Cover for Omega-3 Oils

Omega-3 Oils

Applications in Functional Foods

Book2011

Edited by:

Ernesto M. Hernandez and Masashi Hosokawa

Omega-3 Oils

Applications in Functional Foods

Book2011

 

Cover for Omega-3 Oils

Edited by:

Ernesto M. Hernandez and Masashi Hosokawa

About the book

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Book description

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 f ... read full description

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  2. Book chapterAbstract only

    1 - Omega-3 Fatty Acids in Health and Disease

    Fereidoon Shahidi

    Pages 1-29

  3. Book chapterAbstract only

    2 - Clinical Effects of n-3 PUFA Supplementation in Human Health and Inflammatory Diseases

    Jennifer M. Monk, David N. McMurray and Robert S. Chapkin

    Pages 31-60

  4. Book chapterAbstract only

    3 - Fish Sources of Various Lipids Including n-3 Polyunsaturated Fatty Acids and Their Dietary Effects

    Nobuya Shirai

    Pages 61-71

  5. Book chapterAbstract only

    4 - Production of Marine Oils

    Anthony P. Bimbo

    Pages 73-105

  6. Book chapterAbstract only

    5 - Processing of Omega-3 Oils

    Ernesto M. Hernandez

    Pages 107-128

  7. Book chapterAbstract only

    6 - Synthesis and Properties of Structured Lipids with Omega-3s

    Nathalie Quezada and Ernesto M. Hernandez

    Pages 129-150

  8. Book chapterAbstract only

    7 - Applications of Omega-3 Fats in Foods

    Ernesto M. Hernandez and Linda de Jong

    Pages 151-176

  9. Book chapterAbstract only

    8 - Synergistic/Additive Health Effects of Fish Oil and Bio-Active Compounds

    Tomoko Okada, Nana Mikami, ... Kazuo Miyashita

    Pages 177-203

  10. Book chapterAbstract only

    9 - Docosahexaenoic Acid Containing Phosphatidylcholine Alleviates Obesity-Related Disorders in Obese Rats

    Bungo Shirouchi, Koji Nagao and Teruyoshi Yanagita

    Pages 205-212

  11. Book chapterAbstract only

    10 - Health Benefits of Flaxseed

    Kelley C. Fitzpatrick

    Pages 213-264

  12. Book chapterAbstract only

    11 - Fish Oil and Aggression

    Kei Hamazaki, Hidekuni Inadera and Tomohito Hamazaki

    Pages 265-274

  13. Book chapterAbstract only

    12 - Effect of Dietary Fish Protein and Fish Oil on Azoxymethane-induced Aberrant Crypt Foci in A/J Mice

    Kenji Fukunaga, Ryota Hosomi and Munehiro Yoshida

    Pages 275-294

  14. Book chapterNo access

    Index

    Pages 295-305

About the book

Description

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.

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.

Key Features

  • Covers the role omega-3 plays in general health and disease and includes several reviews on the latest clinical evidence
  • Explains different methods to deliver omega-3 to the consumer, through various methods including food fortification, nutritional supplements, and more
  • Considerations for the processing of omega-3 oils to minimize conditions that could destroy the nutrtional properties.
  • Covers the role omega-3 plays in general health and disease and includes several reviews on the latest clinical evidence
  • Explains different methods to deliver omega-3 to the consumer, through various methods including food fortification, nutritional supplements, and more
  • Considerations for the processing of omega-3 oils to minimize conditions that could destroy the nutrtional properties.

Details

ISBN

978-1-893997-82-0

Language

English

Published

2011

Copyright

Copyright © 2011 AOCS Press. Published by Elsevier Inc. All rights reserved.

Imprint

Academic Press and AOCS Press

Editors

Ernesto M. Hernandez

Masashi Hosokawa