Food Applications of Microencapsulated Omega-3 Oils

2015 ◽  
pp. 271-299 ◽  
Author(s):  
Laura G. Hermida ◽  
Gabriela Gallardo
Keyword(s):  
Omega 3 ◽  
Food Applications

scholarly journals Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 365
Author(s):  
David McClements ◽  
Bengü Öztürk
Keyword(s):  
Water Solubility ◽  
Food Storage ◽  
Pickering Emulsions ◽  
Omega 3 ◽  
Bioactive Lipids ◽  
Conjugated Linoleic Acids ◽  
Human Gut ◽  
Health And Wellbeing ◽  
Food Applications ◽  
Fat Soluble Vitamins

Bioactive lipids, such as fat-soluble vitamins, omega-3 fatty acids, conjugated linoleic acids, carotenoids and phytosterols play an important role in boosting human health and wellbeing. These lipophilic substances cannot be synthesized within the human body, and so people must include them in their diet. There is increasing interest in incorporating these bioactive lipids into functional foods designed to produce certain health benefits, such as anti-inflammatory, antioxidant, anticancer and cholesterol-lowering properties. However, many of these lipids have poor compatibility with food matrices and low bioavailability because of their extremely low water solubility. Moreover, they may also chemically degrade during food storage or inside the human gut because they are exposed to certain stressors, such as high temperatures, oxygen, light, moisture, pH, and digestive/metabolic enzymes, which again reduces their bioavailability. Nanotechnology is a promising technology that can be used to overcome many of these limitations. The aim of this review is to highlight different kinds of nanoscale delivery systems that have been designed to encapsulate and protect bioactive lipids, thereby facilitating their handling, stability, food matrix compatibility, and bioavailability. These systems include nanoemulsions, solid lipid nanoparticles (SLNs), nanostructured lipid carriers (NLCs), nanoliposomes, nanogels, and nano-particle stabilized Pickering emulsions.

scholarly journals Caracterización molecular con microsatélites amplificados al azar (RAMs) de Inchi (Caryodendron orinocense K.)

2015 ◽  
Vol 17 (1) ◽  
pp. 46-53
Author(s):  
Ana Cruz Morillo Coronado ◽  
Liseth Gómez Beltrán ◽  
Iván Ávila Morales ◽  
Ernesto Andrade Urresta ◽  
Yacenia Morillo Coronado
Keyword(s):  
Genetic Diversity ◽  
Molecular Characterization ◽  
Main Product ◽  
Genetic Resource ◽  
Temporal Dynamics ◽  
Geographical Location ◽  
Omega 3 ◽  
Palabras Clave ◽  
Food Applications

<p><strong><em></em></strong><strong>Título en ingles: Molecular characterization with random amplified microsatellites (RAMs) of Inchi </strong><strong>(<em>Caryodendron orinocense</em> K.)</strong><br /><strong>Resumen: </strong>El Inchi o Cacay (<em>Caryodendron orinocense</em> Karsten) es una de las especies más promisorias de la Amazonía y la Orinoquia colombiana.  El principal producto del Cacay son sus almendras, de las que se extrae un aceite con aplicaciones cosméticas, fitoterapéuticas y alimenticias, además presenta un alto contenido de antioxidantes como los Omega 3, 6 y 9 y Vitaminas como la A y E. No existen estudios sobre la caracterización molecular de este recurso fitogenético, por lo cual el objetivo de esta investigación fue caracterizar la diversidad genética usando marcadores Microsatélites Amplificados al Azar (RAMs). El análisis de similitud al 0.50 formó cuatro grupos de acuerdo al sitio geográfico, siendo los materiales procedentes de Putumayo, Cacayal 19, Pauna y Castilla los de menor similitud. Los valores de heterocigosidad estimada fueron de 0.16 y 0.28 para los cebadores CGA y GT, respectivamente. El porcentaje de loci polimórfico varió entre 55% para el cebador CGA y el 90% para el GT. El valor de Fst promedio para los 27 materiales estudiados fue de 0.35, mostrando que la dinámica espacio-temporal de los materiales de <em>Caryodendron </em>tienden hacia una diferenciación genética, propio de sus procesos evolutivos e incidencia de la domesticación.<strong></strong><strong></strong></p><p><strong>Palabras clave: </strong>cacay, marcadores moleculares, diversidad genética, flujo genético, domesticación.<strong></strong></p><p><strong>Abstract: </strong>The Inchi or Cacay (<em>Caryodendron orinocense</em> Karsten) is one of the most promising species of the Amazon and Orinoco Colombian. The main product of Cacay are its almonds, from extracted oil cosmetic, phytotherapeutic and food applications, also has a high content of antioxidants such as Omega 3, 6 and 9 and vitamins like A and E. There are no studies on the molecular characterization of this plant genetic resource; therefore the objective of this research was to characterize the genetic diversity using Random Amplified Microsatellite markers (RAMs). The similarity analysis to 0.50 formed four groups according to geographical location, being materials from Putumayo, Cacayal 19, Pauna and Castilla lowest similarity. Estimated heterozygosity values were 0.16 and 0.28 for the primers CGA and GT, respectively. The percentage of polymorphic loci ranged from 55% for the primer CGA and 90% for the GT. The average Fst value for the 27 materials studied was 0.35, showing the space-temporal dynamics of materials <em>Caryodendron</em><em> </em>tend toward genetic differentiation, due to their own evolutionary processes and domestication incidence.<strong></strong><strong></strong></p><p><strong>Key words:</strong> cacay, molecular markers, genetic diversity, genetic flow, domestication.</p><p><strong>Recibido: </strong>septiembre 15 de 2014<strong> Aprobado: </strong>abril 10 de 2015</p>

Activity Engagement in Cognitive Aging: A Review of the Evidence

2013 ◽  
Vol 23 (1) ◽  
pp. 1-12 ◽  
Author(s):  
Yvonne Rogalski ◽  
Muriel Quintana
Keyword(s):  
Older Adults ◽  
Cognitive Decline ◽  
Cognitive Aging ◽  
Social Activity ◽  
Current Evidence ◽  
Omega 3 ◽  
Neuroprotective Effects ◽  
Activity Engagement ◽  
Age Related ◽  
Age Related Cognitive Decline

The population of older adults is rapidly increasing, as is the number and type of products and interventions proposed to prevent or reduce the risk of age-related cognitive decline. Advocacy and prevention are part of the American Speech-Language-Hearing Association’s (ASHA’s) scope of practice documents, and speech-language pathologists must have basic awareness of the evidence contributing to healthy cognitive aging. In this article, we provide a brief overview outlining the evidence on activity engagement and its effects on cognition in older adults. We explore the current evidence around the activities of eating and drinking with a discussion on the potential benefits of omega-3 fatty acids, polyphenols, alcohol, and coffee. We investigate the evidence on the hypothesized neuroprotective effects of social activity, the evidence on computerized cognitive training, and the emerging behavioral and neuroimaging evidence on physical activity. We conclude that actively aging using a combination of several strategies may be our best line of defense against cognitive decline.

Omega-3 Caps Touted as Triglyceride Cutters

2005 ◽  
Vol 36 (9) ◽  
pp. 52
Author(s):  
BRUCE JANCIN
Keyword(s):  
Omega 3

Omega-3 Supplement Fails to Cut Post-MI Events

2009 ◽  
Vol 42 (12) ◽  
pp. 26
Author(s):  
MITCHEL L. ZOLER
Keyword(s):  
Omega 3

Alpkäse – herzhaft gesund oder ein Lifestyle-Produkt?

2005 ◽  
Vol 62 (9) ◽  
pp. 619-624 ◽  
Author(s):  
Hauswirth ◽  
Scheeder ◽  
Beer
Keyword(s):  
Omega 3

Noch im 19. Jahrhundert galten Milch- und Molkenkuren, und insbesondere Alpmilchprodukte, als äußerst gesund, sie wurden in Schweizer Kurhäusern als wichtiges therapeutisches Heilmittel gegen Schwindsucht (Lungentuberkulose) eingesetzt. Seit der Erkenntnis des Zusammenhangs zwischen gesättigten Fetten und Arteriosklerose gelten Milchprodukte wegen des hohen Anteils gesättigter Fette als ungesund und atherogen. Erstaunlicherweise scheinen wiederum die Alpmilchprodukte eine Besonderheit darzustellen: Verschiedene Untersuchungen haben in den letzten Jahren gezeigt, dass sich Milch, Käse und Butter von der Alp in ihrer Fettsäurenzusammensetzung von den im Tal hergestellten Produkten signifikant unterscheiden. So enthält Alpkäse viermal mehr Alphalinolensäure (ALA) und dreimal mehr conjugierte Linolsäure (CLA) als etwa englischer Cheddar, mehr Gesamt-omega-3-FS und eine vorteilhaft tiefe n-6:n-3-Ratio. Sogar Käse von Kühen, die mit Leinsamen zugefüttert werden, enthält weniger ALA und CLA. Die Alpviehhaltung und die Produktion von Alpmilchprodukten birgt ein gesundheitlich interessantes und möglicherweise auch wirtschaftlich wertvolles Potential.

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