scholarly journals Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules

2016 ◽  
Vol 53 (5) ◽  
pp. 2422-2433 ◽  
Author(s):  
Ankit Goyal ◽  
Vivek Sharma ◽  
Manvesh Kumar Sihag ◽  
A. K. Singh ◽  
Sumit Arora ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Flaxseed Oil ◽  
Omega 3 Fatty Acids ◽  
Omega 3

scholarly journals Enriched sunflower oil with omega 3 fatty acids from flaxseed oil: Prediction of the nutritive characteristics

LWT ◽  
2021 ◽  
pp. 112064
Author(s):  
Ranko S. Romanić ◽  
Tanja Z. Lužaić ◽  
Bojana Đ. Radić
Keyword(s):  
Fatty Acids ◽  
Sunflower Oil ◽  
Flaxseed Oil ◽  
Omega 3 Fatty Acids ◽  
Omega 3

Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim

2017 ◽  
Vol 8 (10) ◽  
pp. 3563-3575 ◽  
Author(s):  
Zara Bolger ◽  
Nigel P. Brunton ◽  
Frank J. Monahan
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Quality Characteristics ◽  
Flaxseed Oil ◽  
Sensory Properties ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Health Claim

Direct or pre-emulsified flaxseed oil addition did not affect sensory properties of high omega-3/vitamin E sausages but encapsulation did, negatively.

scholarly journals Incorporation and Clearance of Omega-3 Fatty Acids in Erythrocyte Membranes and Plasma Phospholipids

2006 ◽  
Vol 52 (12) ◽  
pp. 2265-2272 ◽  
Author(s):  
Jing Cao ◽  
Kerry A Schwichtenberg ◽  
Naomi Q Hanson ◽  
Michael Y Tsai
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Erythrocyte Membrane ◽  
Flaxseed Oil ◽  
Erythrocyte Membranes ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fatty Acid Supplementation ◽  
Plasma Phospholipids

Abstract Background: The sum of eicosapentaenoic acid (EPA, 20:5 ω3) and docosahexaenoic acid (DHA, 22:6 ω3) in erythrocyte membranes, termed the omega-3 index, can indicate suboptimal intake of omega-3 fatty acids, a risk factor for cardiovascular disease (CVD). To study the effects of fatty acid supplementation, we investigated the rate of incorporation and clearance of these fatty acids in erythrocyte membranes and plasma after intake of supplements. Methods: Twenty study participants received supplementation with either fish oil (1296 mg EPA + 864 mg DHA/day) or flaxseed oil (3510 mg alpha-linolenic acid + 900 mg linoleic acid/day) for 8 weeks. We obtained erythrocyte membrane and plasma samples at weeks 0, 4, 8, 10, 12, 14, 16, and 24 and extracted and analyzed fatty acids by gas chromatography. Results: After 8 weeks of fish oil supplementation, erythrocyte membrane EPA and DHA increased 300% (P <0.001) and 42% (P <0.001), respectively. The mean erythrocyte omega-3 index reached a near optimal value of 7.8%, and remained relatively high until week 12. EPA and DHA showed greater increases and more rapid washout period decreases in plasma phospholipids than in erythrocyte membranes. Flaxseed oil supplementation increased erythrocyte membrane EPA to 133% (P <0.05) and docosapentaenoic acid (DPA, 22:5 ω3) to 120% (P <0.01) of baseline, but DHA was unchanged. In plasma phospholipids, EPA, DPA, and DHA showed a slight but statistically insignificant increase. Conclusions: Erythrocyte membrane EPA+DHA increases during relatively short intervals in response to supplementation at rates related to amount of supplementation. These results may be useful to establish appropriate dosage for omega-3 fatty acid supplementation.

scholarly journals Increased bruising with the combination of long-chain omega-3 fatty acids, flaxseed oil and clopidogrel

2013 ◽  
Vol 146 (2) ◽  
pp. 93-96 ◽  
Author(s):  
Candace Necyk ◽  
Mark A. Ware ◽  
John T. Arnason ◽  
Ross T. Tsuyuki ◽  
Heather Boon ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Flaxseed Oil ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Long Chain

scholarly journals Flaxseed Oil Attenuates Monosodium Glutamate-Induced Brain Injury via Improvement of Fatty Acids Contents

2019 ◽  
Vol 12 (2) ◽  
pp. 527-532
Author(s):  
Eman R. Youness ◽  
Jihan S. Hussein ◽  
Amr M. M. Ibrahim ◽  
Fatma E. Agha
Keyword(s):  
Fatty Acids ◽  
Monosodium Glutamate ◽  
Treated Group ◽  
Brain Dysfunction ◽  
Flaxseed Oil ◽  
Albino Rats ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Omega 6 ◽  
Wistar Albino Rats

Monosodium glutamate (MSG) is immensely globally used as a food aroma and additive, several studies indicated its toxicity in different body organs. Here, we aimed to evaluate brain dysfunctions in experimental animal that administered MSG and appreciate the beneficial role of flaxseed oil in attenuating this effect. In this study, forty male Wistar albino rats were divided into four groups; control, flaxseed oil, MSG and treated groups. Kidney and liver functions were estimated, malondialdehyde (MDA) and paraoxonase (PON1) were measured by colorimetric methods. Blood fatty acids and neurotransmitters parameters were estimated by HPLC. Our results revealed that MSG administration significantly increased oxidative stress and omega-6 fatty acids and decreased brain neurotransmitters as well as omega-3 fatty acids (ω-3 FA). Whereas treatment with flaxseed oil significantly attenuated all these disadvantages. The results of this study indicated that MSG was responsible for brain dysfunction that appeared in disturbances of neurotransmitters levels. In addition , the administration of omega-3 fatty acids in treated group effectively attenuated this dysfunctions through replacing omega-6 fatty acids in the neurocells by omega-3 fatty acids that represent in our study by flaxseed oil.

scholarly journals OMEGA-3 Fatty Acids Retention, Oxidative Quality, and Sensoric Acceptability of Spray-Dried Flaxseed Oil

2020 ◽  
Vol 2020 ◽  
pp. 1-13
Author(s):  
Muhammad Zia Shahid ◽  
Muhammad Imran ◽  
Muhammad Kamran Khan ◽  
Muhammad Haseeb Ahmad ◽  
Muhammad Nadeem ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Food Products ◽  
Processing Technique ◽  
Flaxseed Oil ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Overall Acceptability ◽  
Flaxseed Meal ◽  
Spray Dried

Flaxseed is naturally a rich source of essential omega-3 fatty acid, α-linolenic acid (ALA), which exhibits nearly 57% of its entire fatty acid profile. Oxidation of omega-3 fatty acids during processing and storage results in reduced shelf stability of food products and limited health potentials. Spray-drying is considered a processing technique to shield omega-3 fatty acids from oxidative damage. For the purpose, the extracted flaxseed oil (FSO) together with the emulsifier (flaxseed meal polysaccharide gum) was passed through a mini spray-dryer to prepare spray-dried flaxseed oil (SDFSO) samples. The SDFSO samples for quality were evaluated at 0th, 30th, and 60th days of storage at two different temperatures of 4°C and 25°C, accordingly. The maximum oil protection efficiency was recorded as 90.78% at 160°C. The highest percentage for ALA retention was recorded as 54.7% and 53.9% at 4°C, while the lowest retention was observed as 48.6% and 46.2% at 25°C after 30 and 60 days of storage, respectively. The inlet (160°C) and outlet air temperatures (80°C) were considered as key factors contributing a decline in retention of ALA of the SDFSO samples. The free fatty acid contents of FSO and SDFSO samples reached to their peaks, i.e., 1.22% and 0.75%, respectively, after 60 days of storage at 25°C. The initial peroxide value of FSO (control) was 0.16, which increased to 0.34 (4°C) and 1.10 (25°C) meq/kg O2 at the end of 60 days storage. The value for malondialdehyde of SDFSO samples was increased from 0.17 (0 day) to 0.34 nmol/g of lipids at 60 days (4°C), and the same increasing trend was observed at 25°C. In the case of color and overall acceptability, the lowest evaluation scores were awarded to FSO samples in comparison to SDFSO samples. Overall, SDFSO possessed improved oxidative quality and can be recommended as a fortifying agent in various functional food products.

Effect of Flaxseed and Flaxseed Oil Supplemented in Caiman Diet on Meat Fatty Acids

2021 ◽  
Author(s):  
Pamela M. de L. Leiva ◽  
Antonio E. Frutos ◽  
Jimena Lavandera ◽  
Melina Soledad Simoncini ◽  
María C. Labaque ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Control Diet ◽  
Flaxseed Oil ◽  
Human Consumption ◽  
Long Chain Fatty Acids ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Dry Food ◽  
Animal Diet ◽  
And Control

Abstract Increasing polyunsaturated or long-chain fatty acids in meat for human consumption improves both nutritional quality and consumer perception. The increase could occur through the addition of rich sources of omega-3 fatty acids (such as flaxseed or flaxseed oil) to the animal diet. The aim of this study was to evaluate the effects of dietary supplement with two presentations of flax (crushed seeds or oil) on the change of FA content in two cuts of caiman meat (tail and neck). We measured fatty profile in two different caiman meat cuts (neck and tail) from 30 animals (total length 96.7 ± 4.9 cm, snout-vent length 47.8 ± 3 cm, weight 4.2 ± 0.6 kg), raised in individual enclosures, fed three a week for 50 days with: crushed chicken head and a dry food formulated for these reptiles in a 70/30 ratio (C, n=10), control diet with 10% crushed flaxseed (FS, n=10), and control diet with 10% flaxseed oil (FO, n=10), while the remaining days animals were fed the control diet. Meats from animals fed both enrichment diet (FS and FO) showed an increase of C18:3n-3 and ΣUFA respect to control diet. Although both enriched diets raised the levels of C18:3n-3, the neck showed higher values than the tail. We observed that the neck, is more susceptible that the tail to be improved by FO, which could suggest that it is more beneficial to consume neck meat. In order to be implemented in caiman farms, flaxseed oil is more expensive than seed, but more effective, easier to manage and is practical for application on caiman farms.

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