Academic literature on the topic 'Omega-3 oils'
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Journal articles on the topic "Omega-3 oils"
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Gupta, Adarsha, Colin J. Barrow, and Munish Puri. "Omega-3 biotechnology: Thraustochytrids as a novel source of omega-3 oils." Biotechnology Advances 30, no. 6 (November 2012): 1733–45. http://dx.doi.org/10.1016/j.biotechadv.2012.02.014.
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Guseva, D. A., N. N. Prozorovskaya, A. V. Shironin, M. A. Sanzhakov, N. M. Evteeva, O. T. Kasaikina, and I. F. Rusina. "Antioxidant activity of vegetable oils with different omega-6/omega-3 fatty acids ratio." Biomeditsinskaya Khimiya 56, no. 3 (2010): 342–50. http://dx.doi.org/10.18097/pbmc20105603342.
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Antioxidant activity and the oxidative stability were investigated in flax, sesame, silybum oils and oils with different ω-6/ω-3 fatty acid ratio. The content of antioxidants (AO) in crude oils and their reactivity towards peroxyl radicals were studied using kinetic method for addition of oil in a model reaction of cumol oxidation. There were correlations between PUFA/ω-9 and thermal stability (50°C); between γ-tocopherol content and resistantance to oxidative changes after storage at (10±2)°C for 6 months.
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Pinheiro, Petrúcia Maria Antero, Ana Paula Bomfim Soares Campelo, Sérgio Botelho Guimarães, Régia Maria Vidal do Patrocínio, José Telmo Valença Junior, and Paulo Roberto Leitão de Vasconcelos. "Preconditioning with oil mixes of high ratio Omega-9: Omega-6 and a low ratio Omega-6:Omega-3 in rats subjected to brain ischemia/reperfusion." Acta Cirurgica Brasileira 26, suppl 1 (2011): 32–37. http://dx.doi.org/10.1590/s0102-86502011000700007.
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PURPOSE: This study aimed to assess the effects of preconditioning with mixtures of oils containing high/low ratio of ω-6/ω-3 and ω-9/ω-6, respectively, in an experimental model of cerebral ischemia-reperfusion (I/R). METHODS: Forty-two Wistar rats were randomly distributed into two groups: control (n=24) and test (n=18). Control group was subdivided in 4 subgroups (n=6): G1: Sham-Water; G2: I/R-Water; G3: Sham-Isolipidic and G4: I/R-Isolipid. The animals received water or a isolipid mixture containing ω-3 oils (8:1 ratio) and ω-9/ω-6 (0.4:1 ratio) by gavage for seven days. Test group included 3 subgroups (n=6) G5: I/R-Mix1, G: 6 I/R-Mix2 and G7: I/R-Mix3. Test group animals received oily mixtures of ω-3 (1.4:1 ratio) and ω-6 (3.4:1 ratio), differing only in source of ω-3: G5 (alpha-linolenic acid); G6 (alpha-linolenic, docosahexaenoic and eicosapentaenoic acids), and G7 (alpha-linolenic and docosahexaenoic acids). On day 7 I/R rats underwent cerebral ischemia with bilateral occlusion of common carotid arteries for 1 hour followed by reperfusion for 3 hours. G1 and G3 animals underwent sham operation. Concluded the experiment, animals were decapitated and their brains sliced for red neurons (RN) count in CA3 area of the hippocampus. Variables were compared using ANOVA-Tukey test. RESULTS: The use of different mix preparations promoted a decrease in red cell count in all three groups (G5/G6/G7), compared with G2/G4, confirming the protective effect of different oil blends, regardless of ω-3 source. CONCLUSION: Pre-conditioning with mixtures of oils containing high ratio ω-6/ω-3 and low ω-9/ω-6 relationship protects brain neurons against I/R injury in an experimental model.
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Albert, Benjamin B., David Cameron-Smith, Paul L. Hofman, and Wayne S. Cutfield. "Oxidation of Marine Omega-3 Supplements and Human Health." BioMed Research International 2013 (2013): 1–8. http://dx.doi.org/10.1155/2013/464921.
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Marine omega-3 rich oils are used by more than a third of American adults for a wide range of purported benefits including prevention of cardiovascular disease. These oils are highly prone to oxidation to lipid peroxides and other secondary oxidation products. Oxidized oils may have altered biological activity making them ineffective or harmful, though there is also evidence that some beneficial effects of marine oils could be mediated through lipid peroxides. To date, human clinical trials have not reported the oxidative status of the trial oil. This makes it impossible to understand the importance of oxidation to efficacy or harm. However, animal studies show that oxidized lipid products can cause harm. Oxidation of trial oils may be responsible for the conflicting omega-3 trial literature, including the prevention of cardiovascular disease. The oxidative state of an oil can be simply determined by the peroxide value and anisidine value assays. We recommend that all clinical trials investigating omega-3 harms or benefits report the results of these assays; this will enable better understanding of the benefits and harms of omega-3 and the clinical importance of oxidized supplements.
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Ryckebosch, Eline, Charlotte Bruneel, Romina Termote-Verhalle, Charlotte Lemahieu, Koenraad Muylaert, Jim Van Durme, Koen Goiris, and Imogen Foubert. "Stability of Omega-3 LC-PUFA-rich Photoautotrophic Microalgal Oils Compared to Commercially Available Omega-3 LC-PUFA Oils." Journal of Agricultural and Food Chemistry 61, no. 42 (October 10, 2013): 10145–55. http://dx.doi.org/10.1021/jf402296s.
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Tian, Xin. "Natural solutions for improved stability of omega-3 oils and omega-3-enriched foods." INFORM: International News on Fats, Oils, and Related Materials 26, no. 7 (July 1, 2015): 412–15. http://dx.doi.org/10.21748/inform.07.2015.412.
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Cropotova, Janna, and Svetlana Popel. "Mercury-Contaminated Fish and Essential Fatty Acids: Problems and Solutions." Chemistry Journal of Moldova 7, no. 1 (June 2012): 162–63. http://dx.doi.org/10.19261/cjm.2012.07(1).29.
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Fish consumption is an important part of human diet due to essential omega-3 fatty acids found naturally in this product. Many researchers from all over the world found that high mercury concentrations in the body reduced the heart-protective effects of the fatty acids in fish oils. People shouldn't be constrained by choosing between the health hazards related to toxins caused by industrial pollution and the nutritional benefits provided by consummation of essential fatty acids contained in oily fish. It is very important to find an alternative natural source of essential omega-3 fatty acids EPA and DHA to restore an optimal ratio between omega-6 and omega-3 fatty acids in the human diet.
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Musbah, Muhamad, Rahmi Fitriawati AM, Yeldi S. Adel, and Muliadin Muliadin. "EMULSI KAYA OMEGA-3 DAN SQUALENEDARI KOMBINASI MINYAK IKAN SARDIN DAN CUCUT." Jurnal Pengolahan Pangan 3, no. 1 (June 30, 2018): 16–21. http://dx.doi.org/10.31970/pangan.v3i1.8.
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Sardine fish oil contains essential omega-3 fatty acids, EPA (Eikosapentanoat Acid) and DHA (Dokosaheksaenoat Acid) which have an important role for human health. In addition to omega-3 fatty acids there is also a squalen obtained from liver of sharkoils that have considerable benefits to human health as inhibitor cancer, diabetes and endurance. The combination of sardine oil rich omega-3 and squalen from shark oils into commercial emulsified products is underresearch. This research aims to make emulsion formulation fish oils rich of omega-3 and squaleneby treating the guar gum emulsifier concentration. Based on the stability test parameters and droplet / globula size the best emulsion product was produced on a formula with guar gum concentration of 1.1%.
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Kishimoto, Norihito. "Reducing free acidity and acrolein formation of omega-3-rich oils by blending with extra virgin olive oil during microwave heating." AIMS Agriculture and Food 7, no. 1 (2022): 96–105. http://dx.doi.org/10.3934/agrfood.2022006.
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<abstract> <p>In recent years, microwave food processing has been increasingly utilized worldwide. Omega-3-rich oils, which have various health benefits, must be protected from heat treatment, including microwave heating, due to their thermosensitivity. In this study, we investigated oxidative stability of blends of omega-3-rich oils, such as flaxseed, sesame, and perilla oils, with extra virgin olive oil (EVOO) in order to reduce concentration of acrolein during microwave heating. Microwaving flaxseed oil increased the free acidity and the formation of undesirable and irritating odors (e.g., acrolein). In contrast, microwave treatment of EVOO resulted in a much lower level of free acidity and acrolein formation. Blending 10% EVOO in flaxseed oil enhanced the antioxidant capacity and effectively reduced free acidity and acrolein formation during microwave heating. The enhancing effect was also partially achieved in flaxseed oil blended with both 10% refined olive oil and α-tocopherol, which are bioactive components in EVOO. Similarly, blending 10% EVOO in other omega-3-rich oils, including sesame oil and perilla oil, also decreased free acidity and acrolein formation during microwave heating. These results suggest that blending with EVOO facilitates the use of omega-3-rich oils in microwave food processing while retaining their health benefits.</p> </abstract>
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Sehl, Anthony, Emma Caderby, Sammy Bouhouda, Fabrice Rébeillé, Hywel Griffiths, and Sonia Da Rocha Gomes. "How do algae oils change the omega-3 polyunsaturated fatty acids market?" OCL 29 (2022): 20. http://dx.doi.org/10.1051/ocl/2022018.
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The health benefits of a diet rich in omega-3 long chain polyunsaturated fatty acids (n-3 LC-PUFA) no longer need to be proven. However, while health authorities attempt to increase the consumption of the n-3 LC-PUFAs eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), data from the latest intake surveys demonstrate that EPA and DHA consumption is still too low. A push towards greater sustainability, and a rise in vegetarianism are pushing manufacturers to move from traditional fish oils towards alternative sources. Microalgae oils provide a source of n-3 LC-PUFA with a lower environmental impact and are produced using processes that limit damage to the oils. This review aims to report on oleaginous microalgae strains available for n-3 LC-PUFA production, the processes used for their growth and the extraction and refining processes for their oils. It also addresses the challenges inherent in these products and their fabrication, and some of the novel characteristics of microalgal oils, including their very high n-3 LC-PUFA content and the chemical structure of their triglycerides, that lead to exciting opportunities in their use as functional food ingredients.
Dissertations / Theses on the topic "Omega-3 oils"
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Wanasundara, Udaya Nayanakantha. "Marine oils : stabilization, structural characterization and omega-3 fatty acid concentration /." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1996. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/NQ54853.pdf.
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Guitard, Romain. "Oxidation of omega-3 oils and preservation by natural phenolic antioxidants." Thesis, Lille 1, 2016. http://www.theses.fr/2016LIL10086.
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Les oméga-3 sont reconnus comme étant des acides gras essentiels pour la santé. Ils sont particulièrement sensibles à l’oxygène et sont donc sujets à une dégradation oxydante conduisant à la détérioration de leurs propriétés organoleptique et nutraceutique. Il est donc crucial de protéger les huiles oméga-3 contre l’oxydation par l’ajout d’antioxydants, mais sans danger pour les consommateurs. Afin de retarder l’oxydation, des antioxydants phénoliques synthétiques tels que le BHA et le BHT sont largement utilisés mais suscitent la méfiance des consommateurs. La tendance actuelle est donc de les remplacer par des composés naturels (seuls ou en mélange) conduisant à des effets synergiques, souvent observés mais rarement compris, permettant une meilleure inhibition de l’oxydation. En ajoutant à ceci des mécanismes complexes se produisant lors de la dégradation des acides gras polyinsaturés, ce travail de thèse a été réalisé avec un triple objectif : la détection et l’identification des traces de produits oxydés dans les huiles, la mise en évidence des conditions relatives à la structure chimique des phénols performants et la clarification des mécanismes de fonctionnement des mélanges d’antioxydants. La spectrométrie de masse couplée à une ionisation par électronébulisation (ESI-MS) apparaît être la technique la plus appropriée pour l’ionisation sélective et sensible d’hydroperoxydes intacts identifiés comme les produits d’oxydation primaires. De plus, l’huile de lin, étant l’huile végétale la plus riche en oméga-3, a été notre substrat d’étude. Plus de 70 phénols inhibant l’oxydation radicalaire en chaîne par transfert d’hydrogène aux radicaux péroxyles ont été testésOmega-3 has been known as essential fatty acids to health. They are particularly sensitive to oxygen leading to a deterioration of their organoleptic and nutraceutical properties. Protecting omega-3 oils against oxidation is then crucial and requires the addition of highly effective antioxidants but safe for consumers. In order to prevent oxidative degradation, synthetic phenolic antioxidants such as BHT and BHA are widely used but they provoke safety concern from the consumer side. Therefore, the current tendency is to replace them by natural compounds used alone or in mixture, which leads to synergistic effects, often observed but rarely understood. Adding this to the complex mechanism occurring in the degradation of polyunsaturated fatty acids, this thesis was composed by 3 objectives: the detection and identification of traces of oxidation products in oils, the highlight of the requirements of the chemical structures of efficient phenols and the clarification of the mechanisms of action between antioxidants. The electrospray mass spectrometry (ESI-MS) appears as the most suitable technique for the selective and sensitive ionization of intact hydroperoxides which are the primary oxidation products. In addition, the linseed oil, known as the richest vegetable oil in omega-3, was our substrate of study. Over than 70 phenols which inhibit the radical chain oxidation by hydrogen transfer to peroxyl radicals were tested
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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
Graduate
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Goldstein, D. Jordi. "Effects of selective manipulation of fatty acids in experimental chronic renal disease." Thesis, Boston University, 1993. https://hdl.handle.net/2144/31818.
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Thesis (D.Sc.N.S.)--Boston University, Henry M. Goldman School of Graduate Dentistry, 1993 (Nutritional Sciences).Includes bibliography (leaves 176-187)
This dissertation has been presented in two related studies: A. Fish Oil Reduces Proteinuria and Interstitial Injury but not GIomerulosclerosis in the Milan Nomotensive Rat Rats of the Milan Normotensive strain (MNS) spontaneously develop severe Proteinuria and excessive glomemlar thromboxane (Tx)A2 PrOduction at a young age. These are accompanied by podocyte alterations and progressive focal glomerulosclerosis (FGS) and interstitial fibrosis. Since previous studies showed that pharmacologic... [TRUNCATED]
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Cavalcante, Beatriz Torres de Melo. "Preconditioning nutraceutical with mixtures of omega oils 3, 6 and 9 on acute zymosan-induced arthritis in rats." Universidade Federal do CearÃ, 2014. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=12253.
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Artritis is an inflammatory condition that affects synovial articulations. The most relevant
manifestations are decreased pain threshold and edema. A possible alternative as adjuvant
therapy to this disease is the inclusion of nutraceutics in the diet. In the present study
preconditioning with mixes of oils omega 3, 6 and 9 was used at an experimental model of
acute artritis induced by zymosan (Zy) in rats. The objective of this study was to evaluate the
antiinflammatory and antinociceptive effects of these mixes which contain high omega-
9:omega-6 ratio (3.4:1) and low omega-6:omega-3 ratio (1.4:1). These oil mixes contained
different sources of omega-3: Mix 1 with alfa-linolenic acid, Mix 2 with alfa-linolenic,
eicosapentanoic and docosaexanoic acids, and Mix 3 with alfa-linolenic and docosaexanoic
acids. The monoinsaturated omega-9 fatty acids present antioxidant action whereas the
poliinsaturated fatty acids omega-3 present antiinflammatory effects and the omega-6 fatty
acids are proinflammatory. Thirty male wistar rats weighing 180-200g were used, for each
experimental group. The animals were randomly distributed in two groups: Control (=12) and
Test (n=18). The Control group was subdivided into groups: Negative Control whose animals
received water orogastrically during 7 days (n=6), and Positive Controls whose animals
received no oil mixes during 7 days but were treated with either dexametazone (DEXA â n=6)
at the experiment day (day 8). The Test group was distributed into three groups of 6 rats
subjected to orgastric administration of mixes 1, 2 and 3. On day 8 all animals had artritis
induction by intraarticular injection of zymosan (1mg/50microlitters) in the right knee.
Analised variables were articular incapacitation (A.I.), leucocyte migration, mieloperoxidase
(MPO) activity, articular edema, vascular permeability, articular capsule immunostain for
iNOS and NF-kB and histopathological analysis. Hypernociception was induced by
carrageenan and PGE2. Results demonstrated a significant decrease (p<0.05) in A.I. during
the third hour in animals preconditioned with mixes 1, 2 and 3, to level similar to that of those
treated with DEXA. As concerned to leucocyte migration, there was a significant reduction
(p<0.05) in the number of leucocytes in the aticular wash in rats preconditioned with all three
mixes, as well as decreased activity of MPO (p<0.05) similar to what was found in animals
treated with DEXA. Edema was inhibited and vascular permeability diminished in all groups
preconditioned with all mixes (p<0.05). In animals of Mix 3 the decrease in vascular
permeability was even more pronounced as compared to all other groups (p<0.001).
Histopathology analysis showed a decrease in cellular inflitration and prevention from loss of
articular capsule integrity in rats preconditioned with mixes 1 and 2. Immunohistochemical
stain for iNOS and NFkB was significantly smaller in rats of groups 1, 2 and 3, similar to that
of DEXA group. All oil mixes showed a significant inhibitory effect (p<0.05) as concerned to
antinociception through the use of a model of plantar mecanic hiperalgia induced by
carrageenan, similar to that of rats of INDO group, a drug used in the positive control . On the
other hand, the same did not occur when hiperalgia was induced by PGE2. The results
therefore suggest that preconditioning with mixes 1, 2 and 3 present antiinflammatory and
antinociceptive effects, as well as decreases synovial expression of iNOS and NFkB.
However, the observed antinociceptive effect appears to be indirect and due to the
antiinflammatory effect.A artrite à uma condiÃÃo inflamatÃria que afeta as articulaÃÃes sinoviais. Os sintomas mais relevantes sÃo aumento da sensibilidade à dor nas articulaÃÃes e edema. Uma possÃvel alternativa para o tratamento adjuvante da doenÃa à a inclusÃo de nutracÃuticos na dieta oral. No presente estudo foi realizado o prÃ-condicionamento com misturas de Ãleos Ãmega 3, 6 e 9 em um modelo experimental de artrite aguda em ratos por zymosan (Zy). O objetivo deste trabalho foi avaliar os efeitos anti-inflamatÃrio e antinociceptivo das misturas (MIX) de Ãleos, contendo elevada relaÃÃo -9/-6 (3,4:1) e baixa relaÃÃo -6/-3 (1,4:1) na artrite por Zy. As misturas oleosas continham diferentes fontes de -3: MIX-1, contendo o Ãcido -linolÃnico; MIX-2, os Ãcidos -linolÃnico, eicosapentaenÃico e docosaexaenÃico, e o MIX-3, os Ãcidos - linolÃnico e docosaexaenÃico. Os Ãcidos graxos monoinsaturados -9 tÃm aÃÃo antioxidante, os poliinsaturados -3 possuem aÃÃo anti-inflamatÃria, enquanto os -6 sÃo prÃinflamatÃrios. Foram utilizados 30 ratos Wistar machos com peso mÃdio corporal de 180-200 gramas, para cada grupo experimental. Os animais foram distribuÃdos, aleatoriamente, em dois grupos: o Controle (n=12) e o Teste (n=18). O grupo controle foi subdividido em dois grupos: Controle negativo cujos animais receberam Ãgua, por via orogÃstrica, durante 7 dias (n=6). Controle positivo, cujos animais nÃo receberam nenhum dos MIX, durante esses sete dias e foram tratados com dexametasona (DEXA- n=6) no dia do experimento (dia 8). O grupo Teste foi subdividido em trÃs grupos de 6 animais submetidos à administraÃÃo orogÃstrica de MIX-1, MIX-2 e MIX-3, respectivamente. No 8o dia, em todos os grupos (Controle e Teste) foi induzida a artrite por meio de uma injeÃÃo intrarticular (i.a.) de zymosan (1mg/50μL) no joelho direito. As variÃveis avaliadas foram: a incapacitaÃÃo articular (I.A.), migraÃÃo de leucÃcitos, atividade de mieloperoxidase (MPO), edema articular, permeabilidade vascular, imunomarcaÃÃo de iNOS e NF-kB e anÃlise histopatolÃgica. Ainda foram realizados os testes de hipernocicepÃÃo induzida por carragenina e PGE2. Os resultados demonstraram uma diminuiÃÃo significante (p<0,05), durante a 3 hora da I.A. (pico de incapacitaÃÃo) de todos os grupos prÃ-condicionados com as misturas (MIX-1, 2 e 3) à semelhanÃa do controle positivo por DEXA. Em relaÃÃo à migraÃÃo de leucÃcitos para o lÃquido sinovial, todos os grupos prÃ-condicionados com (MIX-1, 2, e 3) apresentaram significante reduÃÃo da migraÃÃo (p<0,05) acompanhado da diminuiÃÃo do nÃmero de neutrÃfilos e da atividade da MPO (p<0,05) à semelhanÃa do grupo tratado com DEXA. O edema foi inibido (p<0,05) assim como, tambÃm, houve uma reduÃÃo da permeabilidade vascular em todos os grupos prÃ-condicionados com diferenÃas significantes (p<0,05), sendo o efeito maior do MIX-3 (p<0,001) em relaÃÃo aos outros. A anÃlise histopatolÃgica demonstrou uma diminuiÃÃo do infiltrado celular e prevenÃÃo da perda da integridade da cÃpsula articular de forma significante (p<0,05) para os MIX-1 e 2. A marcaÃÃo para iNOS e NF-kB mostrou uma diminuiÃÃo nos grupos MIX-1, 2 e 3, igualmente como no grupo da DEXA. Na anÃlise do efeito antinociceptivo no modelo de hiperalgesia mecÃnica plantar induzido por carragenina, todos os MIX demonstraram efeito inibitÃrio significante (p<0,05), assim como a indometacina, fÃrmaco usado no controle positivo. Entretanto, isso nÃo foi observado na hiperalgesia induzida por PGE2. Os resultados sugerem que o prÃcondicionamento com os MIX- 1, 2 e 3 possuem efeitos antinociceptivos e anti-inflamatÃrios, diminuindo, tambÃm, a expressÃo de iNOS e NF-kB no tecido sinovial. PorÃm, o efeito antinociceptivo parece ser indireto e decorrente do seu efeito anti-inflamatÃrio.
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Zuta, Charles Prince. "Synthesis of novel triglycerides from mackerel by-products and vegetable oils." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84863.
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The study was designed to develop a nutraceutical product from by-products of fish processing. Fish oil was extracted from mackerel tissues (skin, viscera and muscle) using hexane-isopropanol (3:2 v/v) and chloroform-methanol (2:1 v/v) solvent systems. An oxidative study was carried out to determine the best processing and storage conditions to minimize autooxidation of mackerel oil. Urea complexation was used to concentrate polyunsaturated fatty acids (PUFA) from the extracted fish oil. The urea complexation process was optimized to determine the best reaction conditions for high yield of the omega-3 fatty acids in particular, and total PUFA.Conjugated linoleic acid (CLA) was synthesized from four vegetable oils (sunflower, canola, soybean and corn) by alkaline isomerization. The CLA isomers and PUFA concentrated from mackerel tissues were used to synthesize triglycerides by lipase-catalyzed esterification. The effect of temperature, reaction medium, enzyme, moisture removal system and glycerol to fatty acid ratio on extent of synthesis were investigated. The synthesis process was also optimized using central composite design to determine the best conditions for high synthesis yield. The fatty acid composition and positional analyses were determined by GC-FID and electrospray ionization mass spectrometry (EI-MS)
The results showed that mackerel skins were most suitable for concentrating PUFA. The eicosapentaenoic acid (EPA) and -docosahexaenoic acid (DHA) content of fish oil from the tissues examined ranged between 6.3--9.7 (wt%) with an iodine value of 134 +/- 5.0. The baseline total PUFA content was increased from ca 21.0 to ca 83.0 (wt%) with an associated iodine value of 296 +/- 7.0 using urea complexation. Low (50 ppm and 100 ppm) levels of alpha-tocopherol in combination with low storage temperature (-40°C) showed lowest oxidation after 66 days of storage. High levels (250 and 500 ppm) of alpha-tocopherol were observed to be prooxidant based on TBARS, peroxide and conjugated diene measurements. Urea to fatty acid ratio and temperature were predominant effectors influencing the amounts of individual omega-3 fatty acids and total PUFA concentrated by urea complexation. The model developed for the optimized urea complexation process were capable of predicting the yields of EPA, DHA, total PUFA and Iodine values to a high degree of accuracy at R2 = 0.87, 0.96, 0.95, and 0.92 respectively.
Sunflower oil was most suitable for synthesizing conjugated linoleic acid by alkaline isomerization, compared with soybean, canola and corn oil. Two CLA isomers, c9,t11 and t10, c12 were most abundant and occurred in approximately equal proportions irrespective of vegetable oil used. Total CLA synthesized from sunflower oil was 93.5 +/- 3.5 (wt%) with the two major isomers making up 89 +/- 3.5 (wt%). Candida antartica lipase showed more synthesis activity than Mucor meihie in both organic and solvent-free systems. Analysis of isolated synthesized triglycerides by GC-FID and mass spectrometry showed that DHA, EPA, CLA and linolenic acid were the main fatty acids incorporated into the triglycerides. DHA and EPA were mostly esterified at the sn-2 position.
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Enns, Jennifer Emily. "The role of dietary fatty acids from plant-based oils in metabolic and vascular disease." Elsevier, 2012. http://hdl.handle.net/1993/30603.
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Dietary fat has long been implicated in the etiology of metabolic and cardiovascular disease, and both the amount of fat and the fatty acid composition of the diet play a role in disease progression. Although national health organizations have set guidelines for the recommended intake of dietary fats, questions remain regarding the optimal dietary lipid profile for maintaining health and improving disease conditions. Whether certain types of fatty acids from plant-based oils can improve metabolic and vascular disease has been studied and debated, but not fully determined. In this study, we investigated the role of dietary fatty acids from plant-based oils, and examined their effects on metabolic and vascular disease parameters.
Obese fa/fa Zucker rats were fed a diet containing flaxseed oil, which resulted in smaller adipocytes and decreased adipose tissue T-cell infiltration. Obese-prone Sprague Dawley rats were fed high-fat diets with different proportions of mono- and polyunsaturated fats. Changes were observed in adipose tissue levels of fatty acid synthase, adiponectin and fatty acid receptors GPR41 and GPR43, but other metabolic and inflammatory mediators in adipose tissue and serum remained stable.
A systematic review and meta-analysis on the impact of n3 fatty acids on major cardiovascular endpoints showed that little evidence exists to support their role in peripheral arterial disease. Then again, very few studies on this topic have been conducted. To address this research gap, a clinical trial was designed to investigate the effects of a dietary intervention on blood vessel properties in people with peripheral arterial disease. Participants in the Canola-PAD Study consumed 25 g/day of canola oil or a Western diet oil mixture as part of their usual diet for 8 weeks. Although the intervention altered phospholipid fatty acids, vascular function, the lipid profile and inflammatory markers stayed relatively stable.
Overall, this research demonstrates that dietary fatty acids from plant-based oils can be immunomodulatory, but at the physiological doses tested they are not potent mediators of functional changes in obesity or vascular physiology.October 2015
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Casas, Godoy Leticia. "Lipase-catalyzed purification and functionalization of Omega-3 polyunsaturated fatty acids and production of structured lipids." Thesis, Toulouse, INSA, 2012. http://www.theses.fr/2012ISAT0057/document.
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Les lipases sont des enzymes présentant un grand intérêt industriel. L’intérêt de ces enzymes a conduit à caractériser ces enzymes, à mieux comprendre leur mécanisme réactionnel et leur cinétique, et à établir des méthodes efficaces de production en système d’expression homologue et hétérologue. Plus récemment, l’ingénierie enzymatique permet d’améliorer les caractéristiques des enzymes. Ce thèse s’est fixé deux objectifs principaux: premièrement, la purification et la fonctionnalisation d’acides gras poly-insaturés de type Omega-3 (PUFAs), et spécialement l’acide cis-4, 7, 10, 13, 16, 19-docosahexaénoique (DHA) et deuxièmement la production de lipides structurés (SL). Un premier objectif fut de produire une molécule pharmaceutique, le nicotinyl DHA ester. Le co-substrat du DHA est le nicotinol, un alcool qui après absorption, il est rapidement converti en acide nicotinique (Vitamine B3). La trans-esterification enzymatique entre l’ester éthylique du DHA et le nicotinol a été optimisée dans le but de synthétiser un ester présentant les propriétés cumulatives des deux réactants. Après la sélection de l’enzyme optimale (lipase immobilisée de Candida antarctica; Novozyme 435) et le choix du milieu réactionnel (milieu sans solvant), le procédé a été optimisé. Une conversion supérieure à 97 % a été obtenu en 4 heures avec 45 g.L-1 d’enzyme. Dans ces conditions, une productivité de 4.2 g de produit .h-1.g d’enzyme-1 a été obtenue. Ce projet nécessite une haute pureté en DHA. Un procédé de purification enzymatique a été choisi. Les lipases sont capables de discriminer entre les acides gras en fonction de la longueur de chaine et du degré d’insaturation. Les lipases agissent par résolution cinétique, en réagissant plus efficacement avec les acides gras saturés et mono-insaturés qu’avec les PUFAs résistants. La lipase YLL2 de Yarrowia lipolytica apparait comme un bon candidat car elle est homologue à une des lipases les plus efficaces, la lipase de Thermomyces lanuginosus. YLL2 a permis d’obtenir une discrimination très efficace. Les raisons de la sélectivité de l’enzyme ont été identifiées : il s’agit du positionnement de la double liaison la plus proche de la fonction carboxylique. La concentration en DHA la plus élevée a été obtenue avec YLL2 (73%) avec un pourcentage de récupération du DHA-EE de 89%. YLL2 est par conséquent l’enzyme décrite la plus efficace pour la purification du DHA.La mutagénèse ciblée dans le site actif de YLL2 a été utilisée pour améliorer la sélectivité de cette enzyme. L’analyse de la structure 3D et les alignements avec des lipases homologues a permis de choisir les cibles de mutagénèse dirigée. Les acides aminés cibles ont été changés de manière à restreindre ou élargir le site actif. De ce premier screening de variantes deux positions ont permis d’améliorer la spécificité de l’enzyme, les positions I100 et V235. Finalement la saturation de ces 2 positions a été réalisée. Le dernier objectif de la thèse était la production de SL par acidolysis enzymatique entre l'huile d'olive vierge et les acides caprylic ou capric utilisant la lipase YLL2 immobilisé. Le SL obtenu devrait être riche en acide oléique à la position sn-2 tandis que les C8:0 et C10:0 devraient être principalement estérifiés aux positions sn-1,3. YLL2 immobilisé sur Accurel 1000 a été testé dans un système sans solvant. La réaction d’acidolysis d'huile d'olive avec C8:0 ou C10:0 a été optimisée avec la méthodologie de surface de réponse (RSM)Lipases are enzymes with applications extended to a wide variety of industries. The variety of lipases applications led to increased research to characterize them and better understand their kinetics and reaction mechanisms and to establish methods for lipase production in homologous and heterologous expression systems. Lately enzymatic engineering allowed the improvement of lipase characteristics. This thesis project studies the use of lipases for two main objectives: lipase-catalyzed purification and functionalization of Omega-3 polyunsaturated fatty acids (PUFAs), especially cis-4, 7, 10, 13, 16, 19-docosahexaenoic acid (DHA) and production of structured lipids (SL). DHA was used for the synthesis of a pharmaceutical molecule, the nicotinyl DHA ester. The co-substrate of the reaction was nicotinol, an alcohol from the group B pro-vitamin, which after absorption is rapidly converted into nicotinic acid (Vitamin B3). The enzymatic trans-esterification of DHA ethyl esters with nicotinol was optimised to synthesise an ester presenting the cumulative properties of the two reactants. After enzyme (immobilized lipase from Candida antarctica; Novozym 435) and reaction medium (solvent-free system) selection, the process was optimised. A conversion to nicotinyl-DHA superior to 97 % was obtained in 4 hours using 45 g.L-1 of enzyme. With a productivity of 4.2 g of product .h-1.g of enzyme-1.This project requires DHA of high purity. Enzymatic purification was chosen for the production of DHA concentrates. Lipases can discriminate between fatty acids in function of their chain length and saturation degree. Lipases react more efficiently with the bulk of saturated and mono-unsaturated fatty acids than with the PUFAs. The objective was the discovery of more specific enzymes for DHA purification. The lipase Lip2 from Yarrowia lipolytica (YLL2) appears as a good candidate since it is homologous to one of the most efficient lipase, the lipase from Thermomyces lanuginosus. YLL2 enables a high discrimination to be obtained, enzyme selectivity being principally due to the positioning of the double-bond the closest from the carboxylic group. The highest concentration of DHA was obtained with YLL2 (73%) with a recovery percentage of DHA-EE of 89%. YLL2 is the most efficient described lipase for DHA purification.Site directed mutagenesis was used to improve YLL2 from Y. lipolytica. Using its three dimensional structure and alignment with homologous lipases, targets for site directed mutagenesis were chosen. Chosen amino acids were substituted by two amino acids of different sizes. From the screening of variants two positions with promising specificities where chosen, positions I100 and V235. Finally saturation of both positions and the analysis of their performances in the selected reactions were carried out. The last objective was the production of SL by enzymatic acidolysis between virgin olive oil and caprylic or capric acids using immobilized Lip2 from Y. lipolytica. The SL obtained should be rich in oleic acid at the sn-2 position while C8:0 and C10:0 should be mainly esterified at the sn-1,3 positions. Lip2 from Y. lipolytica immobilized on Accurel MP 1000 was tested in a solvent-free system. The acidolysis reaction of olive oil with C8:0 or C10:0 was optimized by response surface methodology (RSM)
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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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Marina, Kalić. "Fizičko-hemijska i reološka karakterizacija mikrokapsula ribljeg ulja inkorporiranih u čokoladni matriks." Phd thesis, Univerzitet u Novom Sadu, Medicinski fakultet u Novom Sadu, 2020. https://www.cris.uns.ac.rs/record.jsf?recordId=114094&source=NDLTD&language=en.
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Omega-3 masne kiseline su uslovne za zdravlje ljudi i imaju značajne fiziološke uloge. Dijetetski proizvodi na bazi omega-3 masnih kiselina predstavljaju značajan izvor omega-3 masnih kiselina. Riblje ulje je dobar izvor polinezasićenih masnih kiselina (PUFA). Dnevni unos omega-3 polinezasićenih masnih kiselina je u većini delova sveta ispod preporučenog, uglavnom usled nedovoljne zastupljenosti ribe u ishrani. Zbog toga se danas riblje ulje nalazi u obliku različitih dijetetskih proizvoda i ponuda ovih preparata na tržištu je veoma široka. Problem sa unosom ribljeg ulja kao dodatka ishrani je njegov intenzivan i neprijatan ukus i miris, što može da dovede do neadekvatne suplementacije. Sušenje raspršivanjem (engl. spray drying) predstavlja tehniku koja omogućava trenutno sušenje rastvora, suspenzija ili emulzija. U pitanju je metoda koja ima široku primenu u farmaceutskoj industriji, a između ostalog se primenjuje i u cilju maskiranja neprijatnog ukusa lekova. Kao omotač mikrokapsula dobijenih sušenjem raspršivanjem je moguće koristiti proteine, ali je neophodno dobro ispitati i poznavati njihove fizičko-hemijske osobine i funkcionalnost. Inkorporiranjem mikrokapsula ribljeg ulja u čokoladu bi se dobila funkcionalna ili obogaćena hrana, što predstavlja i finalnu formulaciju u ovom radu. Obogaćivanjem čokolade sa visokim sadržajem kakao delova mikrokapsulama ribljeg ulja kreirao bi se višestruko funkcionalan proizvod. Odabir čokolade kao matriksa za obogaćivanje uslovljen je činjenicom da je ona široko konzumiran proizvod. Ciljevi ovog rada bili su da se ispita uticaj metode sušenja raspršivanjem na stabilnost preformulacije ribljeg ulja, da se utvrde karakteristike mikrokapsula dobijenih sušenjem raspršivanjem (prinos i efikasnost mikrokapsulacije, oksidativnu stabilnost ulja, morfološke osobine i veličinu mikrokapsula), zatim da se utvrdi uticaj veličine čestica na kristalizaciju u masnoj fazi suspenzije koja se koristi za izradu konditorskih proizvoda i da se utvrde fizičko-hemijske karakteristike (teksturu, boju, reološke osobine) čokolade koja sadrži inkorporirane mikrokapsule ribljeg ulja u odnosu na čokoladu bez dodatka mikrokapsula. Metode su obuhvatale karakterizaciju proteina dobijenih iz soje, graška, krompira, pirinča i surutke, njihovih rastvora, kao i emulzija ribljeg ulja u vodenim rastvorima tih proteina, određivanje prinosa i efikasnosti mikrokapsulacije i karakterizaciju dobijenih mikrokapsula. Prilikom ispitivanja uticaja veličine čestica na kristalizaciju u masnoj fazi suspenzije koja se koristi za izradu konditorskih proizvoda i fizičko-hemijskih osobina čokolade koja sadrži inkorporirane mikrokapsule ribljeg ulja primenjivane su metode za određivanje teksture, reoloških karakteristika, sadržaja čvrstih masti i boje dobijenih formulacija. Dobijeni rezultati su pokazali da se proteini ponašaju kao dobri emulgatori i da sušenje raspršivanjem predstavlja efikasan način za dobijanje mikrokapsula ribljeg ulja sa proteinima kao omotačima mikrokapsula. Kristalizacija masne faze u suspenziji koja predstavlja model čokolade zavisi od veličine čvrstih čestica. Kada je u pitanju proizvodnja čokolade sa inkorporiranim mikrokapsulama ribljeg ulja kod kojih su kao omotači korišćeni proteini soje, surutke i krompira, dodatak tih mikrokapsula ne utiče na karakteristike čokolade u meri dovoljnoj da bi se narušio proizvodni proces izrade. Sve navedeno upućuje na zaključak da bi proizvodnja čokolade sa inkorporiranim mikrokapsulama ribljeg ulja, tehnološki bila moguća.Omega-3 fatty acids are essential for human health and have significant physiological roles. Dietary products based on omega-3 fatty acids are a significant source of omega-3 fatty acids. Fish oil is a good source of polyunsaturated fatty acids (PUFA). The daily intake of omega-3 polyunsaturated fatty acids is below the recommended level in most parts of the world, mainly due to the lack of fish in the diet. This is why fish oil is now found as various dietary products which are widely present in the world’s market. The problem with fish oil intake as a dietary supplement is its intense and unpleasant taste and odor, which can lead to inadequate supplementation. Spray drying is a technique that allows instantaneous drying of solutions, suspensions or emulsions. It is a widely used method in the pharmaceutical industry and is used, among other things, to mask the unpleasant taste of medicines. It is possible to use proteins as a coating of spray-dried microcapsules, but it is necessary to test and know their physicochemical properties and functionality. Incorporating fish oil microcapsules into chocolate would make functional or enriched foods, which is consider as a final formulation in this work. Enriching the high cocoa content chocolate with fish oil microcapsules would create a multi-functional product. The choice of chocolate as a base is conditioned by the fact that it is a widely consumed product. The aim of this study was to investigate the effect of spray drying method on the stability of fish oil pre-formulation, to determine the characteristics of microcapsules obtained by spray drying (yield and efficiency of microencapsulation, oxidative stability of oil, morphological properties and size of microcapsules), to determine the effect of particle size crystallization in the oil phase of the suspension used for confectionery products and to determine the physicochemical characteristics (texture, color, rheological properties) of chocolate containing fish oil microcapsules in comparison with chocolate without the addition of microcapsules. Methods included characterization of proteins obtained from soybeans, peas, potatoes, rice and whey, their solutions, as well as fish oil emulsions in aqueous solutions of these proteins, determination of the yield and efficiency of microencapsulation, and characterization of the microcapsules obtained. In the examination of the effect of particle size on crystallization in the oil phase of the suspension used for the manufacture of confectionery and physicochemical properties of chocolate containing fish oil microcapsules, methods were used to determine the texture, rheological characteristics, solid fat content and color of the formulations obtained. The results show that proteins act as good emulsifiers and that spray drying is an effective way to obtain fish oil microcapsules with proteins as microcapsule shells. The crystallization of the oil phase in the suspension representing the chocolate model depends on the size of the solid particles. In the case of production of chocolate with incorporated fish oil microcapsules using soybean, whey and potato proteins as coating material, the addition of these microcapsules does not affect the chocolate characteristics to a degree sufficient to impair the manufacturing process. All of the above points to the conclusion that the production of chocolate with incorporated fish oil microcapsules would be technologically possible.
Books on the topic "Omega-3 oils"
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Omega 3 oils. Garden City Park, N.Y: Avery Pub. Group, 1996.
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Harald, Breivik, ed. Long-chain omega-3 specialty oils. Bridgwater, England: Oily Press, 2007.
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Omega-3 oils: Applications in functional foods. Urbana, IL: AOCS Press, 2011.
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Eetu, Heikkinen, ed. Fish oils and health. New York: Nova Science, 2008.
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Healthy oils: Including the health benefits of omega-3. Leicester: Abbeydale, 2008.
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International, Conference on the Health Effects of [omega]3 Polyunsaturated Fatty Acids in Seafoods (2nd 1990 Washington D. C. ). Health effects of [omega]3 polyunsaturated fatty acids in seafoods. Basel: Karger, 1991.
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International Conference on the Health Effects of [omega]3 Polyunsaturated Fatty Acids in Seafoods (2nd 1990 Washington, D.C.). Health effects of [omega]3 polyunsaturated fatty acids in seafoods. Edited by Simopoulos Artemis P. Basel: Karger, 1990.
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Services, United States Specialized Information. Effects of fish oils and polyunsaturated omega-3 fatty acids in health and disease. Bethesda, MD: National Institute of Health, 1995.
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Kamp, Jacqueline Van de. Fish oils: January 1989 through July 1990 : 653 citations. Bethesda, Md: U.S. Dept. of Health and Human Services, Public Health Service, National Institutes of Health, National Library of Medicine, Reference Section ; Washington, D.C. : Sold by the Supt. of Docs., U.S. G.P.O., 1990.
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Sears, Barry. En la zona con Omega 3 Rx: El aporte diario de Omega 3 Rx es indispensable para disfrutar de una buena salud. Barcelona: Ediciones Urano, 2005.
Find full textBook chapters on the topic "Omega-3 oils"
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Hernandez, Ernesto M. "Omega 3 Oils and Blends." In Trait-Modified Oils in Foods, 169–97. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118961117.ch11.
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Kramer, Kirsten, Ching-hui Tseng, and Kangming Ma. "Measuring the Levels of EPA and DHA in Nutraceutical Oils." In Omega-6/3 Fatty Acids, 365–84. Totowa, NJ: Humana Press, 2012. http://dx.doi.org/10.1007/978-1-62703-215-5_20.
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Hunter, J. Edward. "Omega-3 Fatty Acids from Vegetable Oils." In Dietary ω3 and ω6 Fatty Acids, 43–55. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4757-2043-3_5.
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Jacobsen, Charlotte, Anna Frisenfeldt Horn, Ann-Dorit Moltke Sørensen, K. H. Sabeena Farvin, and Nina Skall Nielsen. "Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega-3 fatty acids." In Antioxidants and Functional Components in Aquatic Foods, 127–50. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118855102.ch5.
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Veigas, Jyothi Maria, and Gabriel Fernandes. "Fish Oil Fatty Acids for Aging Disorders." In Omega-3 Fatty Acids, 585–98. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-40458-5_40.
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Doughman, Scott, Sreerama Krupanidhi, and C. B. Sanjeevi. "DHA-Rich Algae Oil Is a Safe and Effective Vegetarian Source of Omega-3." In Omega-3 Fatty Acids, 263–66. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-40458-5_21.
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Burri, Lena, and Kjetil Berge. "Recent Findings on Cardiovascular and Mental Health Effects of Krill Oil and Omega-3 Phospholipids." In Omega-6/3 Fatty Acids, 179–91. Totowa, NJ: Humana Press, 2012. http://dx.doi.org/10.1007/978-1-62703-215-5_10.
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Khosravi-Darani, Kianoush, Paliz Koohy-Kamaly, Houshang Nikoopour, and Seyedeh Zeinab Asadi. "Production of Single-Cell Oil Containing Omega-3 and Omega-6 Fatty Acids." In Advances in Food Biotechnology, 369–80. Chichester, UK: John Wiley & Sons Ltd, 2015. http://dx.doi.org/10.1002/9781118864463.ch22.
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Shanmugam, Kirubanandan. "Omega-3 PUFA from fish oil: Silver based solvent extraction." In Food Technology, 163–212. Toronto ; Waretown, New Jersey : Apple Academic Press, 2017. |: Apple Academic Press, 2017. http://dx.doi.org/10.1201/9781315365657-8.
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Christophersen, Philip, Mingshi Yang, and Huiling Mu. "Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids." In Encapsulation and Controlled Release Technologies in Food Systems, 309–32. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118946893.ch11.
Full textConference papers on the topic "Omega-3 oils"
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Jacobsen, Charlotte, Ann-Dorit Moltke Sorensen, and Betul Yesiltas. "Delivery systems for omega-3 oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/sedt7727.
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Research during the last four decades has demonstrated that oils rich in the highly polyunsaturated marine omega-3 fatty acids, EPA and DHA, have several health benefits. The positive health benefits of omega-3 fatty acids have led to increased use of omega-3 oils for functional foods. However, due to their polyunsaturated nature, omega-3 oils are highly susceptible to lipid oxidation, which decreases their nutritional value, gives rise to off-flavors and leads to the formation of toxic aldehydes during food enrichment and digestion. Development of delivery systems, which allows food fortification with omega-3 PUFAs is a possible strategy to reduce lipid oxidation. This presentation will discuss different types of delivery systems including low and high fat emulsions and micro-encapsulated fish oil using different encapsulation techniques such as spray drying and electrospraying. It will be discussed how different emulsifiers and encapsulating materials will affect the oxidative stability of the delivery emulsion.
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Armenta, Roberto. "Science and commercial evolution of plant-based microbial oils rich in omega-3 fatty acids: An overview." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nzrm2789.
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Plant-based microbial omega-3 rich oils are successful products in the marketplace, particularly in the field of nutrition, including nutritional supplements, functional ingredients, and concentrates as prescription drugs for treating acute cardiovascular illnesses. Notably, during the last 2 years of the COVID pandemic, interest and demand for plant-based microbial omega-3 products have further increased. The latter augmented also by sustainability challenges facing the traditional source of these fatty acids: fish oil. Research using microalgae as single-cell factories for making oils with omega-3's started decades ago and it has matured as an established industrial microbiology industry via mostly precision fermentation systems. Science and industry are evolving on the type of microorganisms used, including both heterotrophic and phototropic strains, and their respective biological improvements. Also, newer innovation is yielding new oil compositions, containing more than one type of omega-3's and other fatty acids with growing nutritional interests (e.g., omega-7's). This work will present an overview of the science and commercial evolution of plant-based microbial oil products and potential new areas for future innovation.
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Schick, Paul K., Barbara P. Schick, and Pat Webster. "THE EFFECT OF OMEGA 3 FATTY ACIDS ON MEGAKARYOCYTE ARACHIDONIC ACID METABOLISM." In XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1642953.
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Dietary omega 3 polyunsaturated fatty acids are thought to prevent atherosclerosis. It has been proposed that omega 3 fatty acids modify platelet arachidonic acid (20:4) metabolism and platelet function and thereby reduce the incidence of thrombosis. We have previously shown that megakaryocytes (MK), like platelets, contain large amounts of esterified 20:4. The study addresses the following questions: 1) Do omega 3 fatty acids have a primary action on 20:4 metabolism in MK rather than in platelets. 2) Do omega 3 marine oils, docosahexaenoic acid (22:6) and eicosapentaenoic acid (20:5), have a different effect on megakaryocyte 20:4 metabolism than does alpha linolenic acid (18:3), the major omega-3 fatty acid present in normal diets? 3) How do omega-3 fatty acids modify megakaryocyte 20:4 acid metabolism? MK and platelets were isolated from guinea pigs. Isolated cells were incubated with radiolabeled 20:4 acid and unlabeled 18:3, 20:5 or 22:6. Incubations were terminated by lipid extraction, lipid classes were separated by thin-layer chromatography and the incorporation of radiolabeled 20:4 into lipid species was measured by scintillation spectrometry.MK (106) can incorporate about 4 times more 20:4 than 109 platelets. We have previously shown that 20:4 is incorporated into all endogenous pools of 20:4 in MK while platelets appear to have a limited capacity to incorporate 20:4 into phosphatidyl-ethanolamine (PE). Marine oils, 22:6 and 20:5, had similar effects on the incorporation of radiolabeled 20:4 in MK. Both marine oils reduced the total uptake of 20:4 in megakaryocytes but the reduction occured primarily in PE and phosphatidylserine (PS) rather than in phosphatidylcholine (PC) and phosphatidylinositol (PI). Both 20:5 and 22:6 caused a 50% reduction in the incorporation of radiolabeled 20:4 into megakaryocyte PE and PS while only a 20% reduction into PC and PI. There was a striking difference in the effect of 18:3. Even though the incubation of megakaryocytes with 18:3 reduced the uptake of 20:4, the distribution of the incorporated 20:4 in phospholipids of megakaryocytes incubated with 18:3 was similar to that in controls. Thus, 18:3 did not have a selective effect on the incorporation of 20:4 into PE or PS. Whereas megakaryocyte 20:4 metabolism was significantly affected by omega-3 fatty acids, the incubation of guinea pig or human platelets with 22:6, 20:5 or 18:3 did not result in any alteration of the incorporation of 20:4 into platelet phospholipids.20:4 may be initially incorporated into megakaryocyte PC and subsequently transfered to PE and other phospholipids. Omega 3 marine oils, 20:5 and 22:6, appear to have a selective action on the incorporation or transfer of 20:4 into PE and PS. One mechanism for these observations would be an effect of marine oils on megakaryocyte acyltransferase and/or transacylases. Omega 3 linolenic acid appears to reduce the uptake of 20:4 but does not affect the transfer of 20:4 into PE and PS since there was no selective inhibition of uptake into PE or other megakaryocyte phospholipids. The observation that marine oils did not have any effect on 20:4 metabolism in platelets indicated that omega 3 polyunsaturated fatty acids primarily affect megakaryocytes. This phenomenon may result in the production of platelets with abnormal content and compartmentalization of arachidonic acid. The localization of 20:4 in different pools in these platelets could influence the availability of esterified 20:4 for the production of thromboxanes and other eicosanoids. Another implication of the study is that omega 3 fatty acids may have a greater effect on precursor cells than on differentiated cells and tissues and influence cellular maturation.
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Hernandez, Ernesto, and Rob Reintjes. "Recent developments on thin film and short path evaporation technologies for edible oils processing." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zlex8082.
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Short path distillation and thin film evaporation are generally associated with processing of heat-sensitive oils that require short residence times, high heat and mass transfer coefficients and shorter contact times. Thin film evaporation and short path distillation processes that normally operate at lower temperatures and higher vacuums are commonly used in the processing heat-sensitive oils like omega 3 oils and concentration of omega 3 ethyl esters. These technologies are now also being considered for the removal of processing and environmental contaminants from oils like palm, soybean and other marine oils.Artisan's thin evaporation and the new short path stripping (SPS) technology, with internal multistage-condensing capabilities, take advantage of both principles, namely short path distillation and thin film evaporation. Artisan-SPS system, with no internal moving parts and higher processing capacity, offers several advantages over commercial molecular distillation and deodorizer systems including applications in the removal of contaminants, physical refining and recovery and concentration of omega 3 ethyl esters.This presentation will include results on applications of the new thin evaporation and short path evaporation Artisan systems for the removal of environmental and processing-generated contaminants such as polychlorinated biphenyl (PCBs), dioxins, furans, 3-chloropropane-1,2-diol (3-MCPD), glycidyl esters (GE) from oils such as palm, soybean and marine fats. The oils were also analyzed for free fatty acids, mono and diglycerides, peroxide value, anisidine value, color and flavor. The resulting oils met commercial quality specifications for refined edible oils, with the added advantage of reducing free fatty acids from 3.87 % (for palm oil) to < 0.1 % and removal of over 90 percent of mono and diglycerides, confirming the additional application of Artisan's SPS as a physical refining system and fractionation and recovery of mono and diglycerides. Regulatory specs for PCBs, dioxins and furans, MCPDs, GEs for edible oils were also successfully met.
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Crusan, Ambria, and Francine Overcash. "Improved Mediterranean diet pattern scores by increasing Omega-3 containing foods in U.S. adult diets." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mnqj8831.
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Objective: The Mediterranean-Style Diet (MedD) pattern is associated with lower risk for chronic diseases. Key components to the MedD pattern are consumption of olive oil, green leafy vegetables, and fatty fish, all sources of omega-3 (O-3) fatty acids. The purpose of this study is to predict alignment to a MedD pattern using O-3 containing foods. Methods: A sample of 19,978 25-65 year olds with two reliable 24-hour recalls was obtained from the 2007-2018 National Health and Nutrition Examination Surveys. Multiple regression analyses determined differences by adherence level, high scorers (HS) vs. general population (GP), to the MedD pattern for dietary outcomes. Using isocaloric food substitution modeling within the GP, changes in MedD score were measured. Exclusive olive oil (OO) use was reported at 0.3% in GP; if OO use increased to half of oil as OO, MedD score would increase by 2.1 points. MedD score increased by 0.56 when replacing 4 oz. red meat for 4 oz. fish in the GP and 6.26 when replacing 0.67 cups starchy vegetables with 2 cups non-starchy vegetables. Conclusions: Increasing oil consumption to include half of oils from OO, replacing 4 oz of red meat with 4 oz of fatty fish, and replacing 0.67 cups starchy vegetables with 2 cups of non-starchy vegetables would help the GP to achieve better alignment to a MedD pattern.
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Zirkle, Ross. "Microbial lipids for nutrition: History, status and future challenges and opportunities." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/itbb8752.
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The study of and interest in microbial lipids go back for at least 140 years. Historically, the production of these microbial oils was expensive and complex as compared to the inexpensive, consistent, and robust production of plant oils. Additionally, the attributes of these microbial oils were often similar to commoditized plant oils. In the 1960s and 1970s, more focus shifted to the discovery of unique attributes of microbial oils and the development of these systems led to some minor commercialization of nutritional microbial lipids in the 1970s and 1980s. Starting in the 1990s, and continuing today, significant success in the development and commercialization of nutritional microbial oils containing Omega-3 and Omega-6 long-chained polyunsaturated fatty (PUFA) acids has been seen. Progress continues to be made in the technology of microbial lipid production in both genetically modified and non-genetically modified systems. While the interest level in microbial lipids and systems continues to run high, there has only been relatively narrow success in commercialization of PUFA microbial oils to date. The presentation will review the history, status, and future challenges and opportunities for microbial lipids for nutrition.
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Calinescu, Ioan, Alin Vintila, Aurel Diacon, Mircea Vinatoru, Ana Maria Galan, and Sanda Velea. "GROWTH OF NANNOCHLORIS ALGAE IN THE PRESENCE OF MICROWAVES (CONTINUOUS REACTOR)." In Ampere 2019. Valencia: Universitat Politècnica de València, 2019. http://dx.doi.org/10.4995/ampere2019.2019.9820.
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Algae are very effective in capturing the sun's energy, carbon dioxide from the atmosphere, and nutrients to turn them into useful substances (carbohydrates, oils, proteins, etc.). Besides the main metabolites, there are also secondary metabolites, such as carotenoids (astaxanthin, β-carotene, lutein, lycopene, and canthaxanthin [1]). Both major and compounds existing in small amounts in algae are useful. Oils and carbohydrates could provide biofuels, proteins can get products with nutritional value and from carotenoids can be prepared food supplements. Obtaining biofuel from algae has not yet proved to be economically viable [2, 3]. A much higher interest might be getting food supplements from algae. To increase their value as ingredients for food supplements, algal oils should have a higher degree of unsaturation (rich in omega 3) and an increased carotenoid content to be an important additional benefit in over all processing of algae. There are studies that refer to the influence of environmental factors on algae composition [2], but the microwave influence on algae growth, especially algal metabolites composition change is very poor studied. In this paper, besides the experiments for the activation of algal growth in discontinuous reactors [4] additional work was conducted in a continuous photobioreactor. The goal was checking not only the growth of microalgae but also their content in polyunsaturated oil and in carotenoids. By microwave-controlled irradiation of the nutrient and algae flux, which is recirculated through the photobioreactor and through a glass reactor located in a TE-type monomod cavity, the lipid content of the algae increased, but only, the modification of the lipid fraction content was significantly increased in the concentration of polyunsaturated acids with 16 and 18 carbon atoms. As far as carotenoids are concerned, the algae nannochloris has a higher carotenoid content over many known vegetables holding carotene or lycopene (carrots or tomatoes). Besides oil increasing microwave treatment produced a significant increase in carotenoid content of algae. They can be extracted together with omega-3-rich algal oil and are the basis of very valuable dietary supplements.
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Napier, Johnathan. "The Production of EPA and DHA in Transgenic Plants as a Sustainable, Environmentally Friendly Source of Omega-3 Fish Oils for Use in Novel Foods." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.317.
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Turina, E. L., S. G. Efimenko, Yu A. Kornev, and A. P. Liksutina. "Results of Сamelina oil assessment." In РАЦИОНАЛЬНОЕ ИСПОЛЬЗОВАНИЕ ПРИРОДНЫХ РЕСУРСОВ В АГРОЦЕНОЗАХ. Federal State Budget Scientific Institution “Research Institute of Agriculture of Crimea”, 2020. http://dx.doi.org/10.33952/2542-0720-15.05.2020.35.
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Camelina sativa (L.) Crantz – is an annual oilseed crop in the family Brassicaceae. The aim of the research was to study oil obtained from camelina seeds cultivated in the Crimea. Determination of fatty acid composition was carried out on the gas chromatograph “Хроматэк – Кристалл 5000” (Hromatek - Crystal 5000); automatic dosing unit ДАЖ-2М (DAJ- 2M); capillary column SolGelWax 30m × 0.25 mm × 0.5 μm; carrier gas – helium; speed – 22 centimeters per second; programming temperature –178–230 °С. The preparation of fatty acid methyl esters (FAMEs) using gas-liquid chromatography (GC) was performed in line with the methodology. The content of biologically active substances (tocopherols) in Camelina sativa oil was carried out using thin-layer chromatography (TLC) and spectroscopy. To obtain biofuel, we used the transesterification of triglyceride (or triacylglycerols) of camelina oil with methyl alcohol using potassium hydroxide (or sodium) as a homogeneous catalyst, as well as active metal oxides or enzymes (regiospecific lipase) as heterogeneous catalysts. Camelina sativa oil, obtained from false flax cultivated in the Crimea, should be used, first of all, to ensure healthy, dietary and therapeutic nutrition of the locals and tourists. Since, depending on the variety and the amount of precipitation, it contains 17.89-19.66% of linoleic acid; 33.02-37.06% of linolenic acid; not more than 3.05% of erucic acid. Furthermore, the ratio of omega-3 to omega-6 fatty acids varies from 1.7: 1.0 to 2.2: 1.0 even in wet years. The oil from the winter camelina seeds (‘Penzyak’ variety) in its composition and properties is suitable for the synthesis of biodiesel by the methanolysis reaction using a homogeneous alkaline catalyst. The physical and chemical properties of the obtained biodiesel are similar to those of sunflower or rapeseed oils.
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Wei, Na, Enada Archibold, Grace Jairo, and Heather Kuiper. "Development of a method for separation of geometric isomers of alpha-linolenic acid in human plasma by silver Ion HPLC and GC-NCI-MS." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/fvyw5862.
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Alpha-linolenic acid (ALA), an omega-3 fatty acid essential for humans, must be supplied by diet, mainly from plants. It's a precursor of omega-3 long-chain fatty acids, eicosapentaenoic and docosahexaenoic acids which are essential for human cardiovascular health. ALA consumption may also reduce the risk of heart disease. The geometric isomers of ALA in humans are derived from consumption of industrially produced partially hydrogenated and deodorized vegetable oils. The presence of trans-isomers of ALA in humans may affect the levels of regular ALA, potentially impacting the beneficial effects of ALA. Some studies have reported geometric isomers of ALA in human milk and serum but demonstrate incomplete chromatographic separation. The objective of this work is to develop a method to separate geometric isomers of ALA in human plasma using silver ion high-performance liquid chromatography (Ag-HPLC) and detect them using gas chromatography-negative chemical ionization-mass spectrometry (GC-NCI-MS). Sample preparation involves acidic and alkaline hydrolysis of samples, followed by extraction of free fatty acids with hexane. Ag-HPLC is then employed for isomer separation, HPLC fractions containing each isomer are collected, and finally the samples are analyzed by GC-NCI-MS. Preliminary data shows all eight geometric isomers of ALA (n-3t6t9t, n-3t6t9c, n-3c6t9t, n-3t6c9t, n-3t6c9c, n-3c6t9c, n-3c6c9t, and n-3c6c9c) in plasma can be separated using this approach. Ag-HPLC separation of ALA isomers in human plasma resulted in the same elution times as the isomers in a standard mixture. The identities of the isomers were confirmed by comparing their retention times and mass-to-charge ratios with those of ALA isomer standards via GC-NCI-MS. This approach can potentially be used to investigate the distribution of ALA geometric isomers in human plasma. The full resolution of ALA geometric isomers can ensure accurate identification of these isomers in human plasma, which may aid in understanding their impact on human health.