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1 - Omega-3 Fatty Acids in Health and Disease
Fereidoon Shahidi
Pages 1-29 - 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 - Book chapterAbstract only
3 - Fish Sources of Various Lipids Including n-3 Polyunsaturated Fatty Acids and Their Dietary Effects
Nobuya Shirai
Pages 61-71 - Book chapterAbstract only
4 - Production of Marine Oils
Anthony P. Bimbo
Pages 73-105 - Book chapterAbstract only
5 - Processing of Omega-3 Oils
Ernesto M. Hernandez
Pages 107-128 - Book chapterAbstract only
6 - Synthesis and Properties of Structured Lipids with Omega-3s
Nathalie Quezada and Ernesto M. Hernandez
Pages 129-150 - Book chapterAbstract only
7 - Applications of Omega-3 Fats in Foods
Ernesto M. Hernandez and Linda de Jong
Pages 151-176 - Book chapterAbstract only
8 - Synergistic/Additive Health Effects of Fish Oil and Bio-Active Compounds
Tomoko Okada, Nana Mikami, ... Kazuo Miyashita
Pages 177-203 - 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 - Book chapterAbstract only
10 - Health Benefits of Flaxseed
Kelley C. Fitzpatrick
Pages 213-264 - Book chapterAbstract only
11 - Fish Oil and Aggression
Kei Hamazaki, Hidekuni Inadera and Tomohito Hamazaki
Pages 265-274 - 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 - 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