Vitamin and fatty acids

Peres, V.P. et al.. Comparison of soxhlet, ultrasound-assisted and pressurized liquid extraction of terpenes, fatty acids and vitamin E from Piper gaudichaudianum Kunth, J. Chromatogr. A, 1105, 115, 2006. 

Esterbauer, H., Juergens, G., Quehenberger, O. and Roller, E. (1987). Auto-oxidation of human low density lipoprotein. Loss of polyunsamrated fatty acids and vitamin E and generation of aldehydes. J. Lipid Res. 28, 495-509. 

Along with stomach, bile, and lactic acids, there are many other acids in the human body These include, but are not limited to, nucleic acids, amino acids, fatty acids, and vitamins such as folic and ascorbic acids. Nucleic acids, including RNA (ribonucleic acid) and DNA (deoxyribonucleic acid), are long chains of phosphates and sugar to which nucleotide bases are attached. The phosphate molecules in the backbone of RNA and DNA are derived from phosphoric acid. Therefore, DNA is very weakly acidic. 

Approximately 40 micronutrients, minerals, fatty acids and vitamins cannot be produced by the human body and must be supplied via foods. Substances in food have recently been discovered that are not among those micronutrients but still exhibit beneficial effect on health (Harbome et al. 1999) when ingested in optimal amounts (Brandt et al. 2004). Many of these substances belong to the large group of secondary metabolites that are produced within the plants (Luckner 1990). 

The review Double bonds from a biochemical perspective 3 summarizes the importance of the biochemical reactions of selected groups of physiologically active unsaturated compounds, e.g. those that react with the amino groups of amino acids, polyunsaturated fatty acids and vitamin A. 

Sergeeva, N.T., Zhdanov, Yu.I., Lempert, O.T. and Pisareva, N.A. (1987). Effect of essential fatty acids and vitamins in food on substance metabolism in rainbow trout (In Russian). Rybnoye Khozyaistvo 1987 (8), 41-44. 

Dietary supplementation with n-3 polyunsaturated fatty acids and vitamin E after myocardial infarction results of the GISSI-Prevenzione trial. Gruppo Italiano per lo studio della soprawivenza nell infarto miocardico. Lancet 2001 357 447-455. 

A systematic review of the literature aimed to assess the effectiveness of any type of complementary therapy for intermittent claudication revealed that there is no evidence of effectiveness of acupuncture, biofeedback therapy, chelation therapy, CO(2)-applications and the dietary supplements of Allium sativum (garlic), omega-3 fatty acids and Vitamin E (86). 

Destruction of essentia) fatty acids and vitamin A development of off-flavors... 

Gil-Nunez AC, Vivancos-Mora J (2005). Blood pressure as a risk factor for stroke and the impact of antihypertensive treatment. Cerebrovascular Diseases 20 40-52 GISSI-Prevenzione Investigators (1999). Dietary supplementation with -3 polyunsaturated fatty acids and vitamin E after myocardial infarction results of the GISSI-Prevenzione trial. Lancet 354 447-455 Glader CA, Stegmayr B, Boman J et al. (1999). Chlamydia pneumoniae antibodies and high lipoprotein (a) levels do not predict ischemic cerebral infarctions results from a nested case-control study in northern Sweden. Stroke 30 2013-2018... 

Alland, J. P Kurian, R., Aghdassi, E Muggli, R and RoyalJ, D, (1997). Lipid peroxidation during n-3 fatty acid and vitamin E supplementation in humans. Lipids 32, 535-541. 

Vitamin E (a-tocopherol), a potent antioxidant, appears to offer protection against injuries caused by 02, 03, and N02, and nitrosamine formation. Male rats supplemented with daily doses of 100 mg tocopheryl acetate and exposed to 1.0 ppm 03 have been shown to survive longer than vitamin E-deficient rats. The action of 03 is attributed in part at least to free radical formation. In addition, there is sufficient evidence that vitamin E protects phospholipids of microsomal and mitochondrial membranes from perox-idative damage by reacting with free radicals. Because lipid peroxidation is associated with decrease in oxidase activities, it is expected that the enzyme activity is affected by dietary vitamin E. Maximum activity has been observed when diets included both polyunsaturated fatty acids and vitamin E. 

Biggemann, B., Laryea, M.D., Schuster, A., Griese, M., Reinhardt, D. and Bremer, HJ. (1988) Status of plasma and erythrocyte fatty acids and vitamin A and E in young children with cystic fibrosis. Scand. J. Gastroenterol. Suppl. 143 135-141. 

Nutrients have a profound effect upon the production and actions of cytokines. Protein-energy malnutrition, dietary (n-3 polyunsaturated fatty acids, and vitamin E suppress the production of specific cytokines. The synthesis of acute-phase proteins and glutathione is dependent on the adequacy of dietary sulfur-containing amino acids. The consequences of the modulatory effects of previous and concurrent nutrient intake on cytokine biology are the depletion of resources and damage to the host, which ranges from mild and temporary to severe, chronic, or lethal. 

GISSI-Prevenzione Investigators (Gruppo Italiano per lo Studio Della Sopravvivenza nellTnfarto Miocardico). (1999) Dietary Supplementation with n-3 Polyunsaturated Fatty Acids and Vitamin E After Myocardial Infarction Results of the GISSI-Prevenzione Trial, Lancet 354,447 55. 

Fortifying foods with minerals and vitamins is becoming more and more common. Mineral deficiency is one of the most important nutritional problems in the world. The best method to overcome this problem is to make use of an external supply, which may be nutritional or supplementary, like the fortification of foods with highly bioavailable mineral sources. Major interests of mineral encapsulation are linked to the fact that this technique enables to reduce mineral reactions with other ingredients, when they are added to dry mixes to fortify a variety of foods, and it can also incorporate time-release mechanisms of the minerals into the formulations. For example, iron is the most difficult mineral to add to foods and ensure adequate absorption, and iron bioavailability is severely affected by interactions with food ingredients (e.g., tannins, phytates, and polyphenols). Additionally, iron catalyses the oxidative degradation of fatty acids and vitamins (Schrooyen et al., 2001). 

The production of cottonseed varies directly with cotton fibre production and cotton growers generally consider seed and oil as by-products. Cottonseed oil is the sixth most widely consumed oil worldwide (see Chapter 9.1). It is high quality and rich in polyunsaturated fatty acids and vitamin E (Figure 9.6.10.). 

A sufficient amount of vitamin E inhibits the in vivo autoxidation of fatty acids, and vitamin E is partially destroyed in the process. Dietary polyunsaturated fatty acids, therefore, generally accelerate the depletion and increase the requirement of vitamin E, but certain polyunsaturated fatty acids do not produce or aggravate all signs of vitamin E deficiency. 

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