The influence of culture temperature and the concentration of sodium nitrate (NaNO3) on the gas-chromatographic profile of the fatty acids of the filamentous cyanobacterium Spirulina platensis was evaluated. We found that temperature was the most important factor and that the greatest amount of gamma-linolenic acid (GLA) was obtained at 30 degrees C, the fatty acid profile of the Spirulina cult...

BACKGROUND Although omega-6 polyunsaturated fatty acids (n-6 PUFA) have been recommended to reduce coronary heart disease (CHD), controversy remains about benefits versus harms, including concerns over theorized proinflammatory effects of n-6 PUFA. We investigated associations of circulating n-6 PUFA including linoleic acid (the major dietary PUFA), γ-linolenic acid, dihomo-γ-linolenic acid, an...

The temperature at which cotton seeds (Gossypium hirsutum L.) germinated influenced the fatty acid composition of the polar lipids of developing root tips. Seeds were germinated at 15, 20, 25, and 30 C. As the temperature decreased the linolemic acid content of the polar lipid fraction increased. Sandoz 9785[4-chloro-5-(dimethylamino)-2-phenyl-3(2H)-pyridazinone] reduced the low temperature-ind...

Objective: This study investigated the association between dietary intake of PUFAs and PN in the U.S. population. Research Design and Methods: We analyzed data from NHANES 1999-2004 for adults≥ 40 years with diagnosed diabetes, an assessment of PN and reliable 24-hour dietary recall. The dietary intake of PUFAs was analyzed by PN status. Multivariate logistic regression models were used to esti...

BACKGROUND Soy oil is a major vegetable oil consumed in the US. A recently developed soybean variety produces oil with a lower concentration of α-linolenic acid, hence a higher (n-6)/(n-3) ratio, than regular soy oil. The study was conducted to determine the metabolic impact of the low α-linolenic acid containing soy oil. METHODS Ossabaw pigs were fed diets supplemented with either 13% regula...

Linolenic acid is an important fatty acid, and volatiles generated by its oxidation are the major components of food flavor. In this study, volatile from linolenic during heating were detected analyzed using thermal desorption cryo-trapping system coupled with gas chromatography-mass spectrometry. A total 52 compounds identified, including aldehydes (18), ketones (12), alcohols (6), furans (4),...

The anti-hepatic cancer effects of three free polyunsaturated fatty acids (linoleic, alpha-linolenic, and gamma-linolenic acids) dissolved in an oily lymphographic agent, Lipiodol Ultra-Fluid (Lipiodol), following intrahepatic arterial administration were examined using a rabbit liver cancer model, VX-2. The tumor was inoculated into the subcapsular parenchyma of the liver of rabbits, and Lipio...