Content of higher fatty acids in green vegetables

Czech Journal of Food Sciences

Volumn 27, Issue SPEC. ISS., 2009, Pages

  Vidrih, R ^a   Filip, S ^b   Hribar, J ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

^b Veterinarstvo doo   (Slovenia)

Author keywords

Gas liquid chromatography; Green vegetables; Higher fatty acids

Indexed keywords

ARTEMISIA DRACUNCULUS; BRASSICA OLERACEA VAR. CAPITATA; DAUCUS CAROTA; PHASEOLUS VULGARIS; RAPHANUS SATIVUS;

EID: 68949208166     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/621-cjfs     Document Type: Conference Paper

References (21)

1. BAHRI D., GUSKO A., HAMM M., KASPER H., KLOR HU., NEUBERGER D., SINGER P. (2002): Significance and recommended dietary intake of long-chain omega-3 fatty acids - A consensus statement of the omega-3 working group. Ernahrungs-Umschau, 49: 94.
2. BROPHY J.M. (2009): n-3 polyunsaturated fatty acids reduced morbidity and mortality in chronic heart failure. Annals of Internal Medicine, 150: 1-11.
3. BUDOWSKI P. (1988): ω-3 fatty acids in health and disease. World Review of Nutrition and Dietetics, 57: 214-274.
4. CONNOR W.E. (2000): Importance of n-3 fatty acids in health and disease. American Journal of the Clinical Nutrition, 71: 171-175.
5. DE LORGERIL M., SALEN P. (2004): Alpha-linolenic acid and coronary heart disease. Nutrition Metabolism and Cardiovascular Diseases, 14: 162-169. (Pubitemid 39090780)
6. GARCES R., MANCHA M. (1993): One-step lipid extraction and fatty acid methyl esters preparation from fresh plant tissues. Analytical Biochemistry, 211: 139-143. (Pubitemid 23189341) (Pubitemid 223016636)
7. GHAFOORUNISSA, PANGREKAR J. (1993): Vegetables as source of α-linolenic acid in Indian diets. Food chemistry, 47: 121-124. (Pubitemid 23148555) (Pubitemid 223029351)
8. GUIL J.L., TORIJA M.E., GIMENEZ J.J., RODRIQUEZ I. (1996): Identification of fatty acids in edible wild plants by gas chromatography. Journal of chromatography A,719:229-235.
9. INDU M., GHAFOORUNISSA (1992): n-3 fatty acids in Indian diets - comparison of the effects of precursor (α-linolenic acid) vs product (long chain n-3 polyunsaturated fatty acids). Nutrition Research, 12: 569-582.
10. INNIS S.M. (1993): Essential fatty-acid requirements in human-nutrition. Canadian Journal of Physiology and Pharmacology, 71: 699-706.
11. LIU L., HOWE P., ZHOU Y., HOCART C, ZHANG R. (2002): Fatty acid profiles of leaves of nine edible wild plants: an Australian study. Journal of Food Lipids, 9: 65-71. (Pubitemid 34862184)
12. Liou Y.A., KING D.J., ZIBRIK D., INNIS S.M. (2007): Decreasing linoleic acid with constant α-linolenic acid in dietary fats increases (n-3) eicosapentaenoic acid in plasma phospholipids in healthy men. Journal of Nutrition, 13: 945-952. (Pubitemid 46596892)
13. MONGRAND S., BESSOULE J.J., CABANTOUS F., CASSA- GNE C. (1998): The C16:3\C18:3 fatty acid balance in photosynthetic tissues from 468 plant species. Phytochemistry, 49: 1049-1064. (Pubitemid 28457640)
14. PEREIRA C, LI D., SINCLAIR A.J. (2001): The α-linolenic acid content of green vegetables commonly available in Australia. International Journal of Vitamin and Nutrition Research, 71: 223-228. (Pubitemid 32895072)
15. SALVINI S., PARPINEL M., GNAGNARELLA P., MAISON- NEUVE P., TURRINI A. (2002): Food Composition Database for Epidemiological Studies in Italy. Milano. European Institute of Oncology. (2000) Availabel at: http://www.ieo.it/inglese/ research/b-dati.htm (October 2005): 132-201.
16. SAS/SAT Software. Version 8.01. (1999): Cary, SAS Institute Inc: software.
17. SIMOPOULOS A.P. (1997): Essential fatty acids in health and chronic disease. Food Reviews International, 13: 623-631. (Pubitemid 127344862)
18. SIMOPOULOS A.P. (2002): Omega-3 fatty acids in wild plants, nuts and seeds. Asia Pacific Journal of Clinical Nutrition, Supplementum, 6(11): 163-173.
19. SIMOPOULOS A.P., LEAF A., SALEM N. (1999): Essentiality of and recommended dietary intakes for omega - 6 and omega - 3 fatty acids. Annals of Nutrition & Metabolism, 43: 127-130. (Pubitemid 29373691)
20. SOUCI S.W., FACHMANN W., KRAUT H. (2000): Food Composition and Nutrition Tables. 5th Revised and Completed Edition. Stuttgart, Scientific Publishers: 635-869.
21. USDA National Nutrient Database for Standard Reference. Release 18.2005. USDA - United States Department of Agriculture. (October 2005) Availabel at: http://www.nai.usda.gov/fnic/foodcomp/ (November 2005).