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Osteoarthritis
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Dietary patterns to be aware of for OA symptom management may also relate to development, not just prevention, of OA. Based on the pathophysiology evidence presented earlier, adverse dietary patterns may include high glycemic diets and diets that promote production of uric acid. Dietary factors related to uric acid exposure actually overlap with dietary patterns related to hyperglycemia. Added sugars that provide fructose either from sugar sweetened or naturally occurring fructose from fruit juices are linked to higher risk of uric acid formation and gout. Additionally, consumption of purine-rich animal foods, but not purine-rich vegetables, is linked to increased risk for gout. This suggests an adverse role for foods that contain stearic acid such as lard and tallow when present in a diet or meal that may lead to uric acid synthesis.
Roller Compaction Technology
Published in Dilip M. Parikh, Handbook of Pharmaceutical Granulation Technology, 2021
Ronald W. Miller, Vishwas Nesarikar
The idea is to have sufficient lubricity in the powder mix to adequately lubricate the surfaces of the roller compaction equipment (interior of the powder feed area, feed screws, and roll surfaces) and secondly, also for the tablet press tooling and dies. Figure 8.10 describes lubricant usage levels in roller-compacted formulations. Seventy-five percent of the roller-compacted formulations containing magnesium stearate are formulated at 0.5% to 1.0% level. Stearic acid, hydrogenated vegetable oil, and talc are formulated primarily at 1% or higher levels in roller compaction formulations. Sodium stearyl fumarate, at this time, appears to be used sparingly in roller compaction formulations [22].
Herbs with Antidepressant Effects
Published in Scott Mendelson, Herbal Treatment of Major Depression, 2019
The “dark” side of chocolate is the amount of sugar and saturated fat that it usually contains. The first of these problems is easily solved. There are many delicious, sugar free dark chocolates on the market now. The second problem might not be as bad as it first may seem. The cocoa butter mixed into chocolate to form bars contains about 30% oleic acid, which is the healthy, monounsaturated fatty acid in olive oil. Cocoa butter is rich in saturated fatty acids. It contains about 25% palmitate and 33% stearate. Admittedly, aside from being a natural product of our metabolism, palmitate has few redeeming features. On the other hand, stearic acid has probably got a bad rap. Stearic acid tends not to increase LDL or decrease HDL. The daily feeding of as much as 10 oz of milk chocolate bars does not adversely affect serum cholesterol profiles.27
A comprehensive review on recent nanosystems for enhancing antifungal activity of fenticonazole nitrate from different routes of administration
Published in Drug Delivery, 2023
Sadek Ahmed, Maha M. Amin, Sinar Sayed
Novasomes are enhanced niosomal structure that is chiefly composed of stearic acid, cholesterol and surfactant. Stearic acid is a well-recognized fatty acid with high safety properties (Singh et al., 2020). Cholesterol is a naturally produced compound that control plasma membrane rigidity, formation of bile acid and steroids. In formulation industry, it had an important role in controlling vesicles EE%, permeability and stability (Abdelbary et al., 2017). Finally, terpesomes are mainly composed of terpenes and phospholipid. Terpenes like limonene, fenchone and eugenol are derived from essential oil and had both antifungal and penetration enhancers properties (Younes et al., 2018). Phospholipids are assembled together with cholesterol to form the plasma membrane. They regulate many cellular processes such as membrane permeability, cell growth and apotheosis (Morita & Ikeda, 2022).
Clinical investigation of the GORE drug-coated PTA balloon catheter for CE mark approval
Published in Expert Review of Medical Devices, 2023
Elias Noory, Gunnar Tepe, Michael Piorkowski, Marcus Thieme, Stefan Müller-Hülsbeck, Klaus Brechtel, Michael Lichtenberg, Ulrich Beschorner, Tanja Böhme, Thomas Zeller
The GORE DCB Catheter contains two excipients or inactive ingredients.Tromethamine (tris) is widely used as a component of buffer solutions and is also a common inactive ingredient in many intravenous and intravascular pharmaceutical solutions/injections.Stearic acid is widely used as a surfactant and softening agent in the production of cosmetics such as shampoos, soaps, and shaving cream products and in the preparation of dietary supplements. Stearic acid is a common inactive ingredient in many pharmaceutical preparations, including oral capsules/tablets, topical solutions/ointments/creams, vaginal tablets/creams, and subcutaneous implants.
Nutrient effects on working memory across the adult lifespan
Published in Nutritional Neuroscience, 2023
Selene Cansino, Frine Torres-Trejo, Cinthya Estrada-Manilla, Adriana Flores-Mendoza, Gerardo Ramírez-Pérez, Silvia Ruiz-Velasco
Palmitic acid and stearic acid were positively associated with working memory performance in individuals younger than 31 and 41 years old, respectively. Conversely, for participants older than 60 years old, both fatty acids were negatively related to working memory discrimination. Although they are both long-chain saturated fatty acids, they have opposite effects on plasma cholesterol. Palmitic acid increases low-density lipoproteins (LDL) associated with cardiovascular diseases, which in turn could impact cerebrovascular functioning. In contrast, stearic acid has neutral effects on serum LDL and total cholesterol concentrations [55]. That both had a negative influence on older adults’ working memory, despite their opposite effects on plasma cholesterol, might be attributed to the slow metabolism rates associated with aging. Although there was a downward trend to consume less palmitic acid and stearic acid, over the decades, their consumption might not have diminished sufficiently in adults over 60 years of age to deal with the anticipated biological changes, such as the decrease in energy regulation due to lower fat oxidation and the diminished energy expenditure [56].