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Efeitos nutracêuticos do leite enriquecido com ômega 9, 6 e 3 em ratos submetid...
Campelo, Ana Paula Bomfim SoaresIn the present study mixtures of oils were used in nutraceutical concentrations with low ratio omega-9 : omega-3 with antioxidant properties, and low ratio omega-6 : omega-3 with anti-inflammatory properties. The aim of this study was to examine the effects of milk enriched with ω9, ω6 and ω3 (modified milk) oils in thermal burn. Forty-eight wistar rats, divided into four groups and followed two times (3 days a...
Oil mixes omega 9, 6 and 3, enriched with seaweed, promoted reduction of therma...
Campelo, Ana Paula Bomfim Soares; Campelo, Márcio Wilker Soares; Brito, Gerly Anne de Castro; Jamacaru, Francisco Vagnaldo FechinePURPOSE: To examine the effects of the oil mixes (ω-9, ω-6 and ω-3) in rats subjected to thermal burn. It was also aimed to assess whether the sources of ω3 would interfere with the effect of such mixes on the thermal injury. METHODS: Thirty-six rats distributed into five groups: burned + water, burned + isolipid mix, burned + oil mix 1 (ALA), burned + oil mix 2 (ALA + EPA + DHA of fish) and burned + oil mix 3 ...
Óleos ômega 9, 6 e 3 em pele de ratos submetidos a queimadura térmica
Campelo, Ana Paula Bomfim SoaresNo presente estudo foram utilizadas misturas de óleos em concentrações nutracêuticas com razão de ω6:ω3 baixa que favorece uma ação antiinflamatória e a razão de ω9:ω6 alta com ação antioxidante. O objetivo do estudo foi estudar os efeitos das misturas de óleos de ω9, ω6 e ω3 na queimadura térmica e avaliar se as fontes de ω3 (ALA, EPA ou DHA) interferem nos efeitos das misturas na queimadura. Foram utilizados ...