Search results for "Triglicéridos"

showing 2 items of 12 documents

El papel de la dislipemia aterogénica en las guías de práctica clínica.

2016

Background and objective Atherogenic dyslipidaemia is underdiagnosed, undertreated, and under-controlled. The aim of the present study was to assess the positioning of clinical guidelines as regards atherogenic dyslipidaemia. Material and method The major clinical guidelines of scientific societies or official agencies issued between January 1, 2012 and March 31, 2015 were collected from the MEDLINE database. High-density lipoprotein (HDL) cholesterol, triglycerides, atherogenic dyslipidaemia, non-HDL cholesterol, and apolipoprotein (apo) B were gathered from the 10 selected guidelines, and it was assessed whether these parameters were considered a cardiovascular risk factor, a therapeutic …

medicine.medical_specialtyLow HDL-cholesterolendocrine system diseasesApolipoprotein BNice030204 cardiovascular system & hematology03 medical and health scienceschemistry.chemical_compound0302 clinical medicineCardiovascular preventionInternal medicinemental disordersmedicinePharmacology (medical)cardiovascular diseases030212 general & internal medicineRisk factorcomputer.programming_languagebiologybusiness.industryCholesterolnutritional and metabolic diseasesClinical Practicechemistrybiology.proteinlipids (amino acids peptides and proteins)Atherogenic dyslipidaemia Cardiovascular prevention Cholesterol Colesterol Dislipemia aterogénica Guías de práctica clínica Lipids Lípidos Practice guidelines Prevención cardiovascular Triglicéridos TriglyceridesCardiology and Cardiovascular MedicinebusinesscomputerLipoprotein
researchProduct

Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures

2012

[EN]: Olive and sunflower oils were heated at 180 °C for 5, 10 and 15 hours with the aim of defining the changes in the contents of fatty acid methyl esters (FAME) and triacylglycerols (TAG) under frying conditions. Differences between apparent and real loss of FAME or TAG are defined for an adequate interpretation of the changes taking place at high temperature. Such differences depend on the expression of the results and frequently result in erroneous conclusions. Results showed that from the normalized composition it could be deduced that only the most unsaturated FAME (C18:2) or TAG containing it was significantly altered. However, quantitative data indicated that all the unsaturated FA…

polar famefood.ingredientDouble bond[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionFrituralcsh:TX341-641Ésteres metílicos de ácidos grasos polaresoilTriglicéridoschemistry.chemical_compoundfoodFood and NutritionTX341-641polar compoundFatty acidsPolar FAMEÁcidos grasoschemistry.chemical_classificationChromatographyChemistryNutrition. Foods and food supplySunflower oilOrganic ChemistryPolar compoundsFatty acidSunflowerAlimentation et NutritionFryingComposition (visual arts)Triacylglycerolsfatty acidfryingtriacylglycerolfatty acid;frying;polar compound;polar fame;triacylglycerol;oil[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionlcsh:Nutrition. Foods and food supplyAcyl groupFood ScienceOlive oilCompuestos polares
researchProduct