THE HIGHLY UNSATURATED ACIDS IN SARDINE OIL. VII. THE SEPARATION OF HIGHLY UNSATURATED C22-ACIDS
نویسندگان
چکیده
منابع مشابه
Histological and fatty acids changes in Caspian salmon (SalmotruttacaspiusKessler, 1877) fed diets with different levels of vitamins E and highly unsaturated fatty acids (HUFA)
In this study, the combined effect of different levels of dietary n-3 HUFAs with α-Tocopherol on changes in the structure of intestine and pyloric caeca and fatty acids profile of Caspian salmon, Salmotrutta caspius, fry (initial weight of 600 ± 25 mg for 10 weeks) were investigated. Six experimental diets containing three different dietary levels of n-3 HUFAs (Low: 1 + 0.5, DHA+ EPA, Med...
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In preceding reports (1, 2) it was shown that when fish oil was fed to white rats equilibrium between the diet and the depot fat resulted in from 4 to 6 weeks, and further that with a series of diets containing from 5 to 30 per cent of menhaden oil the amount of highly unsaturated acids in the depot fat was roughly proportional to their content in the diet. Relatively more of these acids, howev...
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There is good scientific evidence that dietary fatty acid composition is involved in the aetiology of many diseases. Increasing the supply of n-3 polyunsaturated fatty acids (PUFA) may reduce the risk of CHD. Several scientific organizations (for example, see Department of Health, 1991, 1994; British Nutrition Foundation, 1992; Scientific Committee for Food, 1993; Food and Agriculture Organizat...
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Highly unsaturated fatty acids (HUFAs) are a subgroup of fatty acids characterized by chains of 20 or more carbon atoms with multiple double bonds, which potentially limit the growth of zooplankton. Zooplankton require high HUFA concentrations during periods of rapid growth, but co-limitation with nutrients is also likely to occur. Recent modelling results suggest food webs with high quality (n...
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Reports from this laboratory have described the existence of two different pathways for the biosynthesis of long chain monounsaturated fatty acids by microorganisms. In yeast, oleic and palmitoleic acids are formed oxidatively from the corresponding saturated acids by processes requiring molecular oxygen and TPNH (1). The same conversions have been demonstrated in AWycobacterium phlei (2), in t...
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ژورنال
عنوان ژورنال: Bulletin of the Chemical Society of Japan
سال: 1935
ISSN: 0009-2673,1348-0634
DOI: 10.1246/bcsj.10.433