Omega-3 polyunsaturated fatty adds

Senanayake, S.PJJ4., and Shahidi, F. (1999) Enzyme-Assisted Acidolysis of Borage Borago officinalis L.) and Evening Primrose Oenothera biennis L.) Oils Incorporation of Omega-3 Polyunsaturated Fatty Adds, /. Agric. Food Chem. 47,3105 3112. 

Cartwright IJ, Pockley AG, Galloway JH, Greaves M, Preston FE (1985) The effects of dietary omega-3 polyunsaturated fatty adds on erythrocyte membrane phospholipids, erythrocyte deformability, and blood viscosity in healthy volunteers. Atherosclerosis 55 267- 281... 

Figure 11.9 Structures of three omega-3, three omega-6 and one omega-9 polyunsaturated fatty adds. The structure of a hydrocarbon chain is sometimes presented in this manner, where each peak or trough represents a CHj group except at a double bond which links CH groups.

In addition, categorising polyunsaturated fatty acids according to the position of the double bond away from the terminal methyl group is common in biological documents. The nomenclature n-x (or a>-x) means that the first double bond is located on carbon number x counting from the terminal methyl group. The omega notation is common in popular nutritional hterature. Linoleic acid is an example of a polyunsaturated fatty add of the n-6 series (3-8). A short notation for linoleic acid is 18 2n-6 (or 18 2 )-6). Similarly, we come across fatty acids of n-3 (or a>-3) series (3-9). 

Muggh, R., Nutritional aspects of omega-3 long-chain polyunsaturated fatty adds, Agro Food LruL LLi-Tech, January/February, 35-36, 1997. 

Ruiz-Lopez, N., Haslam, R.P., Napier, J.A., Sayanova, O., 2014. Successful high-level accumulation of fish oil omega-3 long-chain polyunsaturated fatty adds in a transgenic oilseed crop. Plant . 77,198-208. 

Burja, A.M., Radianingtyas, H., Windust, A., and Barrow, C.J. (2006) Isolation and charaderization of polyunsaturated fatty add producing Thraustochytrium spedes screening of strains and optimization of omega-3 production. Appl. Microbiol. Biotedmol., 72, 1161-1169. 

Bradlow BA (198<9 Thrombosis and omega-3 fatty adds Eindemiological and clinical aspects. In Simopoulos AP, Kifer RR, Martin RE (eds) Health effects of polyunsaturated fatty adds in sea food. Academic, Orlando... 

Omega-9 oils are considered high quality frying oils because they fulfill all of the above-mentioned charaeteristics. They are naturally low in saturated fat (7%), high in oleic acid (>72%) and low in polyunsaturated fatty acids (<18% linoleic add and <2% linolenic acid). This fatty acid profile provides high oxidative stability (17 h OSI) and a high smoke point (>450°F). 

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