Dietary recommendations continue to evolve as we gain a better understanding of the health effects of nutrient components of the diet. The optimal levels of n-6 and n-3 polyunsaturated fatty acids (PUFA) in the diet for optimal growth and development, as well as for reduced risk of ...
One way of increasing your plant-based protein intake is by mixing your protein sources in one meal, e.g. you have dhall and chickpeas, alongside fish, in this dish. — Filepic When discussing protein in our diets, we often think of animal-based protein sources, such as meat, fish and...
The fatty acid composition and accompanied minor content of components in dietary oils and fats affect the gut microbiota composition, properties and their metabolites. Thegut microbiotahomeostasis were closely connected with intestinal inflammation response by modulating the intestinepro-inflammatory cytokinese...
Greenland Eskimos who live on a traditional marine diet rich in long chain omega 3-polyunsaturated fatty acids have a low incidence of cardiovascular disea... S Fischer,PC Weber - 《Nature》 被引量: 760发表: 1984年 The composition of the Eskimo food in north western Greenland. In the win...
Dietary Betaine Interacts with Very Long Chain n-3 Polyunsaturated Fatty Acids to Influence Fat Metabolism and Circulating Single Carbon Status in the Cat Simple Summary: The domestic cat can metabolize and thrive on a range of intakes of different dietary polyunsaturated fatty acids (PUFA). However...
were investigated.U. pinnatifidalipid content ranged from 17 to 45 mg/g in the blade and between 21 and 63 mg/g in the sporophyll. It was a rich source of polyunsaturated fatty acids (PUFAs) with n-6 PUFAs reaching a maximum in December. The unsaponifiable lipid was comprised of α...
This systematic review and meta-analysis examines the association of major food sources of fructose-containing sugars with incident metabolic syndrome.
Our current food system relies on unsustainable practices, which often fail to provide healthy diets to a growing population. Therefore, there is an urgent demand for new sustainable nutrition sources and processes. Microorganisms have gained attention a
The existing conventional food technologies used to ensure microbiological safety of foods and inactivate enzymes, such as sterilization, pasteurization, cooking and drying, result often in degradation of bioactive thermolabile vitamins and polyphenols, as well as oxidation of polyunsaturated fatty acids. At...
Implementing ω-3 polyunsaturated fatty acids (ω-3 PUFA), naturally found in echium oil (EO), can highly improve the nutritional value of fortified foods. However, PUFA is prone to oxidation. In this study, the role of nanostructured lipid carriers incorporated into whey protein isolate (WPI)...