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Journal articles on the topic 'Fish oil'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 March 2023

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

Pilley, Gerard. "Fish Oil Controversy." DICP 23, no. 1 (January 1989): 92. http://dx.doi.org/10.1177/106002808902300131.

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11

Prescott, Stephen M., and William F. Stenson. "Fish oil fix." Nature Medicine 11, no. 6 (June 2005): 596–98. http://dx.doi.org/10.1038/nm0605-596.

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12

&NA;, &NA;. "SUPPLEMENTARY FISH OIL." AJN, American Journal of Nursing 86, no. 12 (December 1986): 1324. http://dx.doi.org/10.1097/00000446-198612000-00005.

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13

Reis, Gregg J., Theresa M. Boucher, and Richard C. Pasternak. "Fish Oil Therapy." Journal of Cardiopulmonary Rehabilitation 9, no. 11 (November 1989): 465–69. http://dx.doi.org/10.1097/00008483-198911000-00005.

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14

Rice, R. D., R. Saynor, T. Gillott, A. B. Hawthorne, T. K. Daneshmend, C. J. Hawkey, Amanda Isdale, and Eric Trimmer. "FISH OIL REVISITED." Lancet 334, no. 8666 (September 1989): 810–12. http://dx.doi.org/10.1016/s0140-6736(89)90883-0.

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15

Tobin, Anne. "FISH OIL SUPPLEMENTATION." Lancet 331, no. 8593 (May 1988): 1046–47. http://dx.doi.org/10.1016/s0140-6736(88)91860-0.

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16

Bucci, Kathryn K., and N. C. Buies Creek. "Fish Oil Supplements." American Pharmacy 32, no. 6 (June 1992): 48–50. http://dx.doi.org/10.1016/s0160-3450(15)31096-5.

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17

Twyman, Christina, and Gerard E. Mullin. "Fish Oil Therapy." Clinical Nutrition INSIGHT 35, no. 3 (March 2009): 1–4. http://dx.doi.org/10.1097/01.nmd.0000346788.82151.68.

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18

Groom, Hilary. "Oil‐rich Fish." Nutrition & Food Science 93, no. 6 (June 1993): 4–8. http://dx.doi.org/10.1108/eum0000000001004.

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19

Barbeau, Michele L., Keith F. Klemp, John R. Guyton, and Kem A. Rogers. "Dietary Fish Oil." Arteriosclerosis, Thrombosis, and Vascular Biology 17, no. 4 (April 1997): 688–94. http://dx.doi.org/10.1161/01.atv.17.4.688.

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20

Yetiv, Jack. "Fish Oil-Reply." JAMA: The Journal of the American Medical Association 261, no. 5 (February 3, 1989): 699. http://dx.doi.org/10.1001/jama.1989.03420050046025.

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21

Goel, Akshay, Naga Pothineni, Mayank Singhal, Hakan Paydak, Tom Saldeen, and Jawahar Mehta. "Fish, Fish Oils and Cardioprotection: Promise or Fish Tale?" International Journal of Molecular Sciences 19, no. 12 (November 22, 2018): 3703. http://dx.doi.org/10.3390/ijms19123703.

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Fish and commercially available fish oil preparations are rich sources of long-chain omega-3 polyunsaturated fatty acids. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are the most important fatty acids in fish oil. Following dietary intake, these fatty acids get incorporated into the cell membrane phospholipids throughout the body, especially in the heart and brain. They play an important role in early brain development during infancy, and have also been shown to be of benefit in dementia, depression, and other neuropsychiatric disorders. Early epidemiologic studies show an inverse relationship between fish consumption and the risk of coronary heart disease. This led to the identification of the cardioprotective role of these marine-derived fatty acids. Many experimental studies and some clinical trials have documented the benefits of fish oil supplementation in decreasing the incidence and progression of atherosclerosis, myocardial infarction, heart failure, arrhythmias, and stroke. Possible mechanisms include reduction in triglycerides, alteration in membrane fluidity, modulation of cardiac ion channels, and anti-inflammatory, anti-thrombotic, and anti-arrhythmic effects. Fish oil supplements are generally safe, and the risk of toxicity with methylmercury, an environmental toxin found in fish, is minimal. Current guidelines recommend the consumption of either one to two servings of oily fish per week or daily fish oil supplements (around 1 g of omega-3 polyunsaturated fatty acids per day) in adults. However, recent large-scale studies have failed to demonstrate any benefit of fish oil supplements on cardiovascular outcomes and mortality. Here, we review the different trials that evaluated the role of fish oil in cardiovascular diseases.

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22

Caygill, CPJ, A. Charlett, and MJ Hill. "Fat, fish, fish oil and cancer." British Journal of Cancer 74, no. 1 (July 1996): 159–64. http://dx.doi.org/10.1038/bjc.1996.332.

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23

Huli, La Ode, Sugeng Heri Suseno, and Joko Santoso. "Fish oil quality of by-product (fish skin) from swangi fish." Jurnal Pengolahan Hasil Perikanan Indonesia 17, no. 3 (January 15, 2015): 232. http://dx.doi.org/10.17844/jphpi.v17i3.8912.

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The skin of swangi fish is a potential fish skin to be produced for fish oil. The objectives of this research were aimed to determine the yield and the best quality of fish oil and also to compare fatty acid profile of the fish according to different extraction methods. Fish oil extractions were used by wet rendering method with extraction temperatures of 60, 70, 80, 90, 100°C for 20, 30, and 40 minutes. Fish oil quality was determined by the chemical oil characteristics i.e. PV, FFA, AV, anisidin, and TOTOX. Fatty acid profile was analyzed using gas chromatography (Shimadzu). The results of the study showed that the highest fish oil yield in each treatment was obtained extraction temperature of 60°C for 30 minutes with percentage of 0.33, (70°C for 30 minutes) 0.46, (80°C for 30 minutes) 1.23, (90°C for 20 minutes) 1.14 and (100°C for 20 minutes) 0.84. These values were lower compare to Bligh & Dyer and Soxhlet methods. Then, the best fish oil quality was resulted on temperature extraction of 60°C for 30 minutes with PV, FFA, anisidin, AV, and TOTOX were 9.17 meq/kg, 6.92%, 13,77 mg KOH/g, 0.86 meq/kg and 19.19 meq/kg, respectively. FUFA fatty acid compositions of swangi skin fish oil especially EPA and DHA in wet rendering method were gained 0.73% and 2.53%, respectively. These results were lower than Bligh & Dyer method which was consisted of 3.66% (EPA), and 13.29% (DHA) and also Soxhlet extraction method with value of EPA was 2.78% and DHA was 9.62%.<br />Keywords: EPA, extraction temperature, DHA, fish oil quality, fish skin

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24

Maurette, Jean-Marc. "Flaxseed oil, a fish oil challenger?" Oléagineux, Corps gras, Lipides 15, no. 4 (July 2008): 257–61. http://dx.doi.org/10.1051/ocl.2008.0211.

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25

Clough, J. D. "Fish oil is no snake oil." Cleveland Clinic Journal of Medicine 71, no. 3 (March 1, 2004): 174. http://dx.doi.org/10.3949/ccjm.71.3.174.

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26

Arnold, L. Eugene. "Fish Oil Is Not Snake Oil." Journal of the American Academy of Child & Adolescent Psychiatry 50, no. 10 (October 2011): 969–71. http://dx.doi.org/10.1016/j.jaac.2011.07.012.

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27

Sullivan, Jenna C., and Suzanne M. Budge. "Monitoring fish oil volatiles to assess the quality of fish oil." Lipid Technology 22, no. 10 (October 2010): 230–32. http://dx.doi.org/10.1002/lite.201000054.

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28

Abd El-Rahman, Fatma, Nesreen Mahmoud, Abo El Khair Badawy, and Samy Younis. "Extraction of fish oil from fish viscera." Egyptian Journal of Chemistry 61, no. 2 (April 1, 2018): 200–211. http://dx.doi.org/10.21608/ejchem.2018.2798.1230.

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29

Wynn, James P. "Taking the fish out of fish oil." Nature Biotechnology 31, no. 8 (August 2013): 716–17. http://dx.doi.org/10.1038/nbt.2656.

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30

Burr, Michael L. "Fish Food, Fish Oil and Cardiovascular Disease." Clinical and Experimental Hypertension. Part A: Theory and Practice 14, no. 1-2 (January 1992): 181–92. http://dx.doi.org/10.3109/10641969209036181.

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31

Lin, Chen Hsing, and Richard F. Lockey. "Prevention of Asthma: Fish or Fish Oil?" Journal of Allergy and Clinical Immunology: In Practice 5, no. 6 (November 2017): 1798–800. http://dx.doi.org/10.1016/j.jaip.2017.08.023.

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32

Diharmi, Andarini, Dewi Fortuna Ayu, and Akhyar Ali. "Characterization of the oil from the abdomen part of smoked catfish (Pangasius hypophthalmus) processing by-product." Jurnal Pengolahan Hasil Perikanan Indonesia 22, no. 1 (April 30, 2019): 187. http://dx.doi.org/10.17844/jphpi.v22i1.25897.

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Smoke catfish (Pangasius hypophthalmus) processing place produces waste in the form of fish entrails. Abdominal fat is the main component of fish entrails and is a source of fish oil. This study was aimed to determine the physicochemical characteristics and composition the catfish abdominal fat. The oil was extracted by rendering the abdominal fat at 70°C for 5 h followed up by purification through bentonite and active charcoal. Crude catfish oil was observed to be semi-solid in texture, yellow and fishy. The purification improved the characteristics of the fish oil. The purified fish oil was white and less fishy. Furthermore, the purification step reduced the free fatty acid content, the acid number and peroxide value up to 11; 4 and 3 fold, respectively. Palmitic, stearic and myristic acid dominated saturated fatty acid group, representing 26.22; 5.06 and 2.85% of the total fat, respectively. Meanwhile, oleic and linoleic represented 40.14 and 19.97 of the total fat, respectively and were the dominant fatty acid of the unsaturated fatty acid group.

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33

Ayu, Dewi Fortuna, Andarini Diharmi, and Akhyar Ali. "Characterization of the oil from the abdomen part of smoked catfish (Pangasius hypophthalmus) processing by-product." Jurnal Pengolahan Hasil Perikanan Indonesia 22, no. 1 (April 30, 2019): 187–97. http://dx.doi.org/10.17844/jphpi.v22i1.26473.

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Smoke catfish (Pangasius hypophthalmus) processing place produces waste in the form of fish entrails. Abdominal fat is the main component of fish entrails and is a source of fish oil. This study was aimed to determine the physicochemical characteristics and composition the catfish abdominal fat. The oil was extracted by rendering the abdominal fat at 70°C for 5 h followed up by purification through bentonite and active charcoal. Crude catfish oil was observed to be semi-solid in texture, yellow and fishy. The purification improved the characteristics of the fish oil. The purified fish oil was white and less fishy. Furthermore, the purification step reduced the free fatty acid content, the acid number and peroxide value up to 11; 4 and 3 fold, respectively. Palmitic, stearic and myristic acid dominated saturated fatty acid group, representing 26.22; 5.06 and 2.85% of the total fat, respectively. Meanwhile, oleic and linoleic represented 40.14 and 19.97 of the total fat, respectively and were the dominant fatty acid of the unsaturated fatty acid group.

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34

S., NurSyahirah, and Rozzamri A. "Effects of frying on fish, fish products and frying oil – a review." Food Research 6, no. 5 (September 4, 2022): 14–32. http://dx.doi.org/10.26656/fr.2017.6(5).608.

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Fish and fish products contain important source of nutrient that provides benefits upon consumption. The increasing demand and high utilization of fish have caused a market shift in the fishery industry. Although fish is nutritious, some consumers do not prefer to consume fish in its original form because of its fishy taste, fishy odour and it is highly perishable. To further promote the consumption of fish, the production of fish products and frying are applied to suit consumers’ preferences. Frying is commonly used in various food premises as it changes the characteristics of the fish and fish products, especially the taste and texture. However, the increase in awareness has changed the perception of the consumer as they prefer healthier food in their lifestyle. Despite the increase in awareness, some consumers still prefer fried foods and food products due to their unique sensory properties and texture. To understand the effects of frying on foods, several parameters during frying are studied. Frying temperature, frying cycle, frying time, frying techniques and frying oils used are parameters that could affect the physicochemical and sensory attributes of the fish and fish products. Repetitive frying could cause the formation of toxins and alter the fatty acid content in the fish, fish products and frying oils. This changes the taste and alters the composition of the foods. Meanwhile, different frying times, oil and techniques cause significant changes to the chemical composition, sensory attributes, lipid oxidation, fat content, oil absorption and fatty acid profiles of the fish and fish product. This review aimed to gather information specifically on the changes in fish and fish products upon frying at different frying cycles, time, temperature, oils, and techniques.

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35

Masri, Karim R., Todd Peters, and Justin Moore. "Fish Oil Associated Myopathy." Kansas Journal of Medicine 4, no. 4 (November 23, 2011): 117–18. http://dx.doi.org/10.17161/kjm.v4i4.11395.

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36

Mouodi, Simin, Marjan Mouodi, Shervin Rezaei Majd, and Amirmohamad Rezaei Majd. "Migraine and Fish Oil." Cyprus Journal of Medical Sciences 4, no. 3 (January 2, 2020): 257–61. http://dx.doi.org/10.5152/cjms.2019.681.

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37

Gordon, Bruce R. "Fish oil and endotoxemia *." Critical Care Medicine 30, no. 5 (May 2002): 1173–74. http://dx.doi.org/10.1097/00003246-200205000-00044.

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38

Geraets, Douglas R., and Frederick P. Zeller. "Fish Oil Effectiveness—Reply." Drug Intelligence & Clinical Pharmacy 22, no. 3 (March 1988): 269–70. http://dx.doi.org/10.1177/106002808802200323.

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39

Myrvang, Helene. "Fish oil for hemodialysis." Nature Reviews Nephrology 8, no. 7 (May 22, 2012): 373. http://dx.doi.org/10.1038/nrneph.2012.100.

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40

Smith, B. K., G. Y. Sun, and T. R. Thomas. "EXERCISE AND FISH OIL." Medicine & Science in Sports & Exercise 35, Supplement 1 (May 2003): S84. http://dx.doi.org/10.1097/00005768-200305001-00462.

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41

Heller, Axel R., Konstantin Mayer, and Daren K. Heyland. "Fish Oil in Sepsis." Journal of Parenteral and Enteral Nutrition 35, no. 2 (March 2011): 154–55. http://dx.doi.org/10.1177/0148607110387611.

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42

Manzanares, William, Pascal L. Langlois, Margot Lemieux, and Daren K. Heyland. "Fish Oil–Containing Emulsions." Journal of Parenteral and Enteral Nutrition 40, no. 3 (May 4, 2015): 305–7. http://dx.doi.org/10.1177/0148607115586263.

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43

Ritter, J. M., and G. W. Taylor. "Fish oil in asthma." Thorax 43, no. 2 (February 1, 1988): 81–83. http://dx.doi.org/10.1136/thx.43.2.81.

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44

Stammers, Trevor, Bonnie Sibbald, and Paul Freeling. "FISH OIL IN OSTEOARTHRITIS." Lancet 334, no. 8661 (August 1989): 503. http://dx.doi.org/10.1016/s0140-6736(89)92112-0.

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45

ARNOLD, CARRIE. "ARSENOLIPIDS IN FISH OIL." Chemical & Engineering News 86, no. 32 (August 11, 2008): 10. http://dx.doi.org/10.1021/cen-v086n032.p010a.

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46

O'Brien, John. "Dietary fish oil claims." Trends in Food Science & Technology 2 (January 1991): 1. http://dx.doi.org/10.1016/0924-2244(91)90597-c.

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47

Bilo, HJG, and ROB Gans. "Fish oil: a panacea?" Biomedicine & Pharmacotherapy 44, no. 3 (January 1990): 169–74. http://dx.doi.org/10.1016/0753-3322(90)90005-t.

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48

Hines, Pamela J. "Fish oil from plants." Science 348, no. 6230 (April 2, 2015): 88.5–89. http://dx.doi.org/10.1126/science.348.6230.88-e.

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49

Grandjean, Philippe. "Contaminants in fish oil." American Journal of Clinical Nutrition 82, no. 6 (December 1, 2005): 1354. http://dx.doi.org/10.1093/ajcn/82.6.1354.

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50

Mccarthy, Geraldine. "Fish oil and psoriasis." Lancet 338, no. 8770 (September 1991): 824. http://dx.doi.org/10.1016/0140-6736(91)90716-3.

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