Introduction: Gastric cancer is the fourth common cancer and the second leading cause of death from cancer worldwide. Omega fatty acids are a group of non-saturated fatty acids of long chains derive from linolenic, linoleic and oleic fatty acids. The current study aimed at examining the possible effects of oral administration of omega-3, -6 and -9 fatty acids on gastric cancer cell apoptosis in...

abstract         background and objective: the relationship between diabetes mellitus and increased risk of cardiovascular diseases has been demonstrated. the aim of this study was to determine the fatty acid profile of epicardial adipose tissue in diabetic and non-diabetic patients with cardiovascular disease.          methods: in this study, 28 diabetic and 40 nondiabetic patients were evalua...

One of the most nervous system evolution are memory and learning in humans. Learning is a skill that enhances synaptic activity in the hippocampus of prefrontal cortex. In fact, basic passive learning is communication between the conditioned and Unconditioned stimulation. Passive learning involves three steps: habit, education and remember. According to the results of investigations, the hippoc...

Adipocytes are master regulators of energy homeostasis. Although the contributions of classical brown and white adipose tissue (BAT and WAT, respectively) to glucose and fatty acid metabolism are well characterized, the metabolic role of adipocytes in bone marrow remains largely unclear. Here, we quantify bone fatty acid metabolism and its contribution to systemic nutrient handling in mice. Whe...

dietary fatty acids play a critical role in modulation of airway inflammation in asthma. this study was conducted to compare dietary intakes of essential fatty acids and serum levels of inflammatory factors in asthmatic and healthy adults, and to examine the potential relationship between inflammatory markers and dietary fatty acids. in this case-control study, 47 asthmatic patients (26 males a...

 The study aims to determine the influence of frying (shallow and deep) with olive, canola and sunflower oil on fatty acid composition of silver carp. Frying by olive oil and canola oil increased the monounsaturated fatty acids (MUFA) significantly (p<0.05) that consequently decreased saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and ω-3 fatty acids. Frying by sunflow...

Fatty acid profiles of fungal-feeding nematodes, Aphelenchus avenae and Aphelenchoides composticola, and selected fungi were determined in microcosm cultures of agar, broth, or sand amended with organic matter. Fatty acids of A. avenae and A. composticola included 16:0 18:0, 18:1omega7, 18:1omega9, 18:2, 20:0, 20:1, 20:2, 20:3 and 20:4 phospholipid fatty acids (PLFAs) and neutral lipid fatty ac...