Omega-3 Oils
Applications in Functional Foods
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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.
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.
Readership
food scientists, nutritionists, formulators
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
- Chapter 2: Clinical Effects of n-3 PUFA Supplementation in Human Health and Inflammatory Diseases
- Introduction
- 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
- 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 Oil
- Conclusion
- 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
- 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
- Chapter 6: Synthesis and Properties of Structured Lipids with Omega-3s
- Structured Lipids
- Synthesis of Structured Lipids
- Structured Lipids with Omega-3s
- Synthesis of Structured Phospholipids
- Structured Phospholipids with Omega-3s
- 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
- 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 Compounds
- Conclusions
- 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
- Chapter 10: Health Benefits of Flaxseed
- Introduction
- Composition
- Metabolism of Alpha-linolenic Acid
- Flaxseed and Cardiovascular Disease
- Lignans and CVD
- Flaxseed Summary—Effects on CVD
- Diabetes
- Hormone Metabolism
- Cancer
- Regulations for Alpha-linolenic Acid
- Chapter 11: Fish Oil and Aggression
- Introduction
- The First Reports that Suggested the Relationship Between n-3 Fatty Acid Deficiency and Aggression
- Some of Our Trials with Regard to Fish Oil and Aggression
- Overview of Intervention Studies
- How n-3 Fatty Acids Work
- Conclusion
- Chapter 12: Effect of Dietary Fish Protein and Fish Oil on Azoxymethane-induced Aberrant Crypt Foci in A/J Mice
- Introduction
- Materials and Methods
- Results
- Discussion
- Conclusion
- Acknowledgments
- Index
Product details
- No. of pages: 312
- Language: English
- Copyright: © Academic Press and AOCS Press 2011
- Published: May 1, 2011
- Imprint: Academic Press and AOCS Press
- eBook ISBN: 9780128043479
- Hardcover ISBN: 9781893997820
About the Editors
Ernesto Hernandez
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.
Affiliations and Expertise
Director of Process Development, Omega Protein, Inc., Houston, TX, United States
Masashi Hosokawa
Affiliations and Expertise
Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan