The Experts below are selected from a list of 37032 Experts worldwide ranked by ideXlab platform
Artemis P. Simopoulos - One of the best experts on this subject based on the ideXlab platform.
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the importance of the ratio of omega 6 omega 3 Essential Fatty Acids
Biomedicine & Pharmacotherapy, 2002Co-Authors: Artemis P. SimopoulosAbstract:Several sources of information suggest that human beings evolved on a diet with a ratio of omega-6 to omega-3 Essential Fatty Acids (EFA) of approximately 1 whereas in Western diets the ratio is 15/1-16.7/1. Western diets are deficient in omega-3 Fatty Acids, and have excessive amounts of omega-6 Fatty Acids compared with the diet on which human beings evolved and their genetic patterns were established. Excessive amounts of omega-6 polyunsaturated Fatty Acids (PUFA) and a very high omega-6/omega-3 ratio, as is found in today's Western diets, promote the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 PUFA (a low omega-6/omega-3 ratio) exert suppressive effects. In the secondary prevention of cardiovascular disease, a ratio of 4/1 was associated with a 70% decrease in total mortality. A ratio of 2.5/1 reduced rectal cell proliferation in patients with colorectal cancer, whereas a ratio of 4/1 with the same amount of omega-3 PUFA had no effect. The lower omega-6/omega-3 ratio in women with breast cancer was associated with decreased risk. A ratio of 2-3/1 suppressed inflammation in patients with rheumatoid arthritis, and a ratio of 5/1 had a beneficial effect on patients with asthma, whereas a ratio of 10/1 had adverse consequences. These studies indicate that the optimal ratio may vary with the disease under consideration. This is consistent with the fact that chronic diseases are multigenic and multifactorial. Therefore, it is quite possible that the therapeutic dose of omega-3 Fatty Acids will depend on the degree of severity of disease resulting from the genetic predisposition. A lower ratio of omega-6/omega-3 Fatty Acids is more desirable in reducing the risk of many of the chronic diseases of high prevalence in Western societies, as well as in the developing countries, that are being exported to the rest of the world.
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the importance of the ratio of omega 6 omega 3 Essential Fatty Acids
Biomedicine & Pharmacotherapy, 2002Co-Authors: Artemis P. SimopoulosAbstract:Abstract Several sources of information suggest that human beings evolved on a diet with a ratio of omega-6 to omega-3 Essential Fatty Acids (EFA) of ∼ 1 whereas in Western diets the ratio is 15/1–16.7/1. Western diets are deficient in omega-3 Fatty Acids, and have excessive amounts of omega-6 Fatty Acids compared with the diet on which human beings evolved and their genetic patterns were established. Excessive amounts of omega-6 polyunsaturated Fatty Acids (PUFA) and a very high omega-6/omega-3 ratio, as is found in today’s Western diets, promote the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 PUFA (a low omega-6/omega-3 ratio) exert suppressive effects. In the secondary prevention of cardiovascular disease, a ratio of 4/1 was associated with a 70% decrease in total mortality. A ratio of 2.5/1 reduced rectal cell proliferation in patients with colorectal cancer, whereas a ratio of 4/1 with the same amount of omega-3 PUFA had no effect. The lower omega-6/omega-3 ratio in women with breast cancer was associated with decreased risk. A ratio of 2–3/1 suppressed inflammation in patients with rheumatoid arthritis, and a ratio of 5/1 had a beneficial effect on patients with asthma, whereas a ratio of 10/1 had adverse consequences. These studies indicate that the optimal ratio may vary with the disease under consideration. This is consistent with the fact that chronic diseases are multigenic and multifactorial. Therefore, it is quite possible that the therapeutic dose of omega-3 Fatty Acids will depend on the degree of severity of disease resulting from the genetic predisposition. A lower ratio of omega-6/omega-3 Fatty Acids is more desirable in reducing the risk of many of the chronic diseases of high prevalence in Western societies, as well as in the developing countries, that are being exported to the rest of the world.
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Essential Fatty Acids in health and chronic disease
The American Journal of Clinical Nutrition, 1999Co-Authors: Artemis P. SimopoulosAbstract:Human beings evolved consuming a diet that con- tained about equal amounts of n23 and n26 Essential Fatty Acids. Over the past 100-150 y there has been an enormous increase in the consumption of n26 Fatty Acids due to the increased intake of veg- etable oils from corn, sunflower seeds, safflower seeds, cottonseed, and soybeans. Today, in Western diets, the ratio of n 26 to n23 Fatty Acids ranges from <20-30:1 instead of the traditional range of 1-2:1. Studies indicate that a high intake of n26 Fatty Acids shifts the physiologic state to one that is prothrombotic and proaggrega- tory, characterized by increases in blood viscosity, vasospasm, and vasoconstriction and decreases in bleeding time. n 23 Fatty Acids, however, have antiinflammatory, antithrombotic, antiarrhythmic, hypolipidemic, and vasodilatory properties. These beneficial effects of n23 Fatty Acids have been shown in the secondary prevention of coronary heart disease, hypertension, type 2 diabetes, and, in some patients with renal disease, rheumatoid arthritis, ulcerative colitis, Crohn disease, and chronic obstructive pulmonary disease. Most of the studies were carried out with fish oils (eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)). However, a-linolenic acid , found in green leafy vegetables, flaxseed, rapeseed, and walnuts, desaturates and elongates in the human body to EPA and DHA and by itself may have beneficial effects in health and in the control of chronic diseases. Am J Clin Nutr 1999;70(suppl): 560S-9S.
Mabel Cristina Tomas - One of the best experts on this subject based on the ideXlab platform.
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inclusion complexes of high amylose corn starch with Essential Fatty Acids from chia seed oil as potential delivery systems in food
Food Hydrocolloids, 2020Co-Authors: Andrea Esther Di Marco, Vanesa Yanet Ixtaina, Mabel Cristina TomasAbstract:Abstract Beneficial effects of polyunsaturated Fatty Acids on health as well as their high susceptibility to oxidative deterioration have promoted the development of different delivery systems. In this research, α-linolenic (omega-3) and linoleic (omega-6) Essential Fatty Acids obtained from enzymatic hydrolysis of chia seed oil, were incorporated into high amylose starch by inclusion complexation, studying the effect of time (2 and 6 h) and temperature (50, 70 and 90 °C) of crystallization on the physicochemical properties of the obtained complexes. Results showed a mass yield that ranged from 62 to 72% and the X-ray diffractograms confirmed the formation of a typical V-amylose pattern. Amylose-lipid complexes presented a high omega-3 and omega-6 Fatty acid content (2.4–3.1%) and broad melting endotherms whose peak temperatures were in the range of 85–95 °C, exhibiting an increase as the crystallization temperature rose. The microstructure showed that the inclusion complexes were composed of irregular-shaped solid clumps. Thermogravimetric analysis displayed a mass gain in the uncomplexed Fatty Acids associated with lipid oxidation, while there was no evidence of this behaviour for the amylose-lipid complexes. The final properties of these systems were mostly influenced by the temperature rather than by the crystallization time. Therefore, the results suggest that these complexes could be used as a potential delivery system of Essential Fatty Acids in thermally-processed foods.
Vanesa Yanet Ixtaina - One of the best experts on this subject based on the ideXlab platform.
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inclusion complexes of high amylose corn starch with Essential Fatty Acids from chia seed oil as potential delivery systems in food
Food Hydrocolloids, 2020Co-Authors: Andrea Esther Di Marco, Vanesa Yanet Ixtaina, Mabel Cristina TomasAbstract:Abstract Beneficial effects of polyunsaturated Fatty Acids on health as well as their high susceptibility to oxidative deterioration have promoted the development of different delivery systems. In this research, α-linolenic (omega-3) and linoleic (omega-6) Essential Fatty Acids obtained from enzymatic hydrolysis of chia seed oil, were incorporated into high amylose starch by inclusion complexation, studying the effect of time (2 and 6 h) and temperature (50, 70 and 90 °C) of crystallization on the physicochemical properties of the obtained complexes. Results showed a mass yield that ranged from 62 to 72% and the X-ray diffractograms confirmed the formation of a typical V-amylose pattern. Amylose-lipid complexes presented a high omega-3 and omega-6 Fatty acid content (2.4–3.1%) and broad melting endotherms whose peak temperatures were in the range of 85–95 °C, exhibiting an increase as the crystallization temperature rose. The microstructure showed that the inclusion complexes were composed of irregular-shaped solid clumps. Thermogravimetric analysis displayed a mass gain in the uncomplexed Fatty Acids associated with lipid oxidation, while there was no evidence of this behaviour for the amylose-lipid complexes. The final properties of these systems were mostly influenced by the temperature rather than by the crystallization time. Therefore, the results suggest that these complexes could be used as a potential delivery system of Essential Fatty Acids in thermally-processed foods.
H M Hammon - One of the best experts on this subject based on the ideXlab platform.
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effects of abomasal infusion of Essential Fatty Acids and conjugated linoleic acid on performance and Fatty acid antioxidative and inflammatory status in dairy cows
Journal of Dairy Science, 2020Co-Authors: S Haubold, A Troscher, U Bernabucci, C Krogerkoch, Alexander Starke, Armin Tuchscherer, Hermine Kienberger, Michael Rychlik, Erminio Trevisi, H M HammonAbstract:The objective of this study was to test the effects of Essential Fatty Acids (EFA), particularly α-linolenic acid, and conjugated linoleic acid (CLA) supplementation on Fatty acid (FA) composition, performance, and systemic and hepatic antioxidative and inflammatory responses in dairy cows. Four cows (126 ± 4 d in milk) were investigated in a 4 × 4 Latin square and were abomasally infused with 1 of the following for 6 wk: (1) coconut oil (control treatment, CTRL; 38.3 g/d; providing saturated FA), (2) linseed and safflower oil (EFA treatment; 39.1 and 1.6 g/d, respectively; providing mainly α-linolenic acid), (3) Lutalin (BASF, Ludwigshafen, Germany; CLA treatment; cis-9,trans-11 and trans-10,cis-12 CLA, 4.6 g/d each), (4) or EFA+CLA. The initial dosage was doubled every 2 wk, resulting in 3 dosages (dosage 1, 2, and 3). Cows were fed a corn silage-based total mixed ration with a high n-6/n-3 FA ratio. Dry matter intake and milk yield were recorded daily, and milk composition was measured weekly. The FA compositions of milk fat and blood plasma were analyzed at wk 0, 2, 4, and 6. The plasma concentration and hepatic mRNA abundance of parameters linked to the antioxidative and inflammatory response were analyzed at wk 0 and 6 of each treatment period. Infused FA increased in blood plasma and milk of the respective treatment groups in a dose-dependent manner. The n-6/n-3 FA ratio in milk fat was higher in CTRL and CLA than in EFA and EFA+CLA. The sum of FA
urea concentration decreased in CLA and EFA+CLA in a dosage-dependent manner and was lower in CLA and EFA+CLA than in EFA and CTRL at dosages 2 and 3. Milk citrate concentration increased in CLA in a dosage-dependent manner and was higher in CLA and EFA+CLA than in EFA and CTRL. Glutathione peroxidase activity in blood plasma was lower in CTRL than in EFA, and plasma concentration of β-carotene increased in EFA and EFA+CLA with dosage. Increased milk citrate pointed at reduced de novo FA synthesis and a better antioxidative status in milk due to CLA treatment. Supplementation with CLA may also affect milk protein synthesis, but EFA and CLA treatment did not influence the inflammatory status in a consistent manner in mid-lactating cows.
U Bernabucci - One of the best experts on this subject based on the ideXlab platform.
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effects of abomasal infusion of Essential Fatty Acids and conjugated linoleic acid on performance and Fatty acid antioxidative and inflammatory status in dairy cows
Journal of Dairy Science, 2020Co-Authors: S Haubold, A Troscher, U Bernabucci, C Krogerkoch, Alexander Starke, Armin Tuchscherer, Hermine Kienberger, Michael Rychlik, Erminio Trevisi, H M HammonAbstract:The objective of this study was to test the effects of Essential Fatty Acids (EFA), particularly α-linolenic acid, and conjugated linoleic acid (CLA) supplementation on Fatty acid (FA) composition, performance, and systemic and hepatic antioxidative and inflammatory responses in dairy cows. Four cows (126 ± 4 d in milk) were investigated in a 4 × 4 Latin square and were abomasally infused with 1 of the following for 6 wk: (1) coconut oil (control treatment, CTRL; 38.3 g/d; providing saturated FA), (2) linseed and safflower oil (EFA treatment; 39.1 and 1.6 g/d, respectively; providing mainly α-linolenic acid), (3) Lutalin (BASF, Ludwigshafen, Germany; CLA treatment; cis-9,trans-11 and trans-10,cis-12 CLA, 4.6 g/d each), (4) or EFA+CLA. The initial dosage was doubled every 2 wk, resulting in 3 dosages (dosage 1, 2, and 3). Cows were fed a corn silage-based total mixed ration with a high n-6/n-3 FA ratio. Dry matter intake and milk yield were recorded daily, and milk composition was measured weekly. The FA compositions of milk fat and blood plasma were analyzed at wk 0, 2, 4, and 6. The plasma concentration and hepatic mRNA abundance of parameters linked to the antioxidative and inflammatory response were analyzed at wk 0 and 6 of each treatment period. Infused FA increased in blood plasma and milk of the respective treatment groups in a dose-dependent manner. The n-6/n-3 FA ratio in milk fat was higher in CTRL and CLA than in EFA and EFA+CLA. The sum of FA
urea concentration decreased in CLA and EFA+CLA in a dosage-dependent manner and was lower in CLA and EFA+CLA than in EFA and CTRL at dosages 2 and 3. Milk citrate concentration increased in CLA in a dosage-dependent manner and was higher in CLA and EFA+CLA than in EFA and CTRL. Glutathione peroxidase activity in blood plasma was lower in CTRL than in EFA, and plasma concentration of β-carotene increased in EFA and EFA+CLA with dosage. Increased milk citrate pointed at reduced de novo FA synthesis and a better antioxidative status in milk due to CLA treatment. Supplementation with CLA may also affect milk protein synthesis, but EFA and CLA treatment did not influence the inflammatory status in a consistent manner in mid-lactating cows. -
comparison between conjugated linoleic acid and Essential Fatty Acids in preventing oxidative stress in bovine mammary epithelial cells
Journal of Dairy Science, 2017Co-Authors: L Basirico, P Morera, D Dipasquale, A Troscher, U BernabucciAbstract:Some in vitro and in vivo studies have demonstrated protective effects of conjugated linoleic acid (CLA) isomers against oxidative stress and lipid peroxidation. However, only a few and conflicting studies have been conducted showing the antioxidant potential of Essential Fatty Acids. The objectives of the study were to compare the effects of CLA to other Essential Fatty Acids on the thiol redox status of bovine mammary epithelia cells (BME-UV1) and their protective role against oxidative damage on the mammary gland by an in vitro study. The BME-UV1 cells were treated with complete medium containing 50 μM of cis-9,trans-11 CLA, trans-10,cis-12 CLA, α-linolenic acid, γ-linolenic acid, and linoleic acid. To assess the cellular antioxidant response, glutathione, NADPH, and γ-glutamyl-cysteine ligase activity were measured 48 h after addition of Fatty Acids (FA). Intracellular reactive oxygen species and malondialdehyde production were also assessed in cells supplemented with FA. Reactive oxygen species production after 3 h of H2O2 exposure was assessed to evaluate and to compare the potential protection of different FA against H2O2-induced oxidative stress. All FA treatments induced an intracellular GSH increase, matched by high concentrations of NADPH and an increase of γ-glutamyl-cysteine ligase activity. Cells supplemented with FA showed a reduction in intracellular malondialdehyde levels. In particular, CLA isomers and linoleic acid supplementation showed a better antioxidant cellular response against oxidative damage induced by H2O2 compared with other FA.