PUFA


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PUFA

 (pŭf′ə, po͞o′fə, pē′yo͞o′ĕf′ā′)
abbr.
polyunsaturated fatty acid

PUFA

polyunsatured fatty acid.
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References in periodicals archive ?
Methods: A systematic literature search was performed during March 2016 for randomized controlled trials using PUFA or fish oil supplementation in patients with NAFLD or non-alcoholic steatohepatitis (NASH).
Population influenced PUFA n-3s and n-3/n-6 ratios (P < 0.018); however, the only significant difference was seen in April (P = 0.0379), when levels in cultured populations were lower.
Linoleic (n-6) and alpha-linolenic (n-3) acids, obtained from plant foods, contribute to PUFA in the diet.
Summary: New Delhi [India], June 19 (ANI-NewsVoir): New published research shows millennials (ages 18-35) who regularly consume foods that contain polyunsaturated fats (PUFAs), such as walnuts, salmon and canola oil, may experience favorable changes in appetite hormones associated with hunger and satiety.1 Specific hormones in the body help control appetite.
N-3 PUFA has demonstrated antioxidant effects in clinical samples [14, 15], and those effects have been related to improvements in memory in animal studies [16].
IMF had higher percentages of PUFA than subcutaneous adipose tissue (13.90 versus 2.65) due to the higher percentage of the individual n-3 (C18:3n-3; C20:3n-3; C20:5n-3; and C22:6n-3) and n-6 (C18:2trans-9, trans-12; C18:2n-6; C18:3n-6; C20:2n-6; C20:3n-6; C20:4n-6; and C22:2n-6) fatty acids (p < 0.05) (Table 3).
Recently, remarkable benefits of n-3 PUFAs on bone metabolism have been reported widely.
High omega-3 PUFA circulating concentrations, or the shift in circulating omega-6/omega-3 ratios, might modulate the expression of genes known to be critical during inflammatory processes [16], although stronger clinical evidences are warranted.
Therefore, Fish oil PUFA has more priority over plant oil PUFA because of its higher concentrations of EPA and DHA.
Brown, from Norwich Medical School at the University of East Anglia in the United Kingdom, and colleagues conducted a systematic review and meta-analysis of 83 randomized controlled trials with a duration of ≥24 weeks to examine the effects of increasing ?-linolenic acid, long-chain omega-3, omega-6, or total PUFA on diabetes diagnosis and glucose metabolism.
Calculated results vary significantly (p<0.05) in terms of saturated and unsaturated FA; all samples contained higher amount of unsaturated fatty acid, as three nuts (almond, pistachio and peanut) contained predominantly monounsaturated fatty acid (MUFA) while two nuts (walnut and pine nut) contained predominantly polyunsaturated fatty acids (PUFA).
Unsaturated fats, on the other hand, like MUFAs and PUFAs, contain one or more double bonds, which makes them bendy and liquid-y at room temperature.