Journal articles: '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.

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Nikoo, Mehdi, and Mohammad Reza Ghomi. "Influence of frying oil type and chill storage on the nutritional quality of farmed great sturgeon (Huso huso)." Revista de Nutrição 26, no. 1 (February 2013): 67–74. http://dx.doi.org/10.1590/s1415-52732013000100007.

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OBJECTIVE: The objective of this study was to investigate the effect of frying oils (canola, hydrogenated sunflower and soybean oils) available commercially and chill storage on the proximate and fatty acid composition of fried slices of farmed great sturgeon (Huso huso). METHODS: Slices of farmed great sturgeon were fried for four minutes at 160ºC in a deep-fryer using different frying oils (canola, hydrogenated sunflower and soybean oils). The oil-to-slice ratio was 2:1. After frying, the slices were allowed to be air cooled for two minutes prior to analysis. For performing the analysis, each of the abovementioned batches was divided into two groups: one group was analysed immediately after frying and the second group was chill-stored at 4ºC for three days and then analysed. RESULTS: After frying, the moisture content decreased while that of fat increased. Fatty acid composition of the slices is affected by type of frying oil. Frying increased the omega-6-to-omega-3 (n-6:n-3) fatty acid ratio while decreased Eicosapentaenoic Acid (C20:5 n-3) and Docosahexaenoic Acid (C22:6 n-3) contents. Proximate and fatty acid composition of raw slices did not change after chill storage. However, in fried- and chill-stored slices, Eicosapentaenoic Acid and Docosahexaenoic Acid contents decreased, while linoleic acid content increased. CONCLUSION: The fatty acid composition of the fried slices tended to resemble that of the frying oils, indicating fatty-acid equilibrium between oils and slices and, during chill storage, it is influenced by the type of frying oil. Slices fried with canola oil had omega-6-to-omega-3 ratios in the ranges recommended for human health.

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Murage, Margaret W., Edward K. Muge, Betty N. Mbatia, and Mercy W. Mwaniki. "Development and Sensory Evaluation of Omega-3-Rich Nile Perch Fish Oil-Fortified Yogurt." International Journal of Food Science 2021 (February 15, 2021): 1–7. http://dx.doi.org/10.1155/2021/8838043.

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Nile perch (Lates niloticus) is a major fish species in East Africa and its processing produces sufficient amounts of by-products containing significant amounts of long-chain polyunsaturated fatty acids (PUFAs). Due to the health benefits associated with PUFAs, they can be incorporated into commonly consumed foods such as yoghurt. This study is aimed at developing an omega-3-rich functional yoghurt and evaluating its quality and acceptability. Omega-3-rich fish oils were obtained from Nile perch fat pads in the presence and absence of a commercial food grade enzyme Alcalase. Recovery of omega-3-rich fish oil was done by centrifugation at 1000 × g at room temperature. The peroxide value (PV), anisidine value (AV), total oxidation (TOTOX), and free fatty acids (FFA) were some of the quality parameters investigated. Natural yoghurt (150 ml) was prepared and spiked with 3.5 g of omega-3-rich Nile perch oil. To mask the fishy flavor and taste, four different flavors were used and sensory evaluation of the yoghurt samples was performed. The liberation of Nile perch fish oil in the absence of Alcalase gave better yield (60.7% wet weight), while the use of Alcalase gave lower yields (48.3% wet weight). Assessment of the quality of the extracted fish oils showed that all parameters were within the required limits. Sensory characterization by a panel of students showed that passion and strawberry flavors were the most liked with mean values of 4.65 and 4.625, respectively. This study revealed that substantial amounts of omega-3-rich fish oil can be extracted from Nile perch fish pads in the absence of exogenous enzymes. Fortification of yoghurt with omega-3-rich Nile perch fish oils is an approach towards increasing omega-3 intake within the Kenyan population and globally.

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Guseva, D. A., N. N. Prozorovskaya, A. V. Shironin, M. A. Sanzhakov, N. M. Evteeva, I. F. Rusina, and O. T. Kasaikina. "Antioxidant activity of vegetable oils with different omega-6/omega-3 fatty acids ratio." Biochemistry (Moscow) Supplement Series B: Biomedical Chemistry 4, no. 4 (November 12, 2010): 366–71. http://dx.doi.org/10.1134/s1990750810040074.

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Speizer, L. A., M. J. Watson, and L. L. Brunton. "Differential effects of omega-3 fish oils on protein kinase activities in vitro." American Journal of Physiology-Endocrinology and Metabolism 261, no. 1 (July 1, 1991): E109—E114. http://dx.doi.org/10.1152/ajpendo.1991.261.1.e109.

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We studied the in vitro effects of omega-3 fish oils and other fatty acids on the activity of crude protein kinase C from S49 lymphoma cells, on partially purified enzyme from rat cerebrum, on homogeneous protein kinase C from bovine brain, and, for comparison, on type I adenosine 3',5'-cyclic monophosphate (cAMP)-dependent protein kinase. In the absence of exogenous phospholipid, the fish oils cis-5,8,11,14,17-eicosapentaenoic acid (EPA) and acid (DCHA) enhance the catalytic cis-4,7,10,13,16,19-docosahexaenoic activity of protein kinase C and support the binding of [3H]phorbol 12,13-dibutyrate, both to approximately 50% of the level supported by phosphatidylserine. In the presence of phosphatidylserine, the omega-3 fatty acids reduce catalytic activity and [3H]phorbol 12,13-dibutyrate binding by about one-half. The effects of the omega-3 fatty acids on enzyme activity suggest that fish oils act as partial agonists competitively with phosphatidylserine. EPA, DCHA, and arachidonate (but not a variety of saturated fatty acids) inhibit the cAMP-dependent protein kinase. Thus dietary fish oils and cellular fatty acids mobilized by the action of phospholipase A2 may differentially modulate the activities of protein kinase C and cAMP-dependent protein kinase. These data suggest means by which unsaturated fatty acids mobilized within cells may act as second messengers.

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Haque, MM, MN Rahman, MJ Alam, and S. Akter. "A Possible Approach for Maintaining Effective Omega-6/ Omega-3 Fatty Acid Ratio from Mixed Vegetable Oils." Journal of Environmental Science and Natural Resources 9, no. 2 (April 14, 2017): 65–69. http://dx.doi.org/10.3329/jesnr.v9i2.32159.

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Vegetable oil rich in omega-3 and omega-6 fatty acids is an important element in the diet of most transitional countries. The ratio of omega-6 to omega-3 in modern diets is approximately 15:1, whereas ratios of 2:1 to 4:1 have been associated with reduced mortality from cardiovascular disease, suppressed inflammation in patients with rheumatoid arthritis, and decreased risk of breast cancer. The study was designed to investigate the fatty acid profile of six types of seed oils such as peanut, linseed, olive, soybean, sesame and sunflower oil. Afterwards the author prepared mixed vegetable oils with effective Omega-6 (n-6)/omega-3 (n-3) fatty acid ratio. It was found that the highest percentage (39.9%) of saturated fatty acid found in Linseed oil and the highest percentage (37.1%) of monounsaturated fatty acid found in Sesame oil. It was also observed that olive and soybean oil contain 100% polyunsaturated fatty acid and the lowest percentages (35.2%) of polyunsaturated fatty acid were found in Sesame oil. After preparing a mixed vegetable oil The ratio of n-6 to n-3 were 3.5:1 (soybean), 19:1 (olive), 0.43:1 (linseed), 0.13:1 (peanut) and sesame (16.5:1). It is also noted that n-3 was not detected in sunflower oil. Thus the investigation showed that Soybean oil contains the balanced omega-6/omega-3 fatty acid ratio than others.J. Environ. Sci. & Natural Resources, 9(2): 65-69 2016

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Nichols, Peter D., James Petrie, and Surinder Singh. "Long-Chain Omega-3 Oils–An Update on Sustainable Sources." Nutrients 2, no. 6 (May 26, 2010): 572–85. http://dx.doi.org/10.3390/nu2060572.

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Holub, Darren J., and Bruce J. Holub. "Omega-3 fatty acids from fish oils and cardiovascular disease." Molecular and Cellular Biochemistry 263, no. 1/2 (August 2004): 217–25. http://dx.doi.org/10.1023/b:mcbi.0000041863.11248.8d.

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Kassis, Nissan, Sara R. Drake, Sarah K. Beamer, Kristen E. Matak, and Jacek Jaczynski. "Development of nutraceutical egg products with omega-3-rich oils." LWT - Food Science and Technology 43, no. 5 (June 2010): 777–83. http://dx.doi.org/10.1016/j.lwt.2009.12.014.

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Augustin, M. A., S. Bhail, L. J. Cheng, Z. Shen, S. Øiseth, and L. Sanguansri. "Use of whole buttermilk for microencapsulation of omega-3 oils." Journal of Functional Foods 19 (December 2015): 859–67. http://dx.doi.org/10.1016/j.jff.2014.02.014.

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Feofilaktova, Olga, Dmitrij Grashchenkov, Dmitrij Karkh, and Mikhail Lukinykh. "Creating a functional basis for the production of food emulsions." E3S Web of Conferences 176 (2020): 01015. http://dx.doi.org/10.1051/e3sconf/202017601015.

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Occurence dependence of a number of diseases on the breakdown of the population nutrition structure has been established for a long time. Epidemiological and clinical evidence supports the role of functional food ingredients in the pathogenesis of various diseases. The omega-3, -6, -7 and -9 fatty acids play a special role among them. Having a number of functional properties, they contribute to the prevention of a number of common diseases, especially cardiovascular diseases. These mono- and polyunsaturated fatty acids are among the most common vegetable oils. This article describes the technology of developing a functional fat base for emulsion food production based on a combination of several types of vegetable oils. The technology uses a specially designed computer program that allows to compose a combination of vegetable oils based on the optimal ratio of omega-3 and omega-6 fatty acids, as well as with taking into account the physiological standards of consumption of mono- and polyunsaturated fatty acids.

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Crăciun, Isabela. "Comparative Study of Liposoluble Vitamins and Fatty Acids from Sea Buckthorn Oil, Wheat Germ Oil and Fish Oil." Acta Universitatis Cibiniensis. Series E: Food Technology 22, no. 2 (December 1, 2018): 85–90. http://dx.doi.org/10.2478/aucft-2018-0016.

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Abstract An important role in human nutrition is played by fats, both of plant and animal origin. Fats are a category of foods rich in liposoluble vitamins and fatty acids. They are widely used in nutrition, in cosmetics, in the content of creams as well as in pharmaceutical products, in the form of dietary supplements, such as capsules with oils rich in fatty acids and the addition of liposoluble vitamins. The objective of this paper was to study the content in vitamins and fatty oils of two vegetable oils (wheat germ and sea buckthorn oils) and an animal oil (fish oil). The results show that these oils are rich in liposoluble vitamins, omega-3 fatty acids and omega-6 fatty acids. Hence, these oils can be used successfully in daily nutrition as substitutes for synthetic vitamins.

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Venugopalan, Vishnu Kalladathvalappil, Lekshmi Ramadevi Gopakumar, Ajeeshkumar Kizhakkeppurath Kumaran, Niladri Sekhar Chatterjee, Vishnuja Soman, Shaheer Peeralil, Suseela Mathew, David Julian McClements, and Ravishankar Chandragiri Nagarajarao. "Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems." Foods 10, no. 7 (July 6, 2021): 1566. http://dx.doi.org/10.3390/foods10071566.

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Regular consumption of adequate quantities of lipids rich in omega-3 fatty acids is claimed to provide a broad spectrum of health benefits, such as inhibiting inflammation, cardiovascular diseases, diabetes, arthritis, and ulcerative colitis. Lipids isolated from many marine sources are a rich source of long-chain polyunsaturated fatty acids (PUFAs) in the omega-3 form which are claimed to have particularly high biological activities. Functional food products designed to enhance human health and wellbeing are increasingly being fortified with these omega-3 PUFAs because of their potential nutritional and health benefits. However, food fortification with PUFAs is challenging because of their low water-solubility, their tendency to rapidly oxidize, and their variable bioavailability. These challenges can be addressed using advanced encapsulation technologies, which typically involve incorporating the omega-3 oils into well-designed colloidal particles fabricated from food-grade ingredients, such as liposomes, emulsion droplets, nanostructured lipid carriers, or microgels. These omega-3-enriched colloidal dispersions can be used in a fluid form or they can be converted into a powdered form using spray-drying, which facilitates their handling and storage, as well as prolonging their shelf life. In this review, we provide an overview of marine-based omega-3 fatty acid sources, discuss their health benefits, highlight the challenges involved with their utilization in functional foods, and present the different encapsulation technologies that can be used to improve their performance.

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Jacobsen, Charlotte, Simone Andrea Warncke, Sussie Hjorth Hansen, and Ann-Dorit Moltke Sørensen. "Fish Liver Discards as a Source of Long-Chain Omega-3 Polyunsaturated Fatty Acids." Foods 11, no. 7 (March 22, 2022): 905. http://dx.doi.org/10.3390/foods11070905.

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The intake of omega-3 polyunsaturated fatty acids (PUFA) of the average consumer is generally low, and products such as fish oils high in omega-3 PUFA have become popular dietary supplements. There is a need for more sources of omega-3 PUFA to cover the increasing demand. This study investigated whether livers from different lean fish species could be a potential new source of oils rich in omega-3 PUFA. The seasonal variation in lipid content, fatty acid composition, peroxide value and free fatty acid content (FFA) of livers from cod, hake, ling, coalfish and monkfish was determined, and the effect of storage conditions on the fishing vessel (ice vs frozen) was studied. Generally, the lipid content and composition of the livers from the five fish species varied similarly during the two years of the sampling period, with significantly lower values in spring (March, April) and higher values in fall (October, November). Storage conditions were found to have no significant effect on the quality and oil composition. Monkfish livers were less suitable for production of omega-3 oil due to their lower lipid and EPA content as well as higher FFA levels. Coalfish had higher fluctuations in oil composition during the sampling period, which potentially makes a standardised quality difficult to obtain. Cod, hake and ling were the most suitable species for fish liver oil production.

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Mirghelenj, S. A., A. Golian, and V. Taghizadeh. "Enrichment with long chain omega-3 fatty acids and sensory evaluation of chicken meat." Proceedings of the British Society of Animal Science 2009 (April 2009): 230. http://dx.doi.org/10.1017/s1752756200030696.

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N-3 fatty acids are essential for normal growth and development, and may play an important role in prevention of coronary artery disease, hypertension, diabetes, arthritis, other inflammatory and autoimmune disorders and cancer in humans (Simopoulos, 1999). Fatty acid profiles of broiler meat may be modified by adding fish oils to the diet (Lopez-Ferrer et al., 2001). When meat is enriched with PUFA, particularly n-3 long-chain fatty acids (C≥20), all sources of added vegetable oils seem to be less effective than marine oils (Bou. R et al., 2004). The purpose of this experiment was to study the effect of dietary fish oil on fatty acid composition of thigh and breast meat in broiler chickens.

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Šimat, Vida, Jelena Vlahović, Barbara Soldo, Danijela Skroza, Ivica Ljubenkov, and Ivana Generalić Mekinić. "Production and Refinement of Omega-3 Rich Oils from Processing By-Products of Farmed Fish Species." Foods 8, no. 4 (April 16, 2019): 125. http://dx.doi.org/10.3390/foods8040125.

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In this study, the effect of a four-stage chemical refining process (degumming, neutralization, bleaching, deodorization) on the quality parameters, fatty acid composition and volatile compounds of crude oils produced from processing by-products of farmed fish species (tuna, seabass and gilthead seabream) was evaluated. The quality of the oils was compared to commercially available cod liver oil on the basis of free fatty acid, peroxide value, p-anisidine, total oxidation (TOTOX), thiobarbituric acid reactive species (TBARS), oxidative stability at 80, 100 and 120 °C, tocopherol content, and volatile components, while the fatty acid profile and the proportion of polyunsaturated fatty acids (PUFAs) were used as an indicator of the nutritional values of fish oils. Quality parameters of the studied oils and oil oxidative stability were enhanced with refining and were within the limits recommended for fish oils without the loss of PUFAs. In tuna by-product refined oils, the proportion of PUFAs was over 40%, with 30% of eicosapentaenoic and docosahexaenoic fatty acids. The volatile compounds of the oils were quantified (in mg/kg) and major components were 2,4-heptadienal, pentadecane, 2,4-decadienal, 2,4-nonadienal and dodecane. The use of aquaculture by-products as an alternative source for fish oil production could contribute to a more sustainable and profitable aquaculture production, providing economic benefits for the producers and setting new standards for a fish by-product disposal strategy.

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van der Merwe, Sanette, Marena Manley, and Merrill Wicht. "Enhancing near infrared spectroscopy models to identify omega-3 fish oils used in the nutraceutical industry by means of calibration range extension." Journal of Near Infrared Spectroscopy 26, no. 4 (August 2018): 245–61. http://dx.doi.org/10.1177/0967033518795811.

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The high demand for omega-3 fish oil nutraceuticals (dietary supplements) is due to the numerous health benefits contributed by the polyunsaturated fatty acids. The nutraceutical industry is required to follow good manufacturing practice standards in order to ensure label claims and prevent adulteration. It is vital that the quality control procedures will be able to detect adulterated products. It is thus necessary to ensure that the analytical techniques are adequate by using validated methods. The qualification or identification of natural fish oils is a difficult task due to overlapping concentration ranges of polyunsaturated fatty acids and other similar properties. Gas chromatography is the prescribed technique in the nutraceutical industry for analysis of omega-3 fatty acids, but it is time-consuming and costly. Near infrared spectroscopy is a rapid and cost-effective technique which can replace the prescribed method if it is proven to be equivalent, through validation, to the criteria as prescribed by the pharmacopoeias and other industry guidelines. In this study, near infrared spectroscopy in combination with chemometrics was considered as an alternative method to gas chromatography to identify various commercial fish oils and to quantify the polyunsaturated fatty acids. Identification methods were developed for nine commercial omega-3 fish oils by using spectral libraries. Quantitative near infrared methods were developed for arachidonic acid, docosahexaenoic acid and eicosapentaenoic acid in fish oils expressed as mg.g−1 as well as % area using partial least squares regression and independent validation by superimposing datasets with mutual properties. Based on the statistics in terms of standard error of calibration, R2, standard error of prediction and r of the polyunsaturated fatty acid models, the near infrared method was equivalent to the prescribed gas chromatography methods, and precision results obtained were also within the prescribed criteria. Near infrared spectroscopy and chemometrics can be used for conclusive identification and quantification of omega-3 fish oils, thereby minimizing the risk of adulteration. The method also complied with the prescribed pharmaceutical method validation criteria, and therefore was proven as an alternative method to gas chromatography for the nutraceutical industry.

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Kahveci, Derya, Wei Wei, and Xuebing Xu. "Enzymatic Processing of Omega 3 Long Chain Polyunsaturated Fatty Acid Oils." Current Nutrition & Food Science 11, no. 3 (June 22, 2015): 167–76. http://dx.doi.org/10.2174/1573401311666150603234849.

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Mori, Trevor A. "Omega-3 fatty acids and cardiovascular disease: epidemiology and effects on cardiometabolic risk factors." Food Funct. 5, no. 9 (2014): 2004–19. http://dx.doi.org/10.1039/c4fo00393d.

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Clinical and epidemiological studies provide support that the polyunsaturated omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid from fish and fish oils are cardioprotective, particularly in the setting of secondary prevention.

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Said, Toihiri, Jennifer Tremblay-Mercier, Hicham Berrougui, Patrice Rat, and Abdelouahed Khalil. "Effects of vegetable oils on biochemical and biophysical properties of membrane retinal pigment epithelium cells." Canadian Journal of Physiology and Pharmacology 91, no. 10 (October 2013): 812–17. http://dx.doi.org/10.1139/cjpp-2013-0036.

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The aim of this study was to investigate the effect of vegetable oil enrichment of retinal pigment epithelial (RPE) cells on their biochemical and biophysical properties. For this, RPE cells were incubated with 4 different vegetables oils (olive oil, corn oil, argan oil, and camelina oil). The cytotoxicity of these vegetable oils was assessed in vivo on 8-week-old mice and in vitro by using the neutral red and YO-PRO-1 tests. Membrane fluidity was evaluated by fluorescence anisotropy using the fluorescent probe diphenylhexatriene, and membrane fatty acid composition was assessed by gas chromatography. None of the oils tested displayed cytotoxic effects. In vitro, omega-3 rich oils improved membrane fluidity by 47% compared with the control cells. The omega-3 PUFA content within membranes decreased by 38% to 55% when cells were incubated separately with olive oil, corn oil, or argan oil, and increased when cells were incubated with a mixture of those oils, or with camelina oil alone (50% and 103% increase, respectively). Our results show that the fatty acids in vegetable oil incorporate into retinal cells and increase the plasma membrane fluidity.

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Lourenço, ACS, C. Gomes, AC Boareto, RP Mueller, F. Nihi, LF Andrade, ES Trindade, et al. "Influence of oily vehicles on fetal testis and lipid profile of rats exposed to di-butyl phthalate." Human & Experimental Toxicology 33, no. 1 (March 27, 2013): 54–63. http://dx.doi.org/10.1177/0960327112474847.

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It has been hypothesized that oils containing high levels of omega-3 polyunsaturated fatty acids, such as canola and fish oil, could counteract some of the adverse effects induced by phthalates. In the present study, the influence of different oily vehicles on di-butyl phthalate (DBP)-induced testicular toxicity and lipid profile was investigated. Pregnant Wistar rats were treated by oral gavage from gestation days 13 to 20 with DBP (500 mg/kg/day) diluted in three different vehicles: corn, canola or fish oil. Male fetuses were analyzed on gestation day 20. DBP exposure lowered intratesticular testosterone levels and anogenital distance, regardless of the vehicle used. The percentage of seminiferous cords containing multinucleated gonocytes and cord diameter was increased in DBP-exposed groups, compared with vehicle controls, with no difference between the three DBP-exposed groups. Clustering of Leydig cells was seen in all DBP groups. Lipid profile indicated that administration of canola and fish oil can increase the content of omega-3 fatty acids in rat testis. However, content of omega-3 was diminished in DBP-treated groups. Overall, our results indicate that different oily vehicles did not alter fetal rat testicular toxicity induced by a high DBP dose.

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Dewhurst, R. J., and P. J. King. "The fatty acid composition of grass silages." Proceedings of the British Society of Animal Science 1998 (1998): 35. http://dx.doi.org/10.1017/s1752756200596872.

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Ruminant products have been criticised for the possible adverse effects of their saturated fatty acids on human health. Conversely, the omega-3 polyunsaturated fatty acids, notably those in fish oils, have been identified as beneficial components of the human diet. Earlier studies have shown that a small, but useful, amount of forage α-linolenic acid (C18:3), an omega-3 fatty acid, appears in ruminant products (Wood and Enser, 1996). The objective of the current work was to evaluate the range of α-linolenic acid concentrations in laboratory grass silages in order to assess the opportunities to modify ensiling techniques to increase the natural delivery of omega-3 fatty acid from grass silage to milk or meat.

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Dewhurst, R. J., and P. J. King. "The fatty acid composition of grass silages." Proceedings of the British Society of Animal Science 1998 (1998): 35. http://dx.doi.org/10.1017/s0308229600032487.

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Ruminant products have been criticised for the possible adverse effects of their saturated fatty acids on human health. Conversely, the omega-3 polyunsaturated fatty acids, notably those in fish oils, have been identified as beneficial components of the human diet. Earlier studies have shown that a small, but useful, amount of forage α-linolenic acid (C18:3), an omega-3 fatty acid, appears in ruminant products (Wood and Enser, 1996). The objective of the current work was to evaluate the range of α-linolenic acid concentrations in laboratory grass silages in order to assess the opportunities to modify ensiling techniques to increase the natural delivery of omega-3 fatty acid from grass silage to milk or meat.

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Phung, Austin S., Gerard Bannenberg, Claire Vigor, Guillaume Reversat, Camille Oger, Martin Roumain, Jean-Marie Galano, et al. "Chemical Compositional Changes in Over-Oxidized Fish Oils." Foods 9, no. 10 (October 20, 2020): 1501. http://dx.doi.org/10.3390/foods9101501.

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A recent study has reported that the administration during gestation of a highly rancid hoki liver oil, obtained by oxidation through sustained exposure to oxygen gas and incident light for 30 days, causes newborn mortality in rats. This effect was attributed to lipid hydroperoxides formed in the omega-3 long-chain polyunsaturated fatty acid-rich oil, while other chemical changes in the damaged oil were overlooked. In the present study, the oxidation condition employed to damage the hoki liver oil was replicated, and the extreme rancidity was confirmed. A detailed analysis of temporal chemical changes resulting from the sustained oxidative challenge involved measures of eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA) omega-3 oil oxidative quality (peroxide value, para-anisidine value, total oxidation number, acid value, oligomers, antioxidant content, and induction time) as well as changes in fatty acid content, volatiles, isoprostanoids, and oxysterols. The chemical description was extended to refined anchovy oil, which is a more representative ingredient oil used in omega-3 finished products. The present study also analyzed the effects of a different oxidation method involving thermal exposure in the dark in contact with air, which is an oxidation condition that is more relevant to retail products. The two oils had different susceptibility to the oxidation conditions, resulting in distinct chemical oxidation signatures that were determined primarily by antioxidant protection as well as specific methodological aspects of the applied oxidative conditions. Unique isoprostanoids and oxysterols were formed in the over-oxidized fish oils, which are discussed in light of their potential biological activities.

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EL-HAWARY, MOHAMED Y., ELSAUD A. MOHAMED, MOUSA A. SALEM, and SOAD M. H. REFAAT. "CONTENT OF OMEGA-3, OMEGA-6 AND CHOLESTEROL INUF-WHITE SOFT CHEESE CONTAINING VEGETABLE AND MARINE OILS." Egyptian Journal of Agricultural Research 87, no. 1 (March 1, 2009): 305–17. http://dx.doi.org/10.21608/ejar.2009.193189.

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Aronson, William J., John A. Glaspy, Srinivasa T. Reddy, David Reese, David Heber, and Dilprit Bagga. "Modulation of omega-3/omega-6 polyunsaturated ratios with dietary fish oils in men with prostate cancer." Urology 58, no. 2 (August 2001): 283–88. http://dx.doi.org/10.1016/s0090-4295(01)01116-5.

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Niezgoda, Joanna Teresa, Filip Przerwa, Arnold Kukowka, Justyna Aleksandrzak, Katarzyna Kotrych, and Izabela Uzar. "Role of natural fatty acids in prophylaxis and treatment of cardiovascular diseases." Herba Polonica 68, no. 3 (September 1, 2022): 27–35. http://dx.doi.org/10.2478/hepo-2022-0017.

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Summary Multiple randomized controlled trials (RCTs) have assessed the effects of supplementation with eicosapentaenoic acid (EPA) plus docosahexaenoic acid (DHA) known as omega-3 polyunsaturated fatty acids (FAs), commonly called fish oils, on the occurrence of cardiovascular diseases. In a living organism, omega-3 FA (EPA and DHA) and omega-6 FA (arachidonic acid [AA]) are also involved in the formation of key regulators of platelet aggregation, vasodilation and inflammation. It is important to know that EPA and DHA act in different ways on membrane structure and lipid metabolism. For this reason, combining DHA with EPA may modify the clinical effects of only EPA treatment. The effects of omega-3 FAs on cardiovascular system remain uncertain. Two recent negative trials of EPA + DHA, STRENGTH and OMEMI, have put the utility of omega-3 FAs in preventing atherosclerotic cardiovascular events under debate. This paper presents the actual knowledge on the role of polyunsaturated acids in cardiovascular diseases.

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Sultana, Marjia, Eng-Seng Chan, Janarthanan Pushpamalar, and Wee Sim Choo. "Advances in extrusion-dripping encapsulation of probiotics and omega-3 rich oils." Trends in Food Science & Technology 123 (May 2022): 69–86. http://dx.doi.org/10.1016/j.tifs.2022.03.006.

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PARK, J., K. S. RHEE, J. T. KEETON, and K. C. RHEE. "Properties of Low-Fat Frankfurters Containing Monounsaturated and Omega-3 Polyunsaturated Oils." Journal of Food Science 54, no. 3 (May 1989): 500–504. http://dx.doi.org/10.1111/j.1365-2621.1989.tb04637.x.

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Ranjan Moharana, Tushar, Avinesh R. Byreddy, Munish Puri, Colin Barrow, and Nalam Madhusudhana Rao. "Selective Enrichment of Omega-3 Fatty Acids in Oils by Phospholipase A1." PLOS ONE 11, no. 3 (March 15, 2016): e0151370. http://dx.doi.org/10.1371/journal.pone.0151370.

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Jeyarani, T., T. Banerjee, R. Ravi, and A. G. Gopala Krishna. "Omega-3 fatty acids enriched chocolate spreads using soybean and coconut oils." Journal of Food Science and Technology 52, no. 2 (July 6, 2013): 1082–88. http://dx.doi.org/10.1007/s13197-013-1053-4.

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Ratnayake, W. M. N., B. Olsson, D. Matthews, and R. G. Ackman. "Preparation of Omega-3 PUFA Concentrates from Fish Oils via Urea Complexation." Fett Wissenschaft Technologie/Fat Science Technology 90, no. 10 (1988): 381–86. http://dx.doi.org/10.1002/lipi.19880901002.

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zu-yi, Li, and O. P. Ward. "Enzyme catalysed production of vegetable oils containing omega-3 polyunsaturated fatty acid." Biotechnology Letters 15, no. 2 (February 1993): 185–88. http://dx.doi.org/10.1007/bf00133021.

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Amjad Khan, Waleed, Hu Chun-Mei, Nadeem Khan, Amjad Iqbal, Shan-Wu Lyu, and Farooq Shah. "Bioengineered Plants Can Be a Useful Source of Omega-3 Fatty Acids." BioMed Research International 2017 (2017): 1–9. http://dx.doi.org/10.1155/2017/7348919.

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Omega-3 fatty acids have proven to be very essential for human health due to their multiple health benefits. These essential fatty acids (EFAs) need to be uptaken through diet because they are unable to be produced by the human body. These are important for skin and hair growth as well as for proper visual, neural, and reproductive functions of the body. These fatty acids are proven to be extremely vital for normal tissue development during pregnancy and infancy. Omega-3 fatty acids can be obtained mainly from two dietary sources: marine and plant oils. Eicosapentaenoic acid (EPA; C20:5 n-3) and docosahexaenoic acid (DHA; C22:6 n-3) are the primary marine-derived omega-3 fatty acids. Marine fishes are high in omega-3 fatty acids, yet high consumption of those fishes will cause a shortage of fish stocks existing naturally in the oceans. An alternative source to achieve the recommended daily intake of EFAs is the demand of today. In this review article, an attempt has, therefore, been made to discuss the importance of omega-3 fatty acids and the recent developments in order to produce these fatty acids by the genetic modifications of the plants.

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Ilyasoglu, H. "Production of structured lipid with a low omega-6/omega-3 fatty acids ratio by enzymatic interesterification." Grasas y Aceites 68, no. 2 (June 5, 2017): 191. http://dx.doi.org/10.3989/gya.0565161.

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A structured lipid (SL) constituting omega fatty acids was synthesized by using linseed and grape seed oils as substrates via a lipase-catalyzed reaction. Lipozyme® TL IM was used as a biocatalyst. Good quadratic models predicting the incorporation of omega fatty acids were achieved via the Response surface methodology (RSM). The optimal conditions for targeted omega-6/omega-3 fatty acid ratio (2:1) were obtained at a substrate molar ratio 1.4, time 8.4 h, and enzyme amount 6.4%. The SL contained linoleic acid (43 g 100g-1), which was mainly located in the sn-2 position (40 g 100g-1). ?-Linoleic acid, and α-linolenic acid at the sn-2 position were 22 g 100g-1, and 11 g 100g-1, respectively. The oxidative stability of the SL, and SL with antioxidants was also investigated. The produced SL may be proposed as a source of a balanced intake of omega fatty acids and an ingredient in functional food formulations.

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Jacob, Jubbin. "Fish consumption and omega-3-fatty acids in prevention of diet-related noncommunicable diseases." Journal of Social Health and Diabetes 04, no. 02 (December 2016): 115–20. http://dx.doi.org/10.4103/2321-0656.187989.

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AbstractDiet-related noncommunicable diseases (DR-NCDs) which include obesity, hypertension, lipid disorders, type 2 diabetes mellitus, and cardiovascular (CV) disease are more common among people of South Asian descent because of genetic and other poorly understood factors. Indians are also one of the lowest consumers of fish and shellfish in the world despite being blessed with an extensive coastline. Consumption of fatty fish and fish oils supplementation has been demonstrated to improve blood pressure, lipid profiles, and CV outcomes. Data are still unclear if there is any impact on glucose intolerance with increased consumption of fatty fish or use of fish oils and omega-3-fatty acid (O3FA) supplements. The review focuses on the mechanisms of improvements with O3FAs on various aspects of DR-NCDs and reviews of current clinical data.

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Podgornova, Nadezhda M., and Alexandra A. Grunina. "Encapsulation Use for the Property Retention of the Vegetable Oils Blend." Food Industry 7, no. 1 (March 21, 2022): 39–45. http://dx.doi.org/10.29141/2500-1922-2022-7-1-5.

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The balance of fatty acids obtained by the human body belonging to different groups (saturated, monounsaturated, polyunsaturated) and families (Omega-3, Omega-6) are the basis of their beneficial effect on metabolic processes. The article purpose is to substantiate the encapsulation use of vegetable oils blend balanced in fatty acid composition. A man developed the optimal composition of the vegetable oils blend by mathematical optimization methods using various software products. Based on the optimization results of the fatty acid composition, a man revealed a blend of three oils: rosehip, pumpkin and sea buckthorn. However, exposure to adverse conditions leads to the fact that vegetable oils undergo oxidative processes causing their spoilage and rancidity. To solve this problem, the researchers used the encapsulation technology to protect the easily oxidized ingredients of the product and control their release. To date, there are many encapsulation methods of biologically active substances. The authors analyzed information on the practical application and technological features of some encapsulation methods. They developed and tested a drip method with averaged for encapsulation of vegetable oils blend. This method enables to obtain microcapsulated products with high-tech properties serviceable for practical use.

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Nogueira, Marina S., Bianca Scolaro, Ginger L. Milne, and Inar A. Castro. "Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils." LWT 101 (March 2019): 113–22. http://dx.doi.org/10.1016/j.lwt.2018.11.044.

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Pradhan, Akshyaya, Monika Bhandari, Pravesh Vishwakarma, and Rishi Sethi. "Triglycerides and Cardiovascular Outcomes—Can We REDUCE-IT ?" International Journal of Angiology 29, no. 01 (February 25, 2020): 002–11. http://dx.doi.org/10.1055/s-0040-1701639.

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AbstractThe causal linkage between triglycerides and coronary artery disease has been controversial. Most of the trials hitherto have shown marginal or no beneficial effects of reduction of triglycerides (with fibrates) on top of low-density lipoprotein (LDL) reduction. But a significant residual cardiovascular risk remains even after use of high dose of statins. Omega-3 fatty acids have been shown to reduce triglyceride levels and some old trials have shown the benefits of fish oils in reducing cardiovascular events. However, barring a few trials most of the large trials of omega-3 fatty acids are negative. Recently, few large trials have been conducted to see the effects of high dose omega-3 fatty acids on cardiovascular outcomes and some of them have shown promising results on top of LDL reduction.

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Ruiz-López, N., R. Haslam, O. Sayanova, and J. Napier. "The production of Omega-3 Very Long-Chain Polyunsaturated Fatty Acids in transgenic plants: a sustainable source of omega-3 fish oils." Chemistry and Physics of Lipids 163 (August 2010): S17. http://dx.doi.org/10.1016/j.chemphyslip.2010.05.055.

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Broughton, Richard, Douglas R. Tocher, Johnathan A. Napier, and Mónica B. Betancor. "Profiling Phospholipids within Atlantic Salmon Salmo salar with Regards to a Novel Terrestrial Omega-3 Oil Source." Metabolites 12, no. 9 (September 10, 2022): 851. http://dx.doi.org/10.3390/metabo12090851.

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The development and inclusion of novel oils derived from genetically modified (GM) oilseeds into aquafeeds, to supplement and supplant current terrestrial oilseeds, as well as fish oils, warrants a more thorough investigation into lipid biochemical alterations within finfish species, such as Atlantic salmon. Five tissues were examined across two harvesting timepoints to establish whether lipid isomeric alterations could be detected between a standard commercial diet versus a diet that incorporated the long-chain polyunsaturated fatty acids (LC-PUFA), EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid), derived from the GM oilseed Camelina sativa. Tissue-dependent trends were detected, indicating that certain organs, such as the brain, have a basal limit to LC-PUFA incorporation, though enrichment of these fatty acids is possible. Lipid acyl alterations, as well as putative stereospecific numbering (sn) isomer alterations, were also detected, providing evidence that GM oils may modify lipid structure, with lipids of interest providing a set of targeted markers by which lipid alterations can be monitored across various novel diets.

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Journal articles on the topic 'Omega-3 oils'

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