Relevant bibliographies by topics / Fish oil

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Fish oil'

Author: Grafiati
Published: 4 June 2021
Last updated: 9 March 2023

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Journal articles on the topic "Fish oil"

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Brinson, Betsy E., and Susan Miller. "Fish Oil." Journal of Pharmacy Practice 25, no. 1 (June 6, 2011): 69–74. http://dx.doi.org/10.1177/0897190011406983.

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Fish and fish oil supplements are often used to lower triglycerides; however, recent studies suggest the beneficial use of fish oil for other cardiovascular reasons. Studies have shown that in addition to decreasing triglycerides, fish oil has shown benefit in providing antiplatelet activity, improving heart failure, and improving vascular function in diabetes. Fish oil was shown to improve triglycerides in combination with other lipid-lowering therapy such as a statin or fibrate. Fish oil also had effects on lowering total cholesterol, very-low-density lipoprotein (VLDL), and increasing high-density lipoprotein (HDL). In terms of its antiplatelet activity, fish oil was shown to lower platelet aggregation when given in combination with clopidogrel and aspirin therapy during PCI, thus fish oil appears to enhance platelet response to clopidogrel. Fish oil has a role in heart failure as well. Fish oil was shown to slightly decrease morbidity and mortality in patients with class II-IV heart failure compared to placebo. Finally, fish oil showed benefit in patients with type II diabetes in terms of improving micro- and macrovascular function.
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Kinderlerer, Judth L. "Fish Oil." British Food Journal 91, no. 1 (January 1989): 32. http://dx.doi.org/10.1108/00070709010134693.

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LLOYD, E. "FISH OIL." Lancet 331, no. 8599 (June 1988): 1389. http://dx.doi.org/10.1016/s0140-6736(88)92196-4.

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Hume, Anne L. "Fish oil." Pharmacy Today 25, no. 1 (January 2019): 16. http://dx.doi.org/10.1016/j.ptdy.2018.12.008.

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Fisher, Jeffrey A. "Fish Oil." JAMA: The Journal of the American Medical Association 261, no. 5 (February 3, 1989): 698. http://dx.doi.org/10.1001/jama.1989.03420050046024.

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Eckel, Robert H. "The Fish Oil Story Remains Fishy." Circulation 122, no. 21 (November 23, 2010): 2110–12. http://dx.doi.org/10.1161/circulationaha.110.986976.

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Oken, Emily, and Mandy B. Belfort. "Fish, Fish Oil, and Pregnancy." JAMA 304, no. 15 (October 20, 2010): 1717. http://dx.doi.org/10.1001/jama.2010.1541.

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Budiarso, IwanT. "Fish oil versus olive oil." Lancet 336, no. 8726 (November 1990): 1313–14. http://dx.doi.org/10.1016/0140-6736(90)92993-r.

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Šunderić, Miloš, Dragana Robajac, Nikola Gligorijević, Goran Miljuš, Olgica Nedić, Katarina Smilkov, Darinka Gjorgieva Ackova, Vesna Rudić-Grujić, and Ana Penezić. "Is There Something Fishy About Fish Oil?" Current Pharmaceutical Design 25, no. 15 (August 19, 2019): 1747–59. http://dx.doi.org/10.2174/1381612825666190705185800.

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Background: Fish is consumed as food worldwide and is considered as a rich source of essential nutrients required for a healthy life. Supplementation with fish oil has been adopted as a solution to prevent or cure many pathophysiological states and diseases by both the professionals and the civil population. The beneficial effects are, however, being questioned, as some controversial results were obtained in clinical and population studies. Methods: Critical evaluation of studies regarding known effects of fish oil, both in favour of its consumption and related controversies. Results: From the literature review, contradictory allegations about the positive action of the fish oil on human health emerged, so that a clear line about its beneficial effect cannot be withdrawn. Conclusion: Scientific results on the application of fish oil should be taken with caution as there is still no standardised approach in testing its effects and there are significantly different baselines in respect to nutritional and other lifestyle habits of different populations.
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Pilley, Gerard. "Fish Oil Controversy." DICP 23, no. 1 (January 1989): 92. http://dx.doi.org/10.1177/106002808902300131.

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Dissertations / Theses on the topic "Fish oil"

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Good, Joanne Elizabeth. "Replacement of dietary fish oil with vegetable oils : effects on fish health." Thesis, University of Stirling, 2004. http://hdl.handle.net/1893/2005.

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The work presented in this thesis examined the effects of dietary fish oil replacement on fish innate and adaptive immune function, disease resistance tissue histopathology and fatty acid composition of lipids in peripheral blood leukocytes. Dietary trials with Atlantic salmon (Salmo salar), Sea bass (Dicentrarchus labrax), Atlantic cod (Gadus morhua) and Arctic char (Salvelinus alpinus) were conducted in which fish oil was replaced by rapeseed oil, linseed oil, olive oil, palm oil, echium oil or a mixture of these oils. A significant reduction in respiratory burst activity was most pronounced in salmon and sea bass fed high levels of rapeseed oil-containing diets. In addition, rapeseed and olive oil inclusion in the diets of salmon and sea bass significantly reduced the head kidney macrophage phagocytic capacity to engulf yeast particles. A reduction in prostaglandin E2 levels was found to be related to a reduction in macrophage respiratory burst activity in salmon fed linseed oil diets and sea bass fed a dietary blend of linseed, palm and rapeseed oils. Changes in macrophage function may be a contributing factor causing a reduction in serum lysozyme activity observed in some trials. No significant differences were detected in cumulative mortality of Atlantic salmon fed an equal blend of linseed and rapeseed oils challenged with Aeromonas salmonicida. However, resistance to Vibrio anguillarium was significantly impaired in Atlantic salmon fed a blended oil diet containing linseed, rapeseed and palm oil. The major histological difference of fish fed vegetable oil diets was the accumulation of lipid droplets in their livers. Dietary fatty acid composition significantly affected the fatty acid composition of peripheral blood leukocytes. Generally, fish fed vegetable oil diets had increased levels of oleic acid, linoleic acid and a-linolenic acid and decreased levels of eicosapentaenoic acid, docosahexaenoic acid and a lower n-3/n-6 ratio than fish fed a FO diet. In conclusion, the results from these studies suggest that farmed fish species can be cultured on diets containing vegetable oils as the added oil source. However, feeding high levels of some vegetable oils may significantly alter some immune responses in the fish, especially head kidney macrophage function, disease resistance and, in addition, may cause an increase in tissue histopathology.
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Spilsbury, Francis David. "Fish Fingerprints Signatures of Oil Contamination." Thesis, Curtin University, 2022. http://hdl.handle.net/20.500.11937/88429.

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A laboratory exposure trial investigating the effects of crude oil and heavy fuel oil on Lates calcarifer (barramundi, or Asian seabass), including analysis of biochemical biomarkers, gut microbiome studies, otolith microchemistry and geochemical biomarkers. This work has developed a novel, non-subjective method for the forensic identification of source oil in the event of a spill, using multivariate analysis of the ecotoxicological effects exhibited by fish exposed to petroleum hydrocarbons.
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Soewono, Adri A. "Blending palm oil with flaxseed oil or menhaden fish oil to produce enriched omega-3 oils for deep-fat-frying." Thesis, University of British Columbia, 2007. http://hdl.handle.net/2429/32399.

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Two of the major dietary food sources of omega-3 fatty acids are flaxseed oil and fish oil; the former being a rich source of PUFA (e.g. α-linolenic acid (α-LA)), while the latter is a source of HUFA (e.g. eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)). In this study, palm oil, a commonly used vegetable oil that is widely available in Asian and African countries, was blended with flaxseed (omega 3-PUFA) and fish oil (menhaden oil) (omega-3 HUFA); respectively, to obtain blended oils that both contained a 1: 4 ratio of omega-3 :omega 6 fatty acids. Rosemary extract (0.02% w/w) was added to the oil blends to stabilize the oil during use for deep-fat frying. Eight hours of heating at 180 °C was used to determine the stability of omega-3 fatty acids and uptake from the omega-3 enriched palm oil into fried potatoes. Lipid oxidation and thermal degradation of the palm oil blends, along with retention of α-LA , EPA, and DHA were measure of oil blends stability. Linoleic acid content in flax-palm oil blend did not change during frying when in the presence of different antioxidant treatments. The α-LA content of heated flax-palm oil blend was significantly reduced (P<0.05) after 8 hours of frying. Meanwhile, linoleic acid and EPA content in the fish-palm oil blend revealed significant (P<0.05) decreases in concentration after 8 hours of frying regardless of the presence of antioxidant. The DHA concentration was significantly lower when present in the absence of antioxidant (P<0.05). Totox significantly increased (P<0.05) in the blended oils after 8 hours of frying; albeit the extent of oxidation and thermal degradation was reduced when rosemary extract was added. A significant uptake of omega-3 fatty acids in both the omega-3 PUFA (e.g. α-LA) and HUFA (e.g. EPA and DHA), respectively, occurred in potatoes fried in the respective blended oils. Although omega-3 fatty acid uptake was prevalent in potatoes fried in both blended oils, the effect of heating reduced the optimal 1:4 ratio of omega-3 :omega-6 to a 1:6-l :7 ratio. This loss in omega-3, relative to omega- 6, was attributed to thermal oxidation; a reaction not totally preventable by adding antioxidants to the frying oils. These functional omega-3 enhanced oils when used to process potatoes gave forth products that represented 1/10th suggested intake for EPA+DHA and l/50th the daily requirement for α-LA .
Land and Food Systems, Faculty of
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Zulfakar, Mohd Hanif. "Fish oil as a topically applied anti-psoriatic." Thesis, Cardiff University, 2009. http://orca.cf.ac.uk/55837/.

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In this study, the topical delivery and anti-psoriatic properies of the major anti-inflammatory constituent of fish (eicosapentaenoic acid, EPA) were studied, in combination with other anti-psoriatic agents with a view to the development of a new therapeutic regimen. In in vitro models of skin permeation EPA was delivered successfully and presence of fish oil also enhanced the delivery of betamethasone dipropionate (BD) to the lower basal layers of the epidermis. The same enhancement was not seen with salicylic acid and aspirin. Investigations on the anti-inflammatory action properties of fish oil were also successfully carried out. Fish oil alone inhibited the expression of key inflammatory enzymes in the skin, cyclooxygenase-2 (COX-2) and 5-lipooxygenase (5-LOX) along with a major eicosanoid, prostaglandin E2, comparable to that of BD. In HaCaT keratinocyte cell culture, the anti-psoriatic properties of fish oil were further demonstrated by both growth inhibitory effects and the induction of pro- apoptotic markers. The final part of the study investigated in vivo a potential new model of psoriasis: the defolliculated mouse. The model responded well to formulations containing BD, denoted by a reduction in the epidermal thickness associated with the mutation. This suggests a role in screening of new therapeutic compound. Treatment with fish oil, however, caused a thickening of the epidermis, contradictory to the initial hypothesis. This was further confirmed when expression of growth markers Ki67 and K17 were found to be increased. Concurrently, Optical Coherence Tomography was utilized successfully in the in vivo studies, providing a rapid, non-invasive technique of live measurement of skin modulation without the need of sacrificing the animals for individual observations. In summary, despite unexpected outcome with the in vivo studies, the study provided ample evidence to support the incorporation of fish oil in the treatment of inflammatory skin diseases such as psoriasis.
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Ye, Yisha. "Proteomics study of the effects of fish oil and corn oil enriched diet on membranous nephritis." Click to view the E-thesis via HKUTO, 2008. http://sunzi.lib.hku.hk/hkuto/record/B40887753.

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Amir, Alipour Mohsen. "Effect of EPA on Intercellular Lipid Droplets Degradation." Thesis, Université d'Ottawa / University of Ottawa, 2017. http://hdl.handle.net/10393/36108.

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Although the beneficial effects of omega-3 fatty acid in reducing the risk of various of human diseases, such as hypertriglyceridemia and nonalcoholic fatty liver disease, have been demonstrated in clinical and pre-clinical studies, the mechanism of its action is poorly understood. several studies has been reported that Dietary supplementation with fish oil induces many changes in plasma TG profile. N-3 fatty acid found in fish oil has been reported that reduce plasma TG and VLDL lev- els. Intercellular lipid droplets is the key regulator of plasma fatty acids and lipoproteins level. Here we show that n-3 fatty acid supplementation triggers intercellular lipid droplets degradation independent from known fatty acid mobilization pathways namely lipophagy and lipolysis . ATGL and HSL are consider as two major lipolysis enzymes.SiRNA study of these two lipolysis enzymes did not attenuate lipid droplets degradation. Lipophagy has been reported as a selective mechanism for degradation of lipid droplets during the starvation condition. Knock down of autophagy (macroautophagy) related pro- teins, could not block degradation of intercellular lipids by EPA. Degradation of lipid droplets is lysosomes dependent and requires lysosomal motility machinery. Lysosomes are interacting directly with lipid droplets during the process that is similar to kiss and run pattern. The morphological examination of this process by electron microscopy indicated its re- semblance to microautophagy like structure. Importantly, (over expression) Arl8b which has been shown that play a role in peripheral distribution of lysosomes along with FYCO1, specifically accelerates the effect of EPA on degradation of intercellular lipid droplets independent from its role in engagement of lysosomal plus end distribution. in particular, Arl8b recruited HOPS protein complex in EPA dependent fashion and si- lencing of HOPS complex interfered with normal lysosomal degradation of lipid droplets. Thus, this finding reveals new mechanism for intercellular lipid mobilization and offer an explanation for the therapeutic benefits of omega-3 fatty acids.
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Ishlak, Adel. "ALTERING THE FORMATION OF TRANS FATTY ACIDS IN CONTINUOUS CULTURES THROUGH OILS AND NATURAL DIETARY SUPPLEMENTATIONS." OpenSIUC, 2013. https://opensiuc.lib.siu.edu/dissertations/711.

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Liu, Ying. "Interaction of exercise and fish oil on postprandial lipemia." Diss., Columbia, Mo. : University of Missouri-Columbia, 2006. http://hdl.handle.net/10355/4565.

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Thesis (M.A.)--University of Missouri-Columbia, 2006.
The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file viewed on (February 9, 2007) Includes bibliographical references.
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Smith, Bryan K. "Exercise and fish oil : additive effect on postprandial lipemia? /." free to MU campus, to others for purchase, 2002. http://wwwlib.umi.com/cr/mo/fullcit?p3074443.

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Ye, Yisha, and 葉伊莎. "Proteomics study of the effects of fish oil and corn oil enriched dieton membranous nephritis." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2008. http://hub.hku.hk/bib/B40887753.

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Books on the topic "Fish oil"

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1939-, Frölich J. C., and Schacky C. von, eds. Fish, fish oil, and human health. München: W. Zuckschwerdt Verlag, 1992.

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AFDF Fish Oil Seminar (1987 Anchorage, Alaska). Rendering profits: Proceedings from the AFDF Fish Oil Seminar. Anchorage, Alaska: Alaska Fisheries Development Foundation, 1987.

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De Caterina, R., S. D. Kristensen, and E. B. Schmidt, eds. Fish Oil and Vascular Disease. London: Springer London, 1992. http://dx.doi.org/10.1007/978-1-4471-3890-7.

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1954-, De Caterina R., Kristensen S. D. 1955-, and Schmidt E. B. 1952-, eds. Fish oil and vascular disease. London: Springer-Verlag, 1992.

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1961-, Bost Jeffrey, ed. Fish oil: The natural anti-inflammatory. Laguna Beach, CA: Basic Health Publications, 2006.

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Norcross, Brenda L. Injury to larval fish in Prince William Sound. Anchorage: Alaska Dept. of Fish and Game, Habitat and Restoration Division, 1998.

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Norcross, Brenda L. Injury to larval fish in Prince William Sound. Anchorage: Alaska Dept. of Fish and Game, Habitat and Restoration Division, 1998.

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Farooqui, Akhlaq. Beneficial Effects of Fish Oil on Human Brain. New York, NY: Springer US, 2009. http://dx.doi.org/10.1007/978-1-4419-0543-7.

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Farooqui, Akhlaq A. Beneficial effects of fish oil on human brain. London: Springer, 2009.

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Marty, Gary D. Fish histopathology damage assessment after the Exxon Valdez oil spill. Anchorage, Alaska: Alaska Dept. of Fish and Game, Habitat and Restoration Division, 1998.

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Book chapters on the topic "Fish oil"

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Clemson, Lindy, J. Rick Turner, J. Rick Turner, Farrah Jacquez, Whitney Raglin, Gabriela Reed, Gabriela Reed, et al. "Fish Oil." In Encyclopedia of Behavioral Medicine, 802. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4419-1005-9_100652.

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Truswell, A. Stewart. "Fish Oil." In Cholesterol and Beyond, 77–81. Dordrecht: Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-90-481-8875-8_18.

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Ginat, Daniel Thomas. "Fish Oil." In Neuroimaging Pharmacopoeia, 433–34. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-08774-5_66.

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Gooch, Jan W. "Fish Oil." In Encyclopedic Dictionary of Polymers, 307. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_4983.

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Bährle-Rapp, Marina. "Hydrogenated Fish Oil." In Springer Lexikon Kosmetik und Körperpflege, 264. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_4883.

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Beindorff, Christiaan M., and Nicolaas Jan Zuidam. "Microencapsulation of Fish Oil." In Encapsulation Technologies for Active Food Ingredients and Food Processing, 161–85. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-1-4419-1008-0_6.

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Bimbo, Anthony P. "Fish Meal and Oil." In The Seafood Industry, 348–73. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229491.ch26.

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Bimbo, Anthony P. "Fish Meal and Oil." In The Seafood Industry, 325–50. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4615-2041-2_20.

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Gawad, Shady, Ana Valero, Thomas Braschler, David Holmes, Philippe Renaud, Vanni Lughi, Tomasz Stapinski, et al. "Oil-Repellency of Fish Scales." In Encyclopedia of Nanotechnology, 1913. Dordrecht: Springer Netherlands, 2012. http://dx.doi.org/10.1007/978-90-481-9751-4_100602.

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Lin, Charles F. "Flavor Chemistry of Fish Oil." In ACS Symposium Series, 208–32. Washington, DC: American Chemical Society, 1994. http://dx.doi.org/10.1021/bk-1994-0558.ch015.

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Conference papers on the topic "Fish oil"

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Xiao, Shulan, and Dong Ahn. "Co-encapsulation of fish oil with essential oils, lutein, and curcumin to produce stable fish oil powders with multiple functionalities using ovalbumin-polysaccharide coacervation." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mood8370.

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Marine fish oil is the richest source of long-chain n-3 polyunsaturated fatty acids (LCn3PUFAs), particularly rich in EPA and DHA, with many health benefits. Lutein and curcumin are two bioactive compounds that prevent age-related macular degeneration and provide anti-cancer and anti-inflammatory functions. Directly adding fish oil (FO), lutein, and curcumin to meat during processing can produce products rich in DHA/ EPA, lutein, and curcumin and help improve human health without changing consumers' dietary habits. However, FO, lutein, and curcumin are unstable under processing and storage conditions and can cause undesirable quality issues such as lipid oxidation and fishy odor to the meat products. Encapsulation is a common strategy to overcome these challenges, and essential oils (EO) extracted from spices can mask fishy odor and inhibit lipid oxidation during encapsulating, processing, and storage. Thus, the FO and EOs were co-encapsulated first, and then lutein and curcumin were incorporated into the encapsulate to provide more functions to the final products. All the encapsulated FO-EO powders were stable at room temperature during the first ten days of storage, but GO produced the best protective effect among the EOs. Adding lutein or curcumin to the garlic EO-FO co-encapsulate significantly increased the MDA content in the encapsulation powders after ten days of storage. Similar results were also observed in the rosemary EO-FO group. The increased MDA content in the lutein- or curcumin-added FO-EO encapsulates might be due to the long dissolving time of the lutein or curcumin in the FO, which allowed prolonged air contacts to the fish oil. The encapsulation efficiency (EE%) of the final products increased significantly when rosemary and garlic EOs, lutein, and curcumin were used, but pepper black EO resulted in a decrease in the EE, probably due to the differences in the polarities of the essential oils.
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Hamed M. El-Mashad, Ruihong Zhang, and Roberto J. Avena-Bustillos. "Biodiesel Production from Fish Oil." In 2006 Portland, Oregon, July 9-12, 2006. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2006. http://dx.doi.org/10.13031/2013.21514.

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Sathivel, Subramaniam. "Effects of Extraction and Purification Processes on the Quality of Fish Oil." In A Sustainable Future: Fish Processing Byproducts. Alaska Sea Grant College Program, 2010. http://dx.doi.org/10.4027/sffpb.2010.21.

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Miyashita, Kazuo, and Masashi Hosokawa. "Inhibitory effect of sphingoid bases on the oxidative flavor deterioration of fish oil." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wzfw6692.

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Sphingoid bases (SPG), a backbone of sphingolipids, are kind of amino alcohol containing long carbon chains. Although the importance of SPG as major component of sphingolipids is well-known, little attention has been paid to the nutritional and chemical properties of SPG itself. Recently, we have found that SPG supplementation to diet-induced obese animals significantly attenuated the abdominal adipose tissue weight gain and the hyperglycemia. Furthermore, we have reported the strong ability of SPG to inhibit the oxidative deterioration of EPA- and DHA-containing oils such as fish oil. Fish oil triacylglycerol (TAG) just after being refined by chromatographic separation has little to no flavor. However, the TAG shows an unpleasant smell less than 1 hr after leaving the chromatograph at room temperature. Although antioxidants and other methods such as microencapsulation in a matrix are used to control the fish oil oxidation, it is still difficult to completely prevent the formation of unpleasant fishy and rancid odors. On the contrary, we have found the effective prevention of the volatile formation in the fish oil TAG oxidation by SPG. The antioxidant activity of SPG synergistically increased in the presence of general antioxidants such as tocopherols. The most likely mechanism for the antioxidant activity of SPG is the formation of novel antioxidants by the amino-carbonyl reaction between the amine group of SPG and the carbonyl group of aldehydes, which are formed in a very early stage of the fish oil oxidation. At the same time, the reaction can result in the removal of aldehydes responsible for flavor deterioration.
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Al-Khalaifah, Hanan, Afaf Al-Nasser, and Tahani Al-Surrayai. "SENSORY CHARACTERISTICS OF TABLE EGGS AS AFFECTED BY FORTIFICATION OF LAYING FEED RATIONS WITH DIFFERENT FAT SOURCES." In GEOLINKS Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/geolinks2021/b1/v3/23.

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The major objective of this research paper was to investigate the effect of enrichment with different oil sources on the egg quality traits in laying hens. A total of 300 one-day-old pullets were used. There were seven dietary treatments of 10 % diet of the following: soybean oil (SO), sunflower oil (SFO), canola oil (CO), flaxseed oil (FLO), fish oil (FO), a mix of fish oil and soya oil (SO+FO), and DHA algal biomass oil. Each treatment contained six replicates with seven birds each. Random samples of 10 eggs per treatment were used; making 70. The organoleptic parameters included tests on smell, taste, color, and texture. The results revealed that there were no significant differences between the eggs from hens fed the different dietary treatments in terms of the organoleptic parameters used. Flaxseed oil, Fish oil and a mixture of Soy oil +Fish oil can be efficiently used to enrich poultry eggs with n-3 PUFA. However, FLO and flaxseeds can be safely used to avoid the fishy smell of poultry products, if present upon reheating
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VREEKEN, J., and M. R. HARDEMAN. "FISH AND PLATELETS." In XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1643404.

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The effect of two different amounts of a fish oil, corresponding to 0.75 g (2.5 mmol) and 1.5 g (5 mmol) of eicosapentaenoic acid respectively, added in a cross-over design to the normal diet of 16 healthy male volunteers, was studied. Of the various parameters investigated, the most important appeared to be a new test: “Transient Aggregation Resistance” (TAR) of platelets, a phenomenon which, due to its short half life, is hardly measured when platelet aggregation is studied according to the classic method (see M.R.Hardeman, TAR determination, this congress). Under the influence of fish oil, the half life of TAR was found significantly prolonged. This prolongation, however, was not related to the amount of fish oil used. A highly significant decrease of triglycerides was found, the effect being most pronounced in subjects with triglycerides starting values >1.0 uM. This decrease was related to the amount of fish oil used. These.results may cast light on controversies found in literature concerning the effect of fish oil on platelet aggregation . They can also help to clarify controversies about the effect of fish consumption on cardiac mortality.
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Kumar, S. Senthil, Chidambaranathan Bibin, K. Naresh, S. Parthiban, K. Karthikeyan, and S. Akash. "Experimental investigation of diesel engine using fish wastage oil." In RECENT TRENDS IN SCIENCE AND ENGINEERING. AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0074309.

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Sommer, Abigail, and Yael Vodovotz. "Chemical and Physical Stability of EPA and DHA Fortified Plant Milk Analogs." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/iwsn7066.

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Fish oil and its component fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have demonstrated health benefits including reducing cardiac death risk and lowering inflammation. Yet, fish consumption is below recommended levels, indicating a need for accessible and safe sources of EPA and DHA. The objective of this study was to incorporate EPA- and DHA-rich oils from various sources into plant milks. It was hypothesized that physical and oxidative stability of fortified plant milks would differ by beverage and oil type due to varying structures, viscosity, and endogenous antioxidant compounds. Four beverage types (water, oat milk, soymilk, and almond milk) and three oil types (high-oleic sunflower oil, fish oil, and yeast oil plus algae oil) were utilized. The physical and chemical properties of the beverages were monitored over 15 days at 4°C and 55°C. Turbidity, viscosity, and color were analyzed. The oil droplet size was measured using dynamic light scattering. Oxidation was measured using peroxide value, thiobarbituric acid reactive substances, and low-field nuclear magnetic resonance. Turbidity did not differ between samples. Viscosity was influenced by beverage type (water, 0.5 mPa⋅s; soy, 9 mPa⋅s; oat, 39 mPa⋅s, almond, 48 mPa⋅s) but not oil type. Color was affected by beverage and oil type. Beverage but not oil type influenced mean particle size (D32) (soy, 533nm; water, 776nm; oat, 1190nm; almond, 1688nm). Beverages with no oil or sunflower oil had approximately 50% lower levels of oxidation as compared to those with fish oil and yeast/algae oil. Soymilk samples with fish or yeast/algae oil oxidized approximately 25-140% less than other beverages. Future work will include sensory evaluation and a clinical study to assess bioavailability, safety, and compliance. The analysis of fortified plant milks will help determine the optimal source and vehicle for EPA and DHA, ultimately resulting in a commercially viable beverage.
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SKORUPSKAITĖ, Virginija, Eglė SENDŽIKIENĖ, and Milda GUMBYTĖ. "POSSIBILITIES TO USE FISH WASTE FOR ENERGY PRODUCTION." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.073.

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The secondary raw materials of fish can be used for various purposes in food industry, agriculture, etc. No less important way for usage of secondary raw fish, dead fish and fish farming sludge is the utilization of mentioned feedstocks for energy purposes, i.e. biofuels production. In this reearch, the possibilities of the consumption of dead fish and fish farming sludge for biodiesel and biogas production has been studied. The influence of the basic biodiesel production parameters, including the methanol to oil molar ratio, amount of catalyst, temperature and process duration on transesterification yield was determined. The guantitative and gualitative research of biogas production using different substrates such as fish waste, fish farming sludge and substrates composed of fish waste (de-oiled and non de-oiled biomass)+fish farming sludge and fish farming sludge+wastewater sludge was performed. The biodiesel yield higher than 96.5% could be achieved under the following process conditions: methanol/oil molar ratio – 4:1, amount of enzyme content – 7% from oil mass, temperature – 40 ° C, reaction time – 24 hours. The highest biogas yield (1224 ml/gVS) was determined using wet fish waste biomass and mixed substrates consisted of fish waste and fish farming sludge. The results of qualitative biogas research revealed, that biogas produced from both homogeneous and heterogeneous substrates contained more than 60% of methane. The highest calorific value (app. 70% of methane) had biogas gained from fish waste biomass.
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Nosratpour, Mitra, Jisheng Ma, Victoria Haritos, and Yong Wang. "The physicochemical and sensory characteristics of yoghurt fortified with encapsulated fish oil/milkfat." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/yhap5375.

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High DHA fish oil with ~40% long-chain polyunsaturated fatty acids is beneficial for health. Blending fish oil with milkfat with saturated fatty acids in a chilled environment into solid lipid particles (SLP) increases stability and reduces undesirable taste and odour. SLP can be mixed into dairy products to fortify them with long-chain omega-3 fatty acids. Here, SLPs of fish oil and milkfat with ratio of 50:50 and 70:30 ( w/w) of ~1 mm in diameter were mixed into plain Greek-style yoghurt at 1.2% (w/w). The crystalline structure of SLPs, potential fatty acid leakage, and other physicochemical properties of yoghurt were analysed after 1 day and 28 days of storage at 4°C. Gas chromatographic analysis of yoghurt with and without SLPs showed that the fatty acid composition did not change after 28 days. Sensory evaluation of fresh yoghurt containing SLPs was compared with plain yoghurt, or yoghurt blended with fish oil on an untrained panel of 30 people. This study demonstrated that SLPs could be mixed with yoghurt to maintain stable characteristics for at least 28 days at 4°C. SLPs successfully masked undesirable flavours from fish oil within the yoghurt matrix without any detectable changes in pH, colour, viscosity, and texture.
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Reports on the topic "Fish oil"

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Mitchell, Brian G., Amir Neori, Charles Yarish, D. Allen Davis, Tzachi Samocha, and Lior Guttman. The use of aquaculture effluents in spray culture for the production of high protein macroalgae for shrimp aqua-feeds. United States Department of Agriculture, January 2013. http://dx.doi.org/10.32747/2013.7597934.bard.

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The FAO has projected a doubling in world demand for seafood during the 21 ed from aquaculture of marine fish and shrimps fed primarily on fishmeal-based aquafeeds. However, current practices of high intensity monoculture of shrimp in coastal ponds and fish in offshore pens have been strongly criticized as being ecologically and socially unsustainable. This view derives from un- checked eutrophication of coastal marine ecosystems from fish farm effluents, and the destruction of coastal estuarine ecosystems by shrimp farm constructions, plus aquaculture’s reliance on wild-caught small fish - which are excellent food for humans, but instead are rendered into fishmeal and fish oil for formulating aquafeeds. Fishmeal-sparing and waste- reduction aquafeeds can only delay the time when fed aquaculture product are priced out of affordability for most consumers. Additionally, replacement of fishmeal protein and fish oil by terrestrial plant sources such as soybean meal and oil directly raises food costs for human communities in developing nations. New formulations incorporating sustainably-produced marine algal proteins and oils are growing in acceptance as viable and practical alternatives. This BARD collaborative research project investigated a sustainable water-sparing spray/drip culture method for producing high-protein marine macrophyte meals for incorporation into marine shrimp and fish diets. The spray culture work was conducted at laboratory-scale in the USA (UCSD-SIO) using selected Gracilariaand Ulvastrains isolated and supplied by UCONN, and outdoors at pilot-scale in Israel (IOLR-NCM) using local strains of Ulvasp., and nitrogen/phosphorus-enriched fish farm effluent to fertilize the spray cultures and produce seaweed biomass and meals containing up to 27% raw protein (dry weight content). Auburn University (USA) in consultation with TAMUS (USA) used the IOLR meals to formulate diets and conduct marine shrimp feeding trials, which resulted in mixed outcomes, indicating further work was needed to chemically identify and remove anti-nutritional elements present in the IOLR-produced seaweed meals.
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Courtney, Joshua, Taylor Klinkmann, Amy Courtney, Joseph Torano, and Michael Courtney. Relative Condition Factors of Fish as Bioindicators One Year after the Deepwater Horizon Oil Spill. Fort Belvoir, VA: Defense Technical Information Center, February 2012. http://dx.doi.org/10.21236/ada564207.

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Shannon, Jackilen. Fish Oil Supplementation and Fatty Acid Synthase Expression in the Prostate: A Randomized Controlled Trial. Fort Belvoir, VA: Defense Technical Information Center, March 2007. http://dx.doi.org/10.21236/ada470148.

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Holdsworth, Clark, Steven Copp, Daniel Hirai, Scott Ferguson, Timothy Musch, and David Poole. Effects of dietary fish oil on exercising muscle blood flow in chronic heart failure rats. Peeref, June 2022. http://dx.doi.org/10.54985/peeref.2206p4902539.

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Shannon, Jackilen. Fish Oil Supplementation and Fatty Acid Synthase Expression in the Prostate: A Randomized Controlled Trial. Addendum. Fort Belvoir, VA: Defense Technical Information Center, July 2011. http://dx.doi.org/10.21236/ada556142.

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Bobe, Gerd, Shelly Zimmerman, Earl G. Hammond, Gene Freeman, Paul A. Porter, Cindy M. Luhman, and Donald C. Beitz. Butter Composition and Texture from Cows with Different Milk Fatty Acid Compositions Fed Fish Oil or Roasted Soybeans. Ames (Iowa): Iowa State University, January 2008. http://dx.doi.org/10.31274/ans_air-180814-15.

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Skaggs, B. E. Report of Flood, Oil Sheen, and fish Kill Incidents on East Fork Poplar Creek at the Oak Ridge Y-12 Plant. Office of Scientific and Technical Information (OSTI), September 1997. http://dx.doi.org/10.2172/1875.

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Meinhold, A. F., and S. Holtzman. Radiation dose and risk to recreational fishermen from ingestion of fish caught near eight oil platforms in the Gulf of Mexico. Office of Scientific and Technical Information (OSTI), June 1998. http://dx.doi.org/10.2172/290973.

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MEINHOLD, A. F., and S. HOLTZMAN. RADIATION DOSE AND RISK TO RECREATIONAL FISHERMEN FROM INGESTION OF FISH CAUGHT NEAR EIGHT OIL PLATFORMS IN THE GULF OF MEXICO. Office of Scientific and Technical Information (OSTI), June 1998. http://dx.doi.org/10.2172/757129.

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van Krimpen, M. M., M. Torki, D. Schokker, M. Lensing, S. Vastenhouw, F. M. de Bree, A. Bossers, et al. Effect of nutritional interventions with quercetin, oat hulls, β-glucans, lysozyme, and fish oil on immune competence related parameters of adult broiler. Wageningen: Wageningen Livestock Research, 2016. http://dx.doi.org/10.18174/390435.

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