Fatty Acid Modified Eggs as a Delivery System for Functional Lipids |
Cherian, Gita (Department of Animal Sciences, Oregon State University) |
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Vitamin C and cancer
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Changes in the breast milk fatty acids and plasma lipids of nursing mothers following consumption of n-3 polyunsaturated fatty acid enriched eggs
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Dietary (n-3) polyunsaturated fatty acids exert antihypertensive effects by modulating calcium signaling in T cells of rats
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AHA Dietary Guidelines: revision; A statement for healthcare professionals from the Nutrition Committee of the American Heart Association
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DOI ScienceOn |
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Essential fatty acids in health and chromic disease
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A prospective study of egg consumption and risk of cardiovascular disease in men and woman
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DOI ScienceOn |
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Fatty acid composition and egg components of specialty eggs
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DOI |
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Effects of dietary sphingolipids on levels of serum and liver lipids in rats
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DOI ScienceOn |
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Fish oil consumption and reduction of arterial disease
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Dietary (n-3) polyunsaturated fatty acids exert antihypertensive effects by modulating calcium signaling in T cells of rats
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Dietary oils with added tocopherols: Effects on egg or tissue tocopherols, fatty acids and oxidative stability
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DOI |
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Egg as a functional food alternative to fish and supplements for the consumption of DHA
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DOI ScienceOn |
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Dietary conjugated linoleic acid in health: Physiological effects and mechanisms of action
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DOI ScienceOn |
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Effect of dietary conjugated linoleic acid on the composition of egg yolk lipids
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DOI ScienceOn |
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Conjugated linoleic acid (CLA) isomers:formation, analysis, amounts in foods and dietary intake
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DOI |
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Newly recognised anticarcinogenic fatty acids: identification and quantification in natural and processed cheeses
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DOI |
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Dietary conjugated linoleic acid alters yolk and tissue fatty acid composition and hepatic histopathology of laying hens
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DOI ScienceOn |
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Vitamin E in disease prevention and therapy: Future perspectives
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DOI ScienceOn |
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Tocopherols, retinol and carotenes in chicken eggs and tissues as influenced by dietary palm oil
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Intrauterine fatty acid accretion rates in human brain: Implications for fatty acid requirements
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DOI ScienceOn |
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Effects of dietary n-3 fatty acid-enriched chicken eggs on plasma and tissue cholesterol and fatty acid composition of rats
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Eggs, dietary cholesterol and heart disease risk:an international perspective
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Effect of increasing breast milk docosahexaenoic acid on plasma and erythrocyte phospholipid fatty acids and neural indices of exclusively breast fed infants European
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Lipid modification strategies and nutritionally functional poultry foods
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The enrichment of eggs with folic acid through supplementation of the laying hen diet
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DOI ScienceOn |
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Nutrient and drug effects on cholesterol metabolism in the hen
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Egg cholesterol values in relation to the age of laying hens and to egg size and yolk weights
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Eggs as a source of essential docosahexaenoic and (DHA) in the diets of weaning infants
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Colonic cell proliferation and aberrant focci formation are inhibited by dairy glycosphingolipids in 1,2-dimethylhydraziine-treated CF1 mice
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Dietary cholesterol from eggs increases the ratio of total cholesterol to high-density lipoprotein cholesterol in humans: a meta-analysis
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Nutritional contribution of eggs to American diets
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Conjugated linoleic acid-enriched chicken egg yolk poqder alters tissue fatty acids and serum immunoglobulin content in rats
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Leutin and zeaxanthin concentrations in plasma after dietary supplementation with egg yolk
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Intakes of dietary docosahexaenoic acid ethyl ester and egg phosphatidylcholine improve maze-learning ability in young and old mice
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Sphingolipids in food and the emerging importance of sphingolipids to nutrition
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