alpha linolenic acid/carie dentară

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The effect of dietary alpha-linolenic acid in the rat on fatty acid profiles of immunocompetent cell populations.

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Analysis of diet-induced fatty acid changes in the major phospholipids of various immune cell populations has not been previously documented, particularly modifications induced by dietary alpha-linolenic acid. Rats were fed purified diets containing either 10% corn oil (CO), 10% linseed oil (LO) or

Humans are more sensitive to the taste of linoleic and α-linolenic than oleic acid.

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Health concerns have led to recommendations to replace saturated fats with unsaturated fats. However, addition of unsaturated fatty acids may lead to changes in the way foods are perceived in the oral cavity. This study tested the taste sensitivity to and emulsion characteristics of oleic, linoleic,

Improved stability and controlled release of ω3/ω6 polyunsaturated fatty acids by spring dextrin encapsulation.

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Food grade biopolymers, such as dextrin, have been suggested as a technological solution for the controlled delivery of health promoting substances. The main focus of this work is to improve the stability of poly-unsaturated fatty acids (PUFAs) and controlled release by encapsulating with helical

In vitro and in vivo anti-herpes simplex virus activity of monogalactosyl diacylglyceride from Coccomyxa sp. KJ (IPOD FERM BP-22254), a green microalga.

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A monogalactosyl diacylglyceride (MGDG) was isolated as an antiviral component from Coccomyxa sp. KJ (IPOD FERM BP-22254) via bioassay-guided fractionation. α-Linolenic acid (C18:3) and 7,10,13-hexadecatrienoic acid (C16:3) accounted for approximately 72% and 23%, respectively, of the MGDG total

Biophysical interactions, docking studies and cytotoxic potential of a novel propofol-linolenate: a multi-technique approach.

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In the present study, we have analyzed the biophysical interactions of alpha-linolenic acid conjugate (2,6P-ALA) with human serum albumin (HSA) and calf thymus DNA (CT-DNA); and also determined its effect on human cancer cell lines. The results of interactions between 2,6P-ALA and HSA intrinsic

Fatty acid profile of Romanian's common bean (Phaseolus vulgaris L.) lipid fractions and their complexation ability by β-cyclodextrin.

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The goal of the present study was the evaluation of the fatty acid (FA) profile of lipid fraction from dry common beans (Phaseolus vulgaris L.) (CBO) harvested from North-East (NE) and South-West (SW) of Romania and to protect against thermal and oxidative degradation of the contained omega-3 and

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