نتایج جستجو برای: high oleic sunflower
تعداد نتایج: 2070275 فیلتر نتایج به سال:
The effects of lauric acid (C12:0) on plasma lipids and lipoproteins were compared with the effects of palmitic acid (C16:0) and oleic acid (C18:1) in a metabolic-diet study of 14 men by using liquid-formula diets fed for 3 wk each in random order. Lauric acid was supplied in a synthetic high-lauric oil, palmitic acid was provided by palm oil and oleic acid in oleic-rich sunflower seed oil. The...
Animal data suggest that dietary fat composition may influence endocannabinoid (EC) response and dietary behavior. This study tested the hypothesis that fatty acid composition of a meal can influence the short-term response of ECs and subsequent energy intake in humans. Fifteen volunteers on three occasions were randomly offered a meal containing 30 g of bread and 30 mL of one of three selected...
The low levels of CHD morbidity and mortality in Mediterranean regions is partly attributed to dietary factors. Olive oil is a key component of the traditional Mediterranean diet, therefore there has been intensive investigation to determine how olive oil mediates this effect. CHD has a very complex pathophysiology characterised by atherosclerosis, which is the result of aberrant lipoprotein me...
The effects of high oleic acid rapeseed oil compared with polyunsaturated fats on serum lipoprotein levels are largely unknown. Therefore, we fed 30 women and 29 men a baseline diet rich in saturated fat, which was followed by a diet rich in high oleic and low erucic acid rapeseed oil (total energy content of fat, 38%; saturates, 12.4%; monounsaturates, 16%; n-6 polyunsaturates, 6%; and n-3 pol...
Near-isogenic sunflower lines containing 25% (inbred RHA280) and 48% (RHA801) oil by seed dry mass were comparatively analyzed in biological triplicate at 18 days after flowering using two-dimensional (both pI 3-10 and 4-7) Difference Gel Electrophoresis. Additionally, two inbred lines varying in oleic acid content, HA89 (18% oleic) and HA341 (89% oleic), were also analyzed in the same manner. ...
The content of fatty acids as well as the ratio between unsaturated and saturated fatty acids is important parameter for determination of nutritional value of certain oil. Therefore the newest trend in food processing industry is notifying the composition of edible oils and other food commodities for the content of each individual fatty acid. The main objective of this work was to identify the ...
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