A-Anions 221 Acetate 23, 106 Acetate-Malonate Pathway 24
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List of Legumes
Healthy Oils & SmokePoints When it comes to the cooking oil in your cupboard, there is a huge difference in healthfulness depending on how the oil is stored and how it will be used. First let’s get some definitions for commonly used terms on labels and discussions about oils. Term Definition Cold Pressed Extracted without using heat. Extracted using a screw-type machine that presses the oil out. Can be done Expeller Pressed slowly, with very little heat, or can be done quickly with lots of friction and high temperatures. The first cold pressing which contains the best tasting and most healthful oils. Must contain less than 1% acids. By definition, this is cold-pressed and first Extra Virgin pressed, so don’t need to see these terms on the label. Must say 100% extra virgin, or may be a blend. The first cold pressing, but can contain a little more acids than the extra-virgin Virgin (1-3 percent). Seeds that have been genetically manipulated to decrease the amount of High Oleic essential fatty acids so that they have a longer shelf life. Are left in their state after pressing – no filtering. These oils tend to be more Unrefined Oils flavorful and richer in nutrients, however they have a very low smoke point. Oils have their impurities filtered out, to increase stability and allow for higher Refined temperature cooking. The processing can use toxic solvents, caustic soda, bleaches and phosphoric acid. Smoke Point Stage at which a heated oil begins to smoke, just before it bursts into flames. HEALTHY OILS & SMOKE POINTS PAGE | 1 © 2021 Health-Naturally.org Term Definition Oil should smell and taste like the food it came from. -
Conjugated Linolenic Fatty Acids Trigger Ferroptosis in Triple-Negative Breast Cancer
bioRxiv preprint doi: https://doi.org/10.1101/556084; this version posted February 20, 2019. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. Conjugated linolenic fatty acids trigger ferroptosis in triple-negative breast cancer Alexander Beatty1, Tanu Singh1, Yulia Y. Tyurina2,3, Emmanuelle Nicolas1, Kristen Maslar4, Yan Zhou1, Kathy Q. Cai1, Yinfei Tan1, Sebastian Doll5, Marcus Conrad5, Hülya Bayır2,3,6, Valerian E. Kagan2,3,7,8,9,10, Ulrike Rennefahrt11, Jeffrey R. Peterson1* 1 Fox Chase Cancer Center, Philadelphia, Pennsylvania, USA 2 Department of Environmental and Occupational Health, University of Pittsburgh, Pittsburgh, Pennsylvania, USA 3 Center for Free Radical and Antioxidant Health, University of Pittsburgh, Pittsburgh, Pennsylvania, USA, 4 Department of Biochemistry and Molecular Biology, Drexel University College of Medicine, Philadelphia, Pennsylvania, USA 5 Institute of Developmental Genetics, Helmholtz Zentrum München, Neuherberg, Germany 6 Department of Critical Care Medicine, Safar Center for Resuscitation Research, University of Pittsburgh, Pittsburgh, Pennsylvania, USA 7 Department of Chemistry, University of Pittsburgh, Pittsburgh, Pennsylvania, USA, 8 Department of Pharmacology and Chemical Biology, University of Pittsburgh, Pittsburgh, Pennsylvania, USA, 9 Department of Radiation Oncology, University of Pittsburgh, Pittsburgh, Pennsylvania, USA, 10 Laboratory of Navigational Redox Lipidomics, IM Sechenov Moscow State Medical University, Moscow, Russia 11 Metanomics Health GmbH, Berlin, Germany * corresponding author, e-mail: [email protected] 1 bioRxiv preprint doi: https://doi.org/10.1101/556084; this version posted February 20, 2019. -
Chemistry and Physical Properties of Estolides
GRASAS Y ACEITES, 62 (1), ENERO-MARZO, 8-20, 2011, ISSN: 0017-3495 DOI: 10.3989/gya/010810 Chemistry and physical properties of estolides By Terry A. Isbell* United States Department of Agriculture, Agriculture Research Service, National Center for Agricultural Utilization Research, 1815 N. University St. Peoria, Illinois 61529 (*Corresponding author: [email protected]) RESUMEN capped estolides of oleic that have both good low temperature properties (pour point –5 to – 39oC) and good oxidative stability. Propiedades físicas y químicas de los estólidos Estolides from meadowfoam fatty acids do not have good low temperature properties but have been extensively used in Los estólidos son una familia de compuestos sintetizados cosmetics where they provide good moisturizing properties. a partir de aceites hidroxilados como los de ricino o lesquere- lla o mediante la condensación de ácidos grasos sobre el do- KEY-WORDS: Castor – Estolide – Lesquerella – Oleic ble enlace de un segundo ácido graso insaturado. Los estóli- acid – Physical Properties – Synthesis. dos de ricino y lesquerela se derivan tanto de sus triglicéridos como de sus ácidos grasos libres empleándose el residuo hi- droxilo para formar los ésteres estólidos de los mismos. Los triglicéridos estólidos tienen puntos de fluidez crítica de entre 1. INTRODUCTION 9 y -36ºC y baja estabilidad, con tiempos de oxidación en reci- piente vacío a presión (RPVOT) de entre 29 y 52 minutos in- Estolides are natural and synthetic compounds cluso con la adición de un 1% de una mezcla antioxidante a derived from fats and oils. The estolide structure las muestras. Estas propiedades contrastan con las de los es- is identified by the secondary ester linkage of one tólidos de ácido lesquerólico y ricinoleico, que poseen puntos fatty acyl molecule to the alkyl backbone of another críticos de fluidez mucho más bajos (de -36 a -54). -
![[ Agr. Biol. Chem., Vol. 29, No. 2, P. 111-116, 1965] Glyceride Structure](https://docslib.b-cdn.net/cover/4532/agr-biol-chem-vol-29-no-2-p-111-116-1965-glyceride-structure-284532.webp)
[ Agr. Biol. Chem., Vol. 29, No. 2, P. 111-116, 1965] Glyceride Structure
[ Agr. Biol. Chem., Vol. 29, No. 2, p. 111-116, 1965] Glyceride Structure and Biosynthesis of Natural Fats Part IV Biosynthetic Process of Triglycerides in Maturing Seed of Chinese Tallow Tree By Osamu HIRAYAMAand Shingo OHAMA Collegeof Agriculture,Kyoto Prefectural University, Kyoto ReceivedAugust 20, 1964 Changes in lipid classes and water-soluble components in maturing seed of Chinese tallow tree were examined. Rapid oil production occurred at three stages of seed maturity. Stillingia oil syntheses in seed kern proceeded more rapidly than stillingia tallow on the kern at early stage. Analytical data for components in immature seed suggest that the pathway of seed oil synthesis is the same as Kennedy's pathway. However, the appear ance of monoglycerides indicates the existence of a side pathway. From specific positional distribution of fatty acids in mono-, di-, and triglyceride from immature seed, synthetic process of glyceride structure was discussed. In previous paper,1) biosynthetic process of flowering, and sample number was given as shown triglycerides in maturing soybean seed has in Table 1. been investigated by measuring changes in Extraction and Fractionation of Lipids and the contents and composition of lipid and Water-soluble Components water-soluble components. A similar investi The seeds were extracted two times with hot gation was attemped on maturing seed of acetone under shaking. The extracts were combined,, Chinese tallow tree (Sapium sebiferum Roxb.) in and evaporated to dryness to obtain crude stillingia the present work. Chinese tallow tree ac- tallow. The fat was further refined by re-extraction with diethyl ether and evaporation. The residual seed cumulates solid fat (stillingia tallow) on the kern was crushed and homogenized with a mixture surface of seed kern, and liquid oil (stillingia of chloroform-methanol (2:1, v/v) using homogenizer. -
Rabbi Eliyahu Shuman Director of Supervision Effective Through 11
June 2, 2021 22 Sivan 5781 La Tourangelle, Inc. 2340 East Main Street Suite 400 Woodland, CA 95776 This is to certify that the 39 products specified in the listing below, manufactured by LA TOURANGELLE, INC. of the above address, are Kosher and under our supervision. PLEASE NOTE THE FOLLOWING CONDITIONS OF CERTIFICATION: All products listed below are Pareve. All products listed below are certified only when bearing the Star-K symbol. All products listed below are Kosher for year-round use, excluding Passover. This letter of certification is valid through November 30, 2021 and is subject to renewal at that time. BRAND: La Tourangelle UKD# PRODUCT LISTING SK0HZG4N550 All Purpose Baking Spray SKDZZE3SG6W Avocado Oil SKVLKXREYAU Avocado Oil Non-Stick Cooking Spray SKB0NQF2TZU AvoCoco Oil SK5KPHXJ7WR Everyday Avocado Oil SK27270H2EA Expeller Pressed Vegetable Oil SK3YJF27B06 Grape Seed Oil SKZR5EBNPJE Grapeseed Oil Non-Stick Cooking Spray SKTA059CQ2D Organic Canola Oil SKEVY33L343 Organic Canola Oil Non-Stick Cooking Spray SKK08UW6IKZ Organic Expeller Pressed & Refined Coconut Oil SKAC2BUNNSR Organic Extra Virgin Coconut Oil SKN6ZPNS4QU Organic Extra Virgin Olive Oil SKIVAMH6Y1J Organic Extra Virgin Olive Oil Non-Stick Cooking Spray SKYKMZA08PT Organic Flaxseed Oil SKSDDTU4VXP Organic Refined Coconut Oil SK8C58TF7N1 Organic Sun Coco Oil SKGNEZ4A2KZ Organic Sunflower Oil SKR3YHL7L04 Organic Toasted Sunflower Oil SKWVAF83EW0 Organic Virgin Unrefined Coconut Oil SKQ4DM4KBR7 Pan Asian Stir Fry Oil Rabbi Eliyahu Shuman Effective Through 11/30/2021 Director of Supervision Page 1 of 2 June 2, 2021 22 Sivan 5781 La Tourangelle, Inc. 2340 East Main Street Suite 400 Woodland, CA 95776 PLEASE NOTE THE FOLLOWING CONDITIONS OF CERTIFICATION: All products listed below are Pareve. -
Synthetic Turf Scientific Advisory Panel Meeting Materials
California Environmental Protection Agency Office of Environmental Health Hazard Assessment Synthetic Turf Study Synthetic Turf Scientific Advisory Panel Meeting May 31, 2019 MEETING MATERIALS THIS PAGE LEFT BLANK INTENTIONALLY Office of Environmental Health Hazard Assessment California Environmental Protection Agency Agenda Synthetic Turf Scientific Advisory Panel Meeting May 31, 2019, 9:30 a.m. – 4:00 p.m. 1001 I Street, CalEPA Headquarters Building, Sacramento Byron Sher Auditorium The agenda for this meeting is given below. The order of items on the agenda is provided for general reference only. The order in which items are taken up by the Panel is subject to change. 1. Welcome and Opening Remarks 2. Synthetic Turf and Playground Studies Overview 4. Synthetic Turf Field Exposure Model Exposure Equations Exposure Parameters 3. Non-Targeted Chemical Analysis Volatile Organics on Synthetic Turf Fields Non-Polar Organics Constituents in Crumb Rubber Polar Organic Constituents in Crumb Rubber 5. Public Comments: For members of the public attending in-person: Comments will be limited to three minutes per commenter. For members of the public attending via the internet: Comments may be sent via email to [email protected]. Email comments will be read aloud, up to three minutes each, by staff of OEHHA during the public comment period, as time allows. 6. Further Panel Discussion and Closing Remarks 7. Wrap Up and Adjournment Agenda Synthetic Turf Advisory Panel Meeting May 31, 2019 THIS PAGE LEFT BLANK INTENTIONALLY Office of Environmental Health Hazard Assessment California Environmental Protection Agency DRAFT for Discussion at May 2019 SAP Meeting. Table of Contents Synthetic Turf and Playground Studies Overview May 2019 Update ..... -
Redalyc.Chemical and Physiological Aspects of Isomers of Conjugated
Ciência e Tecnologia de Alimentos ISSN: 0101-2061 [email protected] Sociedade Brasileira de Ciência e Tecnologia de Alimentos Brasil Teixeira de CARVALHO, Eliane Bonifácio; Louise Pereira de MELO, Illana; MANCINI- FILHO, Jorge Chemical and physiological aspects of isomers of conjugated fatty acids Ciência e Tecnologia de Alimentos, vol. 30, núm. 2, abril-junio, 2010, pp. 295-307 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Campinas, Brasil Available in: http://www.redalyc.org/articulo.oa?id=395940100002 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative Ciência e Tecnologia de Alimentos ISSN 0101-2061 Chemical and physiological aspects of isomers of conjugated fatty acids Aspectos químicos e fisiológicos de isômeros conjugados de ácidos graxos Revisão Eliane Bonifácio Teixeira de CARVALHO1, Illana Louise Pereira de MELO1, Jorge MANCINI-FILHO1* Abstract Conjugated fatty acid (CFA) is the general term to describe the positional and geometric isomers of polyunsaturated fatty acids with conjugated double bonds. The CFAs of linoleic acid (CLAs) are found naturally in foods derived from ruminant animals, meat, or dairy products. The CFAs of α-linolenic acid (CLNAs) are found exclusively in various types of seed oils of plants. There are many investigations to assess the effects to health from CFAs consumption, which have been associated with physiological processes that are involved with non transmissible chronic diseases such as cancer, atherosclerosis, inflammation, and obesity. Conclusive studies about the CFAs effects in the body are still scarce and further research about their participation in physiological processes are necessary. -
NPSA 75Th Anniversary Digital Cookbook
75TH ANNIVERSARY COOKBOOK WWW.ILOVEPECANS.ORG 75TH ANNIVERSARY COOKBOOK Celebrating 75 Ways to Enjoy Pecans With their crisp texture and rich, buttery flavor, pecans are remarkably versatile. To celebrate their many uses, we are bringing pecans to life with 75 amazing recipes in honor of the National Pecan Shellers Association’s 75th anniversary. Whether you’re a novice in the kitchen or an expert culinarian, you’ll find an abundance of delicious recipe choices. From new creations to traditional favorites, you’ll find a range of original ideas from savory to sweet and simple to complex. Each recipe provides easy-to-follow steps for preparing delicious and healthy snacks, appetizers, soups salads, entrees, side dishes, desserts, beverages and breakfast options. Explore the variety of original recipes created by nationally renowned chefs from companies like Baskin Robbins, Cinnabon, and Outback Steakhouse, as well as bloggers like SouthernBite. com. These culinary experts met at the test kitchens of publishing giant Time Inc. Food Studios to test and develop recipes that are easy to prepare and exciting to taste. Pecans - Beyond the Pie often less expensive than whole pecans – so purchase the chopped version and you’ll also Long a Southern tradition, more pecan pies save yourself an extra step in your preparation. are consumed in the United States between the Thanksgiving and Christmas holidays than any other time of year. That’s also when pecans Storing Pecans are at their best. But we have exciting recipes How you store your pecans will make a difference to enjoy pecans all year long like salads, in their freshness and flavor. -
Underactive Thyroid
Underactive Thyroid PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Thu, 21 Jun 2012 14:27:58 UTC Contents Articles Thyroid 1 Hypothyroidism 14 Nutrition 22 B vitamins 47 Vitamin E 53 Iodine 60 Selenium 75 Omega-6 fatty acid 90 Borage 94 Tyrosine 97 Phytotherapy 103 Fucus vesiculosus 107 Commiphora wightii 110 Nori 112 Desiccated thyroid extract 116 References Article Sources and Contributors 121 Image Sources, Licenses and Contributors 124 Article Licenses License 126 Thyroid 1 Thyroid thyroid Thyroid and parathyroid. Latin glandula thyroidea [1] Gray's subject #272 1269 System Endocrine system Precursor Thyroid diverticulum (an extension of endoderm into 2nd Branchial arch) [2] MeSH Thyroid+Gland [3] Dorlands/Elsevier Thyroid gland The thyroid gland or simply, the thyroid /ˈθaɪrɔɪd/, in vertebrate anatomy, is one of the largest endocrine glands. The thyroid gland is found in the neck, below the thyroid cartilage (which forms the laryngeal prominence, or "Adam's apple"). The isthmus (the bridge between the two lobes of the thyroid) is located inferior to the cricoid cartilage. The thyroid gland controls how quickly the body uses energy, makes proteins, and controls how sensitive the body is to other hormones. It participates in these processes by producing thyroid hormones, the principal ones being triiodothyronine (T ) and thyroxine which can sometimes be referred to as tetraiodothyronine (T ). These hormones 3 4 regulate the rate of metabolism and affect the growth and rate of function of many other systems in the body. T and 3 T are synthesized from both iodine and tyrosine. -
New Oilseed Crops on the Horizon!
New Oilseed Crops on the Horizon!: L. H. PRINCEN2 Fats and oils for food uses are now plentiful on a worldwide basis. Tallow, lard and fish oils, as well as vegetable oils, such as those derived from soybean, sun 1\ flower, palm, rapeseed, peanut and cottonseed, are often overproduced. Although many ofthese products are also used for industrial chemicals, they often are not [ ofthe most favorable composition for nonfood applications. A search for new oil 1\ seed crops with more advantageous oil composition has led to the development of l- excellent candidates that are now close to commercial acceptance. Among them are Crambe, Limnanthes, Vernonia, Sapium and Simmondsia. Other crops are at a much lower stage ofdevelopment but also have excellent potential. They include Cuphea, Foeniculum, Stokesia, Lesquerella and Lunaria. In this age ofsearching for renewable resources to replace petrochemicals and importedstrategic materials, c a well-organized research and development program on new oilseed crops could u soon result in American self-sufficiency for industrial oils andfatty acids. c Animal fats and vegetable oils make up an important part of the world's ag t ricultural production. Previous papers in this symposium have shown their eco a nomic impact from production through utilization. Although through the ages fats and oils have been produced mainly for food purposes, even centuries ago many also found use in such items as lubricants and greases, paints, soaps, lamp a oil and candles. Today, in the era ofpetrochemicals, fats and oils still playa major ( role in the production ofnonfood materials (Pryde, 1979). For example, in paints t and other coatings, where water-based latex systems have replaced much of the traditional vegetable oil-based paint market, approximately one-third ofthe bind ers used is still based on vegetable oils or their derivatives. -
Specialty Oils Is Preventing That Remains After Pressing, and Virgin Olive Oxidation―Especially in Those That Contain a High Level of Oil
[Fats/Oils] Vol. 18 No. 9 September 2008 Pouring on Specialty Oil Ideas By Tamie Cook, Contributing Editor They say variety is the spice of life. And, if that’s the case, the product and menu developer’s pantry can be a veritable smorgasbord of piquancy. Literally, we have the world at the end of our whisk, and this has never been truer than when it comes to reaching for oils. In days past, choices were largely limited to vegetable, peanut, soybean, the occasional variety of olive oil and, on a good day, extra virgin olive oil. No longer confined to these basics, myriad choices now address today’s ingredient requirements for health, variety, taste and versatility. Whether it’s for a new dish on the menu or the next big product line, look at the choices, learn about their many uses and try some new oil on your palette. Most fruit, nut and seed oils generally undergo comparatively little processing. Many are mechanically, or “expeller,” extracted and are unrefined so no solvent was used to extract the oil, and no bleach or deodorizing agent was used to refine it. Thus, the oil retains its full, natural flavor, aroma and color, and many of its naturally occurring nutrients. This translates into a product that not only adds flavor to a dish, but also adds value to a menu or product. Shedding new light on an old friend When it comes to olive oil, everything old is new again. The olive tree, a native of Asia Minor, has been around for more than 6,000 years. -
(12) Patent Application Publication (10) Pub. No.: US 2015/0247001 A1 Lötzsch Et Al
US 20150247001A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2015/0247001 A1 Lötzsch et al. (43) Pub. Date: Sep. 3, 2015 (54) THERMOCHROMIC MATERIAL MOLDED (30) Foreign Application Priority Data ARTICLE COMPRISING SAD MATERAL AND USE THEREOF Sep. 24, 2012 (DE) ...................... 10 2012 O18813.7 (71) Applicant: FRAUHOFER-GESELLSCHAFT Publication Classification ZUR FORDERUNG DER ANGEWANDTEN FORSCHUNG (51) Int. Cl. E.V., Munich (DE) C08G 63/9. (2006.01) (52) U.S. Cl. (72) Inventors: Detlef Lötzsch, Berlin (DE); Ralf CPC .................................... C08G 63/912 (2013.01) Ruhmann, Berlin (DE); Arno Seeboth, Berlin (DE) (57) ABSTRACT (73) Assignee: FRAUNHOFER-GESELLSCHAFT The invention relates to a thermochromic material compris ZUR FORDERUNG DER ing at least one biopolymer, at least one natural dye and at ANGEWANDTEN FORSCHUNG least one reaction medium, selected from the group of fatty E.V., München (DE) acids and derivatives thereof, gallic acid and derivatives thereOThereof and mim1Xtures thereOT.hereof. TheThe ththermochrom1C hromi materiaial (21) Appl. No.: 14/430,419 according to the invention is completely based on non-toxic, 1-1. natural products. Processing into materials or molded articles (22) PCT Filed: Aug. 8, 2013 can occur, according to the invention, by means of conven tional extrusion technology in the form offlat film, blown film (86). PCT No.: PCT/EP2013/066604 or sheets or multi-wall sheets. The thermochromic material S371 (c)(1), can be used in particular in the food industry and medical (2) Date: Mar. 23, 2015 technology. OH iC O N CH 21 OH C HO O HO Patent Application Publication Sep.