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Lipidomics to analyze the influence of diets with different EPA:DHA ratios in the progression of Metabolic Syndrome using SHROB rats as a model - imarina:6388596

Autor/s de la URV:Giralt Batista, Montserrat / Nogués Llort, Maria Rosa
Autor segons l'article:Dasilva G; Pazos M; García-Egido E; Pérez-Jiménez J; Torres J; Giralt M; Nogués M; Medina I
Adreça de correu electrònic de l'autor:montse.giralt@urv.cat
Identificador de l'autor:0000-0002-7073-577X
Any de publicació de la revista:2016
Tipus de publicació:Journal Publications
ISSN:03088146
Referència de l'ítem segons les normes APA:Dasilva G; Pazos M; García-Egido E; Pérez-Jiménez J; Torres J; Giralt M; Nogués M; Medina I (2016). Lipidomics to analyze the influence of diets with different EPA:DHA ratios in the progression of Metabolic Syndrome using SHROB rats as a model. Food Chemistry, 205(), 196-203. DOI: 10.1016/j.foodchem.2016.03.020
Referència a l'article segons font original:Food Chemistry. 205 196-203
Resum:© 2016 Elsevier Ltd. All rights reserved. The role of specific proportions of ω-3 EPA and DHA, in the modulation of inflammation and oxidative stress markers associated to the progression of Metabolic Syndrome was investigated. Potential inflammatory eicosanoids and docosanoids were discussed together to biomarkers of CVD, obesity, inflammation and oxidative stress in an animal model of metabolic disorders. Results evidenced a noteworthy health effect of 1:1 and 2:1 EPA:DHA proportions over 1:2 EPA:DHA based diets through a down-regulation in the production of strong pro-inflammatory ω-6 eicosanoids, a decrement of biomarkers of oxidative stress, and a modulation of fatty acid desaturase activities and plasma and membrane PUFAs towards greater anti-inflammatory profiles. Outcomes contribute to the general knowledge on the health benefits of marine lipids and their role on the progress of MetS, inflammation and oxidative stress. Results shed light on controversial protective mechanisms of EPA and DHA to better design dietary interventions aimed at reducing MetS.
DOI de l'article:10.1016/j.foodchem.2016.03.020
Enllaç font original:https://www.sciencedirect.com/science/article/abs/pii/S0308814616303715?via%3Dihub
Versió de l'article dipositat:info:eu-repo/semantics/acceptedVersion
Accès a la llicència d'ús:https://creativecommons.org/licenses/by/3.0/es/
Departament:Ciències Mèdiques Bàsiques
Grup de recerca:Farmacobiologia Cel.lular
URL Document de llicència:https://repositori.urv.cat/ca/proteccio-de-dades/
Àrees temàtiques:Zootecnia / recursos pesqueiros
Saúde coletiva
Química
Odontología
Nutrition & dietetics
Nutrição
Medicine (miscellaneous)
Medicina veterinaria
Medicina ii
Medicina i
Materiais
Matemática / probabilidade e estatística
Interdisciplinar
Geociências
Food science & technology
Food science
Farmacia
Ensino
Engenharias iv
Engenharias iii
Engenharias ii
Engenharias i
Enfermagem
Educação física
Ciências biológicas iii
Ciências biológicas ii
Ciências biológicas i
Ciências ambientais
Ciências agrárias i
Ciência de alimentos
Ciência da computação
Chemistry, applied
Biotecnología
Biodiversidade
Astronomia / física
Analytical chemistry
Administração pública e de empresas, ciências contábeis e turismo
Paraules clau:Shrob
Oxidative stress
Metabolism
Metabolic syndrome
Lipid mediators
Inflammation
Fatty acids
Epa
Dha
Biomarkers
oxidative stress
metabolic syndrome
lipid mediators
inflammation
epa
dha
Entitat:Universitat Rovira i Virgili
Data d'alta del registre:2024-09-07
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