Fat and Fatty Acid Terminology, Methods of Analysis and Fat Digestion and Metabolism: A Background Review Paper

Ratnayake, W. M. N.; Galli, Cláudio

doi:10.1159/000228994

Cited by 279 publications

(247 citation statements)

References 185 publications

(184 reference statements)

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“…Fatty acids classes have been largely studied by many researchers, as well as the effect of these compounds to the human body; the relationship between fatty acids quality and the body function may be verified using some nutritional indices and ratios (Ratnayake;Galli, 2009;Ulbricht;Southgate, 1991;Santos-Silva;Bessa;Santos-Silva, 2002;Durak et al, 2013). The nutritional indices calculated in this study with adzuki beans, IA and IT, presented better values than new formulations of some foodstuffs (hamburguer, food bar and cookies) containing whole flours of promising vegetables, such as chia and flaxseed (Yoshida et al, 2009;Souza et al, 2015;Pagamunici et al, 2014a;Pagamunici et al, 1024b).…”

Section: Resultsmentioning

confidence: 99%

“…Important unsaturated fatty acids were found by Yoshida et al (2010), their results ranged from 31.9 to 32.7% of linoleic fatty acid (18:2n-6) and from 25.4 to 26.8% of alfa-linolenic (18:3n-3). These fatty acids are considered essentials because they cannot be metabolized by the human body and must be obtained from the diet (Ratnayake;Galli, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Nutritional and bioactive compounds of adzuki beans cultivars using chemometric approach

et al. 2016

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Azuki beans are small red grains rich in several essential nutrients used in traditional dishes in Asia that, nowadays present many applications around the world. This work aimed at evaluating angularis and niponensis cultivars from south region of Brazil. Both cultivars presented proximal composition similar to literature and the majority fatty acids were 18:2n-6, 16:0 and 18:3n-3. All samples showed polyunsatured fatty acids prevalence and nutritional indices and ratios considered adequate for biological system maintenance of a healthy organism. The grains presented significant contents of tocopherols and vitamin E activity, resulting in a high contribution to the dietary reference intake. Significant contents of iron, manganese and zinc were also found in the azuki beans, and they are very important mainly due to their function as cofactors in metabolic reactions. Phenolic compounds and flavonoids corroborated with other studies and contributed to the antioxidant activity. The principal components multivariate analysis allowed distinguishing the cultivars, and the two principal components could explain 92.28% of data variance.Index terms: Vigna angularis; alpha-linolenic; principal component analysis; vitamin E; antioxidant activity. RESUMOO feijão adzuki consiste de pequenos grãos de cor vermelha, ricos em diversos nutrientes essenciais e que são utilizados em pratos tradicionais na Ásia e, atualmente têm várias aplicações ao redor do mundo. Neste trabalho, objetivou-se avaliar os cultivares angularis e niponensis produzidas na região sul do Brasil. Ambas os cultivares apresentaram valores de composição proximal similares aos encontrados na literatura e os ácidos graxos majoritários foram 18:2n-6, 16:0 e 18:3n-3. Todas as amostras apresentaram prevalência de ácidos graxos poli-insaturados, bem como razões e índices nutricionais adequados. Os grãos apresentaram teores significativos de tocoferóis e atividade de vitamina E, resultando em alta contribuição para a ingestão de referência diária. Concentrações de ferro, manganês e zinco também foram importantes, em razão das suas funções como cofatores em reações metabólicas. Compostos fenólicos e flavonoides corroboraram com outros estudos e contribuíram para atividade antioxidante. A análise multivariada de componentes principais permitiu distinguir as cultivares, e os dois componentes principais selecionados puderam explicar 92,28% da variância total dos dados.Termos para indexação: Vigna angularis; alfa-linolênico; análise de componentes principais; vitamina E; atividade antioxidante.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nutritional and bioactive compounds of adzuki beans cultivars using chemometric approach

et al. 2016

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“…The consumption of foods rich in minerals may reduce the risk of to a lowered risk of cardiovascular disease (Ratnayake & Galli, 2009). According to the Institute of Medicine (2002), saturated fatty acids should be avoided in a balanced diet.…”

Section: Statistical and Multivariate Analysesmentioning

confidence: 99%

Multivariate study and regression analysis of gluten-free granola

et al. 2014

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“…Los aceites de consumo humano se caracterizan por contener triglicéridos con AG de más de 12 carbonos, distinto de los productos lácteos cuyos AG pueden tener desde cuatro carbonos (2). La diferencia del estado físico del aceite comparado con la grasa, se debe a las insaturaciones en configuración cis; sin embargo el almacenamiento de los aceites o el proceso de refinación de los mismos puede inducir isomerizaciones originando ácidos grasos trans (AGT) (3).…”

Section: Introductionunclassified

Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia

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Ramírez

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et al. 2014

Perspect Nutr Humana

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Fat and Fatty Acid Terminology, Methods of Analysis and Fat Digestion and Metabolism: A Background Review Paper

Cited by 279 publications

References 185 publications

Nutritional and bioactive compounds of adzuki beans cultivars using chemometric approach

Nutritional and bioactive compounds of adzuki beans cultivars using chemometric approach

Multivariate study and regression analysis of gluten-free granola

Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia

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