New insights in health effects oftrans α-linolenic acid isomers in humans

Chardigny, Jean Michel; Brétillon, Lionel; Sébédio, Jean‐Louis

doi:10.1002/1438-9312(200107)103:7<478::aid-ejlt478>3.0.co;2-a

Cited by 14 publications

(2 citation statements)

References 26 publications

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“…As a result, researchers and health institutions have proposed the ideal ratio between these fatty acids to balance the derived metabolites. Onstitutions and researchers indicate values between 10:1 to 5:1 (Chardigny et al, 2001;Onstitute of Medicine, 2003) ; in addition (Khan et al, 2015) and (Schaefer, 2002) indicated a ratio of 4:1 to 2:1, while (Russo et al, 2012) and (Harnack et al, 2009) reported a ratio of 1:1. Dn the other hand (Masters, 1996) indicates the optimal ratio of 2-3:1, because this reason produces higher conversion of alpha-linolenic acid to DHA.…”

Section: Drying Effects On the Nutritional Indices In Buffalo Milkmentioning

confidence: 99%

Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk

et al. 2020

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The buffalo's reproductive seasonality determines the decrease in milk and cheese production generating economic losses on the production system. Among various food process, we find the spray-dryer as an essential tool which helps food conservation. We achieved the milk powder in three replicates and each repetition processed 10 L of buffalo milk. After obtaining the final product, three samples (200 g) were packaged for each evaluated storage time (0, 30, 60, 90, 120 and 150 days at room temperature). On this context, we assessed the effects of drying buffalo's milk by atomization (spray dryer) and storage time effects on the milk fat. We observed that the spray drying did not alter the fatty acid content and nutritional indices evaluated, except the ratio DHA / EPA. Also, the storage time did not change the lipid content (fatty acid) and nutritional indices assessed. The processing of buffalo milk by a spray dryer and the milk powder hermetically stored can be used as a strategy for mitigating the economic losses caused by reproductive seasonality.

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Section: Drying Effects On the Nutritional Indices In Buffalo Milkmentioning

confidence: 99%

Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk

et al. 2020

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“…The scientific community has been studying the relationship between the intake of essential fatty acids and cardiac diseases (Simopoulos, 2008;Harnack et al, 2009;Russo, 2009;Simopoulos, 2016;Sheppard & Cheatham, 2018). In general, the n-6/n-3 ratio intake ranging from 1:1 to 10:1 (Chardigny et al, 2001;Harnack et al, 2009;Russo, 2009). In an influential article, (Masters (1996) indicated the ideal ratio as 2-3:1, because this ratio preferentially favours the conversion of α-linolenic acid to DHA, which leads to the balanced intake of these fatty acids.…”

Section: Nutritional Indices Of Cheesesmentioning

confidence: 99%

Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

et al. 2020

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The shortage of milk at certain times of the year leads to adulteration of buffalo mozzarella, and these frauds alter the composition of milk and buffalo derivatives. This study describes the dynamics of the adulteration on the nutritional quality of mozzarella. Mozzarella was produced from buffalo milk incorporated with cow milk at 0, 10, 20, 30, 40 and 50% (v/v). The chemical composition, fatty acids profile and cholesterol content of the cheeses were evaluated. The results showed that the fat and protein contents of buffalo cheeses decreased with the addition of cow milk. Furthermore, C4:0, C16:0, C22:0 and C16:1 fatty acids decreased while C8:0 and C10:0 acids fatty acids increased. The most dramatic observation was the elevation of the cholesterol content when cow milk was added. The altered content of short-chain saturated fatty acids and cholesterol content, due to the addition of cow milk to buffalo milk for mozzarella production, modified the nutritional indices. The addition of cow milk to buffalo milk for mozzarella production altered the content of short-chain SFA and the cholesterol content, thereby modifying the nutritional indices.

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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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New insights in health effects oftrans α-linolenic acid isomers in humans

Cited by 14 publications

References 26 publications

Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk

Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk

Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

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

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