Fatty acid composition of inositol and choline phospholipids of breast tumours and normal bread tissue
Article Abstract:
The inositol and choline phospholipid fatty acid compositions of normal human breast tissue and those with malignant or benign tumors were compared. Moreover, erythrocyte phospholipid fatty acid compositions in women with and without breast tumors were also studied. Lower oleic acid levels and higher linoleic acid concentrations in phospholipid fractions of erythrocytes and in the phosphatidylcholine fraction of the breast tissue of women with breast tumors were found. Lower levels of linoleic acid chain elongation and desaturation were also assessed in the erythrocytes and breasts of those with breast tumors.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1993
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Postprandial changes in platelet function and coagulation factors after high-fat meals with different fatty acid compositions
Article Abstract:
Platelet function and F VII:C in healthy women are significantly affected by high-fat meals. The fatty acid composition of these meals does not play a role. Low-erucic acid rapeseed oil, sunflower oil, and butter oil, three oils varying in fatty acid composition, were compared with regard to postprandial effects on platelet aggregation and coagulation. In platelet-rich plasma, all three oils have similar effects of decreased platelet aggregation. F VII C increased significantly, while plasma AT II activity and fibrinogen concentrations were unchanged.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1995
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Energy expenditure and substrate oxidative patterns, after glucose, fat or mixed load in normal weight subjects
Article Abstract:
The energy expenditure of three isocaloric oral loads composed of glucose, fat or both fat and glucose were evaluated in ten normal weight subjects. Results showed that the energetic cost of glucose and fat utilization and/or storage is the same while the main source of energy after each load corresponds to the substrate ingested. Plasma insulin and free fatty acids (FFA) were also found to influence the substrate oxidative patterns. Results also suggest that alimentary fat may contribute to fat oxidation by maintaining elevated plasma FFA levels.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1997
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