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Development of nonalcoholic fatty liver disease (NAFLD) occurs through initial steatosis and subsequent oxidative stress. The aim of this study was to examine the effects of α-lipoic acid (LA) on methionine-choline deficient (MCD) diet-induced NAFLD in mice. Male C57BL/6 mice (n=21) were divided into three groups (n=7 per group): (1) control fed with standard chow, (2) MCD2 group--fed with MCD diet for 2 weeks, and (3) MCD2+LA group--2 weeks on MCD receiving LA i.p. 100 mg/kg/day. After the treatment, liver samples were taken for pathohistology, oxidative stress parameters, antioxidative enzymes, and liver free fatty acid (FFA) composition. Mild microvesicular hepatic steatosis was found in MCD2 group, while it was reduced to single fat droplets evident in MCD2+LA group. Lipid peroxidation and nitrosative stress were increased by MCD diet, while LA administration induced a decrease in liver malondialdehyde and nitrates+nitrites level. Similary, LA improved liver antioxidative capacity by increasing total superoxide dismutase (tSOD), manganese SOD (MnSOD), and copper/zinc-SOD (Cu/ZnSOD) activity as well as glutathione (GSH) content. Liver FFA profile has shown a significant decrease in saturated acids, arachidonic, and docosahexaenoic acid (DHA), while LA treatment increased their proportions. It can be concluded that LA ameliorates lipid peroxidation and nitrosative stress in MCD diet-induced hepatic steatosis through an increase in SOD activity and GSH level. In addition, LA increases the proportion of palmitic, stearic, arachidonic, and DHA in the fatty liver. An increase in DHA may be a potential mechanism of anti-inflammatory and antioxidant effects of LA in MCD diet-induced NAFLD.

Fucus virsoides J. Agardh is an endemic brown alga found only in the Adriatic Sea. Other members of the Fucus genus have shown anticancer potential, namely F. vesiculosus L. (1) and its most active component fucoidan. Algae from the Fucus genus are rich in active biological compounds such as polysaccharides, polyphenols, fatty acids and vitamins (2). Fucoidans have been documented for numerous biological activities such as antiviral, anti-inflammatory, anticoagulant, anti-angiogenic, immunomodulatory, and anti-adhesive activities (3, 4). The biological effects of these compounds can vary due to chemical structure differences that depend on the species from which they have been isolated (3). The anticancer or antidiabetic properties of Fucus virsoides have not been investigated in detail. Polyphenols, secondary metabolites, have been studied for their role in the prevention of cancer, diabetes, cardiovascular diseases, osteoporosis, and neurodegenerative diseases. Polyphenols exert antioxidant, free radical scavenging activities; they

The rapid increase in the consumption of salty snack products has led to increased concern about their composition and nutritional value. The aim of this study was to investigate the fat content and fatty acid profile in salty snack products from the Serbian market. A total of 58 different snack products from 3 categories (Baked products, Chips & flips products, Cereal products) were analyzed. The fatty acid composition was determined using gas chromatography. Total fat content ranged from 3.1 % in expanded rice to 35.7 % in potato chips. Palmitic, oleic and linoleic acids constituted > 80 % of all fatty acids (FAs) in categories Baked products and Chips & flips. Linoleic acid was more abundant in the category Cereal products (15.5-49.3 %). The trans-FAs elaidic (C18:1 -9t) and linolelaidic FAs (18:2 -9t, 12t) were identified in 66 % of the products. The flips products had the highest average t-FAs content (16.3 %), followed by flips group (9.3 %). Potential t-FAs intake from 100 g of analyzed products was in range 0.1-4.9 g. This study provided a large database on saturated fatty acids and t-FAs content in salty snack products and indicated that by consuming only one package of some products, the t-FAs intake could surpass the recommended maximum of 1 % of daily energy.Available on line at www.shd.org.rs/JSCS/ 686 TIMIĆ et al. fats, sugar, potato, cereals and additives, such as emulsifiers, flavor enhancers and raising agents. These products are often rich in energy, salt or sugar, fat, saturated fatty acids (SFAs) and trans-fatty acids (t-FAs), and poor in vitamins, minerals and dietary fiber. The fat content, fatty acid composition, and the presence of t-FAs are usually considered as very important parameters for nutritional and health profiling of snack products. There is wide consensus that SFAs and, even more, t-FAs have negative effect on blood lipids and that their dietary intake should be limited. Based on the recommendations of the World Health Organization (WHO), the daily intake of total fats should not exceed 30 % of the total energy intake, saturated fat intake should be less than 10 %, and trans-fat intake should be less than 1 % of the total energy. 1,2 The European Food Safety Authority (EFSA) issued in 2010 the opinion that the intake of SFAs and t-FAs should be as low as possible. 3 Understanding the importance of different foods as dietary sources of SFAs and t-FAs is significant for exploring the most effective practices and actions for reducing their intake in the overall population.Due to their popularity and possible health impact, the fat profile of snack products has recently been investigated in several countries. The contents of total fats and the fatty acids profile in snack products available at the local markets was investigated in the United Kingdom, 4 Malaysia, 5 Brazil, 6 Sweden, 7 Spain 8 and Portugal. 9 These results are important not only for the establishment of nationally relevant nutrient databases, but also for evaluating the total fat, SFAs, and t-FAs intake from these...

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