Sentences with phrase «oxidation so»

Due to Omega - 3 fatty acids being fragile they can easily become damaged by heat (cooking) or oxidation so feeding them in their raw natural state means they can be better assimilated by the body.»

Eating hot peppers can increase fat oxidation so your body will use more fat as fuel instead of carbs.

I think of antioxidants as martyrs — they've given themselves up for oxidation so that we can keep living our daily lives as healthy as possible (is that too dramatic?

9:55 If you have all of your protein in one sitting you might stimulate excess amino acid oxidation so it might be better to have two meals of protein instead of one meal.

These intermediary metabolites that are rendered during phase I liver detoxification are more polar and water soluble but are very reactive and susceptible to oxidation so are potentially more dangerous than the original toxin due to their instability.

Low - intensity steady - state cardio boosts the body's fatty acid oxidation so that it can take that fat and burn it as fuel.

Not only does it quench the burn of oxidation, it is actually activated by oxidation so the compound can interact with the cysteines on the tau protein in a way similar to the protective action of cinnamaldehyde.

This redirection of air eliminates oxidation so your baby still obtains all the full nutrients of the milk or formula.

Not exact matches

To prevent the fruit from oxidation (I feel so grown up using this fancy word) it's better to decorate with the fruit just before serving.

Oxidation also creates free radicals that can damage the cells of our bodies so it is best to avoid them.

«The novel aspect of Oceans Omega's delivery technology — where all other technologies and approaches have failed so far — is its proprietary stabilization technology, which was particularly designed for effectively protecting omega - 3 fatty acids from oxidation in micro-emulsions,» Berl explains.

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

The thing to watch for is oxidation, so it's best if oils are kept out of the sun and with the lids on.

So, there is no problem of oxidation and it will not leave black residue on clothing.

Blue Magic is effective at removing tarnish and oxidation and it leaves behind a protective coating so your metal stays shinier, longer.

This low RPM is the main benefit of masticating juicers over centrifugal juicers, which whip up juice quickly but create more oxidation (so your juice degrades faster) and heat (which can harm nutrients).

The first is the more challenging of the two reactions, which is why research puts so much effort into the development of efficient and sustainable water oxidation catalysts.

So the bacteria evidently form a sort of conductive chain, comprising biological nanowires and possibly pyrite grains embedded in the mud, that allows electrons from the oxidation of hydrogen sulfide and carbon within the sediment to contribute to the reduction of oxygen by other microbes at the sediment surface.

Additionally, the researchers found the right ligand — a nitrogen - based material that binds to the copper so that the oxidation process can occur with close to perfect efficiency.

Research has shown that oxidation of cholesterol - rich low - density liproteins (LDLs)-- the so - called bad lipoproteins — contributes to their transformation into fatty plaque.

A general consensus asserts that appreciable oxygen first accumulated in Earth's atmosphere around 2.3 billion years ago during the so - called Great Oxidation Event (GOE).

So a date and a culprit can be fixed for what scientists refer to as the Great Oxidation Event, but mysteries remain.

So while freshwater wetlands are known to be significant methane sources to the atmosphere, their low sulfate concentrations previously led most to conclude that anaerobic oxidation of methane was not important in these regions.

So the very oldest banded iron formations can not be the result of O2 - dependent oxidation.

In it, they use the energy from light to convert water and carbon dioxide into more complex and energetic molecules called hydrocarbons, thus storing the energy so that it can be recovered later by breaking down the molecules through a process called oxidation.

The doping could be accomplished by incorporating a small amount of the dopant metal into the initial zirconium alloy matrix, so that this in turn gets incorporated into the oxidation layer that naturally forms on the metal, the team says.

Key to the new estimate are so - called emissions factors, which are derived from the carbon content, heating value, oxidation rate, and other variables that allow carbon emissions to be calculated for the amount of a given fuel consumed.

Faster sea floor spreading, presumably associated with more volcanic activity at subduction zones, and / or other increases in volcanic activity or geologic outgassing, or faster oxidation of exposed fossil organic C (as in shales)-- greater geologic CO2 emissions (I think another way of looking at the inorganic part is that any given region of sea floor has less time to accumulate carbonate minerals from chemical weathering, so that C reservoir could shrink while others, including the atmosphere, can grow).

Obviously, we don't have interior shallow seaways to dry up today, but one could envision a feedback process where warming accelerates oxidation of soil carbon, which leads to more warming, and so forth.

Understanding the level of oxidation could spell the difference between nasty swamp gas and the mixture of water vapor and carbon dioxide we are currently so accustomed to, according to study lead author Dustin Trail, a postdoctoral researcher in the Center for Astrobiology.

In this scenario, you want to put on the antioxidant first so it gets to the layer of the skin you are trying to prevent oxidation in — in simpler terms, the anti-aging ingredient first.

But they taste so much better than battery - farmed eggs, they're far more nutritious, and they contain more antioxidants like vitamin E that protect the yolk from oxidation during storage and cooking.

So I keep the fruit frozen to minimize any heat that can promote oxidation of your shake, and then I only blend it for about 10 seconds or sSo I keep the fruit frozen to minimize any heat that can promote oxidation of your shake, and then I only blend it for about 10 seconds or soso.

The enzymes that are needed to help move those gears that kinda crank around that mitochondrial Krebs cycle and then flow in so the beta oxidation process.

So that's really important and also an important nutrient call carnitine really helps that mitochondria utilize fat for energy, generate ATP out of that good fat, you know, it's called uh — beta oxidation where you're generating energy from fat.

Stress resistance has not been assessed however and so the biological relevance of this finding is currently unknown.32 Several IER trials (75 - 85 % ER on restricted days) in overweight / obese populations have reported reductions in various markers of oxidative stress 37, 41, which in one study was accompanied by a complementary increase in the anti-oxidant uric acid.37 In a direct comparison of IER (75 % ER for two days / week) and CER, both ER strategies displayed equal efficacy in reducing levels of fast - acting advanced oxidation protein products (AOPP) after six months, which displayed a tendency to occur earlier (i.e. at three months) in the IER group.41 Levels of slow - acting (i.e. long term) AOPP tended to decrease in the IER group and increase in the CER group which the authors proposed may have resulted from IER - induced activation of autophagy, a key homeostatic cellular process in which dysfunctional or unnecessary cellular proteins are degraded and recycled.41 On the other hand, a follow - up study using similar IER / CER protocols demonstrated comparable reductions in AOPP in both groups after three months.48 Summary and Future Research Directions

and if so, might this be a strong anti-oxidant factor with respect to LDL oxidation, or am I completely out in left field with that idea?

So, the dilemma seems to be high SFA diet, high LDL for best inflammation / oxidation OR low SFA diet, good LDL and worse inflammation / oxidation.

So basically it's stopping that, so ethanol blocks the fatty acid beta - oxidation process because it inhibits what's called the peroxisome proliferatioSo basically it's stopping that, so ethanol blocks the fatty acid beta - oxidation process because it inhibits what's called the peroxisome proliferatioso ethanol blocks the fatty acid beta - oxidation process because it inhibits what's called the peroxisome proliferation.

So that beta - oxidation process can happen at multiple areas.

Very simply, phase 1 is oxidation, whereby your liver utilizes oxygen and enzymes to remove toxins by making them soluble in water, so they can be excreted in your urine and poop more easily.

: So electrons are really important to talk about how to — how do you affect, how do you change or reduce the oxidation of these electrons coz oxidation is essentially a loss of these electrons.

So it is with building muscle, intelligence, fat oxidation etc..

In addition, rather than acting as antioxidants, oxalates are prooxidants, so they encourage the oxidation of your fats, forming rancid fats in your body.

The question is whether they contain just enough vitamin E to protect the PUFA from oxidation, more than enough so that they wind up being an excellent source of extra vitamin E, or not quite enough so that they actual cause a vitamin E deficit over time.

So what we can conclude here is that it is primarily dietary polyunsaturated fats from seed oils and excess amounts of fatty fish that contribute to LDL oxidation.

Our bodies have evolved to depend on on beta oxidation of fat for the majority of our energy needs, so in a keto adapted body, fat tissue releases a bunch of fatty acids 4 - 6 hours after eating and during fasting, because your muscles should be able to oxidize them.

Wow, I had been lead to believe that ground flax was much more sensitive to oxidation... I'll still be careful with it, but it's good to know this so I don't have to feel so paranoid / worry so much (some of the internet blogs make it sound like as soon as something comes into contact with air, it will all but kill you... there is some extreme - ness out there).

To prevent the fruit from oxidation (I feel so grown up using this fancy word) it's better to decorate with the fruit just before serving.

So if I add lemon juice to green tea to prevent oxidation won't the heat destroy all of the vitamin C???