0
Which vitamin protects PUFA in the cell from free radical attack?
Wiki User
∙ 16y ago
Vitamin E.
Wiki User
∙ 16y ago
Add your answer:
Earn +20 pts
What is single cell oils?
Single cell oils (SCO) are the edible oils extracted from micro-organisms-the single-celled entities that are at the bottom of the food chain.The best producers with the highest oil contents are various species of yeasts and fungi with several key algae that are also able to produce high levels of nutritionally important PUFA. Their potential to produce PUFA has now galvanized the current interest in these SCO as oils rich in highly desirable fatty acids essential for our well being and not readily available either from plants or animals
What does the term 'polyunsaturated' on a margarine container mean?
It means that this margarine contains (one or more) types of polyunsaturated fats.Polyunsaturated fats are triglycerides in which the hydrocarbon tails constitutes polyunsaturated fatty acids (PUFA) (fatty acids possessing more than a single carbon-carbon double bond)."Unsaturated" refers to the fact that the molecules contain less than the maximum amount of hydrogen. These materials exist as cis or trans isomers depending on the geometry of the double bond. 'Cis-bond' fats are more healthy than trans-fats.Some types of PUFA's:Omega-3,6 fatty acidOmega-3, 6, 9 fatty acidConjugated linoleic acid
What are the differences between the structures of linoleic and linolenic acids?
Both are poly unsaturated fatty acids(PUFA),each with three(3) double bonds; Alpha has its 3 double bonds at carbon-9,12 and 15,so starting from carboxyl end(delta),it has its first double bond at C-9.Whenever drawing the alpha linolenic structure from carboxyl end,the first double bond falls on ODD carbon number,hence the name,alpha.It is called omega 3(C-3 from methyl or N side) OR by deducting last double bond, that is,carbon 15 from the total number of carbon in linolenic acid,18.Ditto for Beta linolenic acid. Beta linolenic has its own 3 double bonds at Carbon-6,9 and 12.So when drawing its structures from carboxyl end it falls on EVEN Carbon number.Hence the name,beta.It is called omega 6 following the same procedures above.thanks Answer provided by Ademiju Adediti (ademiju_adediti@yahoo.com)
What are PUFA's?
PolyUnsaturated Fatty AcidS
Is it true that winter happens because there are more clouds to block the sun?
No, It's because a PUFA, occers. Refer to PUFA for more details.
Why Palm oil and coconut oil are more like animal fats than are other plant oils?
All oils can be split into 3 fatty acids and glycerin and all oils contain a mixture of saturated, monounsaturated, and polyunsaturated fatty acids. As a rule-of-thumb, oils from animals are mainly saturated and monounsaturated fatty acids. Plant oils are primarily monounsaturated and polyunsaturated fatty acids. Coconut oil has the highest percentage of saturated fats of all the oils. It contains 87% saturated (SAT), 6% monounsaturated (MUFA), and 2% polyunsaturated (PUFA). Palm oil is 36% SAT, 49% MUFA, and 14% PUFA. Beef fat is 50% SAT, 42% MUFA, and 4% PUFA. Butter is 63% SAT, 26% MUFA, and 4% PUFA. Pork fat is 39% SAT, 45% MUFA, and 11% PUFA. Olive oil is 14% SAT, 72% MUFA, and 10% PUFA. Vegetable oils have a much higher percentage of PUFA. For example, corn oil has 13% SAT, 28% MUFA, and 55% PUFA. Flaxseed oil is 9% SAT, 20% MUFA, and 66% PUFA.
Are saturated fatty acid good for the body?
No, unsaturated fatty acids are good for body. (PUFA is every better, poly unsaturated fatty acids)
Heavy whipped cream evaporated milk or reconsituted non fat milk solds results in foaming large volume?
primarily water (87%) -ph 6.6-4.8% carbs (lactose)-complete protein (casein and whey)-fat- sat, mufa, and pufa-->for flavor, texture and stability-emulsifiers, foaming and gelling agents-improve texture, mouth feel, moisture retention and flavor
What is single cell oils?
Single cell oils (SCO) are the edible oils extracted from micro-organisms-the single-celled entities that are at the bottom of the food chain.The best producers with the highest oil contents are various species of yeasts and fungi with several key algae that are also able to produce high levels of nutritionally important PUFA. Their potential to produce PUFA has now galvanized the current interest in these SCO as oils rich in highly desirable fatty acids essential for our well being and not readily available either from plants or animals
How much energy do fats contain?
Each gram of fat has 9 Calories. Compare this with 4 Calories per gram of carbohydrate or protein. So it is clear that fats of all types including saturated, PUFA, MUFA, cholesterol, trans-fat are very high in energy (more than twice as much as in carbs). They are called calorie dense. To lose weight you should choose food low in fat and trans-fat. Better avoid trans-fat, fried and baked food. Eat natural fat: peanuts, almonds, cashew etc.
What does the term 'polyunsaturated' on a margarine container mean?
It means that this margarine contains (one or more) types of polyunsaturated fats.Polyunsaturated fats are triglycerides in which the hydrocarbon tails constitutes polyunsaturated fatty acids (PUFA) (fatty acids possessing more than a single carbon-carbon double bond)."Unsaturated" refers to the fact that the molecules contain less than the maximum amount of hydrogen. These materials exist as cis or trans isomers depending on the geometry of the double bond. 'Cis-bond' fats are more healthy than trans-fats.Some types of PUFA's:Omega-3,6 fatty acidOmega-3, 6, 9 fatty acidConjugated linoleic acid
Is vitamin b good to help children with hyperactivity?
Omega3 fish oil article,take b-complex and vitamin-C also, God Bless You,freinds:http://en.wikipedia.org/wiki/Omega-3_fatty_acid#Brain_health[edit] Brain healthThere was yet another study on n−3 fatty acids published in the April 2007 Journal of Neuroscience. A group of mice were genetically modified to develop accumulation of amyloid and tau proteins in the brain similar to that seen in people with poor memory. The mice were divided into four groups with one group receiving a typical American diet (with high ratio of n−6 to n−3 fatty acids being 10 to 1). The other three groups were given food with a balanced 1 to 1 n−6 to n−3 ratio and two additional groups supplemented with DHA plus long chain n−6 fatty acids. After three months of feeding, all the DHA supplemented groups were noted to have a lower accumulation of beta amyloid and tau protein. Some research suggests that these abnormal proteins may contribute to the development of memory loss in later years.[52]There is also a study published regarding n−3 supplementation in children with learning and behavioral problems. This study was published in the April 2007 edition of the Journal of the Developmental and Behavioral Pediatrics (5), where 132 children, between the ages of seven to twelve years old, with poor learning, participated in a randomized, placebo-controlled, double-blinded interventional trial. A total of 104 children completed the trial. For the first fifteen weeks of this study, the children were given polyunsaturated fatty acids (n−3 and n−6, 3000 mg a day), polyunsaturated fatty acids plus multi-vitamins and minerals or placebo. After fifteen weeks, all groups crossed over to the polyunsaturated fatty acids (PUFA) plus vitamins and mineral supplement. Parents were asked to rate their children's condition after fifteen and thirty weeks. After thirty weeks, parental ratings of behavior improved significantly in nine out of fourteen scales. The lead author of the study, Dr. Sinn, indicated the present study is the largest PUFA trial to date with children falling in the poor learning and focus range. The results support those of other studies that have found improvement in poor developmental health with essential fatty acid supplementation.[46][47][51][52][53][54]A study[55] examining whether omega-3 exerts neuroprotective action in Parkinson's disease found that it did, using an experimental model, exhibit a protective effect (much like it did for Alzheimer's disease as well). The scientists exposed mice to either a control or a high omega-3 diet from two to twelve months of age and then treated them with a neurotoxin commonly used as an experimental model for Parkinson's. The scientists found that high doses of omega-3 given to the experimental group completely prevented the neurotoxin-induced decrease of dopamine that ordinarily occurs. Since Parkinson's is a disease caused by disruption of the dopamine system, this protective effect exhibited could show promise for future research in the prevention of Parkinson's disease
What are the differences between the structures of linoleic and linolenic acids?
Both are poly unsaturated fatty acids(PUFA),each with three(3) double bonds; Alpha has its 3 double bonds at carbon-9,12 and 15,so starting from carboxyl end(delta),it has its first double bond at C-9.Whenever drawing the alpha linolenic structure from carboxyl end,the first double bond falls on ODD carbon number,hence the name,alpha.It is called omega 3(C-3 from methyl or N side) OR by deducting last double bond, that is,carbon 15 from the total number of carbon in linolenic acid,18.Ditto for Beta linolenic acid. Beta linolenic has its own 3 double bonds at Carbon-6,9 and 12.So when drawing its structures from carboxyl end it falls on EVEN Carbon number.Hence the name,beta.It is called omega 6 following the same procedures above.thanks Answer provided by Ademiju Adediti (ademiju_adediti@yahoo.com)
What agent raises hdl levels and reduces ldl and vldl levels?
There are various lipid lowering drugs that can either reduce your LDL levels, increase your HDL level or both. The main groups are the statins (e.g. simvastatin, lovastatin, mevastatin), fibrates (e.g. clofibrate, gemfribozil, fenofibrate), resins (e.g. cholestyramine, cholestipol), niacin and probucol. Statins are very common HMG-CoA reductase inhibitors, so they force your body to use circulating LDL in the blood reducing LDL levels. Fibrates lower your triglyercide levels, and have a duel action of both increasing lipoprotein lipase activity and decreasing the synthesis of VLDL. If taking these you should reduce your fat in the diet esp. in cases of high chylomicron levels Resins are tiny beads in an orange drink which bind bile acids in the gut and remove the bile acid from the body. This in turn means that there is no negative feedback to 7-alpha-hydroxylase, and so bile acids continue to be produced which thereby reduce your LDL levels. Probucol is an antioxidant that doesn't lower your cholesterol levels specifically but does lower plaque formation, so it is often used in conjunction with statins. Nonmedical alternatives are available such as eating omega-3 containing food such as eggs, and fish, and opting for reducing your saturated fat, and trans-fat intake by reading labels and picking your food more wisely. You should try to reduce fat intake in general, but also opt to eat food with PUFA fats (Polyunsaturated fatted acids). Many other cholesterol controlling methods are also available but that is not exactly what you were asking so I will avoid getting into it. Best wishes, and consult your family doctor in regards to this for help.
Does omega 3 alpha linolenic acid make Dha?
Journal of Lipid Research, Vol. 43, 1537-1543, September 2002Copyright © 2002 by Lipid Research, Inc.Cordula Blank*, Mark A. Neumann, Maria Makrides and Robert A. Gibson1, * Department of Paediatrics and Child Health, Flinders Medical Centre, Bedford Park, South Australia 5042, AustraliaChild Nutrition Research Centre, Flinders Medical Centre, Bedford Park, South Australia 5042, AustraliaChild Health Research Institute, North Adelaide, South Australia 5006, Australia 1 To whom correspondence should be addressed. e-mail: rgibson@flinders.edu.au We examined the effect of altering the linoleic acid (LA, 18:2n-6) to -linolenic acid (ALA, 18:3n-3) ratio in the dietary fats of 3 day old piglets fed formula for 3 weeks. The LA-ALA ratios of the experimental formulas were 0.5:1, 1:1, 2:1, 4:1, and 10:1. The level of LA was held constant at 13% of total fats while the level of ALA varied from 1.3% (10:1 group) to 26.8% (0.5:1 group). Incorporation of the n-3 long chain PUFA EPA and 22:5n-3 into erythrocytes, plasma, liver, and brain tissues was linearly related to dietary ALA. Conversely, incorporation of DHA into all tissues was related to dietary ALA in a curvilinear manner, with the maximum incorporation of DHA appearing to be between the LA-ALA ratios of 4:1 and 2:1. Feeding LA-ALA ratios of 10:1 and 0.5:1 resulted in lower and similar proportions of DHA in tissues despite the very different levels of dietary ALA (1.3 vs. 26.8% of total fats, respectively). These results are relevant to term infant studies in that they confirm our earlier findings of the positive effect on DHA status by lowering the LA-ALA ratio from 10:1 to 3:1 or 4:1, and they predict that ratios of LA-ALA below 4:1 would have little further beneficial effect on DHA status. Abbreviations: AA, arachidonic acid; ALA, -linolenic acid; FAME, fatty acid methyl ester; LA, linoleic acid; LCPUFA, long chain polyunsaturated fatty acid; PL, phospholipid; PMR, pig milk replacer Supplementary key words brain • plasma • fatty acid metabolism • formulaThis article has been cited by other articles:S. M. Moore, K. J. Stalder, D. C. Beitz, C. H. Stahl, W. A. Fithian, and K. BregendahlThe Correlation of Chemical and Physical Corn Kernel Traits with Production Performance in Broiler Chickens and Laying HensPoult. Sci., April 1, 2008; 87(4): 665 - 676.[Abstract] [Full Text] [PDF]----M.-C. Huang, J. T. Brenna, A. C. Chao, C. Tschanz, D. A. Diersen-Schade, and H.-C. HungDifferential Tissue Dose Responses of (n-3) and (n-6) PUFA in Neonatal Piglets Fed Docosahexaenoate and ArachidonoateJ. Nutr., September 1, 2007; 137(9): 2049 - 2055.[Abstract] [Full Text] [PDF]----R. Portolesi, B. C. Powell, and R. A. GibsonCompetition between 24:5n-3 and ALA for {Delta}6 desaturase may limit the accumulation of DHA in HepG2 cell membranesJ. Lipid Res., July 1, 2007; 48(7): 1592 - 1598.[Abstract] [Full Text] [PDF]----R. G Metcalf, M. J James, R. A Gibson, J. R. Edwards, J. Stubberfield, R. Stuklis, K. Roberts-Thomson, G. D Young, and L. G ClelandEffects of fish-oil supplementation on myocardial fatty acids in humansAm. J. Clinical Nutrition, May 1, 2007; 85(5): 1222 - 1228.[Abstract] [Full Text] [PDF]----K. M. Heinemann, M. K. Waldron, K. E. Bigley, G. E. Lees, and J. E. BauerLong-Chain (n-3) Polyunsaturated Fatty Acids Are More Efficient than {alpha}-Linolenic Acid in Improving Electroretinogram Responses of Puppies Exposed during Gestation, Lactation, and WeaningJ. Nutr., August 1, 2005; 135(8): 1960 - 1966.[Abstract] [Full Text] [PDF]----P. L. L. Goyens, M. E. Spilker, P. L. Zock, M. B. Katan, and R. P. MensinkCompartmental modeling to quantify {alpha}-linolenic acid conversion after longer term intake of multiple tracer bolusesJ. Lipid Res., July 1, 2005; 46(7): 1474 - 1483.[Abstract] [Full Text] [PDF]-------- HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
