Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Chakra Wijesundera"'
Publikováno v:
Nutrients, Vol 6, Iss 5, Pp 2035-2058 (2014)
Benefits of long-chain (≥C20) omega-3 oils (LC omega-3 oils) for reduction of the risk of a range of disorders are well documented. The benefits result from eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA); optimal intake levels of these
Externí odkaz:
https://doaj.org/article/3e48e3af869241e98e18c906dace8201
Publikováno v:
Environmental and Molecular Mutagenesis. 55:573-590
Fatty acids from fish such as docosahexaenoic acid (DHA) are associated with improved brain function, whereas furan fatty acids (FFAs) also found in fish oil at low levels (1%) are thought to have antioxidant properties. Understanding their effects i
Publikováno v:
Nutrients, Vol 6, Iss 5, Pp 2035-2058 (2014)
Nutrients
Nutrients
Benefits of long-chain (≥C20) omega-3 oils (LC omega-3 oils) for reduction of the risk of a range of disorders are well documented. The benefits result from eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA); optimal intake levels of these
Autor:
Peter K. Fagan, Chakra Wijesundera
Publikováno v:
Journal of Separation Science. 36:1743-1752
Eicosapentaenoic and docosahexaenoic acids are important bio-active fatty acids in fish oils. Monolithic HPLC columns both in the polymeric cation exchange (silver-ion) and RP formats were compared with corresponding packed columns for the isolation
Publikováno v:
Food and Nutrition Sciences. :176-183
Maintenance of genome stability by preventing DNA damage is crucially important for counteracting carcinogenesis and age-associated diseases. The levels of niacin, vitamin E, vitamin B12, folate, β-carotene, retinol, magnesium, calcium, selenium and
Autor:
Mahinda Y. Abeywardena, Will Bignell, Soressa M. Kitessa, Peter D. Nichols, Chakra Wijesundera
Publikováno v:
Lipid Technology. 23:55-58
Summary Increasing recognition of the health benefits of omega-3 long-chain (FC20) polyunsaturated fatty acids (omega-3 LC-PUFA or LC omega-3 oils) continues. But new sources are needed, with recent developments with novel land plants showing promise
Autor:
Zhiping Shen, Chakra Wijesundera
Publikováno v:
Lipid Technology. 26:151-153
This paper describes a novel technique which has the potential to prevent lipid oxidation in food emulsions. This new technology emulates how nature prevents oxidative deterioration of oil within oilseeds via specific structural units called oil bodi
Publikováno v:
Journal of the American Oil Chemists' Society. 88:65-73
The effect of protein displacement at the interface by a secondary emulsifier on the oxidative stability of sodium caseinate-stabilized tuna oil-in-water emulsion systems was determined. Emulsions were prepared with a selection of anionic and non-ion
Autor:
Zhiping Shen, Chakra Wijesundera
Publikováno v:
Journal of Food Lipids. 16:62-71
The effect of the positional distribution of docosahexaenoic acid (DHA) within triacylglycerol (TAG) molecules on the oxidative stability of oil-in-water emulsions was investigated by using a synthetic TAG regio-isomer pair SDS (1,3-dioctadecanoyl-2-
Autor:
Chakra Wijesundera
Publikováno v:
Lipid Technology. 20:199-202
Summary There is a growing trend in the use of unsaturated oils in food products and applications. This stems from mounting scientific evidence andincreasing consumer awareness of detrimental health effects of dietary saturated fats and trans fats. A