نتایج جستجو برای: ω 6 and ω 9
تعداد نتایج: 17019834 فیلتر نتایج به سال:
The regular !-languages can be deened by deterministic !-automata with the Rabin acceptance condition, referring to a list of pairs (Ek; Fk) 1km of state sets of the automaton: A successful run should visit some Ek only nitely often but the corresponding Fk innnitely often. If only the non-existence, respectively existence of such visits is required, precisely the Staiger-Wagner deenable !-lang...
Dietary polyunsaturated fatty acid (PUFA) manipulation is being investigated as a potential therapeutic supplement to reduce the risk of developing age-related cognitive decline (ARCD). Animal studies suggest that high omega (Ω)-3 and low Ω-6 dietary content reduces cognitive decline by decreasing central nervous system (CNS) inflammation and modifying neuroimmune activity. However, no previous...
The discrete subgroup ∆(27) of SU(3) has some interesting properties which may be useful for understanding charged-lepton and neutrino mass matrices. Assigning leptons to the 3 and 3̄ representations of ∆(27), a simple form of the Majorana neutrino mass matrix is obtained and compared to present data. Since the introduction of the discrete symmetry A4 [1, 2] for understanding the family structur...
BACKGROUND Epidemiological data suggest that omega-6 (ω-6) fatty acids (FAs) may be associated with cancer incidence and/or cancer mortality, whereas ω-3 FAs are potentially protective. We examined the association of the ratio of ω-6 to ω-3 FA (ω-6:ω-3) and individual FA components with pathological results among men with prostate cancer (PCa) undergoing radical prostatectomy. METHODS Sixty-n...
BACKGROUND Recent years have brought a resurgence of research interest in fatty acids, with studied fields running the gamut of human disease. This movement has run in parallel with an increased interest in using nutrition modalities as therapeutic measures, as opposed to their conventional role as energy sources. The aim of this manuscript is to provide a basic review of current clinical appli...
تغییرات چربی و اسیدهای چرب غیراشباع فیله نمکسود ماهی آمور تحت تاثیر روشهای مختلف پخت بررسی شد. برای این منظور فیلههای خام، نمکسود شده (با 24 درصد نمک خشک) و پختهشده (سرخ شده، آبپز، حرارت مایکروویو و کباب شده) مورد ارزیابی کیفی قرار گرفتند. نتایج نشان داد که هم نمکسود کردن و هم سرخکردن موجب افزایش میزان چربی شد (p<0.05)، تمامی روشهای پخت موجب افزایش شاخصهای اکسایشی چربی شدند، اما سرخ ک...
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