Physiological Requirements of Vitamin E as a Function of the Amount and Type of Polyunsaturated Fatty Acid

2015 ◽  
pp. 166-168 ◽  
Author(s):  
R. Muggli
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acid

Syndrome in Premature Infants Associated with Low Plasma Vitamin E Levels and High Polyunsaturated Fatty Acid Diet

1966 ◽  
Vol 19 (3) ◽  
pp. 147-157 ◽  
Author(s):  
HABIBA HASSAN ◽  
SAMI A. HASHIM ◽  
THEODORE B. VAN ITALLIE ◽  
WILLIAM H. SEBRELL
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acid ◽  
Premature Infants ◽  
Plasma Vitamin ◽  
Acid Diet ◽  
Plasma Vitamin E

Influence of long-chain polyunsaturated fatty acid on vitamin E status of pregnant women

2005 ◽  
Vol 30 (03) ◽  
Author(s):  
C Franke ◽  
H Demmelmair ◽  
T Decsi ◽  
C Campoy ◽  
K Müller ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Pregnant Women ◽  
Polyunsaturated Fatty Acid ◽  
Chain Polyunsaturated Fatty Acid ◽  
Vitamin E Status ◽  
Long Chain

Dietary vitamin E and polyunsaturated fatty acid (PUFA) in newborn babies with physiological jaundice

1981 ◽  
Vol 5 (2) ◽  
pp. 145-150 ◽  
Author(s):  
Ruben A. Villalaz ◽  
Nancy Toner ◽  
Malcolm L. Chiswick
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acid ◽  
Dietary Vitamin

Effects of red clover silage and supplementary vitamin E on the polyunsaturated fatty acid content of milk from Holstein-Friesian cows

2003 ◽  
Vol 2003 ◽  
pp. 42-42
Author(s):  
R. J. Dewhurst ◽  
J. K. S. Tweed ◽  
W. J. Fisher ◽  
R. M. Al-Mabruk ◽  
N. F. G. Beck
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acid ◽  
Fatty Acid Content ◽  
Red Clover ◽  
Pufa Content ◽  
Polyunsaturated Fatty Acid Content ◽  
Holstein Friesian ◽  
Organic Dairy ◽  
Friesian Cows

Red clover silage is an important component of many organic dairy systems. The high intake and milk production potential of red clover silage has been recognised for many years (e.g. Thomas et al., 1985). Our earlier studies confirmed this potential and showed additional benefits with increased polyunsaturated fatty acid (PUFA) content of milk (Dewhurst et al., 2002). The objective of this study was to investigate further the effect of red clover silage on milk PUFA and to examine whether supplementary vitamin E, which is needed to slow oxidative deterioration of milk with enhanced PUFA content, had an effect.

scholarly journals Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality

1997 ◽  
Vol 78 (1) ◽  
pp. S49-S60 ◽  
Author(s):  
J. D. Wood ◽  
M. Enser
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acid ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Chain Polyunsaturated Fatty Acid ◽  
Antioxidant Vitamin ◽  
Polyunsaturated Fatty Acid Content ◽  
Acid Ratio

Meat has been identified, often wrongly, as a food having a high fat content and an undesirable balance of fatty acids. In fact lean meat is very low in fat (20–50g/kg), pork and poultry have a favourable balance between polyunsaturated and saturated fatty acids (P:S) and grazing ruminants produce muscle with a desirable n–6:n–3 polyunsaturated fatty acid ratio. In all species, meat fatty acid composition can be changed via the diet, more easily in single-stomached pigs and poultry where the linoleic, α-linolenic and long-chain polyunsaturated fatty acid content responds quickly to raised dietary concentrations. Recent work in pigs has attempted to manipulate the n–6:n–3 ratio by feeding higher levels of α-linolenic acid (e.g. in rapeseed) or its products eicosapentaenoic acid (20:5) and docosahexaenoic acid (22:6) present in fish oils. In ruminants the challenge is to increase the P:S ratio whilst retaining values for n–6: n–3 found in cattle and sheep fed on forage diets. The saturating effect of the rumen can be overcome by feeding polyunsaturated fatty acids which are protected either chemically, by processing, or naturally e.g. within the seed coat. Some protection occurs when grain-based or grass-based diets are fed normally, leading to relatively more n–6 or n–3 fatty acids respectively. These produce different flavours in cooked meat due to the different oxidative changes occurring during storage and cooking. In pigs and poultry, high n–3 fatty acid concentrations in meat are associated with fishy flavours whose development can be prevented with high dietary (supranutritional) levels of the antioxidant vitamin E. In ruminants, supranutritional vitamin E delays the oxidative change of oxymyoglobin to brown metmyoglobin and may also influence the characteristic flavours of beef and lamb.

scholarly journals Rumput Laut, Makanan Sehat Abad 21

2018 ◽  
Author(s):  
Windu Merdekawati
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Vitamin A ◽  
Vitamin B12 ◽  
Polyunsaturated Fatty Acid ◽  
Omega 3 ◽  
Trace Mineral ◽  
Omega 6

Pemanfaatan rumput laut sebagai bahan pangan telah dilakukan sejak jaman dahulu bahkan rumput laut disinyalir telah dikonsumsi sejak jaman manusia purba. Rumput laut umumnya bersifat edible (dapat dimakan). Tumbuhan laut ini kaya akan polisakarida, mineral esensial, vitamin serta protein, rendah kalori dan rendah lemak. Kadar polisakarida dalam rumput laut mencapai 4-76% dari berat keringnya. Terdapat sekitar 56 jenis mineral dan trace mineral dalam rumput laut. Kadar mineral dalam rumput laut 10-20 kali lebih tinggi daripada mineral dalam tumbuhan darat. Dalam rumput laut juga tersimpan vitamin A, B, C, dan D serta vitamin E. Rumput laut juga mengandung vitamin B12 yang umumnya ditemukan dalam hewan. Kadar protein pada rumput laut mencapai 10-40% sedangkan kadar lemak hanya berkisar 1-5% dari berat kering. Jenis lemak dalam rumput laut merupakan PUFA (polyunsaturated fatty acid) khususnya asam lemak omega-3 dan omega-6 yang terkonsentrasi dalam fraksi galaktolipid. Rumput laut telah dimanfaatkan secara tradisional oleh masyarakat Asia dalam pengobatan penyakit kanker, hati dan tiroid; meningkatkan fungsi imun tubuh; sebagai anti-bakteri serta anti-virus. Perlunya konsumsi rumput laut dalam menu sehari-hari cukup beralasan mengingat beragam substansi penting serta manfaatnya untuk menunjang dan melindungi kesehatan tubuh.

Relationships between Red Blood Cell Vitamin E and Polyunsaturated Fatty Acid in the Premature Infant

1996 ◽  
Vol 40 (6) ◽  
pp. 325-330 ◽  
Author(s):  
Dominique Bouglé ◽  
André Nouvelot ◽  
Claude Billeaud ◽  
Pierre Sarda ◽  
Bernard Entressangles ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Blood Cell ◽  
Premature Infant ◽  
Polyunsaturated Fatty Acid ◽  
Red Blood Cell
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