Interest in milk fats from various sources has centered recently upon the identification of several minor component acids, chiefly unsaturated. The major components are oleic and palmitic acids, representing 50 to 55 per cent of the total mixture of fatty acids (on a molar basis). Butyric, myristic, and stearic acids, contributing 7 to 10 per cent each, account for another 25 to 30 per cent of ...

OBJECTIVE Alzheimer's disease (AD) is a neurodegenerative disease of aging with unknown causative factors. Accumulating evidence suggests that inflammation and neurovascular dysfunction play important roles in AD. The postprandial period following a moderately high-fat meal is associated with vascular inflammation in young, healthy individuals; however, this relationship has not been investigat...

BACKGROUND The most common form of utilization of sesame seed is its roasting, which supplies nutrients to the diet. Therefore, in view of the nutritional values of sesame seeds, the present study aimed at investigating the effect of roasting and fermentation 011 the nutritional quality of sesame flour. MATERIAL AND METHODS Nigeria grown white sesame seeds (NC'RI-98-60) were collected from Na...

OBJECTIVE Fatty acids (FAs) have been involved in the development of chronic inflammatory conditions such as insulin resistance and obesity. However, the relation among insulin resistance, obesity, inflammatory activity (circulating interleukin [IL]-6) and dietary FAs has been scarcely studied in otherwise healthy subjects. RESEARCH DESIGN AND METHODS We aimed to study these interactions in 1...

Our primary objective was to determine the effects of abomasal infusion 16-carbon (16C) and 22-carbon (22C) fatty acids (FA) on apparent FA digestibility, plasma concentrations, their incorporation into milk fat in cows. secondary study 1-carbon donors choline l-serine these variables. Five rumen-cannulated Holstein cows (214 ± 4.9 d milk; 3.2 1.1 parity) were enrolled a 5 × Latin square experi...

Curcumin (CU) loaded solid lipid nanoparticles (SLNs) of fatty acids (FA) were prepared with a coacervation technique based on FA precipitation from their sodium salt micelles in the presence of polymeric non-ionic surfactants. Myristic, palmitic, stearic, and behenic acids, and different polymers with various molecular weights and hydrolysis grades were employed as lipid matrixes and stabilise...