Oxidation fatty acids products

M. Regert, H.A. Bland, S.N. Dudd, P.F. van Bergen, R.P. Evershed, Free and bound fatty acid oxidation products in archaeological ceramic vessels, Proceedings of the Royal Society London B, 265, 2027 2032 (1998). 

Oil-containing adhesives might emit fatty acid oxidation products like saturated and unsaturated aldehydes which can contribute to odor (Wilke, Jann and Brodner, 2004). Adhesives on a phenol resin base have been found responsible for odor annoyance in several office buildings in former East Berlin. Alkyl-substituted phenols, methyl, dimethyl and ethyl phenols, some of which have very low odor thresholds, have been detected in indoor air as well as in different floor samples and were most likely responsible for the off-odor (Kirchner and Pernak, 2004). 

As shown in Table (2), vegetable oils contain variable levels of unsaponifiable matter (3) of variable composition and characteristics (4). The refining process, which is necessary to remove undesirable pigments and fatty acid oxidation products such as peroxides and their degradation products from vegetable oils to make them suitable for consumption, unfortunately, brings about loss of valuable nutrients and natural antioxidants (5-7). The technical and nutritional importance... 

Vitamins Free Fatty Acids Oxidation Products Residual Pigments Sterols... 

Identification and quantitative analyses of 25 compounds in steam distillates of burley tobacco stalk were accomplished. Compounds included twelve C,-C. compounds that were probable fatty acid oxidation products and 13 compounds >C that varied in origin. The latter included oxidation products of fatty acids, a C. prenyl pyrophosphate metabolite, and biodegradation products of carotenoids and chlorophyll. About 1/3 of the distillate mass was accounted for. Burley tobacco stalk headspace volatiles were also studied. When compared to the steam distillate, the headspace contained greater concentrations of sesquiterpenoids but lower concentrations of C, and C aldehydes and alcohols. Volatiles in steam distillates of tobacco stalk were not quantitatively different in a fungal resistant and a fungal sensitive variety of tobacco. Yield comparisons were made of headspace volatiles from tobacco and wheat. 

Wl. Waddington, E. I., Croft, K. D., Sienuarine, K., Latham, B., and Puddey, I. B., Fatty acid oxidation products in human atherosclerotic plaque An analysis of clinical and histopathological correlates. Atherosclerosis 167, 111-120 (2003). 

Fatty Acid Oxidation Products in the Diet and Risk of Coronary Heart Disease... 

Gao, L., J. Wang, K. R. Sekhar et al. 2007. Novel n-3 fatty acid oxidation products activate Nrf2 by destabilizing the association between Keapl and Cullin3. 282... 

Majkova, Z., J. Layne, M. Sunkara, A.J. Morris, M. Toborek, and B. Hennig. 2011. Omega-3 fatty acid oxidation products prevent vascular endothelial cell activation by coplanar polychlorinated biphenyls. 251 41-9. 

Total sterol or cholesterol Monoglyceride and diglyceride Phosphatidylcholine Docosahexaenoic acid (DHA) CO-1 fatty acids oxidation products oxidation products Z, conjugugated double bonds... 

Fatty acid oxidation disorders should be considered in any case of unexplained hypoglycemia and/or myopathy. The laboratory diagnosis relies on the measurement of plasma acylcarnitines and urine organic acids, mainly the alternative fatty acid oxidation products. Novel defects may be expected to be delineated, especially the short- and medium-chain enzymes have not... 

Some compounds formed from meat lipids have an important role. Such compounds include some carbonyl compounds, such as oct-l-en-3-one, hexanal, octanal, nonanal, (Z)- and ( )-non-2-enal, (2 ,6Z)-nona-2,6-dienal, (2 ,4Z)-deca-2,4-dienal and 12-methyltridecanal (8-181). Other important fatty acid oxidation products include ( )-4,5-epoxydec-2-enal (8-182), (Z)-octa-l,5-dien-3-one, (2 ,6Z)-nona-2,6-dienal. Also important... 

When wholemeal flour is mixed with water, dissolved oxygen is consumed due to a lipoxygenase-catalysed peroxidation of F-puFA . The fatty acid oxidation products that are formed in low amounts in aqueous suspensions of white flour have been described previously. This paper illustrates the more substantial lipid peroxidation reactions that occur in aqueous suspensions and doughs of wholemeal flour and points out several important practical implications of this process. 

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