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Articoli di riviste sul tema "Fatty acids"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 25 luglio 2025

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1

Amalarani, Sivamurugan, Ayothi Parthasarathy, Shanmugam Kathiresan, Sampathrajan Vellaikumar, and S. Priscilla A. "Molecular Identification and Biochemical Characterization of Graesiella emersonii LDC1 as a Potential Source of Omega -3 Fatty Acids." Indian Journal of Science and Technology 18, no. 8 (2025): 640–50. https://doi.org/10.17485/IJST/v18i8.2488.

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Abstract (sommario):

<strong>Objectives:</strong> Omega-3 fatty acids are poly-unsaturated and essential with significant health benefits. The inability of conventional sources like plants and fish oil to meet the growing demand for omega-3 fatty acids geared up the search for alternative sources. The current study has focused on assessing the potential of a freshwater microalga, Graesiella emersonii LDC1, to produce Polyunsaturated Fatty Acids (PUFAs), particularly concerning omega-3 fatty acids. <strong>Methods:</strong> The taxonomy of the isolate was assessed using a combination of molecular tec

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2

El-Shattory, Y., Saadia M. Aly, and M. G. Megahed. "Propylenated fatty acids as emulsifiers." Grasas y Aceites 50, no. 4 (1999): 264–68. http://dx.doi.org/10.3989/gya.1999.v50.i4.665.

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3

Feliu, María, Anabel Impa Condori, Inés Fernandez, and Nora Slobodianik. "Omega 3 Fatty Acids vs Omega 6 Fatty Acids." Current Developments in Nutrition 6, Supplement_1 (2022): 512. http://dx.doi.org/10.1093/cdn/nzac077.015.

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Abstract Objectives Dietary lipids have a very important role in nutrition and must be ingested in an appropriate proportion. Objective: To study the effect of w3 fatty acid supplementation of a diet containing sunflower oil (rich in fatty acids omega 6) as fat source, on serum fatty acid profiles of growing rats. Methods Weanling Wistar rats received during 10 days normocaloric diet and fat was provided by sunflower oil (S group). The others groups received the same diet supplemented with 24mg/day of fish oil (SF group) or chía oil (SCh group). Control group (C) received AIN´93 diet. Serum fa

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4

Vetter, Walter, and Christine Wendlinger. "Furan fatty acids - valuable minor fatty acids in food." Lipid Technology 25, no. 1 (2013): 7–10. http://dx.doi.org/10.1002/lite.201300247.

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5

Azzoug, Saïd, and Djamila MESKINE. "Trans-fatty acids." Batna Journal of Medical Sciences (BJMS) 6, no. 1 (2019): 15–17. http://dx.doi.org/10.48087/bjmsra.2019.6105.

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Les études ont montré que la consommation des acides gras trans provenant de l’hydrogénation industrielle partielle des huiles végétales était néfaste pour la santé en augmentant notamment le risque cardiométabolique ; leur consommation devrait donc être limitée voir interdite comme le suggèrent certaines recommandations. Mais d’un autre côté, certains acides gras trans naturels issus des ruminants pourraient être bénéfiques pour la santé et leur consommation ne devrait de ce fait pas être restreinte. L’effet des acides gras trans devrait donc être nuancé en fonction de leur origine naturelle

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6

Holman, Ralph T. "ESSENTIAL FATTY ACIDS." Nutrition Reviews 16, no. 2 (2009): 33–35. http://dx.doi.org/10.1111/j.1753-4887.1958.tb00660.x.

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7

SUGANO, Michihiro, and Ikuo IKEDA. "Essential Fatty Acids." Journal of Japan Oil Chemists' Society 40, no. 10 (1991): 831–37. http://dx.doi.org/10.5650/jos1956.40.831.

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8

&NA;. "Unsaturated fatty acids." Reactions Weekly &NA;, no. 495 (1994): 12. http://dx.doi.org/10.2165/00128415-199404950-00051.

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9

GURR, MICHAEL I. "Isomeric fatty acids." Biochemical Society Transactions 15, no. 3 (1987): 336–38. http://dx.doi.org/10.1042/bst0150336.

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10

Karmali, R. A. "Fatty acids: inhibition." American Journal of Clinical Nutrition 45, no. 1 (1987): 225–29. http://dx.doi.org/10.1093/ajcn/45.1.225.

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11

GARTON, G. A. "Essential fatty acids." Nutrition Bulletin 10, no. 3 (1985): 153–64. http://dx.doi.org/10.1111/j.1467-3010.1985.tb01207.x.

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12

Schenker, Sarah. "Trans fatty acids." Nutrition Bulletin 24, no. 2 (1999): 92–97. http://dx.doi.org/10.1111/j.1467-3010.1999.tb00887.x.

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13

Doyle, Ellin. "Trans Fatty Acids." Journal of Chemical Education 74, no. 9 (1997): 1030. http://dx.doi.org/10.1021/ed074p1030.

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14

Mu, Huiling, Clas Wesén, and Peter Sundin. "Halogenated fatty acids." TrAC Trends in Analytical Chemistry 16, no. 5 (1997): 266–74. http://dx.doi.org/10.1016/s0165-9936(97)00030-7.

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15

Mu, Huiling, Peter Sundin, and Clas Wesén. "Halogenated fatty acids." TrAC Trends in Analytical Chemistry 16, no. 5 (1997): 274–86. http://dx.doi.org/10.1016/s0165-9936(97)00031-9.

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16

Robinson, Lindsay. "Trans Fatty Acids." Trends in Food Science & Technology 20, no. 3-4 (2009): 182. http://dx.doi.org/10.1016/j.tifs.2009.01.007.

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17

Ahmadi, Latifeh. "Trans fatty acids." Trends in Food Science & Technology 21, no. 1 (2010): 53. http://dx.doi.org/10.1016/j.tifs.2009.10.013.

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18

Roche, Helen M. "Unsaturated fatty acids." Proceedings of the Nutrition Society 58, no. 2 (1999): 397–401. http://dx.doi.org/10.1017/s002966519900052x.

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Abstract (sommario):

There is good scientific evidence that dietary fatty acid composition is involved in the aetiology of many diseases. Increasing the supply of n−3 polyunsaturated fatty acids (PUFA) may reduce the risk of CHD. Several scientific organizations (for example, see Department of Health, 1991, 1994; British Nutrition Foundation, 1992; Scientific Committee for Food, 1993; Food and Agriculture Organization/World Health Organization, 1998) have made recommendations for n−3 PUFA; however, there is a high degree of variation both in terms of the type and amount of n−3 PUFA (up to 7-fold). This variation r

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19

Hardin-Fanning, Frances, Gilbert A. Boissonneault, and Terry A. Lennie. "Polyunsaturated Fatty Acids." Journal of Gerontological Nursing 37, no. 5 (2011): 20–28. http://dx.doi.org/10.3928/00989134-20110201-01.

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20

Berdanier, Carolyn D. "Trans-Fatty Acids." Nutrition Today 46, no. 6 (2011): 286–92. http://dx.doi.org/10.1097/nt.0b013e3182394776.

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21

Neoptolemos, J. P. "Essential fatty acids." British Journal of Surgery 77, no. 3 (1990): 353–54. http://dx.doi.org/10.1002/bjs.1800770338.

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22

INAMOTO, Yoshihito, Sumiko HAMANAKA, Yuichiro HAMANAKA, Shigemi ARIYAMA, Tadayoshi TAKEMOTO, and Kiwamu OKITA. "Unique Fatty Acids of Helicobacter pylori are Methoxy Fatty Acids." Proceedings of the Japan Academy. Ser. B: Physical and Biological Sciences 69, no. 3 (1993): 65–69. http://dx.doi.org/10.2183/pjab.69.65.

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23

Yonkers, Kimberly Ann. "Polyunsaturated Fatty Acids, Highly Unsaturated Fatty Acids, and Perinatal Depression." Biological Psychiatry 82, no. 8 (2017): 542–43. http://dx.doi.org/10.1016/j.biopsych.2017.06.026.

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24

Haag, Marianne. "Essential Fatty Acids and the Brain." Canadian Journal of Psychiatry 48, no. 3 (2003): 195–203. http://dx.doi.org/10.1177/070674370304800308.

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Objective: To review the role of essential fatty acids in brain membrane function and in the genesis of psychiatric disease. Method: Medline databases were searched for published articles with links among the following key words: essential fatty acids, omega-3 fatty acids, docosahexanoic acid, eicosapentanoic acid, arachidonic acid, neurotransmission, phospholipase A2, depression, schizophrenia, mental performance, attention-deficit hyperactivity disorder, and Alzheimer's disease. Biochemistry textbooks were consulted on the role of fatty acids in membrane function, neurotransmission, and eico

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25

Аndrii, Popyk, Kyslychenko Viktoriia, and Velma Viktoriia. "The study of the fatty acid composition of common lilac flowers of "Madame Lemoine" variety." ScienceRise: Biological Science, no. 2(27) (June 30, 2021): 33–36. https://doi.org/10.15587/2519-8025.2021.235525.

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An important place in human nutrition is occupied by omega-3, omega-6 and omega-9 fatty acids (FA). They have different effects on the human body and play a significant role in the appearance and the course of some diseases (for example, cardiovascular system, gastrointestinal tract, cancer, obesity, etc.). <strong>The aim. </strong>To study the qualitative composition and the quantitative content of fatty acids in Common Lilac (Syringa vulgaris) flowers of “Madame Lemoine” variety. <strong>Materials and methods. </strong>The fatty acid composition was studied by gas chro

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26

Velíšek, J., and K. Cejpek. "Biosynthesis of food constituents: Lipids. 1. Fatty acids and derivated compounds – a review." Czech Journal of Food Sciences 24, No. 5 (2011): 193–216. http://dx.doi.org/10.17221/3317-cjfs.

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This review article gives a survey of the principal biosynthetic pathways that lead to the most important common fatty acids and their derivatives occurring in foods and feeds. Fatty acids are further subdivided to saturated fatty acids and unsaturated fatty acids. This review is focused on the less common fatty acids including geometrical and positional isomers of unsaturated fatty acids, acetylenic fatty acids, branched-chain fatty acids, alicyclic fatty acids, epoxy fatty acids, hydroxy fatty acids, and oxo fatty acids. A survey is further given on the biosynthesis of the aliphatic very-lon

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27

Liliia, Budniak, Slobodianiuk Liudmyla, Marchyshyn Svitlana, Kostyshyn Liliya, and Horoshko Oleksandrа. "Determination of composition of fatty acids in Saponaria officinalis L." ScienceRise: Pharmaceutical Science, no. 1(29) (February 27, 2021): 25–30. https://doi.org/10.15587/2519-4852.2021.224671.

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Treatment using medicinal plants with a long history of use is of interest to our society. These plants include Saponaria officinalis L., as well commonly known as common soapwort belongs to the family Caryophyllaceae. The herb and roots of this plant used as a blood purifier, an expectorant in bronchitis, diaphoretic and diuretic, for skin diseases, to increase bile flow. The plant contains various secondary metabolites, but there is no information on the fatty acids composition of Saponaria officinalis L. herb and roots. <strong>The aim.</strong> The aim of the present study was to dete

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28

Astrup, H. N., T. A. Steine, and A. M. Robstad. "Taste, Free Fatty Acids and Fatty Acids Content in Goat Milk." Acta Agriculturae Scandinavica 35, no. 3 (1985): 315–20. http://dx.doi.org/10.1080/00015128509435788.

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29

Ziboh, Vincent A., and Craig C. Miller. "Essential Fatty Acids and Polyunsaturated Fatty Acids: Significance in Cutaneous Biology." Annual Review of Nutrition 10, no. 1 (1990): 433–50. http://dx.doi.org/10.1146/annurev.nu.10.070190.002245.

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30

Bassett, Julie K., Allison M. Hodge, Dallas R. English, Robert J. MacInnis, and Graham G. Giles. "Plasma phospholipids fatty acids, dietary fatty acids, and breast cancer risk." Cancer Causes & Control 27, no. 6 (2016): 759–73. http://dx.doi.org/10.1007/s10552-016-0753-2.

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31

Erhan, Selim M., Robert Kleiman, and Terry A. Isbell. "Estolides from meadowfoam oil fatty acids and other monounsaturated fatty acids." Journal of the American Oil Chemists’ Society 70, no. 5 (1993): 461–65. http://dx.doi.org/10.1007/bf02542576.

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32

Pai, Zinaida P., Tatiana B. Khlebnikova, Yulia V. Mattsat, and Valentin N. Parmon. "Catalytic oxidation of fatty acids. I. Epoxidation of unsaturated fatty acids." Reaction Kinetics and Catalysis Letters 98, no. 1 (2009): 1–8. http://dx.doi.org/10.1007/s11144-009-0069-2.

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33

aus dem Kahmen, Martin, and Hans J. Schäfer. "Conversion of unsaturated fatty acids - cycloadditions with unsaturated fatty acids [1]." Lipid - Fett 100, no. 6 (1998): 227–35. http://dx.doi.org/10.1002/(sici)1521-4133(199806)100:6<227::aid-lipi227>3.0.co;2-1.

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Bassett, Julie K., Gianluca Severi, Allison M. Hodge, et al. "Plasma phospholipid fatty acids, dietary fatty acids and prostate cancer risk." International Journal of Cancer 133, no. 8 (2013): 1882–91. http://dx.doi.org/10.1002/ijc.28203.

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35

Oteng, Antwi-Boasiako, and Sander Kersten. "Mechanisms of Action of trans Fatty Acids." Advances in Nutrition 11, no. 3 (2019): 697–708. http://dx.doi.org/10.1093/advances/nmz125.

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ABSTRACT Human studies have established a positive association between the intake of industrial trans fatty acids and the development of cardiovascular diseases, leading several countries to enact laws that restrict the presence of industrial trans fatty acids in food products. However, trans fatty acids cannot be completely eliminated from the human diet since they are also naturally present in meat and dairy products of ruminant animals. Moreover, bans on industrial trans fatty acids have not yet been instituted in all countries. The epidemiological evidence against trans fatty acids by far

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36

Vidrih, R., S. Filip, and J. Hribar. "Content of Higher Fatty Acids in Green Vegetables." Czech Journal of Food Sciences 27, Special Issue 1 (2009): S125—S129. http://dx.doi.org/10.17221/621-cjfs.

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Green vegetables are considered an important source of some nutritionally important constituents that have health benefits (e.g. vitamins, minerals, antioxidants, fibre). Epidemiological data suggest that consuming a diet rich in fruit and vegetables can lower the risks for chronic diseases, such as cardiovascular diseases and cancer. Over the past 100–150 years, there have been enormous increases in the consumption of omega-6 fatty acids due to the increased intake of vegetable oils from various seeds. Studies have indicated that a high intake of omega-6 fatty acids shifts the physiological s

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Mansbridge, R. J., and J. S. Blake. "Nutritional factors affecting the fatty acid composition of bovine milk." British Journal of Nutrition 78, no. 1 (1997): S37—S47. http://dx.doi.org/10.1079/bjn19970133.

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The predominant fatty acids in milk are the long-chain fatty acids myristic, palmitic and stearic. These saturated fatty acids account for 75 % of the total fatty acids, with a further 21 % occurring as monounsaturated fatty acids of which the most prevalent is oleic acid. Only 4 g/lOO g of the milk fatty acids are polyunsaturated, occurring mainly as linoleic and linolenic acids. All milk fatty acids are derived, almost equally, from either de novo synthesis or directly from preformed fatty acids in the diet. There are four main dietary sources of fatty acids: forages, oilseeds, fish oil and

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38

Liliia, Budniak, Slobodianiuk Liudmyla, Marchyshyn Svitlana, and Demydiak Olha. "Determination of Arnica foliosa Nutt. fatty acids content by GC/MS method." ScienceRise: Pharmaceutical Science, no. 6(28) (December 30, 2020): 14–18. https://doi.org/10.15587/2519-4852.2020.216474.

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Medicinal plants have been considered as an important source for the prevention and treatment of various diseases. The genus Arnica L. is a genus of Asteraceae family, many species of which are used in traditional medicine. Arnica chamissonis Less. and Arnica foliosa Nutt., which belong to plants of the genus Arnica L., are successfully grown in the culture. There is insufficient information in the literature on the biologically active substances of Arnica foliosa Nutt. The presence of sesquiterpene lactones in the leaves and inflorescences is indicated. The flowers contain polysaccharides, mo

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39

Kushwaha, Badri Prasad, Deepak Upadhyay, Sultan Singh, Subendu Bikas Maity, Krishna Kunwar Singh, and Asim Kumar Misra. "Fatty acid profile of Murrah buffalo milk fat." Buffalo Bulletin 41, no. 1 (2022): 73. http://dx.doi.org/10.56825/bufbu.2022.4113319.

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Milk fatty acid composition of Murrah buffaloes was determined in present study. Samples were collected from 10 lactating buffaloes and were analysed for fatty acid profile using AOCS official method. Murrah milk fat was having 71.6% saturated fatty acids (SFA), 27.97% unsaturated fatty acids. C16:0, C18:1c, C18:0, C14:0 and C12:0 were the five most abundant fatty acid (82.5% of total fatty acids) in the Murrah milk. Palmitic acid, myristic acid (14:0) and stearic acid (18:0) together constituted approximately 85.8% of saturated fatty acids by weight. Short chain fatty acids (C4:0, C6:0), medi

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40

Anitaş, Özgül, Serap Göncü, Fatma Hepsağ, and Yeşim Özoğul. "Ratio of fatty acids in sweat, blood and urine in cattle." Revista Científica de la Facultad de Ciencias Veterinarias XXXIV, no. 3 (2024): 1–8. https://doi.org/10.52973/rcfcv-e34465.

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In cattle metabolism, fatty acids are basic biological components that meet the body’s energy needs and are used in important metabolic processes. In this study, sweat, urine and blood samples were taken from cows and the fatty acids of the samples were determined by gas chromatography. Sweat samples contained fewer fatty acids than blood and urine (14 in sweat, 25 in blood and 19 in urine). In the correlation analysis, there was a moderately positive, statistically significant (P<0.01) relationship between sweat fatty acids and blood fatty acids. A statistically significant (r = 0.855, P=0

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Ceddia, RB, and R. Curi. "Leptin controls the fate of fatty acids in isolated rat white adipocytes." Journal of Endocrinology 175, no. 3 (2002): 735–44. http://dx.doi.org/10.1677/joe.0.1750735.

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Leptin directly increases the rate of exogenous glucose and fatty acids oxidation in isolated adipocytes. However, the effects of leptin on fatty acid metabolism in white adipose tIssue have not been examined in detail. Here, we report that in adipocytes incubated for 6 h in the presence of leptin (10 ng/ml), the insulin-stimulated de novo fatty acid synthesis was inhibited by 36% (P<0.05), while the exogenous oxidation of acetic and oleic acids was increased by 50% and 76% respectively. Interestingly, leptin did not alter the oxidation of intracellular fatty acids. Leptin-incubated cells p

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Misharina, T. A., E. B. Burlakova, L. D. Fatkullina, et al. "Influence of savory essential oil on the fatty acids composition in the brain and liver with age increasing of akr line mice." Biomeditsinskaya Khimiya 57, no. 6 (2011): 604–14. http://dx.doi.org/10.18097/pbmc20115706604.

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Age-related alterations of fatty acid composition in liver and brain of AKR mice was investigated. The effect of savory essential oil (Satureja hortensis L.), added with drinking water on fatty acid composition in these organs and the processes of lipid peroxidation in erythrocytes were estimated. It was found that during aging the percentage of saturated fatty acids and polyunsaturated fatty acids decreased while monounsaturated fatty acids increased. The development of leukemia was accompanied by the increase of saturated and polyunsaturated fatty acids percentage and a decrease of monounsat

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Sklan, D., Lily Nagar, and A. Arieli. "Effect of feeding different levels of fatty acids or calcium soaps of fatty acids on digestion and metabolizable energy in sheep." Animal Science 50, no. 1 (1990): 93–98. http://dx.doi.org/10.1017/s0003356100004499.

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ABSTRACTSheep were given diets containing 0, 30, 50 or 90 g/kg added free fatty acids from palm oil or from calcium soaps prepared from the same fatty acids in a three period switch-over design. Addition of free fatty acids to the diet enhanced metabolizable energy (ME) intake when added at 30 and 50 g/kg but not at 90 g/kg. On feeding 90 g/kg free fatty acids, rumen volatile fatty acid levels decreased and acid-detergent fibre and protein digestion was reduced. Calcium soaps of fatty acids enhanced ME intake at all levels added and had no effect on rumen fermentation. Addition of both free fa

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Coudray, Charles, Erwann Durand, Laurence Balas, Ariane Sultan, François Casas, and Christine Feillet-Coudray. "Potential favourable health effects of some dietary uncommon fatty acids." OCL 28 (2021): 41. http://dx.doi.org/10.1051/ocl/2021028.

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In addition to the major fatty acids widely studied, our diet contains many bioactive fatty acids less frequently investigated such as n-3 docosapentaenoic acid (n-3 DPA), natural trans fatty acids, conjugated fatty acids (CLAs), furan fatty acids (FuFAs), branched chain fatty acids (BCFAs) and fatty acid esters of hydroxyl fatty acids (FAHFAs). Many of them may have beneficial health effects, particularly in the prevention of cardiovascular diseases, inflammation and metabolic disorders such as diabetes. This review aims to give a brief overview of the current knowledge on these lipids. Thus,

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Mountanea, Olga G., Dimitris Limnios, Maroula G. Kokotou, Asimina Bourboula, and George Kokotos. "Asymmetric Synthesis of Saturated Hydroxy Fatty Acids and Fatty Acid Esters of Hydroxy Fatty Acids." European Journal of Organic Chemistry 2019, no. 10 (2019): 2010–19. http://dx.doi.org/10.1002/ejoc.201801881.

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Stepanov, Aleksey, Ol'ga Bykova, and Ol'ga Kostyunina. "FATTY ACID COMPOSITION OF BLACK-MOTTLED BREED COWS MILK OF THE URAL REGION." Bulletin of KSAU, no. 12 (January 27, 2025): 181–88. https://doi.org/10.36718/1819-4036-2022-12-181-188.

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The purpose of research is to study the content of fatty acids, trans-isomers of unsaturated fatty acids in cow's milk. Tasks: to establish the concentration of saturated and unsaturated fatty acids (%, g/100) in cows' milk, to determine the quantitative content of trans-fatty acids in the composition of milk fat (%, g/100), to identify the daily dynamics of the fatty acid composition of milk. The studies were carried out in JSC Kamenskoye of the Sverdlovsk Region on breeding cows from the first to the third lactation. The studied indicators: the amount of saturated, monounsaturated, polyunsat

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Horvat, M., J. Zabielska, R. Kourist, and M. Winkler. "Fatty alcohols: enzymatically from free fatty acids." New Biotechnology 44 (October 2018): S124. http://dx.doi.org/10.1016/j.nbt.2018.05.1055.

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Nakov, Gjore, Natalija Atanasova-Pancevska, Silviya Ivanova та ін. "THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD". Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry 25, № 3 (2024): 313–24. http://dx.doi.org/10.29081/chiba.2024.599.

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The aim of this paper is to determine the impact of hemp press cake flour (HPCF) on fatty acids and the microbiological quality of gluten-free bread. Seven types of gluten-free bread with different amounts of HPCF (0, 5, 10, 15, 20, 25 and 30 %) were produced. Gas chromatography was used to determinate the amounts of individual fatty acids, as well as the groups of fatty acids (saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, branched fatty acids). HPCF contains significantly higher content of linoleic acid, α- linoleic acid, omega - 3 fatty acids and Omega - 6

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Rajebi, Oktavia, Adinda Putri Sabrina, Farida Nur Aeni, Aghnia Ahda, and Neni Sri Gunarti. "ISOLASI JENIS ASAM LEMAK DARI BERBAGAI BAHAN BAKU : ARTIKEL REVIEW." Jurnal Buana Farma 3, no. 2 (2023): 11–17. http://dx.doi.org/10.36805/jbf.v3i2.581.

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Abstract (sommario):

Fats or triglycerides are compounds derived from glycerin with three fatty acids, which in the intestine are hydrolyzed into their components. Fatty acids can be obtained from various sources, both animal and vegetable. Fatty acids derived from animal fats are unsaturated fatty acids contained in fish oil. Fatty acids derived from several types of vegetable oils, such as palm oil and cocoa butter, contain saturated fatty acids consisting of palmitic acid (C16H31COOH) and stearic acid (C17H35COOH). Obtaining fatty acids can be conducted by the isolation method, so that the type of fatty acids c

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50

Joo, Nam-Seok. "Therapeutic considerations of essential fatty acids and amino acids." Korean Institute for Functional Medicine 6, no. 2 (2023): 66–73. http://dx.doi.org/10.32581/jkifm.2023.6.2.66.

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Abstract (sommario):

Fatty acids and amino acids are essential nutrients for our body. Especially, unsaturated fatty acids omega 6 and 3, are important and omega 3 fatty acids has greater clinical use. Omega 3 fatty acids help improve inflammation in our body, and reduce inflammation within blood vessels. Amino acids are the raw material for protein and are nutrients that must be supplemented though diet. Methionine, tryptophan, tyrosine, arginine, glutamine, taurine can be use as medical supplements. Balanced intake of various amino acids plays a very important role in human metabolism, and appropriate supplement

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