scholarly journals The Erythrocyte Fatty Acid Profile and Cognitive Function in Old Chinese Adults

Nutrients ◽  
2016 ◽  
Vol 8 (7) ◽  
pp. 385 ◽  
Author(s):  
Linhong Yuan ◽  
Jie Zhen ◽  
Weiwei Ma ◽  
Can Cai ◽  
Xiaochen Huang ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Cognitive Function ◽  
Fatty Acid Profile ◽  
Chinese Adults ◽  
Old Chinese ◽  
Erythrocyte Fatty Acid

Diet, lifestyle and cognitive function in old Chinese adults

2016 ◽  
Vol 63 ◽  
pp. 36-42 ◽  
Author(s):  
Li Dong ◽  
Rong Xiao ◽  
Can Cai ◽  
Zhuoyuan Xu ◽  
Sisi Wang ◽  
...  
Keyword(s):  
Cognitive Function ◽  
Chinese Adults ◽  
Old Chinese

scholarly journals Positive impact of long-term lifestyle change on erythrocyte fatty acid profile after acute coronary syndromes

2010 ◽  
Vol 103 (2) ◽  
pp. 106-114 ◽  
Author(s):  
Sylvie Caspar-Bauguil ◽  
Jésus Garcia ◽  
Anne Galinier ◽  
Brigitte Périquet ◽  
Jean Ferrières ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Acute Coronary Syndromes ◽  
Positive Impact ◽  
Lifestyle Change ◽  
Coronary Syndromes ◽  
Erythrocyte Fatty Acid

scholarly journals Association between Metabolic Syndrome and Erythrocyte Fatty Acid Profile in Mexican Adolescents: A Trans Fatty Acid Approach

2013 ◽  
Vol 04 (09) ◽  
pp. 51-58 ◽  
Author(s):  
Martínez-Razo Gabriel ◽  
Martínez-Basila Azucena ◽  
Salas-Fernández Alejandra ◽  
Maldonado-Hernández Jorge
Keyword(s):  
Metabolic Syndrome ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Trans Fatty Acid ◽  
Erythrocyte Fatty Acid ◽  
Mexican Adolescents

Fatty acid intake and erythrocyte fatty acid profile in women with breast, ovarian and cervical cancers

2017 ◽  
Vol 19 ◽  
pp. 59-63 ◽  
Author(s):  
P. Bannikoppa ◽  
J. Dhayanand ◽  
R. Madhukumar ◽  
A. Padmanabhan ◽  
U.D. Bafna ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Fatty Acid Intake ◽  
Cervical Cancers ◽  
Acid Intake ◽  
Erythrocyte Fatty Acid

1679 Fatty acid profile, sensory traits, and aromatic compounds of chops from lambs fed ground woody plants as roughage in feedlot finishing diets

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 818-818
Author(s):  
K. R. Wall ◽  
C. R. Kerth ◽  
T. R. Whitney ◽  
S. B. Smith ◽  
J. L. Glasscock ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Aromatic Compounds ◽  
Woody Plants ◽  
Finishing Diets

Proximate Chemical Analysis, Fatty Acid Profile and Microstructural Characteristics of Dromedary Camel Fats (Hump, Renal and Mesentery)

2020 ◽  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Meat Product ◽  
Oxidation Stability ◽  
Meat Products ◽  
Raw Material ◽  
Dromedary Camel ◽  
Mean Values ◽  
Animal Fat ◽  
Mesenteric Fat

The quality, safety, and suitability of animal fat for processing of a specific meat product is a critical issue. Increasing the human awareness about the health aspects associated with increased intake of animal fat, makes camel fat a suitable raw material for meat processing due to its excellent nutritional contribution. Therefore, the target of this study is examination of the sensory, physicochemical, fat oxidation, fatty acid profile, and other quality parameters of camel fat to evaluate the feasibility for processing of different meat products. To achieve this goal, 30 fat samples each from the hump, renal, and mesentery of Arabian male camels were investigated. The results showed that both the renal and mesenteric fat had honey color and medium-soft texture, while the hump had greyish-white color and hard texture. The sensory panel scores were significantly different between the hump and other fats. Hump fat had significantly (P<0.05) higher moisture, protein, and collagen content, while higher fat content was recorded in mesenteric fat. The fatty acid analysis showed that hump had high SFA and very low PUFA in comparison with both renal and mesenteric fat. Camel fat had high oxidation stability, and the mean values were very low in comparison with the levels of quality and acceptability. The ultrastructural analysis showed that hump fat had high elastin fibers which increase its hardness. The results indicated that both renal and mesenteric fat were more suitable for the production of various meat products than the hump.

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