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Omega-3 oils : applications in functional 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...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Urbana, Ill. :
AOCS Press,
©2011.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.
- 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.
- 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.
- 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.
- 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.