Article
Chemistry, Applied
Na Xu, Xiaolin Wu, Yuqing Zhu, Jinyu Miao, Yi Gao, Ce Cheng, Shengfeng Peng, Liqiang Zou, David Julian McClements, Wei Liu
Summary: The study found that the addition of sweet orange essential oil (SOEO) can enhance the oxidation stability of algal oil emulsion, increase the absorbed protein level, possibly by enhancing the interfacial thickness through interaction with casein molecules, and retard the oxidation of omega-3 oils inside lipid droplets.
Article
Food Science & Technology
Claudia N. Copado, Luciana M. Julio, Bernd W. K. Diehl, Vanesa Y. Ixtaina, Mabel C. Tomas
Summary: The multilayer microencapsulation process successfully protected and delivered chia oil, enhancing its stability and preventing oxidation. The microcapsules showed high efficiency and low moisture content, with uniform particle shape, suitable for instant foods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Asli Inal, Hande Yenipazar, Nese Sahin-Yesilcubuk
Summary: The study focuses on investigating the bioaccessibility of curcumin in simulated intestinal digestion conditions and the release behavior of fatty acids from echium oil nanoemulsions, showing that curcumin-containing nanoemulsions have higher radical scavenging activity and a 35.5% bioaccessibility of curcumin after digestion. Gas chromatography results suggest that curcumin addition affects the release of fatty acids in the nanoemulsions.
Article
Biochemistry & Molecular Biology
Branko Ravic, Jasmina Debeljak-Martacic, Biljana Pokimica, Nevena Vidovic, Slavica Rankovic, Marija Glibetic, Predrag Stepanovic, Tamara Popovic
Summary: The study aimed to investigate the potential benefits of a fish-based diet on police dogs undergoing intensive training. The results showed that the diet enriched with marine fish improved the biochemical profiles and oxidative status of the dogs.
Article
Chemistry, Applied
Junhua Li, Yimei Shen, Jiali Zhai, Yujie Su, Luping Gu, Cuihua Chang, Yanjun Yang
Summary: This study developed a new powder-based emulsion formulation for algal oils with superior oxidative stability, which was stabilized by egg yolk granules/lecithin composites. The distribution of antioxidants in different regions of the emulsion system affected their ability to prevent oxidation, with AP showing the highest effectiveness.
Article
Food Science & Technology
Jansuda Kampa, Anastasios Koidis, Sameer Khalil Ghawi, Richard A. Frazier, Julia Rodriguez-Garcia
Summary: This study prepared nanoemulsions stabilized with surfactants using high-pressure homogenization, and evaluated the effects of different homogenization parameters on the properties and stability of the nanoemulsions. The results showed that the formation and stability of the nanoemulsions were influenced by the homogenization pressure, cycles, and properties of the surfactants. Regression modeling was used to optimize the homogenization parameters, which has important implications for the production of nanoemulsions in the food industry.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Fisheries
M. Monteiro, A. Marques, R. S. Costa, M. A. Salgado, C. Castro, L. Conceicao, L. M. P. Valente
Summary: This study evaluated the potential of various alternative marine lipid sources to replace commercially available fish oil in turbot feed. The results showed that the alternative diets were as efficient as the control diet in terms of growth performance and feed efficiency. One of the alternative diets (ALGAMIX) had a higher content of EPA + DHA in fish muscle, exceeding the recommended levels for human consumption, and showed potential for improving muscle antioxidant capacity.
Article
Engineering, Chemical
Muhammad Abdul Rahim, Muhammad Imran, Muhammad Kamran Khan, Muhammad Haseeb Ahmad, Muhammad Nadeem, Waseem Khalid, Jose Manuel Lorenzo, Mohamed M. Afifi, Ammar AL-Farga, Moneera O. Aljobair
Summary: Omega-3 fatty acids are essential and cannot be synthesized by the body. Therefore, this study used spray drying to prepare more stable microcapsules of omega-3 fatty acids, which can improve the oxidative stability of food products.
Review
Nutrition & Dietetics
Ivana Djuricic, Philip C. Calder
Summary: Oxidative stress and inflammation are important contributors to chronic non-communicable diseases. Different types of fatty acids have varying effects on chronic diseases, with moderate intake of Ω-6 fatty acids lowering the risk of cardiovascular diseases and Ω-3 fatty acids helping to reduce inflammation levels.
Article
Food Science & Technology
Danyu Lv, Chenming Dai, Muyun Wang, Huaiqiong Chen, Yongguang Guan
Summary: This study demonstrates that transparent nanoemulsion, self-emulsified using carvacrol, soybean lecithin, Tween 20, and water, can enhance the aqueous and photo stability of 9'-cis-bixin. The nanoemulsion droplets show improved cell uptake of 9'-cis-bixin and provide potential cellular protection.
Article
Engineering, Chemical
Annelie Damerau, Dorota Ogrodowska, Pawel Banaszczyk, Fabian Dajnowiec, Malgorzata Tanska, Kaisa M. Linderborg
Summary: The study found that rice and whey protein blend can be used to encapsulate Baltic herring oil, resulting in stable emulsions with particle size distribution affected by pH, with pH 6.5 producing the best results in terms of induction periods and volatile compound content.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Ray A. Matulka, Lauren A. Howell, B. Pratyusha Chennupati, J. Teresa Bock
Summary: The study showed that algal oil containing saturated odd-chain fatty acids did not exhibit toxicity or genotoxicity in animals, indicating its safety for use in the food industry.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Min Zhu, Ming Li, Simin Yang, Jiang Li, Cansheng Gong, Qingbo Yu, Changlin Chen, Yang Zhang, Jingyan Lin, Faping Tu
Summary: This study investigated the neuroprotective role of omega-3 fatty acids in postoperative delirium (POD) in older patients. The findings showed that pretreatment with omega-3 fatty acids significantly reduced POD-like behavior and the accumulation of proinflammatory cytokines in aged mice undergoing surgery. It also reduced neuroinflammation and oxidative stress in the prefrontal cortex and hippocampus of surgical mice. These results suggest that pretreatment with omega-3 fatty acids may be a promising prevention strategy for POD in aged patients through its anti-inflammatory and antioxidant effects.
NEUROCHEMICAL RESEARCH
(2023)
Article
Multidisciplinary Sciences
Aleksandra Arsic, Predrag Krstic, Marija Paunovic, Jasmina Nedovic, Vladimir Jakovljevic, Vesna Vucic
Summary: This study investigates the anti-inflammatory effects of fish oil and evening primrose oil supplementation in breast cancer patients undergoing chemotherapy. The results show improvements in PUFA status and a decrease in IL-6 levels, suggesting the potential benefits of this treatment in reducing cancer complications.
SCIENTIFIC REPORTS
(2023)
Article
Biochemistry & Molecular Biology
Mohamed El-Sherbiny, Mostafa S. A. Khattab, Ahmed M. M. Abd El Tawab, Mostafa Elnahr, Adam Cieslak, Malgorzata Szumacher-Strabel
Summary: This study tested three oil-in-water nanoemulsions in two stages. In the first stage, different oils (olive, corn, and linseed) in raw and nanoemulsified forms were used at three levels (3%, 6%, and 9% of dry matter) in rumen batch cultures. The second stage compared the raw and nanoemulsified forms of all three oils at 3% dry matter. The nanoemulsions preserved higher unsaturated fatty acids and had lower saturated fatty acids compared to the raw oils, indicating the ability to decrease the transformation of unsaturated fatty acids to saturated fatty acids in the rumen environment.
Article
Endocrinology & Metabolism
Deaglan McCullough, Richard Webb, Kevin J. Enright, Katie E. Lane, Jim McVeigh, Claire E. Stewart, Ian G. Davies
Summary: A considerable percentage of males and a small portion of females globally use AAS for appearance and performance enhancement, with AAS exerting effects on muscle through various mechanisms but potentially leading to adverse metabolic effects and increased risk of cardiovascular disease in the long term. Further research is needed to understand the impact of AAS use on muscle hypertrophy and metabolic syndrome.
REVIEWS IN ENDOCRINE & METABOLIC DISORDERS
(2021)
Review
Food Science & Technology
Katie E. Lane, Megan Wilson, Teuta G. Hellon, Ian G. Davies
Summary: Emerging research examines the effects of plant-based omega-3 on vegetarians and vegans, finding that microalgal oil supplements can increase O3I levels, while high-dose flaxseed or echium seed oil supplements may not. Further studies are needed to establish optimal EPA and DHA ratios and dosages for vegetarian and vegan populations.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Public, Environmental & Occupational Health
Catherine T. Gallagher, Paul Hanley, Katie E. Lane
Summary: This study identified four distinct dietary patterns within a vegan diet, including convenience, health conscious, traditional vegan, and unhealthy patterns. Most participants fell into the convenience and traditional patterns, indicating a prevalence of ultra-processed vegan food items in their diets.
PUBLIC HEALTH NUTRITION
(2022)
Review
Nutrition & Dietetics
Richard P. Kirwan, Mohsen Mazidi, Carmen Rodriguez Garcia, Katie E. Lane, Alireza Jafari, Tom Butler, Fatima Perez de Heredia, Ian G. Davies
Summary: Increased protein intake in older adults performing resistance exercise can lead to greater appendicular lean mass and hand grip strength, but does not provide additional benefit in terms of total lean body mass, appendicular lean mass, or hand grip strength.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Article
Behavioral Sciences
Fiona Z. Mensah, Katie E. Lane, Lucinda D. Richardson
Summary: The study found that dietary enculturation is a factor that influences the dietary behavior of both international students and BAME home students. Factors such as social environment, individual factors, and physical environment have an impact on food choices during independent living and at home.
Article
Environmental Sciences
Katie Elizabeth Lane, Ian Glynn Davies, Zahra Darabi, Majid Ghayour-Mobarhan, Sayyed Saeid Khayyatzadeh, And Mohsen Mazidi
Summary: This study investigated the association between ultra-processed food consumption and quality of life in adolescent girls from northeastern Iran. The results demonstrated that higher intake of ultra-processed foods was associated with reduced quality of life and increased likelihood of insomnia.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2022)
Article
Nutrition & Dietetics
Deaglan McCullough, Tanja Harrison, Lynne M. Boddy, Kevin J. Enright, Farzad Amirabdollahian, Michael A. Schmidt, Katrina Doenges, Kevin Quinn, Nichole Reisdorph, Mohsen Mazidi, Katie E. Lane, Claire E. Stewart, Ian G. Davies
Summary: This study investigated the effects of LCHF and HCLF diets on CMD markers, the metabolome, and insulin resistance markers. The results showed that both diets improved insulin resistance markers and CMD markers. LCHF diet may enhance insulin sensitivity by increasing lipid oxidation.
Review
Nutrition & Dietetics
Ella Moore, Imran Patanwala, Alireza Jafari, Ian G. Davies, Richard P. Kirwan, Lisa Newson, Mohsen Mazidi, Katie E. Lane
Summary: This systematic review and meta-analysis evaluated the effect of plant-based n-3 supplementation on NAFLD biomarkers. The results showed that plant-based n-3 fatty acid supplementation significantly reduced ALT and serum triglyceride levels in patients with NAFLD, as well as improved body composition markers and weight loss.
Meeting Abstract
Nutrition & Dietetics
C. Baungaard, K. E. Lane, L. D. Richardson
PROCEEDINGS OF THE NUTRITION SOCIETY
(2023)
Article
Nutrition & Dietetics
Cathrine Baungaard, Katie E. Lane, Lucinda Richardson
Summary: Nutrition students on Association for Nutrition-accredited degrees were surveyed to determine their knowledge of sustainable diets, perceived barriers to adoption, experiences with university-based teaching, and views on the future role of the nutrition profession in relation to sustainable diets. The results showed that students had a satisfactory level of environmental literacy but a fragmented understanding of sustainable diets, primarily focusing on the environmental aspects. Lack of knowledge and education were identified as barriers to adopting sustainable practices. More structured and holistic sustainability education is needed for nutrition students to effectively integrate sustainability into their future practice.
NUTRITION BULLETIN
(2023)
Meeting Abstract
Nutrition & Dietetics
F. Mensah, L. Richardson, K. Lane
PROCEEDINGS OF THE NUTRITION SOCIETY
(2022)
Article
Nutrition & Dietetics
Sajedeh Mahdi, Mohsen Mazidi, Ian G. Davies, Sara Beigrezaei, Hassan Mozaffari-Khosravi, Masoud Mirzaei, Katie E. Lane, Sayyed Saeid Khayyatzadeh
Summary: A study on Iranian adults found that consuming meals more than six times a day and eating fried foods are associated with a higher risk of type 2 diabetes. Further longitudinal studies in diverse populations are necessary to confirm these associations.
JOURNAL OF NUTRITIONAL SCIENCE
(2022)
Article
Gastroenterology & Hepatology
Imran Patanwala, Lili Emese Molnar, Katherine Akerboom, Katie Elizabeth Lane
Summary: This study evaluated the uptake and effectiveness of an open access lifestyle intervention in the North West of England, with only a small percentage of patients completing the program. Patients in the intervention group achieved significant weight loss and improvements in ALT levels over 12 weeks, although the differences were not statistically significant compared to the non-intervention group.
FRONTLINE GASTROENTEROLOGY
(2021)
Meeting Abstract
Nutrition & Dietetics
Teuta Giuladin-Hellon, Ian Davies, Jackie Fealey, Alexander Montasem, Katie Lane
PROCEEDINGS OF THE NUTRITION SOCIETY
(2020)
Meeting Abstract
Nutrition & Dietetics
Deaglan McCullough, Tanja Harrison, Katie Lane, Lynne Boddy, Farzad Amirabdollahian, Michael Schmidt, Kevin Enright, Claire Stewart, Ian Davies
PROCEEDINGS OF THE NUTRITION SOCIETY
(2020)