Polyunsaturated fatty acids (PUFAs) have anti-inflammatory effects at low concentrations; however increased dietary consumption may conversely increase susceptibility to oxidation by free radicals. The objective of this study was to determine the effects of PUFAs on selective oxidative injury and inflammatory biomarkers in canine urine and serum. Dogs (n = 54) consumed a diet supplemented with ...

A new folate-conjugated gold nanoparticle (AuNP) has been designed to selectively target the folate receptor that is overexpressed on the surface of tumoral cells. For this purpose, we made 4-aminothiophenol, as a bifunctional linker to react with HAuCl4 in the presence of sodium borohydride and it was binded to the AuNP surface through its thiol group. Then, we conjugated amino-terminated nano...

Botanical pesticides are a new trend for pest management because they an environmentally safe alternative synthetic chemicals. The aim of this study was to investigate the insecticidal activity desert date (Balanites aegyptiaca %#91;L.%#93; Delile) seed oils against red flour beetle (Tribolium castaneum Herbst) and determine oil chemical compounds by gas chromatography-mass spectrometry. Oils w...

modifications in fat and fatty acid composition of silver carp that take place at each stage of canning process (precooking and sterilization) were evaluated. results showed, precooking led to decrease total fat and increase conjugated dines. the amounts of free fatty acids and thiobarbituric acids had no changed during precooking but these compounds like conjugated dine were increased after st...

The driving force behind most conjugated linoleic acid (CLA) research in swine has been related to potential improvements in animal production. Early work that used rodent models indicated that feeding CLA could potentially reduce body fat, increase lean content, increase growth rate, and improve feed conversion efficiency. Producer-backed funding organizations were, therefore, receptive to pro...

An article we wrote for the 1998 Illinois Dairy Report (Can Milk Fat be Beneficial to Your Health?) provided a brief description of conjugated linoleic acid (CLA), a minor component of milk fat. Briefly, CLA is a fatty acid that is synthesized in the rumen during biohydrogenation of linoleic acid (C18:2), the predominant fatty acid in vegetable oils. The pathway of biohydrogenation is C18:2 ? C...

Conjugated linoleic acids (CLA) are natural constituents of meat and dairy products from ruminants, originating from bacterial biohydrogenation in the rumen. CLA supplementation increases the health benefits of animal-derived foods. There are inconsistent reports of the effects of dietary CLA on chicken’s performance; however, the majority of previous reports cite anti-lipogenic effects of CLA....