Substantial data are available to indicate that the diet influences serum levels of cholesterol and lipoproteins. These data are derived from studies in laboratory animals, from epidemiologic studies, and from human investigations. Most research has focused on effects of diet on serum total cholesterol concentrations. In recent years, however, attention has shifted to individual lipoproteins, i...

I1T HAS BEEN suggested that polyunsaturated fatty acids control, by some mechanism, the levels of blood cholesterol and other blood lipids.1 S Sinclair suggested4 that dietary deficiency of essential fatty acids is responsible for human atherosclerosis. He proposed t-hat the mechanism of atherogenesis involves a replacement of the polyunsaturated fatty acids in serum cholesterol esters by satur...

I1T HAS BEEN suggested that polyunsaturated fatty acids control, by some mechanism, the levels of blood cholesterol and other blood lipids.1 S Sinclair suggested4 that dietary deficiency of essential fatty acids is responsible for human atherosclerosis. He proposed t-hat the mechanism of atherogenesis involves a replacement of the polyunsaturated fatty acids in serum cholesterol esters by satur...

objectives the link between dietary fat and heart disease has been established for decades. although, the atherogenic effect of saturated fatty acids is somehow controversial, the cardioprotective effects of polyunsaturated fatty acids (pufa) are clearly documented. this study investigated the effects of different dietary oils on serum fatty acid composition in rat. methods six week male wistar...

The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...

The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...