Journal of Food and Nutrition Research

ISSN (Print): 2333-1119

ISSN (Online): 2333-1240

Editor-in-Chief: Prabhat Kumar Mandal

Website: http://www.sciepub.com/journal/JFNR

   

Article

Omega-3, 6 and 9 Fatty Acids Composition and Lipid Content from Liver and Muscle Tissues of Spiny Lobster (Panulirus homarus) in the Persian Gulf

1Faculty of Biological Sciences, Shahid Beheshti University, Tehran, Iran

2Department of Chemistry, Science & Research Branch, Islamic Azad University, P.O. Box 14515-775, Tehran, Iran

3Department of Marine Sciences and Technology, Science & Research Branch, Islamic Azad University, Tehran, Iran


Journal of Food and Nutrition Research. 2017, 5(1), 27-30
doi: 10.12691/jfnr-5-1-5
Copyright © 2017 Science and Education Publishing

Cite this paper:
Keivandokht Samiee, Abdolhossein Rustaiyan, Farnaz Keshavarz. Omega-3, 6 and 9 Fatty Acids Composition and Lipid Content from Liver and Muscle Tissues of Spiny Lobster (Panulirus homarus) in the Persian Gulf. Journal of Food and Nutrition Research. 2017; 5(1):27-30. doi: 10.12691/jfnr-5-1-5.

Correspondence to: Keivandokht  Samiee, Faculty of Biological Sciences, Shahid Beheshti University, Tehran, Iran. Email: k.samiee@yahoo.com

Abstract

In this investigation, the liver and muscle tissues of Panulirus homarus from Bushehr region in the Persian Gulf in Aug 2013 were separately extracted for their lipid content especially omega-3, 6 and 9 fatty acids composition using the method of Blight & Dyer. The compounds were determined by Gas Chromatography-Mass Spectrometry (GC- MS). The components detected in the liver and muscle tissues, include saturated fatty acid Palmitic acid, monounsaturated fatty acid Oleic acid, polyunsaturated fatty acids Arachidonic acid (AA), Docosahexaenoic acid (DHA) and Eicosapentaenoic acid (EPA), andone methyl ester of fatty acids including Octadecanoic acid, methyl ester. The results showed that Eicosapentaenoic acid and Palmitic acid were the composition dominant fatty acids in the species.

Keywords

References

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Article

Biochemical Compositions and Biological Activities of Extracts from 3 Species of Korean Pine Needles

1Gyeongbuk Institute for Marine Bio-Industry, Uljin, Republic of Korea

2South Sea Environment Research Department, Korea Institute of Ocean Science and Technology, Geoje, Republic of Korea

3Korea Marine Environment Management Corporation, Seoul, Republic of Korea

4Department of Life Science and Biotechnology, Shingyeong University, Hwaseong, Republic of Korea


Journal of Food and Nutrition Research. 2017, 5(1), 31-36
doi: 10.12691/jfnr-5-1-6
Copyright © 2017 Science and Education Publishing

Cite this paper:
So Jung Kim, So Yun Park, Juyun Lee, Man Chang, Youngjae Chung, Taek-Kyun Lee. Biochemical Compositions and Biological Activities of Extracts from 3 Species of Korean Pine Needles. Journal of Food and Nutrition Research. 2017; 5(1):31-36. doi: 10.12691/jfnr-5-1-6.

Correspondence to: Taek-Kyun  Lee, South Sea Environment Research Department, Korea Institute of Ocean Science and Technology, Geoje, Republic of Korea. Email: tklee@kiost.ac.kr

Abstract

Crude extracts of pine needles have long been used as a health-food and for cosmetics. In this study, we determined the biochemical composition and biological activities of extracts from three pine species: red pine (RP, Pinus densiflora S et Z), Keumkang pine (KP, Pinus densiflora for. erecta) and sea pine (SP, Pinus thunbergii). The SP extract had the highest levels of moisture, ash, crude protein, and lipids based on the dry weight. The SP extract also had the highest level of polyunsaturated fatty acids (PUFAs). The SP extract had much more β-pinene, β-caryophyllene, and germacrene-D than extracts from the other species. Total phenolic content was the highest in the 100% ethanol extract of SP, and the 50% ethanol extract of SP had the highest DPPH radical scavenging activity. The SP extract had the greatest antimicrobial effect. These results indicate that SP has the greatest potential as a natural antioxidant resource and raw material for cosmetic-goods.

Keywords

References

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Article

Advantages of the Supplementation with both a Protein and Heme Hydrolyzate and Ionic Iron during Iron Deficiency Anemia

1Laboratorio de Antianémicos y Nutracéuticos, Centro Nacional de Biopreparados (BioCen), Carretera Beltrán km 11/2, Mayabeque, Cuba

2Departamento de Bioquímica, Facultad de Biología, Universidad de la Habana, Cuba

3Departamento de Biología Celular. Facultad de Ciencias, Universidad Nacional autónoma de México (UNAM), México DF, México

4Departamento de Fisiología, Facultad de Farmacia, Universidad de Granada, España


Journal of Food and Nutrition Research. 2017, 5(1), 37-47
doi: 10.12691/jfnr-5-1-7
Copyright © 2017 Science and Education Publishing

Cite this paper:
Yenela García, Olimpia Carrillo, René Cárdenas, Javier Díaz-Castro. Advantages of the Supplementation with both a Protein and Heme Hydrolyzate and Ionic Iron during Iron Deficiency Anemia. Journal of Food and Nutrition Research. 2017; 5(1):37-47. doi: 10.12691/jfnr-5-1-7.

Correspondence to: Yenela  García, Laboratorio de Antianémicos y Nutracéuticos, Centro Nacional de Biopreparados (BioCen), Carretera Beltrán km 11/2, Mayabeque, Cuba. Email: yenela@biocen.cu

Abstract

Background: nutritional anemia caused by iron (Fe) deficiency is considered a major public health problem. Interventions to address nutritional anemia have been traditionally focused on supplementation with ionic Fe that causes gastrointestinal adverse effects. On the other hand, some nutritional studies have demonstrated the advantages of supplementation with both, a protein and heme hydrolyzate and ionic Fe. However there are few experimental and clinical evidences to conclude on the efficacy of this supplementation strategy to treat the Fe deficiency and anemia. Aim: is to know about the physiological and biochemical events proposed to explain the anemia recovery during a treatment with both a protein and heme hydrolyzate and ionic Fe during Fe deficiency anemia recovery. Results: some aspects related to the most recent events elucidated about the metabolism of both chemical forms of Fe were included in this work. Nutritional supplements that exist from both, a protein hydrolyzate with heme and ionic Fe, with some results that demonstrate the efficacy of this treatment in humans and a rat model of anemia, are also discuss. Conclusion: supplementation with both Fe sources allows, simultaneously, the anemia recovery and the decreased oxidative damage caused by traditional Fe therapies to treat nutritional anemia by Fe deficiency.

Keywords

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