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Purpose: Meningitis is relatively common in infants and young children and can cause permanent brain damage. The aim of this study was to determine whether meningitis is associated with fatty acids in cerebrospinal fluid (CSF)., Methods: CSF samples from children between 3 months and 6 years of age admitted to the Tabriz public hospitals who met clinical criteria of meningitis were collected at enrollment. A total of 81 samples were analyzed for fatty acid profile by gas-liquid chromatography., Results: Children with a purulent meningitis demonstrated a higher percentage of oleic acid (p < 0.05, >10 %) and lower percentages of omega-3 polyunsaturated fatty acids (p < 0.001, <-40 %) than aseptic meningitis and nonmeningitis groups did. There was an inverse relationship between CSF long-chain omega-3 fatty acids and the total number of leukocytes and differential counts of neutrophils and lymphocytes in the purulent meningitis group. Moreover, significantly lower omega-3 fatty acids (p = 0.001, -37 %) and higher ratio of n-6/n-3 (p = 0.02, -29 %) were found in patients with purulent meningitis with sepsis than in those with meningitis and no sepsis., Conclusions: This study provides evidence that purulent meningitis and its complication with sepsis are associated with important disturbances in CSF fatty acids, mainly deficiency in long-chain omega-3 polyunsaturated fatty acids.

Kaolin particle film (0%, 3% and 6%; w/v), as an antitranspirant treatment, was applied to mature 'Zard' olive trees (Olea europaea L.). Olive oil was extracted from harvested fruit and fatty acid composition and other oil quality indices of the fruit assessed over crop seasons. Kaolin increased chlorophyll and carotenoid contents, but decreased peroxide and iodine values, and UV absorbance extinction coefficients, of the oil. The highest palmitic acid was observed in the oil obtained from untreated trees (17%). Kaolin increased oleic acid up to 65% and 64% in the first and second crop seasons, respectively, but decreased linoleic and linolenic acid contents. Monounsaturated acids (65%) and oleic acid/linoleic acid ratios (4) were higher in oil obtained from kaolin treated than untreated trees. Therefore it can be expected that extracted olive oil from kaolin treated trees has a higher oxidative stability and shelf life than untreated trees., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

One way to protect food and nutrients is to use gamma irradiation. Gamma rays are capable of influencing fatty acids, thus, this research was carried out to test the impact of using gamma rays on pistachio stored for six months and to determine the optimal effective dose of gamma with no negative impact on the amount of fatty acids in different types of pistachios. Three doses including 3, 5, and 9 kGy of gamma rays were used to protect and store different pistachios in Kerman. After being exposed to gamma rays, the pistachios were stored for six months in a storehouse at 5°C and (9-43%) RH. Every three months, the samples were analyzed. The greatest amount of oleic acid was found in Ahmad Aghaei pistachio type (62.08%) followed by Ohadi (61.03%), Kaleh Qouchi (59.83%), and Akbari (55.80%) types (P< 0.05). Over time, oleic acid and unsaturated fatty acids decreased in all of the control and test samples. After three months of storing, in Ahmad Aghaei pistachios irradiated with a 3 kGy dose of gamma, the amount of oleic acid fatty acid was 45.15%. With 5 kGy dose, after three months, oleic acid fatty acid was 66.65%, and with 9 kGy dose after three months, it was 59.90%. Therefore, it can be concluded that the use of irradiation doses of 5 and 9 kGy affects the increase of unsaturated and derived fatty acids, thus, the dose of 5 kGy irradiation is most appropriate. [ABSTRACT FROM AUTHOR]

This study investigated the fatty acids profile, oxidative stability indices, and bioactive compounds of virgin and processed olive oils (Leccino and Frantoio cultivars). Results showed that fatty acid profile of the studied oils contained mostly oleic acid followed by palmitic and linoleic acid. Acid values of virgin Frantoio and processed Leccino were 0.78 and 0.18 mg KOH/g oil, with peroxide values (PV) of 8.74 and 6.03 meq O2/kg oil, respectively. Virgin Leccino had the highest oxidative stability index with induction period of 18.83 h. The highest contents of phenolics, 321.14 mg/kg, tocopherols, 455.25 mg/kg, and sterols, 2189.1 mg/kg, were recorded in virgin Leccino oil. Laboratory processing of virgin olive oil decreased the phenolics to 70%, tocopherols to 50%, and sterols to 25%. Finally, based on the higher content of antioxidant compounds, the virgin Leccino oil had higher oxidative stability and bioactivity than Frantoio oil. [ABSTRACT FROM AUTHOR]

The fatty acid, lipid, cholesterol and energy contents in five commercially important fish species from South Caspian Sea (common kilka, Caspian kutum, golden gray mullet, common carp and pike perch) were evaluated. The fatty acid compositions of these five fish species ranged from 28.99 to 41.05% saturated fatty acids, 40.99–56.25% monounsaturated fatty acids and 14.22–23.03% polyunsaturated fatty acids. Among these, those occurring in the highest proportions were palmitic acid (20.42–27.9%), palmitoleic acid (11.09–26.26%), oleic acid (16.1–36.94%), eicosapentaenoic acid (3.22–7.53%) and docosahexaenoic acid (3.86–11.36%). The lipid, cholesterol and energy contents ranged from 1.97% to 10.23%, 57–302 mg/100 g and 4365.4–5544.2 cal g/dm, respectively. The obtained Statistical results showed that in these fishes, many of the above mentioned indices had significant differences (P ≤ 0.01) and the cluster analysis results of fatty acid compositions showed that common carp and pike perch had good similarity, followed by the Caspian kutum and golden gray mullet. However, common kilka did not show any similarity to others. PRACTICAL APPLICATIONS Fish consumption has been linked to health benefits such as reduced risk of coronary heart disease. This is largely attributed to the lipid, cholesterol, energy contents, fatty acid compositions and the polyunsaturated fatty acids present in fish oils. The ω-3 : ω-6, polyunsaturated fatty acid/saturated fatty acid and eicosapentaenoic acid + docosahexaenoic acid/C16 ratios are considered to be useful criteria for comparing relative nutritional and oxidation values of fish oils. [ABSTRACT FROM AUTHOR]

The chemical composition of 15 spinach (Spinacea oleracea L.) cultivars (cvs) grown in different areas of Iran was investigated. The ranges of the moisture, ash, total fat, crude fiber, oxalate, total phenolic and protein contents were 88.2-91.1 (g/100 gfw), 1.63-2.46 (g/100 gfw), 0.14-0.36 (g/100 gfw), 1.80-2.22 (g/100 gfw), 0.53-1.17 (g/100 gfw), 55.2-103.9 (mg TAE/100 gfw) and 1.62-3.19 (g/100 gfw), respectively. The mineral (K, Ca, Mg, Na, Fe, Zn, Cu and P) contents were (595.8-1,106.6), (61.6-112.8), (67.4-108.3), (34.0-117.7), (2.61-8.01), (0.963-2.606), (0.074-0.443) and (40.4-90.9) mg/100 gfw, respectively. The main fatty acids were palmitic (17.27-24.58%), palmitoleic (0.85-11.00%), hexadecatrienoic (1.85-6.10%), stearic (0.81-3.17%), oleic (6.68-16.51%), linoleic (13.59-22.50%), linolenic (31.60-44.04%) and erucic acid (0.55-5.43%). the differences in the nutrient composition correspond to the high genetic diversity found within the 15 cultivars. this variability in nutrients could be useful for selecting specific cultivars for special purposes. [ABSTRACT FROM AUTHOR]