Analysis of Body Composition and Food Habits of Spanish Celiac Women

The purpose of the present work was both to analyze composition of Spanish celiac women and to study the food habits and gluten-free diet of these celiac patients, in order to determine whether they achieve a balanced and healthy diet as well as to highlight nutritional qualitative and/or quantitative differences. 54 adult celiac women (34 ± 13 years) took part in the six-month study. Height, weight and body composition were measured. An analysis of energy consumption and of the macronutrient distribution of their diet was carried out. Their fulfillment of micronutrient intake recommendations was verified. Participants showed a Body Mass Index of 21.6 ± 2.4 kg/m². Energy Intake was slightly lower than the Dietary Reference Intakes. Excessive protein apart from over-consumption of fat was observed. More than three quarters of participants consumed meat in excess. Carbohydrate consumption along with that of fiber was below recommended levels. Vitamin D, iron, and iodine had a low percentage of recommendation compliance. In general, participants followed the recommendations of dairy products and fruit intake whereas vegetable consumption was not enough for the vast majority. We conclude that although the diet of celiac women does not differ much from the diet of general population, some considerations, such as reducing fat and protein consumption and increasing fiber intake, must be taken into account.     

Fatty Acid and Phytosterol Content of Commercial Saw Palmetto Supplements

Saw palmetto supplements are one of the most commonly consumed supplements by men with prostate cancer and/or benign prostatic hyperplasia (BPH). Some studies have found significant improvements in BPH and lower urinary tract symptoms (LUTS) with saw palmetto supplementation, whereas others found no benefits. The variation in the efficacy in these trials may be a result of differences in the putative active components, fatty acids and phytosterols, of the saw palmetto supplements. To this end, we quantified the major fatty acids (laurate, myristate, palmitate, stearate, oleate, linoleate) and phytosterols (campesterol, stigmasterol, β-sitosterol) in 20 commercially available saw palmetto supplements using GC-FID and GC-MS, respectively. Samples were classified into liquids, powders, dried berries, and tinctures. Liquid saw palmetto supplements contained significantly higher (p < 0.05) concentrations of total fatty acids (908.5 mg/g), individual fatty acids, total phytosterols (2.04 mg/g), and individual phytosterols, than the other supplement categories. Powders contained significantly higher (p < 0.05) concentrations of total fatty acids than tinctures, which contain negligible amounts of fatty acids (46.3 mg/g) and phytosterols (0.10 mg/g). Our findings suggest that liquid saw palmetto supplements may be the best choice for individuals who want to take a saw palmetto supplement with the highest concentrations of both fatty acids and phytosterols.     

Sugar and Phenolic Acid Composition of Stored Commercial Oleaster Fruits

This study was conducted to quantify and identify soluble sugars and some phenolic acids in stored oleaster fruits, which are often eaten and prized during the winter season in Turkey. Soluble sugars and phenolic acids in commercial oleaster fruits (Elaeagnus angustifolia L.) were identified and quantified by GC and HPLC, respectively. The predominant sugars quantified were fructose (27.1% dry wt.) and glucose (22.3% dry wt.), while sucrose was not detected. HPLC examinations resulted in the detection of seven phenolic acids. Among these, 4-hydroxybenzoic acid in the benzoic group and caffeic acid in the cinnamic group were the most abundant phenolic compounds (45.8 and 32 mg/100 g dry wt., respectively), whereas ferulic acid in the cinnamic group and benzoic acid in the benzoic group were least abundant (2.3 and 11.6 mg/100 g dry wt. respectively). Fructose and glucose were found to be the major sugars contributing to the taste of the fruit together with the phenolic compounds.     

Proximate Composition and Fatty Acid Profile in Brazilian Poultry Sausages

Moisture, protein, ash, cholesterol and lipid contents, as well as the fatty acids composition of turkey, Chester^®, chicken and common-type sausages from main Brazilian brands were determined. Analyses of cholesterol and fatty acids methyl esters were made by capillary gas chromatography. Sausages presented a lipid content between 4% (turkey) and 17% (common-type sausages). The cholesterol content was 44 for Chester^®and chicken, 46 for turkey and 51 for common-type sausages (mg/100 g). Most of the fatty acids were monounsaturated, having the oleic acid as its major component, with values between 38% (turkey) and 43% (common-type sausages). Saturated fatty acids followed, having the palmitic acid as its major component, in a range of 24–25%, values found for common-type and chicken sausage, respectively. Polyunsaturated fatty acids were present in smaller amounts, with a linoleic acid concentration between 10% (chicken sausage) and 14% (turkey sausage). Turkey and chicken sausages presented a higher content of polyunsaturated fatty acids than the Chester^®and common sausages, which presented a low saturated fatty acids content.     

Direct Determinations of the Fatty Acid Composition of Daily Dietary Intakes Incorporating Nutraceuticals and Functional Food Strategies to Increase n-3 Highly Unsaturated Fatty Acids

Objective: North American diets are low in eicosapentaenoic acid (20:5n-3, EPA) and docosahexaenoic acid (22:6n-3, DHA). This investigation aims to assess the ability to increase EPA and DHA in the Canadian diet using traditional whole food, functional food or nutraceutical strategies.

Methods: A typical Canadian diet (TC) was compared to four diets enriched with EPA and DHA but with similar caloric and macronutrient composition: a nutraceutical fish oil capsule diet (FO), an EPA + DHA-enriched functional foods diet (ED), a traditional whole foods (fish) diet (TW) and a comprehensive diet combining fish with functional foods (FF) containing EPA + DHA and α-linolenic acid. Direct biochemical quantitations were performed for energy, protein, carbohydrate (proximate analysis) and fat (gas chromatography). Costs of each diet and EPA + DHA source were assessed.

Results: The FO (1.03 ± 0.01g EPA + DHA), ED (0.59 ± 0.02g), TW (3.23 ± 0.09g) and FF (3.15 ± 0.06g) diets provided significantly higher amounts of EPA + DHA compared to the TC diet (0.08 ± 0.01g). Using the TC diet as a baseline, the daily cost increase for each revised diet was $0.53 (FO), $0.82 (TW), $0.93 (ED) and $1.62 (FF). The cost per gram of EPA + DHA was lowest for fish oil nutraceuticals ($0.53/g), followed by fish (～$1.05/g).

Conclusions: The EPA and DHA content of daily diets can be increased significantly and cost effectively using nutraceuticals, functional foods and whole foods. Several North American EPA + DHA recommendations for healthy individuals can be met using these strategies and American Heart Association recommendations for secondary coronary heart disease prevention can be met via traditional whole food, nutraceutical or combination approaches.     

Effect Of Unsaturated Fatty Acid Composition On Lecithin-Cholesterol Interactions

A mixture of cholesterol and lecithin in a monolayer occupied less area than predicted from areas occupied by cholesterol or lecithin alone. This condensing effect was correlated with decreased glucose permeability in artificial membranes made from these systems. Thus, cholesterol may be a factor in determining cell membrane permeability. The condensing effect of cholesterol was greater than that of other sterols.     

Changes in Fatty Acid Composition in Beef in Italy

Results from a study conducted in Italy concerning the updating of composition data of beef consumed in Italy are reported here. The study required a very wide sampling plan with regard to both animals and cuts to analyse. Data related to lipid composition of the most widely used type of beef consumed in Italy (young bull, 16–22 months old) show a reduction in total lipid content (which, according to the cuts, ranges between 1.8 and 10.2%) and a substantial change in fatty acid composition, with a high % of polyunsaturated fatty acids (mean 20% of total fatty acids). Such data have been confirmed by other studies conducted in Italy, and are in contrast with data reported in the tables of food composition from other countries, reporting a fatty acid composition characterized by a high fatty acid saturation degree. The occurrence of long-chain polyunsaturated fatty acid is probably due to the high ratio of phospholipids: triglycerides, occurring when the content in intramuscular lipid is very low; to the young age of animals; to the reduced activity of the rumen, where saturation of fatty acids occurs. It may be concluded that a fatty acid composition, which is particularly rich in polyunsaturated fatty acids, seems typical for Italian products.     

Total Fatty Acid and Polar Lipid Species Composition of Human Milk

Human milk lipids are essential for infant health. However, little is known about the relationship between total milk fatty acid (FA) composition and polar lipid species composition. Therefore, we aimed to characterize the relationship between the FA and polar lipid species composition in human milk, with a focus on differences between milk with higher or lower milk fat content. From the Norwegian Human Milk Study (HUMIS, 2002–2009), a subset of 664 milk samples were analyzed for FA and polar lipid composition. Milk samples did not differ in major FA, phosphatidylcholine, or sphingomyelin species percentages between the highest and lowest quartiles of total FA concentration. However, milk in the highest FA quartile had a lower phospholipid-to-total-FA ratio and a lower sphingomyelin-to-phosphatidylcholine ratio than the lowest quartile. The only FAs associated with total phosphatidylcholine or sphingomyelin were behenic and tridecanoic acids, respectively. Milk FA and phosphatidylcholine and sphingomyelin species containing these FAs showed modest correlations. Associations of arachidonic and docosahexaenoic acids with percentages of phosphatidylcholine species carrying these FAs support the conclusion that the availability of these FAs limits the synthesis of phospholipid species containing them.     

Chemical Composition and Fatty Acid Profile of Several Mexican Wild Lupins

We have performed chemical proximate analysis and determined the oil fatty acid profile of seeds fromLupinus mexicanus Cerv. ex Lag., Lupinus exaltatus Zucc., Lupinus montanus H.B.K. and Lupinus stipulatus J. Agardh collected at various locations in four Mexican states. Protein and fiber content from lupin seeds ranged from 334 to 467 and 106 to 172g/kg on dry weight basis, respectively. The oil content fluctuated from 57g/kg for L. mexicanus to 115g/kg for L. montanus. All lupin oils contained a high concentration of palmitic acid (C16:0) and linoleic acid (C18:2), ranging from 175 to 287 and 324 to 517g/kg, respectively. The ratio of oleic (C18:1) to linoleic (C18:2) acid and total saturated to total unsaturated fatty acids ranged from 0.22 to 0.5 and 1.5 to 3.3, respectively. Erucic acid (C22:1) was not present in any of the lupin oils analyzed while eicosanoic acid (C20:0) was found only in L. mexicanus (Manalisco). Behenic acid (C22:0) was found in all oil samples of L. montanus, L. stipulatus and L. mexicanus oils. Thus, we conclude that the oil content and fatty acid profile of the Mexican lupins studied are similar to those already reported for most lupin oils, except for the absence of erucic acid and greater palmitic acid concentration found in our samples.     

八种花粉中脂肪酸组分分析

目前对花粉中氨基酸、维生素、矿物元素等营养成分的组成与功能有较为全面的了解，而对其中脂肪酸的组成缺乏广泛的调查研究。随着对脂肪酸功能的深入了解，人们发现脂肪酸不仅与抗动脉粥样硬化、预防冠心病等有关，而且在提高免疫功能及抗肿瘤等方面表现出潜在的价值。     

6个品种鸡蛋黄中脂肪酸营养成分分析

<正>鸡蛋中含有丰富的磷脂和不饱和脂肪酸[1],可广泛用于食品保健、医药等行业[2]。美国、加拿大、日本等国家均对鸡蛋中的脂肪酸进行了系统研究[3]。我国是产蛋大国,养禽业发展迅猛。但是,目前国内不同品种鸡蛋黄中各种脂质成分的含量尚无可以查询的数据。本试验旨在比较6个品种鸡蛋黄中脂肪酸组成,为营养推荐及品种鉴别提供科学依据。     

Fatty Acid Composition of Margarines and Cooking Fats Available on the Czech Market

In a series of 20 margarines, nine cooking fats, and butter, the fatty acid composition was determined after the American Oil Chemistry Society (AOCS) standard method using capillary gas chromatography. Margarines contained 15.2–54.1% and cooking fats 16.5–59.1% saturated fatty acids, respectively, which was less than in butter. The content of linoleic fatty acid varied between 3.7 and 52.4% in margarines, and small amounts of linolenic acid were present in most samples. Oleic acid prevailed in cooking fats. Monoenoic trans -fatty acids were present only in traces in 10 samples, trans -polyenoic acids were present only in small amounts. Most cooking fats had high contents oftrans -unsaturated fatty acids. The number of free- trans margarines has rapidly increased in a few years.     

Effect of Cooking on the Fatty Acid Composition of Beef Intramuscular Lipid

Changes in fatty acid composition of neutral, polar and total lipid fractions of beef intramuscular lipid were assessed due to cooking. The longissimus muscle from 48 ribeye steaks was sectioned as: medial half for raw analysis (RAW) and lateral half for cooked analysis (COOK). Cooking reduced the percentages of oleic, linoleic, and linolenic acids and increased the percentage of stearic acid. These changes were most evident in the polar lipid fraction, where the unsaturated fatty acids occurred in the highest percentages. Overall, cooking increased the stearic acid and total saturated fatty acid contents of the intramuscular lipid while reducing total PUFA content.     

Phenolic Acid and Fatty Acid Composition in the Fruits ofLaurocerasus officinalisRoem. and Its Cultivars

The phenolic acids and fatty acids present in some cherry laurel cultivars (Oxygemmis, Globigemmis, and Angustifolia) and the wild from (Laurocerasus officinalisRoem.) have been studied. The phenolic acids analyzed by gas chromatography-mass spectrometry were vanillic, protocatechuic,p-hydroxybenzoic acids (benzoics), and caffeic andp-coumaric acids (cinnamics). The fatty acids analyzed in the same manner were palmitic (16:0), stearic (18:0), oleic (18:1), and linoleic (18:2) acids. Vanillic acid was predominant and present in all cultivars and the wild form. Linoleic acid was the predominant fatty acid in all cultivars and the wild form. Quantities of all phenolic and fatty acids varied significantly in these fruits.     

α-亚麻酸对大鼠行为、视网膜及肝脑脂肪酸构成的影响

目的：研究α-亚麻酸对第二代大鼠学习记忆、视网膜发育及肝、脑脂肪酸构成的影响。方法：利用全合成饲料对Wistar大鼠进行两代喂养，以Morris水迷宫、视网膜电位测定仪及气相色谱仪进行第二代大鼠学习记忆、视网膜电位及肝、脑脂肪酸构成分析。结果：α-亚麻酸（苏子油）能够促进大鼠的脑，视觉发育，提高仔代大鼠的学习记忆能力和视网膜电位；在生化方面提高了肝总胆中C18：3、C20：5和脑总脂中C22：6的百分含量；α-亚麻酸缺乏（茶油）对将脑、视觉发挥正常功能造成不利影响。结论：α-亚麻酸（苏子油）对脑和视网膜具有较好的营养生理作用。     

人乳、牛乳及婴儿奶方中脂肪酸组成比较

进一步提倡母乳喂养.方法 采用气相色谱法测定了人乳、牛乳和婴儿奶方中脂肪酸的含量.结果 显示婴儿奶方和半乳中总饱和脂肪酸(sfA)、C8:0、C14:0C16:0 、和C18:0含量都显著高于人乳,而总不饱和脂肪酸(TUFA)、总多价不饱和脂肪酸(PUFA)、亚油酸(C18:2,LA),α-亚麻酸(C18:3,LNA)和花生四烯酸(C20:4,AA)含量都显著低于人乳.人乳中可测得二十二碳六烯酸(C22:6DHA),而在婴儿奶方和年乳中都未测得DHA .结论 婴儿奶方中脂肪酸组成较牛光更接近于人乳,但不能完全替代人乳.人乳是婴儿理想的食物选择.婴儿奶方中应强化DHA.     

Seasonal Variations in Fatty Acid Composition and the N-6/N-3 Fatty Acid Ratio of Pikeperch (Sander LUCIOPERCA) Muscle Lipids

Total lipid, fatty acid composition and the N-6/N-3 fatty acid ratios of muscle of pikeperch (Sander lucioperca) was determined once every two months. The ratio of unsaturated fatty acids (UFA) was higher than half of the total fatty acid content, and the monounsaturated fatty acid (MUFA) was higher than the polyunsaturated fatty acid (PUFA) ratio. The n-3 fatty acids were present in excess of the n-6 fatty acids. Eicosapentaenoic (EPA), docosahexaenoic (DHA), and arachidonic (AA) acids were the most abundant PUFA. The fatty acid composition and n-6/n-3 fatty acids ratio in the muscle of pikeperch are significantly influenced by spawning and the season. Relative proportions of PUFA (especially n-3 fatty acids) diminished significantly with the maturation of gonads. The ratio of n-6/n-3 fatty acids was less than one except during the reproduction period. This result suggests that meat quality of pikeperch is very good except during the spawning period with respect to the n-6/n-3 fatty acids ratio.     

血清脂肪酸水平的年龄、性别特征分析

[目的 ]了解年龄和性别因素对人群的血清脂肪酸水平的影响。 [方法 ] 14 0名非高脂血症者 ,按照年龄分为 2 0岁～组、41岁～组及 >61岁组 ,以气相色谱法测定其血清豆蔻酸 (C 14 :0 ) ;棕榈酸 (C16:0 ) ;油酸 (C18:1) ;亚油酸(C18:2 )和花生四烯酸 (C2 0 :4)含量。 [结果 ]① 41岁～组人群的血清棕榈酸 (C16:0 )和亚油酸 (C18:2 )含量均显著高于2 0～岁组和 >61岁组 ,并且其血清油酸 (C18:1)含量高于 2 0～岁组。 2 0～岁组的血清花生四烯酸 (C2 0 :4)显著高于 >61岁组。②按照性别分层分析 ,年龄组之间存在的差异与全样本人群组的差异情况基本相同。③同年龄组内 ,血清脂肪酸含量没有显著的性别差异。 [结论 ]血清棕榈酸 (C16:0 )、油酸 (C18:1)、亚油酸 (C18:2 )、和花生四烯酸 (C2 0 :4)含量在非高脂血症人群中存在着年龄组间差异 ,41岁～组的血清棕榈酸 (C16:0 )和亚油酸 (C18:2 )含量均显著高于 2 0岁～组和 41岁～组 ,并且其血清油酸 (C18:1)含量高于 2 0岁～组。 2 0岁～组的血清花生四烯酸 (C2 0 :4)显著高于 >61岁组。性别对血清脂肪酸水平没有影响