Lipid-Induced Mechanisms of Metabolic Syndrome by Yulia K. Denisenko, Oxana Yu Kytikova, Tatyana P. Novgorodtseva, Marina V. Antonyuk, Tatyana A. Gvozdenko, Tatyana A. Kantur

“…On the other hand, excessive formation of free fatty acids (FFAs) underlies the development of oxidative stress and mitochondrial dysfunction in MetS. …”
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Abdominal Obesity, Dyslipidemia and Blood Pressure by Pedro Enrique Miguel Soca

“…Fat stored in the abdominal region is resistant to insulin, increased degradation of triglycerides to fatty acids. The increased availability of fatty acids in the liver favors the formation of very low density lipoproteins and the resulting hypertriglyceridemia alters the pattern of lipoproteins with an elevation of low density lipoproteins, and dense small and a decrease of high density lipoproteins.…”
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Behavioral assessment of hippocampal function following dietary intervention by Klaus W. Lange, Ewelina Stollberg, Yukiko Nakamura, Joachim Hauser

“…In the present study, rats were fed over seven generations a diet containing increased amounts of sugar and saturated fatty acids, reduced levels of polyunsaturated fatty acids and an increased ratio of omega-6/omega-3 fatty acids (“Western” diet). …”
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Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children by Białek Małgorzata, Rutkowska Jarosława, Radomska Justyna

“…The designed products contained 22.3% of fat with about 44 g/100 g FA of valuable fatty acids, e.g., short-chain saturated fatty acids (SCSFA), monounsaturated fatty acids (MUFA) and odd and branched chain fatty acids (OBCFA), recommended for young organisms. …”
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Macronutrient balance determines the human gut microbiome eubiosis: insights from in vitro gastrointestinal digestion and fermentation of eight pulse species by Da Bin Lee, In Seon Hwang

“…Furthermore, the ratio of carbohydrates to fatty acids and amino acids to fatty acids displayed negative correlations with the diversity increase. …”
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Fusarium oxysporum & Fusarium solani: Identification, Characterization, and Differentiation the Fungal Phenolic Profiles by HPLC and the Fungal Lipid Profiles by GC-MS by Nashwa M. Shalapy, Wenyi Kang

“…Moreover, lipid criteria of Fusarium oxysporum and Fusarium solani extracts had been displayed by gas chromatography-mass spectrometry (GC-MS) and their fatty acids had been identified to define the prolific species of the most biological and valuable fatty acids. …”
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Chemical Composition of Pistacia lentiscus Seeds’ Oil from Moroccan High Atlas Mountain by Brahim Ait Mohand, Abderraouf El Antari, Fatiha Benkhalti

“…Our results showed a very appreciable oil yield reaching more than 21% which clearly differs between the three sites studied (21.33 ± 0.17% in Boizoghrane, 15.22 ± 0.10% in Tighanimine, and 7.67 ± 0.29% in Tawjanizm locality); the analysis of the total fatty acids composition revealed a predominance of the unsaturated fatty acids represented essentially by the oleic and linoleic fatty acids, and also the triglyceride composition was dominated mainly by POO + SOL, POL + SLL + PoOP, and OOO. …”
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Changes of Quality Characteristics before and after Embrittlement of Oreochromis niloticus×O. aureus by Mei CHEN, Jingkai QIN, Ziyi YANG, Zhongyi QIN, Jie ZHOU, Jiequn JIANG, Xiaoling LIU

“…Compared with NT, the contents of total amino acid, essential amino acid and umami amino acid were significantly increased (P<0.05), and the contents of myofibrillar protein, matrix protein and collagen were increased by 10.77%, 8.65% and 51.15%, respectively. A total of 19 fatty acids were detected by CT, and the ratio of saturated fatty acids:monounsaturated fatty acids:polyunsaturated fatty acids was 1.63:1.20:1. …”
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Liver and Nutrition. An Optimal Diet for Non-Alcoholic Fatty Liver Disease by M. V. Mayevskaya, V. T. Ivashkin

“…The addition of Omega-3 fatty acids to food reduces the risk of hepatocellular cancer. …”
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Chemical characterization of fruits of Garcinia brasiliensis Mart. by Caroline Woelffel Silva, Patricia Cristina Gonçalves, Camile Zanichelli Costa, Karla Lírio Soares, Patrícia Berilli Batista, Stephano Marques, Mário Roberto Maróstica Júnior, Stanislau Bogusz Junior, Oscar Núñez, Rodrigo Scherer

“…Furthermore, the fruits are also an important source of minerals such as manganese, zinc, and potassium. 15 fatty acids were identified with a higher portion of unsaturated fatty acids. …”
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Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines by Chunyan Bai, Boyuan Fan, Jinmei Hao, Yuan Yao, Shiming Ran, Hua Wang, Hua Li, Ruteng Wei

“…They were significantly positively correlated with organic acids, fatty acids, esters, phenols, aldehydes, terpenes, and phenols. …”
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Oxidative Stability at Different Storage Conditions and Adulteration Detection of Prickly Pear Seeds Oil by Fatima Ettalibi, Abderraouf El Antari, Chemseddoha Gadhi, Hasnaâ Harrak

“…The changes have also affected fatty acids composition, especially rates of linoleic and oleic acids. …”
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Nitrogen and Sulphur Relations in Effecting Yield and Quality of Cereals and Oilseed Crops by B.K. Nad, T.J. Purakayastha, D.V. Singh

“…A narrow N to S ratio, with both at higher levels, increased the oil content but raised the saponification value of the oil, a measure of free fatty acids. Whereas, a proportionately narrow N to S ratio at moderate dose resulted in adequately higher seed and oil yield with relatively low saponification value, associated with increased iodine value of the oil, indicating respectively low free fatty acids and higher proportion of unsaturated fatty acids, an index for better quality of the oil.…”
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The Pyrolytic Profile of Lyophilized and Deep-Frozen Compact Part of the Human Bone by Jolanta Lodowska, Daniel Wolny, Sławomir Kurkiewicz, Ludmiła Węglarz

“…Oleic and palmitic acid were predominant among fatty acids of the investigated samples. The deep-frozen implants were characterized by higher percentage of long-chain fatty acids than lyophilized grafts.…”
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The Comparison of Food and Nutrient Intake among Iranian Diabetic and Non-Diabetic Adults by Najmeh Maayeshi, Hassan Mozaffari-Khosravi, Sayyed Saeid Khayyatzadeh, Hossein Fallahzadeh

“…Results: Participants without diabetes showed significantly higher intake of grains, legumes, total meat, fats, sweets, energy, carbohydrates, total fat, total cholesterol, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, vitamin B9, B12, A, and D in comparison with patients with diabetes. …”
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Quality of Cattle Meat and Its Compositional Constituents by Umer Seid Geletu, Munera Ahmednur Usmael, Yesihak Yusuf Mummed, Abdulmuen Mohammed Ibrahim

“…Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. …”
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Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs by Tomasz Daszkiewicz, Mariusz Florek, Monika Wodzak, Dorota Kubiak, Ewa Burczyk

“…In turn, lipids of vegetarian kabanos sausages had lower ratios of unsaturated to saturated fatty acids, monounsaturated to saturated fatty acids and hypocholesterolemic to hypercholesterolemic fatty acids than traditional kabano s sausages. …”
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Type 2 Diabetes, PUFAs, and Vitamin D: Their Relation to Inflammation by Ana L. Guadarrama-López, Roxana Valdés-Ramos, Beatríz E. Martínez-Carrillo

“…On the other hand, there is evidence about the beneficial effect of polyunsaturated fatty acids (PUFA) n-3 and n-6 in patients with chronic inflammatory diseases including diabetes. …”
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Using omega 3 as an anti-aging treatment by Carlos Iván Zavala Naranjo

“…The available literature shows the effect and benefit of these fatty acids in the aging process, which constitute clinical therapies at the dermatological level and in areas of plastic surgery. …”
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Retina and Omega-3 by Giuseppe Querques, Raimondo Forte, Eric H. Souied

“…This paper underscores the potential beneficial effect of omega-3 fatty acids on retinal diseases.…”
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