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Author: Ernesto Hernandez
Publisher: Elsevier
ISBN: 0128043474
Category : Science
Languages : en
Pages : 312
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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 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.
Author: Ernesto Hernandez
Publisher: Elsevier
ISBN: 0128043474
Category : Science
Languages : en
Pages : 312
Get Book
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. 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.
Author: Donald O. Rudin
Publisher: Penguin
ISBN: 9780895297211
Category : Health & Fitness
Languages : en
Pages : 228
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Book Description
It's true. Specific fats play a crucial role in protecting us from many serious diseases - from heart disease to cancer to manic-depressive illness. Certain fats also have an impact on such everyday complaints as dry skin, intestinal troubles, and achy joints. The problem for most of us is that we hear only about one or two of these "good fats" and figure that by including some healthy oils in our diets, we're covered. What we don't realize is that by not understanding what makes a "good fat" good, we unknowingly create imbalances in our systems that may lead to these terrible disorders - despite our best intentions. In The Omega-3 Oils, pioneering researcher and physician Dr. Donald Rudin tells us how we can improve our physical and mental health by correcting these imbalances. Dr. Rudin shows how different fats act within our body, and how modern food-processing techniques have stripped a vital family of oils - the Omega-3 fatty acids - out of our food. He discusses his groundbreaking Omega-3 study, in which people suffering from a variety of chronic ailments showed remarkable improvement after taking oil rich in Omega-3, in combination with other healthful supplements. He then shows the connection between Omega intake and a variety of modern-day health concerns, including heart disease, skin problems, reproductive difficulties (in both men and women), pregnancy and breastfeeding, mental health, and the problems we experience as we age. Finally, Dr. Rudin presents the Omega Program to help bring our diet, and our health, back into balance.
Author: Cesarettin Alasalvar
Publisher: Springer Science & Business Media
ISBN: 3662098369
Category : Technology & Engineering
Languages : en
Pages : 224
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Book Description
Seafoods covers selected but vital topics of fish processing with an emphasis on quality, technology and nutraceutical applications in an up-to-date survey. The aspects of seafood quality covered range from the impact of slaughter procedures, through protein functionality, texture, flavour, histamine toxicity to the practical evaluation of quality and measurement. Technological aspects concentrate on automation in processing, waste-water treatment and reuse of scraps. Marine nutraceuticals/functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries, plus fish processing professionals, quality managers, and nutritonists..
Author: Joseph C. Maroon, MD, FACS
Publisher: Lulu.com
ISBN: 1483455211
Category : Science
Languages : en
Pages : 110
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Book Description
Fish oil's universal actions and benefits make it one of the best choices for all Americans to influence their health for the better. Taking fish oil as a supplement or as part of a healthy diet, along with adequate amounts of exercise and stress reduction, can save lives, prevent disease, and reduce our healthcare requirements. In this book, we will discuss the latest science on the benefits of omega-3's and how this special molecule can benefit every organ in our body. We will also focus on how our body's innate natural protective mechanism, the inflammatory response, is hijacked by our poor diet and lifestyle choices and contributes, rather than prevents diseases of aging. We will give you the information you need to make better choices when looking for fish oil supplements and help you determine what dose of omega-3's works best for you. We hope to lead you down a road of exciting discovery, give you the tools to make better choices and help you to die young... as late as possible!
Author: Ronald Ross Watson
Publisher: Academic Press
ISBN: 0128152397
Category : Medical
Languages : en
Pages : 518
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Book Description
Research has clearly established a link between omega fatty acids and general health, particularly cardiovascular health. Omega Fatty Acids in Brain and Neurological Health, Second Edition, illustrates the importance of omega-3 fatty acids in longevity, cognitive impairment and structure and function of the brain's neurons and also the adverse effects of omega-6 fatty acids on neurological function. This book encompasses some of the most recent research on the links between omega fatty acids and the developing brain, aging, dementia, Alzheimer's disease and multiple sclerosis, including the role of omega-3 fatty acid supplements on hippocampal neurogenesis, substantia nigra modulation, migraine headaches, the developing brain in animals, sleep and neurodegenerative diseases. This completely updated second edition focuses on the counterbalancing dietary and tissue omega-6 fatty acids as well as it studies the effects in pregnancy and early infancy, animal model studies and autoimmune neurological diseases. Provides a comprehensive introduction to omega-3 and omega-6 fatty acids in neurological health and directions for future research Features novel focus on the adverse effects of omega-6 fatty acids on neurological function and the counterbalancing of dietary and tissue omega-6 Illustrates the importance of omega-3 fatty acids in longevity and cognitive impairment Features new chapters on early effects in pregnancy and early infancy, animal model studies and autoimmune neurological diseases Discusses links between omega fatty acids and the developing brain, aging, dementia, Alzheimer's disease and multiple sclerosis, including the role of omega-3 fatty acid supplements
Author: Matthias van Dijk
Publisher: Nova Biomedical Books
ISBN: 9781614709633
Category : Fish oils
Languages : en
Pages : 0
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Book Description
Fish oils contain the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), precursors of eicosanoids that are known to reduce inflammation throughout the body, and are thought to have many health benefits. In this book, the authors present topical research in the study of the production, consumption and health benefits of fish oil, including polyunsaturated fatty acids and their dietary implications during pregnancy; plant-derived antioxidants as potential omega-3 pufa stabilisers; stability and behaviour of omega-3 food emulsions; the combined effects of omega-3 fatty acids and exercise on cardiovascular disease risk and mortality and fish oil and male fertility.
Author: Robert S. Lees
Publisher: CRC Press
ISBN: 1000147592
Category : Technology & Engineering
Languages : en
Pages : 262
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Book Description
A report from research in the MIT Sea Grant College Program. Discusses the relationship between particular fatty acids found only in fish oil, and human health. Presents and evaluates information on the health effects of dietary fats generally; evidence that fish oil consumption affects the incidenc
Author: Charlotte Jacobsen
Publisher: Elsevier
ISBN: 0857098861
Category : Technology & Engineering
Languages : en
Pages : 464
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Book Description
Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area. Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids. Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods. Provides a comprehensive overview of formulating a product enriched with omega-3 fatty acids that is stable, provides many health benefits and has an acceptable flavour Reviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acids Focuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field
Author: Amitava Dasgupta
Publisher: Academic Press
ISBN: 0124059171
Category : Science
Languages : en
Pages : 360
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Book Description
Antioxidants in Food, Vitamins and Supplements bridges the gap between books aimed at consumers and technical volumes written for investigators in antioxidant research. It explores the role of oxidative stress in the pathophysiology of various diseases as well as antioxidant foods, vitamins, and all antioxidant supplements, including herbal supplements. It offers healthcare professionals a rich resource of key clinical information and basic scientific explanations relevant to the development and prevention of specific diseases. The book is written at an intermediate level, and can be easily understood by readers with a college level chemistry and biology background. Covers both oxidative stress-induced diseases as well as antioxidant-rich foods (not the chemistry of antioxidants) Contains easy-to-read tables and figures for quick reference information on antioxidant foods and vitamins Includes a glycemic index and a table of ORAC values of various fruits and vegetables for clinicians to easily make recommendations to patients
Author: Catherine Shanahan, M.D.
Publisher: Macmillan
ISBN: 1250113822
Category : Health & Fitness
Languages : en
Pages : 512
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Book Description
"Shanahan examined diets around the world known to help people live longer, healthier lives--diets like the Mediterranean, Okinawa, and 'Blue Zone'--and identified the four common nutritional habits, developed over millennia, that unfailingly produce strong, healthy, intelligent children, and active, vital elders, generation after generation. Dr. Cate shows how all calories are not created equal; food is information that directs our cellular growth. Our family history does not determine our destiny: what you eat and how you live can alter your DNA in ways that affect your health and the health of your future children. She offers a prescriptive plan for how anyone can begin eating The Human Diet."--
