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Fat
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
Turning to animals and their products, Chapter 4 remarked that during the Neolithic Revolution, humans domesticated the pig (Sus scrofa domesticus), cow, sheep (Ovis aries), and goat (Capra aegagrus hircus). Pigs supply lard whereas cows, sheep, and goats furnish fat known as tallow. Chapter 7 noted that domestication permitted humans to milk livestock. After animal husbandry arose, people favored milk from cows, sheep, and goats rather than pigs. Chapter 7 indicated that milk and its derivatives contain fat in varying quantities. Whereas fish, nuts, and seeds provided unsaturated fat, dairy foods added saturated fat to the diet, sometimes in sizable amounts. For example, 100 grams of parmesan cheese have 25 grams of fat, 14.9 of them (59.6 percent) saturated.45 Saturated fat supplies 35.7 percent of parmesan cheese’s calories. Parmesan cheese’s saturated and unsaturated fats furnish 59.9 percent of total calories.
Emollient Esters and Oils
Published in Randy Schueller, Perry Romanowski, Conditioning Agents for Hair and Skin, 2020
John Carson, Kevin F. Gallagher
Animal oils or fats originate from a wide variety of animals and parts of animals. Most animal fats come from the subcutaneous fat layer. Examples include beef tallow and lard. Due to a higher content of saturated fatty acid-containing triglycerides, these materials are typically soft solids rather than fluid oils. An exception would be mink oil, where the subcutaneous fat is "winterized" (essentially chilled and filtered) to remove the more saturated components. This process provides an "oil" of animal origin containing a higher percentage of triglycerides containing palmitic oleic acid esters.
The Medicina Plinii Translation
Published in Yvette Hunt, The Medicina Plinii, 2019
Ash of a horse’s or ass’ hoof smeared on in water or oil. Decocted goat dung in sharp vinegar is smeared on strumae. Ox tallow is applied in oil. Dwarf elder’s leaves are pounded and mixed with beer’s dregs; they are tied on in a little linen cloth with additional leaves of the same dwarf elder over the top.
Feeding a High-Fat Diet for a Limited Duration Increases Cancer Incidence in a Breast Cancer Model
Published in Nutrition and Cancer, 2023
Toshio Imai, Mie Naruse, Yukino Machida, Gen Fujii, Michihiro Mutoh, Masako Ochiai, Mami Takahashi, Hitoshi Nakagama
To elucidate the mechanisms promoting mammary carcinogenesis by HFD during growth stages, the systemic effects of HFD feeding were evaluated for up to 5 weeks in medium-term experiments. While body and liver weights were unaffected, visceral (periuterus) fat weight increased from 3 day to 5 weeks by beef tallow feeding (Figures 2(A, B); Supplementary Figure S7A). Additionally,. the perirenal and mesenteric fat volumes also macroscopically increased in the beef tallow group. Serum biochemistry examinations revealed elevated triglyceride levels in the beef tallow group (Figure 2(C)), whereas total cholesterol levels were unchanged by HFD feeding (Supplementary Figure S7B). Moreover, serum leptin concentrations were elevated or marginally higher in the beef tallow feeding group from 3 day to 5 weeks and in the corn oil group at 1 week (Figure 2(D)). Other serum hormone/cytokines were measured in a preliminary experiment, in which rats were fed the same HFD for 2 weeks. HFD only resulted in decreased adiponectin levels in the corn oil and beef tallow groups, and no significant changes were noted in insulin, IGF, interleukin-6, or estradiol levels (data not shown). Food consumption was marginally lower in the HFD group than that in the control group, and calculated calorie intakes were similar among the groups at 3 day and 1, 2, and 5 weeks of the experiment (data not shown).
Preparation, characterisation and in vitro antibacterial property of ciprofloxacin-loaded nanostructured lipid carrier for treatment of Bacillus subtilis infection
Published in Journal of Microencapsulation, 2019
Petra Nnamani, Agatha Ugwu, Emmanuel Ibezim, Simon Onoja, Amelia Odo, Maike Windbergs, Chiara Rossi, Claus-Michael Lehr, Anthony Attama
Ciprofloxacin hydrochloride was obtained from Hangzhou Dayang Chem. Co., Ltd. (Hangzhou, China), Polysorbate® 80 (Merck, Darmstadt, Germany), while Precirol® ATO 5 and Transcutol® HP were donated by Gattefossé (Saint-Priest, France). Phospholipon® 90G (P90G) was a gift from Phospholipid GmbH (Cologne, Germany) whereas Poloxamer® 188 and Solutol® HS (BASF, Ludwigshafen, Germany) were received as donations. Tallow fat was obtained from a batch processed in the Department of Pharmaceutics, University of Nigeria Nsukka (UNN). The bio-relevant media, SGF (pH 1.2) and SIF (pH 6.8) were prepared without pepsin and pancreatin, respectively. Stock cultures of Bacillus subtilis were obtained from the Pharmaceutical Microbiology Unit of Department of Pharmaceutics, UNN. Distilled water was used throughout the study.
Diagnosis & management of alpha-gal syndrome: lessons from 2,500 patients
Published in Expert Review of Clinical Immunology, 2020
Potentially relevant food & cooking exposures to consider in the management of the patient with AGS: Fat: High-fat foods or those prepared with added fat are most consistently implicated in reactions and often are associated with more severe reactions. Lard (pork fat) is particularly important in Southern cooking and is frequently found in gravies and sauces. Importantly, lard may also be added to vegetables, mashed potatoes, or fry oil to enhance flavor. Tallow and suet are also mammalian fats commonly used in cooking, including desserts.Sausages: Many varieties of sausages use casings derived from the pork gut. Patients have reported consuming chicken and turkey sausages, which they thought would be safe, that then led to allergic reactions.Food additives: The two most relevant food additives that can contain alpha-gal epitopes are gelatin and carrageenan. Gelatin (a glycoprotein) typically comes from skin or hooves of hogs, horses, cows, or other large mammals. In regards to food, gelatin is a main ingredient of gelatin desserts (e.g. Jello™), jellybeans, marshmallows, and puddings. Reactivity to gelatin is not uncommon among patients with AGS [17]; however, most patients tolerate the smaller exposures of everyday life [17]. It is likely that the amount of alpha-gal content and spatial arrangement of repeating alpha-gal epitopes is affected by processing and extraction of the raw material, which ultimately affects the risk for reactions. Carrageenan (a phycocolloid polysaccharide) is extracted from red edible seaweeds and is widely used in the food industry as a thickener and stabilizer. Although carrageenan is known to contain alpha-gal epitopes [40], clinical experience suggests the risk of reactions appears to be quite low and is likely pertinent to 1–2% of patients with AGS. One of the unfortunate issues we have found with carrageenan is that it can be included in plant-based foods (such as nut ‘milks’), which would otherwise be alpha-gal-free. Equally, exposure to carrageenan can occur in unsuspected manners: toothpaste, beer, personal lubricants, shampoos. Thus, in patients who report reactions despite an appropriate avoidance diet, careful analysis for carrageenan exposure might be indicated.Stocks and bouillon cubes: these are often derived from mammalian sources and additional research is needed to understand the risks from these and other, ‘hidden’ exposures (Table 2).