Explore chapters and articles related to this topic
Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
The main unsaturated fatty acids include omega-3, omega-6, omega-7, and omega-9 fatty acids. Only omega-3 and omega-6 are polyunsaturated fatty acids (PUFAs) and are essential nutrients. In contrast, omega-7 and omega-9 FAs are monounsaturated and are nonessential. As the human body cannot make omega-3 and omega-6 fatty acids, it must get them through foods. Otherwise, the body cannot function normally and many diseases may develop. The roles of omega-3 and omega-6 PUFAs are described below.
Envisioning Utilization of Super Grains for Healthcare
Published in Megh R. Goyal, Preeti Birwal, Santosh K. Mishra, Phytochemicals and Medicinal Plants in Food Design, 2022
The lipid content in amaranth, majorly present in the embryo, is 6%–9%, which is more than common cereals. Free lipids are the chief components present at levels of 90%–93%, wherein the major components are triglycerides. Phospholipids and glycolipids constitute the fraction of bound lipids at 85% and 2.6%, respectively. Major phospholipids are phosphoinositol, cefalin, and lecithin. Unsaturated fatty acid content is high at levels of 72%–84% [138, 188]. Linoleic acid (LA) is the dominant fatty acid occupying 50% followed by oleic (23.8%), palmitic (20%), stearic (2%–8%), and linolenic (0.3%–2.2%) acids [119].
Title Optimization of the Supercritical Carbon Dioxide Extraction of Phytochemicals from Fenugreek Seeds
Published in Dilip Ghosh, Prasad Thakurdesai, Fenugreek, 2022
Aleksandra Bogdanovic, Vanja Tadic, Slobodan Petrovic, Dejan Skala
Extracts abundant in unsaturated fatty acids (UFA) revealed potential hypolipemic action, leading to wide application for lowering the levels of cholesterol [Kahn et al. 1963; Yu et al. 1995]. Recent research data indicated that fenugreek seeds were a good source of unsaturated fatty acids. They have significant commercial use, taking into account that the unsaturated fatty acids are important as a nutritional supplement in diets. If a deficiency of UFA is detected, some chronic diseases might be revealed. Recent research has shown that fenugreek seed contains about 7% lipids consisting mostly of UFA [Yang et al. 2012].
Development and validation of a prediction model for the early occurrence of acute kidney injury in patients with acute pancreatitis
Published in Renal Failure, 2023
Simin Wu, Qin Zhou, Yang Cai, Xiangjie Duan
Up to one-third of patients with necrotizing pancreatitis develop necrotic infection [31]. The incidence of SAP is biphasic and is closely related to the early and persistent presence of organ or multi-organ dysfunction in the first week of the disease course. Clinical sepsis caused by multiple organ failure syndrome due to infectious necrosis occurs later in the first week [32]. A prospective study revealed that the most important independent predictors of AP mortality were persistent organ failure and infectious pancreatic necrosis complicated by multidrug-resistant organisms [33]. The extent of necrosis has been correlated with organ failure and mortality, this may be associated with further complications of the pancreas and extrapancreatic necrosis, which could predispose the patient to infections, pseudoaneurysms, and intestinal fistulas. Sepsis is also an independent risk factor for acute kidney injury [34]. In addition, unsaturated fatty acids could worsen systemic inflammation and organ failure. The substances released by the necrotizing pancreas are involved in the pathogenesis of AKI [35]. The main and secondary mediators of systemic inflammatory response play a key role in the pathogenesis of AP and significantly participate in the development of AP-AKI and other organ dysfunction [2]. TNF-α, released during the happens of AP, interacts with ductal pancreatic cells, glomeruli and renal tubules, accompanied by obvious local inflammatory reaction cells, continuous tissue ischemia, interstitial edema and cell necrosis.
Nutritional intake and its impact on patients with epilepsy: an analytical cross-sectional study
Published in Nutritional Neuroscience, 2022
Rania Shehata Ismail, Nirmeen Adel Kishk, Hoda Ibrahim Rizk, Thanaa El-Kholy, Lamiaa M. Abd El-Maoula, Ola Ibrahim El-Desoky, Shaimaa Shaheen, Enji El-Sawy
There are conflicting data regarding whether decreases or increases in bioenergetic substrates are favorable for seizure control [15]. Our study participants had unbalanced macronutrient intake characterized by over-intake of carbohydrates and proteins (approximately 1 and 0.3 times higher than recommended, respectively), while fat intake was optimum to recommended levels. This signifies that these patients had a high carbohydrate-to-fat ratio. This disturbed ratio could lead to improper seizure control, but, unfortunately, no statistically significant difference was found between controlled and uncontrolled patients regarding the mean and median of macronutrient daily intake. This was in accordance with a Brazilian study carried out by de Azevedo Fernandez et al. [2] who found elevated carbohydrate and protein intake in people with epilepsy (approximately 2 and 4 times higher than recommended, respectively). Contrary to our results, they found that the daily intake of monounsaturated and polyunsaturated fatty acids, such as omega 3 and 6, was below recommended levels, whereas saturated fatty acid intake was significantly higher than recommended guidelines. In agreement with our results, they did not find significant differences in food intake between patients with controlled versus uncontrolled seizures.
Chronic high fat feeding paradoxically attenuates cerebral capillary dysfunction and neurovascular inflammation in Senescence-Accelerated-Murine-Prone Strain 8 mice
Published in Nutritional Neuroscience, 2021
Virginie Lam, Andrea Stephenson, Michael Nesbit, Somayra Mamsa, Mark Hackett, Ryusuke Takechi, John C. L. Mamo
A wealth of knowledge acquired from decades of research have implicated the role of chronic saturated fatty acid ingestion in association with premature onset and accelerated progression of a range of chronic disorders, including neurodegenerative diseases, cardiovascular events, diabetes and metabolic syndrome [10–12]. There is abundant cellular, pre-clinical, clinical and epidemiological evidence supporting that excessive intake of Western-Style diets rich in long-chain saturated fatty acids (LCSFA), are pro-inflammatory, compromising vascular integrity and organ function [13–16]. In pre-clinical wild-type rodent models of ageing and diabetes, chronic ingestion of LCSFA diets are associated with increased cerebral capillary permeability, heightened neurovascular inflammation and cognitive impairment [17–20]. Moreover, in transgenic models of Alzheimer’s disease, high-fat diets have been shown to increase the deposition of amyloid plaques [21,22]. A large body of evidence reports that greater saturated fat intake is associated with higher incidence of vascular events/cognitive decline and indeed, replacing saturated fatty acids with unsaturated fatty acids reduces the risk of vascular events and mortality [23–26]. In contrast, however, some experimental studies report no effect and even enhanced vascular and memory indices in mice on chronic high-fat feeding regimes [27,28]. The effects of high-fat energy diets on the brain vasculature and by extension, cognitive performance, remain unclear and warrants further investigation to provide mechanistic insight.