compared to the quality of the most used oil – sunflower oil. Conventional and microwave heating were used for processing the oils. The duration of the thermal treatment was 9, 12 and 18 min for the conventional heating. The microwave heating was performed with two microwave powers of the equipment (600 W and 900 W) for 3, 6, 9 and 12 min. At every stage of the thermal processing were determined acid and peroxide value, the absorbance of the oils at 232 and 268 nm, tocopherol and fatty acid composition. It was observed that the degree of oxidation of the examined oils during microwave and conventional heating increased with the duration of the thermal process and the power of the microwaves. Also, the two methods of heating had a little impact on the processes leading to the formation of free fatty acids. Total tocopherols of the melon seed oil were more stable to thermal treatment. The amount of linoleic acid decreased in the pumpkin and sunflower oils during microwave treatment, while that of oleic and palmitic acid relatively increased. The biggest change in the fatty acid composition of both oils was found during microwave heating at 900W. The changes in fatty acid composition of thermally treated melon seed oil were insignificant. Overall, melon seed oil was observed to be more thermally stable than pumpkin and sunflower oils.

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