Thermal degradation of long‐chain polyunsaturated fatty acids during deodorization of fish oil

Autor: Frédéric Destaillats, Olivier Berdeaux, Pierre Juanéda, Véronique Fournier, Pierre Lambelet, Jean-Louis Sébédio, Fabiola Dionisi

Publikováno v: European Journal of Lipid Science and Technology. 108:33-42

Long-chain polyunsaturated fatty acids (LC-PUFA) of the n-3 series, particularly eicosapentaenoic (EPA) and docosahexaenoic (DHA) acid, have specific activities especially in the functionality of the central nervous system. Due to the occurrence of n

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::21459fab4508f101e593635de09e8a3c
https://doi.org/10.1002/ejlt.200500290

Sitostanetriol is not formed in vivo from sitosterol in the rat

Autor: Catherine Cordelet, Pierre Juanéda, Lucy Martine, André Grandgirard

Publikováno v: Reproduction Nutrition Development. 44:609-616

In a recent study, we observed some oxyphytosterols in the plasma of healthy human subjects. This experiment was effected in order to determine if these compounds could be formed in vivo from phytosterols. Rats were fed with a high level of phytoster

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https://doi.org/10.1051/rnd:2004057

Formation of Modified Fatty Acids and Oxyphytosterols during Refining of Low Erucic Acid Rapeseed Oil

Autor: André Grandgirard, Pierre Lambelet, Pierre Juanéda, Constantin Bertoli, Jean-Louis Sébédio, Stéphane Grégoire

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2003, 51, pp.4284-4290

Formation of trans fatty acids and cyclic fatty acid monomers was investigated during refining of low erucic acid rapeseed oil. The first steps of the refining process, that is, degumming, neutralization, and bleaching, hardly modified the fatty acid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::471c8f2c62b73706ac175b31fb7ff376
https://doi.org/10.1021/jf030091u

The effect of conjugated linoleic acid isomers on fatty acid profiles of liver and adipose tissues and their conversion to isomers of 16∶2 and 18∶3 conjugated fatty acids in rats

Autor: Stéphane Grégoire, Pierre Juanéda, Jean Louis Sébédio, E. Angioni, Jean Michel Chardigny, Olivier Berdeaux

Publikováno v: Lipids
Lipids, Springer Verlag, 2001, 36 (6), pp.575-582

Conjugated linoleic acid (CLA) is a collective term that describes different isomers of linoleic acid with conjugated double bonds. Although the main dietary isomer is 9cis,11trans-18:2, which is present in dairy products and ruminant fat, the biolog

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f871d25ff404f15d7091fc062eaa824b
https://doi.org/10.1007/s11745-001-0759-8

Geometry of conjugated double bonds of CLA isomers in a commercial mixture and in their hepatic 20∶4 metabolites

Autor: Jean Michel Chardigny, Jean-Charles Martin, Christian Ginies, Pierre Juanéda, Jean Louis Sébédio, Stéphane Grégoire

Publikováno v: Lipids
Lipids, Springer Verlag, 1999, 34 (12), pp.1319-1325

Rats were fed a fat-free diet for 2 wk. After this period, while maintaining the animals on the same diet, the rats were given intragastrically 180 mg per day of a mixture of conjugated linoleic acids (CLA) as triacylglycerols. Gas chromatography mas

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0a941497743532e70269a36ece29037
https://doi.org/10.1007/s11745-999-0484-3