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juglans sigillata/triacylglycerol
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Triacylglycerol composition of walnut (Juglans regia L.) cultivars: characterization by HPLC-ELSD and chemometrics.
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A total of 26 walnut (Juglans regia L.) samples from 9 cultivars (Arco, Franquette, Hartley, Lara, Marbot, Mayette, Mellanaise, Parisienne, and Rego) harvested in the 2001, 2002, and 2003 crop years and grown in two geographical origins (Braganca and Coimbra, Portugal) were evaluated with regard to
Intramyocellular triacylglycerol accumulation across weight loss strategies; Sub-study of the CENTRAL trial.
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BACKGROUND
Intramyocellular triacylglycerol (IMTG) is utilized as metabolic fuel during exercise and is linked to insulin resistance, but the long-term effect of weight loss strategies on IMTG among participants with abdominal fat, remain unclear.
METHODS
In an 18-month trial, sedentary participants
Consumption of diets with different type of fat influences triacylglycerols-rich lipoproteins particle number and size during the postprandial state.
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OBJECTIVE
Previous evidence suggests that dietary fat could influence the composition and size of triacylglycerols-rich lipoproteins (TRL). In a controlled intervention study on healthy subjects, we evaluated the influence of 3 dietary interventions, with different types of fat on postprandial TRL
Composition of fatty acids, triacylglycerols and polar compounds of different walnut varieties (Juglans regia L.) from Tunisia.
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The chemical composition (total oil content, fatty acids, triacylglycerols (TAGs) and polar compounds) of six walnuts (Juglans regia L.) cultivars (Lauzeronne, Franquette, Hartley, Local pt, Local gd and Parisienne) collected from Mateur (north of Tunisia) was evaluated. The major fatty acids found
Antioxidant efficacy of thymol and carvacrol in microencapsulated walnut oil triacylglycerols.
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Antioxidant efficiency of thymol and carvacrol in walnut oil triacylglycerols (WO-TAGs) was investigated. WO-TAGs alone or fortified with thymol/carvacrol were emulsified with sodium caseinate-lactose mixture. Oxidative stability of freeze dried emulsions was assessed via Rancimat and accelerated
Quantitation of triacylglycerols in plant oils using HPLC with APCI-MS, evaporative light-scattering, and UV detection.
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The main constituents of plant oils are complex mixtures of TGs differing in acyl chain lengths, number and positions of double bonds, and regioisomerism. A non-aqueous reversed-phase HPLC method with acetonitrile-2-propanol gradient and 30 + 15 cm NovaPak C18 columns makes possible an unambiguous
In situ analysis of soybeans and nuts by probe electrospray ionization mass spectrometry.
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The probe electrospray ionization (PESI) is an ESI-based ionization technique that generates electrospray from the tip of a solid metal needle. In the present work, we describe the PESI mass spectra obtained by in situ measurement of soybeans and several nuts (peanuts, walnuts, cashew nuts,
High performance liquid chromatography determination of fatty acids in drying oils following lipase action.
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This paper describes a quantitative analytical procedure to determine the fatty acid composition in drying oils like linseed, walnut and poppy seed. The procedure required the enzymatic hydrolysis of the oil triacylglycerol families by the action of Candida rugosa lipase. The fatty acids (FFAs)
A diet rich in walnuts favourably influences plasma fatty acid profile in moderately hyperlipidaemic subjects.
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OBJECTIVE
To compare two low fat diets one rich in walnuts on parameters of lipid metabolism in a group of hyperlipidaemic subjects.
METHODS
A randomised cross over study.
METHODS
Department of Human Nutrition, University of Otago, Dunedin, New Zealand
METHODS
Twenty one men with mean (s.d.) levels
Study of the main constituents of some authentic walnut oils.
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This paper describes the composition of walnut oils obtained from nuts collected from seven countries that are major suppliers of walnut oil. Oils were extracted from the nuts using small-scale industry pressing equipment and analyzed using standard methods for fatty acids, fatty acids in the
Modulation of baroreflex sensitivity by walnuts versus cashew nuts in subjects with metabolic syndrome.
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BACKGROUND
Impaired baroreflex sensitivity (BRS) is associated with cardiovascular diseases and the metabolic syndrome. Because lipid abnormalities have been associated with impaired BRS, this study aimed to determine whether diets known to improve the lipid profile, namely a diet high in
Consumption of restructured meat products with added walnuts has a cholesterol-lowering effect in subjects at high cardiovascular risk: a randomised, crossover, placebo-controlled study.
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BACKGROUND
Diet and lifestyle are modifiable factors involved in the development and prevention of non-communicable diseases, including cardiovascular disease. Nut consumption, particularly walnut intake, has been inversely related to incident coronary heart disease (CHD) in observational studies
Effects of supplementing n-3 fatty acid enriched eggs and walnuts on cardiovascular disease risk markers in healthy free-living lacto-ovo-vegetarians: a randomized, crossover, free-living intervention study.
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BACKGROUND
Plant and marine n-3 fatty acids (FA) may favorably modify select markers of cardiovascular disease risk. Whether supplementing the habitual diet of lacto-ovo-vegetarians (LOV) with walnuts (containing α-linolenic acid, ALA) and n-3 FA enriched eggs (containing primarily docosahexaenoic
Walnut extract exhibits anti-fatigue action via improvement of exercise tolerance in mice.
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This study was conducted to investigate the anti-fatigue effect of walnut extract (WE) on forced swimming capacity in mice. Twenty-eight male ICR mice were randomly divided into four groups, a vehicle control (VC) or one of three WE administered groups (300, 600 and 900 mg/kg/day). WE was orally
Enzymatically interesterified fats based on mutton tallow and walnut oil suitable for cosmetic emulsions.
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OBJECTIVE
Formation of emulsion systems based on interesterified fats was the objective of the study. Enzymatic interesterification was carried out between enzymatic mutton tallow and walnut oil in the proportions 2 : 3 (w/w) to produce fats not available in nature. At the beginning of the
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