α-Linolenic acid, linoleic acid and heart failure in women
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چکیده
منابع مشابه
α-Linolenic acid, linoleic acid and heart failure in women.
α-Linolenic acid (18 : 3n-3) intake and linoleic acid (18 : 2n-6) intake have been associated with lower rates of CHD, though results have not been consistent. The relationship of these fatty acids with incident heart failure (HF) is not well established. We examined the hypothesis that women with higher intakes of 18 : 3n-3 and 18 : 2n-6 would have lower rates of HF hospitalisation and mortali...
متن کاملOleic acid versus linoleic and α-linolenic acid. different effects on Ca2+ signaling in rat thymocytes.
BACKGROUND Oleic acid is the principal fatty acid of olive oil composition and is reported to play a crucial role in its healthy aspects. However, the detailed mechanism of action is poorly understood. AIMS This study aims to elucidate the role of oleic acid in calcium signaling in rat thymocytes, in comparison to linoleic and linolenic acid. METHODS Fatty acids were applied to thymocytes i...
متن کاملDietary α-linolenic acid, linoleic acid, and n-3 long-chain PUFA and risk of ischemic heart disease.
BACKGROUND n-3 (omega-3) PUFA has been proposed as having health-promoting effects, primarily in relation to ischemic heart disease (IHD). Whether these benefits can be achieved by both α-linolenic acid (ALA, 18:3n-3) and n-3 long-chain PUFA (LC-PUFA) is debatable. OBJECTIVE The objective was to examine the association between ALA intake and risk of IHD in healthy subjects and to see if this ...
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Evidence from animal studies suggests that conjugated linoleic acid (CLA) modulates plasma and tissue appearance of newly synthesized PUFA. The effects of a 1.2g (0.5 % energy) daily intake of the cis-9,trans-11 (c9,t11) isomer of CLA, trans-10,cis-12 (t10,c12) isomer of CLA or olive oil (placebo) on linoleic acid (LA) and linolenic acid (LNA) metabolism in healthy human volunteers was investig...
متن کاملHumans are more sensitive to the taste of linoleic and α-linolenic than oleic acid.
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, and α-linolenic acids. The hypothesis tested was that oral sensitivity to nonesterified fatty ac...
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ژورنال
عنوان ژورنال: British Journal of Nutrition
سال: 2011
ISSN: 0007-1145,1475-2662
DOI: 10.1017/s0007114511006726