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Omega-3 oils sources

Omega-3 oils sources, applications, and health effects. 2007. Nutraceutical Science and Technology, 7. [Pg.745]

Fatty Acids. Some essential fatty acids, which cannot be produced by the body, are natural modulators of inflammatory activity. Omega-3 fatty acids are present in oily fish, such as tuna, mackerel, salmon, sardines, and herring they are also found in flaxseed oil. Sources for omega-6 fetty acids include beef, dairy products, and vegetable cooking oils and shortenings. [Pg.276]

If you ve encountered date pits, you know their usual fate—they are promptly discarded. But wait a nutritional study of date pits has documented their exceptional nutrient density, especially of protein, dietary fiber, and omega oils composed mainly of oleic acid, the same omega-9 monounsaturated fat famous in olive oil. Date pits may offer an inexpensive nutrient and oil source from what is currently a waste material. Simply through extraction or pulp processing of the pits, some future entrepreneur will recover those inedible pits and transform them into useful food products ... [Pg.99]

The effect of dietary fats on hypertriglyceridemia is dependent on the disposition of double bonds in the fatty acids. Omega-3 fatty acids found in fish oils, but not those from plant sources, activate peroxisome proliferator-activated receptor-alpha (PPAR- ) and can induce profound reduction of triglycerides in some patients. They also have antiinflammatory and antiarrhythmic activities. In contrast, the omega-6 fatty acids present in vegetable oils may cause triglycerides to increase. [Pg.784]

Several methods have been proposed to produce polyunsaturated fatty acid (PUFA) concentrates particularly high in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Most PUFA enrichment methods are based upon a combination of techniques such as saponification, solvent extraction, urea fractionation, molecular distillation, fractionation distillation, liquid chromatography, and super critical carbondioxide extraction. Current evidence suggests that the physiological effects of omega-3 fatty acids are such that the annual world supply of fish oils will be grossly inadequate as a source of these materials, and alternative sources will be needed (Belarbi et al, 2000). [Pg.465]

You may hear about getting omega-3s from plant sources, especially flaxseed and flaxseed oil but also from soybeans, canola and walnut oils, and various kinds of nuts. All of those foods contain a far less potent form of the beneficial fatty acids called alpha-linolenic acid (ALA). You may even see ALA supplements on sale in health food stores and pharmacies, but only a fraction, a small fraction, of ALA is converted by the body into EPA and DHA. Stick with the fish oils or the concentrated ethyl ester supplements. [Pg.181]

In addition, THC-containing foods, i.e., hemp oil, beer, and other products, are commercially available for oral consumption. Hemp oil is produced from cannabis seed and is an excellent source of essential amino acids and omega-linoleic and linolenic fatty acids. THC content is dependent upon the effectiveness of cannabis seed cleaning and oil filtration processes. Hemp oil of greater than 300 pg THC/g was available in the U.S. and up to 1,500 pg THC/g in Europe. Currently, hemp oil THC concentrations in the U.S. are low, reflecting the efforts of manufacturers to reduce the amount of THC in hemp oil products. [Pg.663]

Omega-3 fatty acid A polyunsaturated fatty acid whose first double bond is located three carbons from the methyl end of the fatty acid molecule. Alpha-linolenic acid is the precursor or parent compound from which other longer-chain omega-3 PUFA are synthesized, including EPA and DHA. Sources of alpha-linolenic acid include green leafy vegetables, linseed and rapeseed oils, as well as phytoplankton, algae, and fish. Scientists may also refer to this family of fatty acids as n-3 PUFA. [Pg.422]


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