Omega-3 Oils

  • ID: 3429245
  • Book
  • 312 Pages
  • Elsevier Science and Technology
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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.

- 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.

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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
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Hernandez, Ernesto
Ernesto M. Hernandez, Ph.D. is Director of Process Development at Omega Protein, Inc., Houston, TX and is responsible for research and development of the food division. Previously, he served as Head, Fats and Oils Program, Food Protein Research and Development Center, Texas A&M University, College Station, TX.
Hosokawa, Masashi
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