Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis by B. N. Dar, Savita Sharma, Baljit Singh, Gurkirat Kaur

“…Moisture content, water activity, and free fatty acids remained stable during the study period. …”
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The Importance of Assessing Nutritional Status to Ensure Optimal Recovery during the Chronic Phase of Stroke by Monica C. Serra

“…The literature, which is mainly limited to cross-sectional studies, suggests that a suboptimal nutritional status, including an excess caloric intake, reduced protein intake, and micronutrient deficiencies, particularly the B-vitamins, vitamin D, and omega 3 fatty acids, may have deleterious effects on metabolic, physical, and psychological functioning in chronic stroke survivors. …”
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Heparin and Insulin for Hypertriglyceridemia-Induced Pancreatitis: Case Report by Deepika Jain, John Zimmerschied

“…Heparin and insulin decrease triglycerides by stimulating lipoprotein lipase activity, which degrades triglycerides into fatty acids and glycerol. We present a case where a 54-year-old male presented with hypertriglyceridemia-induced acute pancreatitis. …”
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Reverse Cholesterol Transport Pathway and Cholesterol Efflux in Diabetic Retinopathy by Xinyuan Zhang, Kaiyue Wang, Ling Zhu, Qiyun Wang

“…Cholesterol esters, synthesized from cholesterol with long-chain fatty acids, are essential components of plasma lipoproteins and cell membranes that participate in various metabolic processes in the body. …”
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Potential use of Spirulina sp. as fish feed : A mini review by Rhiana Prameswari, Yuli Andriani, Iwang Gumilar, Zahidah Hasan

“…Spirulina sp. contains 60–71% protein, 8% fat, 16% carbohydrates, and vitamins as well as 1.6% Chlorophyll- a, 18% Phycocyanin, 17% β-Carotene, and 20–30% γ-linoleaic acid from total fatty acids. Cultivation of Spirulina sp. can be done using organic media and inorganic media. …”
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Asini Corii Colla (Ejiao) as a health-care food and traditional Chinese medicine: A review of its chemical composition, pharmacological activity, quality control, modern applicatio... by Xiao-jun Yu, Ling-mei Kong, Bin Wang, Chang-qi Zhai, Yong-zhen Lao, Long-jian Zhang, Yan Gao, Bo-Nian Zhao

“…It is rich in protein, polypeptides, amino acids, fatty acids, polysaccharides, and other components. …”
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Marine natural products as an important source of bioactive substances for non-alcoholic fatty liver disease management by Menglei Shi, Menglei Shi, Sisi Chen, Sisi Chen, Yutong Feng, Yutong Feng, Shiyuan Wang, Yuyu Xia, Jianlin He

“…Marine bioactive substances from natural products, such as polysaccharides, polyphenols, polyunsaturated fatty acids, and peptides, have been shown to benefit liver health by alleviating metabolic dysfunction through multiple mechanisms. …”
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The Relationship between Frequently Used Glucose-Lowering Agents and Gut Microbiota in Type 2 Diabetes Mellitus by You Lv, Xue Zhao, Weiying Guo, Ying Gao, Shuo Yang, Zhuo Li, Guixia Wang

“…Possible underlying mechanisms include affecting gene expression, lowering levels of inflammatory cytokines, and regulating the production of short-chain fatty acids. In addition, gut microbiota may alleviate adverse effects caused by glucose-lowering agents, and this can be especially beneficial in diabetic patients who experience severe gastrointestinal side effects and have to discontinue these agents. …”
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Squalene Extraction by Supercritical Fluids from Traditionally Puffed Amaranthus hypochondriacus Seeds by Teresa Rosales-García, Cristian Jiménez-Martínez, Anaberta Cardador-Martínez, Sandra Teresita Martín-del Campo, Luis A. Galicia-Luna, Dario Iker Téllez-Medina, Gloria Dávila-Ortiz

“…The squalene content was determined and the fatty acids present in the extracts were identified by GC-MS. …”
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Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes of Seomae Mugwort, a Native Korean Variety of Artemisia argyi H. Lév. & Vaniot by Jae Kyeom Kim, Eui-Cheol Shin, Ho-Jeong Lim, Soo Jung Choi, Cho Rong Kim, Soo Hwan Suh, Chang-Ju Kim, Gwi Gun Park, Cheung-Seog Park, Hye Kyung Kim, Jong Hun Choi, Sang-Wook Song, Dong-Hoon Shin

“…In comparison with A. princeps, Seomae mugwort had higher contents of polyunsaturated fatty acids, total phenolic compounds, vitamin C, and essential amino acids. …”
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Regulation of Nutrient Transport across the Placenta by Susanne Lager, Theresa L. Powell

“…In this paper we will focus on recent studies of regulatory mechanisms that modulate placental transport of amino acids, fatty acids, and glucose.…”
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Perspective: Current Scientific Evidence and Research Strategies in the Role of Almonds in Cardiometabolic Health by Paula R Trumbo, Jamy Ard, France Bellisle, Adam Drewnowski, Jack A Gilbert, Ronald Kleinman, Anoop Misra, John Sievenpiper, Maha Tahiri, Karol E Watson, James Hill

“…Because almonds are rich in protein, unsaturated fatty acids, and fiber, a significant amount of research has been conducted on their role in affecting various cardiometabolic endpoints (body weight, blood pressure, blood cholesterol levels, and glycemic response). …”
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Role of the Renin-Angiotensin System and Aldosterone on Cardiometabolic Syndrome by P. Stiefel, A. J. Vallejo-Vaz, S. García Morillo, J. Villar

“…Although this relationship is complex, there is some evidence suggesting that different factors may play an important role, such as insulin resistance, renin-angiotensin-aldosterone system, oxidative stress, sodium retention, increased sympathetic activity, levels of free fatty acids, or inflammatory cytokines and adipokines. …”
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Oleraceins from Portulaca oleracea leaves: Quali-quantitative determination and antioxidant potential by Ciro Cannavacciuolo, Assunta Napolitano, Verena M. Dirsch, Elke H. Heiss, Milena Masullo, Sonia Piacente

“…In addition to PUFA (PolyUnsaturated Fatty Acids), it contains unusual polyphenolic alkaloids called oleraceins. …”
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Yarrowia lipolytica and Its Multiple Applications in the Biotechnological Industry by F. A. G. Gonçalves, G. Colen, J. A. Takahashi

“…This property allowed this yeast to develop an ability to metabolize triglycerides and fatty acids as carbon sources. This feature enables using this species in the bioremediation of environments contaminated with oil spill. …”
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Seaweed nutraceuticals and their therapeutic role in disease prevention by Abirami R. Ganesan, Uma Tiwari, Gaurav Rajauria

“…Seaweed bioactives including polysaccharides, pigments, fatty acids, polyphenols and peptides have been proven to possess various beneficial biological properties that could potentially contribute to functional food and nutraceutical development. …”
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Nutrigenomic Functions of PPARs in Obesogenic Environments by Soonkyu Chung, Young Jun Kim, Soo Jin Yang, Yunkyoung Lee, Myoungsook Lee

“…Next, we discuss the interactions of dietary bioactive molecules, such as fatty acids and phytochemicals, with PPARs for the modulation of PPAR-dependent transcriptional activities and metabolic consequences. …”
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Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba by Panpan Yang, Qin Wang, Yurou Yang, Anyan Wen, Haiying Zeng, Na Liu, Likang Qin

“…Furthermore, the concentrations of taste substances, organic acids, free amino acids, and free fatty acids in MG were significantly increased. 87 flavor compounds were detected by gas chromatography-ion mobility spectrometry. …”
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The Strong Inhibition of Pancreatic Lipase by Selected Indonesian Medicinal Plants as Anti-Obesity Agents by Min Rahminiwati, Dyah Iswantini, Trivadila, Rut Novalia Rahmawati Sianipar, Rani Melati Sukma, Susi Indariani, Anggia Murni

“…Pancreatic lipase, an enzyme responsible for converting 50–70% of dietary fat into monoglycerides, free fatty acids, and various other smaller molecules, plays a crucial role in fat metabolism. …”
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Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content by Bing Zhao, Huimin Zhou, Shunliang Zhang, Xiaoqian Pan, Su Li, Ning Zhu, Qianrong Wu, Shouwei Wang, Xiaoling Qiao, Wenhua Chen

“…The degree of protein oxidation increased during the processes in two groups sausages, while the content of phospholipids decreased, neutral lipids and free fatty acids increased. The degree of protein oxidation, lipid oxidation and lipolysis in 4% NaCl content group was higher than those in 2% NaCl content group, while 4% NaCl content group has higher lipase activity. …”
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