Introduction to Secondary Lipid
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The first experiment examined polyunsaturated fatty acid (PUFA) content and the formation of primary and secondary lipid oxidation products in meats stored at refrigeration temperatures (4 °C) for up to 10 days, while the second experiment examined similar changes in the poultry meats when frozen stored at −18 °C, for up to six months.
The first experiment examined polyunsaturated fatty acid (PUFA) content and the formation of primary and secondary lipid oxidation products in meats stored at refrigeration temperatures (4 °C) for up to 10 days, while the second experiment examined similar changes in the poultry meats when frozen stored at −18 °C, for up to six months.
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Analysis of salted fish samples showed high contents of TVB-N and PV, while TBA values of all samples were quite low, indicating the limited formation of secondary lipid oxidation products.
Analysis of salted fish samples showed high contents of TVB-N and PV, while TBA values of all samples were quite low, indicating the limited formation of secondary lipid oxidation products.
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10.34014/2227-1848-2021-2-16-24
It was found that 12-week dihydroquercetin intake led to a significant decrease in primary and secondary lipid peroxidation products and an increase of AOS activity, which indicated the antioxidant effect of the bioflavonoid.
It was found that 12-week dihydroquercetin intake led to a significant decrease in primary and secondary lipid peroxidation products and an increase of AOS activity, which indicated the antioxidant effect of the bioflavonoid.
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10.3390/molecules26134033
The first experiment examined polyunsaturated fatty acid (PUFA) content and the formation of primary and secondary lipid oxidation products in meats stored at refrigeration temperatures (4 °C) for up to 10 days, while the second experiment examined similar changes in the poultry meats when frozen stored at −18 °C, for up to six months.
The first experiment examined polyunsaturated fatty acid (PUFA) content and the formation of primary and secondary lipid oxidation products in meats stored at refrigeration temperatures (4 °C) for up to 10 days, while the second experiment examined similar changes in the poultry meats when frozen stored at −18 °C, for up to six months.
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10.1007/s12210-021-00984-4
Analysis of salted fish samples showed high contents of TVB-N and PV, while TBA values of all samples were quite low, indicating the limited formation of secondary lipid oxidation products.
Analysis of salted fish samples showed high contents of TVB-N and PV, while TBA values of all samples were quite low, indicating the limited formation of secondary lipid oxidation products.
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10.1016/j.ajpc.2021.100203
We aimed to evaluate the proportion at which newer, more aggressive secondary lipid targets are exceeded in patients with LDL-C < 70 mg/dL estimated by Friedewald (LDLf-C) and Martin/Hopkins equations (LDLm-C).
We aimed to evaluate the proportion at which newer, more aggressive secondary lipid targets are exceeded in patients with LDL-C < 70 mg/dL estimated by Friedewald (LDLf-C) and Martin/Hopkins equations (LDLm-C).
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10.1016/j.yexcr.2021.112785
MPS IIIB neural stem cells exhibited NAGLU deficiency accompanied with GAG accumulation, as well as lysosomal enlargement and secondary lipid accumulation.
MPS IIIB neural stem cells exhibited NAGLU deficiency accompanied with GAG accumulation, as well as lysosomal enlargement and secondary lipid accumulation.
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10.1002/jsfa.11376
The purpose of this study was to consider changes of moisture content and DOPC phospholipid (1,2-dioleoyl-sn-glycero-3-phosphocholine) critical micelle concentration (CMC) in rapeseed oil during autoxidation as well as to find relationship between these parameters and the accumulation of primary and secondary lipid oxidation products.
The purpose of this study was to consider changes of moisture content and DOPC phospholipid (1,2-dioleoyl-sn-glycero-3-phosphocholine) critical micelle concentration (CMC) in rapeseed oil during autoxidation as well as to find relationship between these parameters and the accumulation of primary and secondary lipid oxidation products.
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10.3390/foods10020461
GPP addition reduced fat content and determined an increase of protein and of secondary lipid oxidation.
GPP addition reduced fat content and determined an increase of protein and of secondary lipid oxidation.
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10.1002/jsfa.11418
Moreover, APPJ led to initial decrease but subsequent increase in protein carbonyls and secondary lipid oxidation products, and concurrently changed the spatial conformation and microstructure of flaxseed extracts as evidenced by endogenous fluorescence property and scanning electron microscope (SEM) imaging.
Moreover, APPJ led to initial decrease but subsequent increase in protein carbonyls and secondary lipid oxidation products, and concurrently changed the spatial conformation and microstructure of flaxseed extracts as evidenced by endogenous fluorescence property and scanning electron microscope (SEM) imaging.
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10.3390/foods10030593
The impact of typical primary or secondary lipid oxidation (LPO) products, selected as linoleic acid 13-hydroperoxide (13-HPODE) and malondialdehyde (MDA), on the structural modification of unadsorbed or adsorbed proteins in whey protein isolate (WPI)-stabilized oil-in-water (O/W) emulsions during storage up to 48 h at 37 °C in the dark was investigated.
The impact of typical primary or secondary lipid oxidation (LPO) products, selected as linoleic acid 13-hydroperoxide (13-HPODE) and malondialdehyde (MDA), on the structural modification of unadsorbed or adsorbed proteins in whey protein isolate (WPI)-stabilized oil-in-water (O/W) emulsions during storage up to 48 h at 37 °C in the dark was investigated.
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10.1186/s12964-021-00715-0
The ratio and types of fatty acid intake can influence the intracellular secondary lipid messengers along with the cellular content of phaphatidylcholine and phosphatidylethanolamine.
The ratio and types of fatty acid intake can influence the intracellular secondary lipid messengers along with the cellular content of phaphatidylcholine and phosphatidylethanolamine.
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10.1016/j.heliyon.2021.e05947
05) increase in primary and secondary lipid oxidation products expressed as peroxide value, conjugated dienes and 2-thiobarbituric acid reactive substances in PEF-treated samples compared to untreated ones.
05) increase in primary and secondary lipid oxidation products expressed as peroxide value, conjugated dienes and 2-thiobarbituric acid reactive substances in PEF-treated samples compared to untreated ones.
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10.3390/jcm10122594
In addition, women less often achieved the secondary lipid therapeutic goal for non-HDL-C (p = 0.
In addition, women less often achieved the secondary lipid therapeutic goal for non-HDL-C (p = 0.
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10.1128/AEM.00035-21
In these bacteria, monounsaturated and saturated fatty acids are produced via the classical dissociated type II fatty acid synthase mechanism, while omega-3 polyunsaturated fatty acids such as eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) are produced by a hybrid polyketide/fatty acid synthase—encoded by the pfa genes—also referred to as the secondary lipid synthase mechanism.
In these bacteria, monounsaturated and saturated fatty acids are produced via the classical dissociated type II fatty acid synthase mechanism, while omega-3 polyunsaturated fatty acids such as eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) are produced by a hybrid polyketide/fatty acid synthase—encoded by the pfa genes—also referred to as the secondary lipid synthase mechanism.
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10.1210/endrev/bnab037
An updated approach to diagnosis and risk assessment may include measurement of secondary lipid variables such as apolipoprotein B and Lipoprotein(a), together with selective use of genetic testing to diagnose rare monogenic dyslipidemias such as familial hypercholesterolemia or familial chylomicronemia syndrome.
An updated approach to diagnosis and risk assessment may include measurement of secondary lipid variables such as apolipoprotein B and Lipoprotein(a), together with selective use of genetic testing to diagnose rare monogenic dyslipidemias such as familial hypercholesterolemia or familial chylomicronemia syndrome.
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10.3390/app11010442
In the case of secondary lipid oxidation, the oil performed significantly better (p < 0.
In the case of secondary lipid oxidation, the oil performed significantly better (p < 0.
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10.1088/1742-6596/1960/1/012006
In particular, profiles of primary and secondary lipid oxidation products were established, and related to the variation of n-3 fatty acid acyl chains.
In particular, profiles of primary and secondary lipid oxidation products were established, and related to the variation of n-3 fatty acid acyl chains.
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10.3390/antiox10020306
The evolution of the physicochemical parameters showed that EC productions were characterized by lower fat content, higher protein content, and higher values of secondary lipid oxidation.
The evolution of the physicochemical parameters showed that EC productions were characterized by lower fat content, higher protein content, and higher values of secondary lipid oxidation.
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10.2754/AVB202190010117
The present study indicates a lowering of products of secondary lipid oxidation after smoking followed by accelerated lipid degradation during cold storage of unpacked smoked mackerel.
The present study indicates a lowering of products of secondary lipid oxidation after smoking followed by accelerated lipid degradation during cold storage of unpacked smoked mackerel.
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