This book addresses new applications of omega-3 fatty acids from both plant and marine sources in food supplements and pharmaceuticals and covers three basic areas: structure and function, production and processing, and health effects. The authors review the latest clinical evidence on the impact of consumption of omega-3 polyunsaturated fatty acids on prevalent human diseases such as inflammation-related illnesses in general and cardiovascular illnesses in particular. They also examine technologies to purify marine oils and protect them against oxidation as well as novel techniques for their incorporation into foods.
Sprache
Verlagsort
Zielgruppe
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Maße
Höhe: 229 mm
Breite: 152 mm
Gewicht
ISBN-13
978-1-893997-82-0 (9781893997820)
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Schweitzer Klassifikation
Herausgeber*in
Director of Process Development, Omega Protein, Inc., Houston, TX, United States
Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan
Chapter 1 Omega-3 Fatty Acids in Health and Disease
Chapter 2 Clinical Effects of n-3 PUFA Supplementation in Human Health and Inflammatory Diseases
Chapter 3 Fish Sources of Various Lipids Including n-3 Polyunsaturated Fatty Acids and Their Dietary Effects
Chapter 4 Production of Marine Oils
Chapter 5 Processing of Omega-3 Oils
Chapter 6 Synthesis and Properties of Structured Lipids with Omega-3s
Chapter 7 Applications of Omega-3 Fats in Foods
Chapter 8 Synergistic/Additive Health Effects of Fish Oil and Bio-Active Compounds
Chapter 9 Docosahexaenoic Acid Containing Phosphatidylcholine Alleviates Obesity-Related Disorders in Obese Rats
Chapter 10 Health Benefits of Flaxseed
Chapter 11 Fish Oil and Aggression
Chapter 12 Effect of Dietary Fish Protein and Fish Oil on Azoxymethane-induced Aberrant Crypt Foci in A/J Mice
