Ácidos graxos como marcadores biológicos da ingestão de gorduras

Vaz, Juliana dos Santos; Deboni, Fabíola; Azevedo, Mirela Jobim de; Gross, Jorge Luiz; Zelmanovitz, Themis

doi:10.1590/s1415-52732006000400008

Cited by 16 publications

(13 citation statements)

References 45 publications

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“…A ausên-cia de tais nutrientes na dieta está associada a síndromes que podem levar à morte. Os ácidos essenciais linoleico (LA, 18:2 -6) e alfa-linolênico (ALA, -3) são sintetizados, exclusivamente, pelo reino vegetal 1,2 . Esses AGE podem ser modificados pelos mamíferos, com elongamento da cadeia, inserção de insaturações e descarboxilação de pares da cadeia, originando os ácidos graxos de cadeia longa (AGPI-CL), sendo os ácidos eicosapentanoico (EPA -20:5, -3) e docosahexaenoico (DHA -22:6, -3) produtos do metabolismo do ALA e o ácido araquidônico (ARA -20:4, -6) do metabolismo do LA 3 .…”

Section: N T R O D U ç ã Ounclassified

Informação nutricional de fórmulas infantis comercializadas no Estado de São Paulo: avaliação dos teores de lipídeos e ácidos graxos

et al. 2011

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Este trabalho teve como objetivo avaliar a informação nutricional fornecida pelos fabricantes de fórmulas infantis, comparando-as quanto aos teores obtidos na análise, ao conteúdo de lipídeos, ácidos graxos saturados, ácidos graxos trans, ácido linoleico, ácido alfa-linolênico, ácido araquidônico e ácido docosahexaenoico. MétodosForam analisadas 14 amostras de seis marcas diferentes de fórmulas infantis comercializadas no Estado de São Paulo. A extração e a quantificação dos lipídeos foram realizadas pelo método oficial (Roese Gottlieb), e a quantificação dos ácidos graxos, pela cromatografia em fase gasosa pelo método de adição de padrão interno. As análises foram realizadas em triplicata. ResultadosDe acordo com os resultados, todas as amostras estavam em conformidade com a rotulagem para gordura total, uma estava em desacordo para ácidos graxos saturados, seis para ácidos graxos trans, quatro para ácido 1 Artigo elaborado a partir da dissertação de M.M.M. KUS, intitulada "Determinação de ácidos graxos polinsaturados em fórmulas infantis: comparação de metodologias na análise por cromatografia em fase gasosa".

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Section: N T R O D U ç ã Ounclassified

Informação nutricional de fórmulas infantis comercializadas no Estado de São Paulo: avaliação dos teores de lipídeos e ácidos graxos

et al. 2011

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“…Although these enzymes have a greater affinity for -3 fatty acids, a high amount of -6 may inhibit the conversion of ALA to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are the most biologically active -3 fatty acids. 2 The main benefits associated with EPA and DHA fatty acids are their anti-inflammatory properties, 3,4 cardiovascular protective effects, 5 -7 reduction of the risk of depression and suicide, 8,9 delaying of the onset of aging-associated neurological degeneration, 10 and reduction of the risks for certain cancers. 11 They also promote fetal development 12 and improve infant cognitive functions.…”

Section: Introductionmentioning

confidence: 99%

ω-3 in meat products: benefits and effects on lipid oxidative stability

Bernardi

Bertol

Pflanzer

et al. 2016

J. Sci. Food Agric.

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Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.

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“…But not all fatty acids follow accumulation pattern according to their consumption, some fatty acids may originate from de novo lipogenesis or from elongation (carbon pair insertion) and desaturation (insertion of double bond) reaction. An example is the palmitoleic acid (C16:1), these fatty acids do not exist in soybean oil, but they were found in the liver of animals fed with the control diet, maybe the palmitoleic acid was synthesized from the palmitic acid (C16:0) by the desaturation reaction [52].…”

Section: Discussionmentioning

confidence: 99%

Metabolic Differences in the Steatosis Induced by a High-Fat Diet and High-Protein-Fat Diet in Rats

Leonardi-Carvalho¹,

Zucoloto²,

Ovídio³

et al. 2015

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Abstract:The study aim was to evaluate some effects of a high-fat diet and a high-protein-fat diet in the hepatic steatosis development in rats. Twenty nine Wistar rats were divided at random into three groups: Control: a control diet with soybean oil; HF: a high-fat diet with 50% of lard; HPF: a high-protein-fat diet with about 40% of protein and 50% of lard. The groups were fed with these diets during four weeks. The following parameters were analyzed: hepatic steatosis, serum and hepatic lipid profile, lipid peroxidation, antioxidants concentration and hepatocytes damage. The HF group showed the highest caloric intake per day and the highest weight gain (p<0.05). The hepatic cholesterol concentration was highest in the HF group and the serum total cholesterol concentration was highest in the HPF group (p<0.05). The macrovesicular steatosis was predominant in the HF group, with ballooning hepatocytes and Mallory bodies and in the HPF group predominant microvesicular steatosis was found, without ballooning hepatocytes and Mallory bodies. An increase in TBARS and a decrease in Vitamin E in the HF and HPF groups (p<0.05) was also found. The HF group showed the highest acid oleic deposit in the liver, followed by the HPF group. The SFA hepatic concentration was similar among the groups (p>0.05), whereas the MUFA concentration was higher in the HF and HPF (p>0.05) than the control group (p<0.05). Therefore, the experimental model used is an efficient model to study hepatic steatosis. The HF and HPF groups had the same behaviors for oxidative stress, serum glucose and hepatic damage in responses to the experimental diets, but these groups showed different esteatosis features.

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Ácidos graxos como marcadores biológicos da ingestão de gorduras

Cited by 16 publications

References 45 publications

Informação nutricional de fórmulas infantis comercializadas no Estado de São Paulo: avaliação dos teores de lipídeos e ácidos graxos

Informação nutricional de fórmulas infantis comercializadas no Estado de São Paulo: avaliação dos teores de lipídeos e ácidos graxos

ω-3 in meat products: benefits and effects on lipid oxidative stability

Metabolic Differences in the Steatosis Induced by a High-Fat Diet and High-Protein-Fat Diet in Rats

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