In hepatocytes from normal rats, the quercetin-induced decrease in both de novo fatty acid and TAG synthesis, with a consequent reduction in VLDL-TAG formation, may represent a potential mechanism contributing to the reported hypotriacylglycerolemic effect of quercetin.
Results here reported show that in isolated hepatocytes from normal rats a resveratrol-induced short-term inhibition of fatty acid and triacylglycerol synthesis occurs. This finding may represent a potential mechanism contributing to the reported hypolipidemic effect of resveratrol.
The aim of this work is to investigate olive oil byproduct [vegetation water (VW)] inclusion in rainbow trout diet and its e¡ect on the productive traits and the quality of the product. Two levels of VW inclusion were used and one control group was included. Fish diets were isonitrogeonous (crude protein 40%) and isoenergetic (18 MJ kg À 1 DM). Two thousand and four hundred rainbow trout were used. An in vivo digestibility experiment was performed in order to determine diets'digestibility. All the ¢sh diets and ¢llets were analysed to determine the proximate and fatty acid composition. On ¢nal ¢sh ¢llet, lipid oxidation was determined at 0, 24, 48, 72, 96 and 192 h of storage using the 2-thiobarbituric acid method (thiobarbituric acid reactive substances). Aroma analyses on the ¢nal cooked and raw ¢llet were performed using an electronic nose. The VW inclusion partially reduced protein digestibility. The ¢sh growth varied between 1.08% and 1.1% day. The supplemental level of VW led to a better antioxidant status of ¢sh ¢llet, in particular, in the ¢llet sample after 72 h of ¢llet conservation. Principal component analysis in raw and cooked ¢sh ¢llet indicates that the VW inclusion in the ¢sh diet led to aroma modi¢cation on ¢sh ¢llet.
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