UID:
almafu_9960073518302883
Umfang:
1 online resource (313 p.)
ISBN:
0-12-804347-4
,
1-63067-027-8
,
1-62198-002-2
Inhalt:
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
Anmerkung:
Description based upon print version of record.
,
Front Cover; Omega-3 Oils: Applications in Functional Foods; Copyright Page; Table of Contents; Preface; Chapter 1. Omega-3 Fatty Acids in Health and Disease; Introduction; Omega-3 Fatty Acids in Food and Daily Intake Requirements; Omega-3 Fatty Acids in Health and Disease; Omega-3 Fatty Acids and Cardiovascular Disease; Omega-3 Fatty Acids and Inflammatory Diseases; Omega-3 Fatty Acids and Cancer; Omega-3 Fatty Acids in Neural Function and Mental Health; Omega-3 Fatty Acids and Gene Expression; References
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Chapter 2. Clinical Effects of n-3 PUFA Supplementation in Human Health and Inflammatory DiseasesIntroduction; Putative Mechanisms of n-3 PUFA Action; Human Inflammatory Pathologies and n-3 PUFA; Cardiovascular Disease (CVD) and n-3 PUFA; Inflammatory Bowel Disease (IBD) and n-3 PUFA; Obesity and n-3 PUFA; Cancer, Inflammation, and n-3 PUFA; Rheumatoid Arthritis (RA) and n-3 PUFA; Conclusion and Future Directions; References; Chapter 3. Fish Sources of Various Lipids Including n-3 Polyunsaturated Fatty Acids and Their Dietary Effects; Introduction; Sardine Oil; Catfish Oil; Kazunoko Lipids
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Sea Snake OilConclusion; References; Chapter 4. Production of Marine Oils; Introduction; Historical Background; Marine Oils in Perspective; Production of Crude Marine Oils; Other Production Methods; Other Marine Oils; Processing Marine Oils; References; Chapter 5. Processing of Omega-3 Oils; Refined, Bleached, Winterized, and Deodorized Fish Oil; Removal of Contaminants; Concentration of Omega-3 Fatty Acids; Stabilization for Omega-3 Oils; References; Chapter 6. Synthesis and Properties of Structured Lipids with Omega-3s; Structured Lipids; Synthesis of Structured Lipids
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Structured Lipids with Omega-3sSynthesis of Structured Phospholipids; Structured Phospholipids with Omega-3s; References; Chapter 7. Applications of Omega-3 Fats in Foods; Introduction; Sources of Omega-3; Properties of Omega-3 Fatty Acids; Omega-3 and Nutrition; Omega-3s in Foods; Omega-3s in Pharmaceuticals and Enteral Foods; Omega-3s as Supplements; Application Techniques; Analysis of Omega-3s; Labeling with Omega-3s; References; Chapter 8. Synergistic/Additive Health Effects of Fish Oil and Bio-Active Compounds; Introduction; Fish Oil and Metabolic Syndrome in Relation with Dyslipidemia
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Additional Effects of Fish Oil with Bioactive CompoundsConclusions; References; Chapter 9. Docosahexaenoic Acid Containing Phosphatidylcholine Alleviates Obesity-Related Disorders in Obese Rats; Introduction; Effect of DHA-PC on Hepatic Triglyceride Metabolism in Obese Rats; Effect of DHA-PC on Levels of Hepatic mRNA Related to Lipid Metabolism in Obese Rats; Effect of DHA-PC on Adipose Tissue Weights and Serum Adiponectin Levels in Obese Rats; Conclusions; Acknowledgment; References; Chapter 10. Health Benefits of Flaxseed; Introduction; Composition; Metabolism of Alpha-linolenic Acid
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Flaxseed and Cardiovascular Disease
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English
Weitere Ausg.:
ISBN 1-893997-82-0
Sprache:
Englisch
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