Oxidative Stability of Fish and Algae Oils Containing Long-Chain Polyunsaturated Fatty Acids in Bulk and in Oil-in-Water Emulsions

2002 ◽  
Vol 50 (7) ◽  
pp. 2094-2099 ◽  
Author(s):  
Edwin N. Frankel ◽  
Teresa Satué-Gracia ◽  
Anne S. Meyer ◽  
J. Bruce German
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Oxidative Stability ◽  
Oil In Water ◽  
Long Chain

Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids

2012 ◽  
Vol 25 (1) ◽  
pp. 24-33 ◽  
Author(s):  
Elmira Arab-Tehrany ◽  
Muriel Jacquot ◽  
Claire Gaiani ◽  
Muhammad Imran ◽  
Stephane Desobry ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Oxidative Stability ◽  
Omega 3 ◽  
Beneficial Effects ◽  
Long Chain

Effect of dietary source of very long chain n-3 polyunsaturated fatty acids in poultry diets on the oxidative stability of chicken meat

2007 ◽  
Vol 2007 ◽  
pp. 17-17
Author(s):  
C. Rymer ◽  
D.I. Givens
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Oxidative Stability ◽  
Essential Fatty Acids ◽  
Chicken Meat ◽  
Human Consumption ◽  
Pufa Content ◽  
Edible Tissues ◽  
Poultry Diets ◽  
Long Chain

Enriching chicken meat with the very long chain n-3 polyunsaturated fatty acids (VLC n-3 PUFA) 20:5 (EPA) and 22:6 (DHA) is a possible means of increasing the human consumption of these essential fatty acids as current levels of intake of these fatty acids are extremely low. However, a potential drawback of increasing the VLC n-3 PUFA content of chicken meat is that the oxidative stability of the meat is reduced. Chicken meat is enriched with VLC n-3 PUFA by the addition of fish oil to the chickens’ diet. It is possible that using alternative dietary sources of VLC n-3 PUFA may increase the oxidative stability of the meat (Mooney et al., 1998). The objective of this experiment was to determine what the source of VLC n-3 PUFA in broilers’ diets had on the oxidative stability of their edible tissues.

Effect of dietary source of very long chain n-3 polyunsaturated fatty acids on their concentrations in the edible tissues of the chicken

2007 ◽  
Vol 2007 ◽  
pp. 16-16
Author(s):  
R.A. Gibbs ◽  
C. Rymer ◽  
D.I. Givens
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Fish Oil ◽  
Oxidative Stability ◽  
Chicken Meat ◽  
Edible Tissues ◽  
Broiler Diet ◽  
Alternative Sources ◽  
Different Sources ◽  
Long Chain

The benefits to human health from consuming the very long chain n-3 polyunsaturated fatty acids (VLC n-3 PUFA) 20:5 (EPA) and 22:6 (DHA) are well known. In the human diet, oil-rich fish is a key source of VLC n-3 PUFA but fish consumption is so low that VLC n-3 PUFA intake is well below the minimum recommended. Other vehicles for increasing dietary supply have been explored and chicken meat is a potentially important contributor to human intakes if it is enriched with VLC n-3 PUFA, as it is responsive to dietary manipulation and is widely consumed. Enrichment of chicken meat can be achieved by supplementing the diets of growing birds with fish oil. However, reliance upon fish oil for this purpose is potentially unsustainable and the meat that is produced is more susceptible to constraints associated with its oxidative stability and organoleptic properties. Alternative sources of these fatty acids include marine algae (the primary producers of VLC n-3 PUFA) and fish oil encapsulated in a gelatin capsule. Both of these alternatives may increase the VLC n-3 PUFA content of the meat and also enhance its oxidative stability compared with meat that has been enriched by the inclusion of fish oil in the broiler diet. The objective of this study was to compare different sources of VLC n-3 PUFA in the broiler diet in relation to their effects on EPA and DHA concentration of the white and dark meat of the chicken.

Intestinal bioavailability of n-3 long-chain polyunsaturated fatty acids influenced by the supramolecular form of phospholipids

2020 ◽  
Vol 11 (2) ◽  
pp. 1721-1728 ◽  
Author(s):  
Anthony Sehl ◽  
Leslie Couëdelo ◽  
Carole Vaysse ◽  
Maud Cansell
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Water Emulsion ◽  
Marine Phospholipids ◽  
Oil In Water ◽  
Oil In Water Emulsion ◽  
Long Chain

This work aims at studying the bioavailability of n-3 long-chain polyunsaturated fatty acids carried by marine phospholipids, formulated in different supramolecular forms, i.e. oil-in-water emulsion and liposomes.

scholarly journals PPAR-γ2 Pro12Ala Variant, Insulin Resistance and Plasma Long-chain Polyunsaturated Fatty Acids in Childhood Obesity

2006 ◽  
Vol 60 (4) ◽  
pp. 485-489 ◽  
Author(s):  
Silvia Scaglioni ◽  
Elvira Verduci ◽  
Michela Salvioni ◽  
Maria Luisa Biondi ◽  
Giovanni Radaelli ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Fatty Acids ◽  
Childhood Obesity ◽  
Polyunsaturated Fatty Acids ◽  
Long Chain

scholarly journals Edible Far Eastern Ferns as a Dietary Source of Long-Chain Polyunsaturated Fatty Acids

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1220
Author(s):  
Eduard V. Nekrasov ◽  
Vasily I. Svetashev
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Russian Far East ◽  
Far East ◽  
Dry Weight ◽  
Pteridium Aquilinum ◽  
Fern Species ◽  
Vegetarian Diets ◽  
Far Eastern ◽  
Long Chain

Young fronds of ferns are consumed as a vegetable in many countries. The aim of this study was to analyze three fern species that are available for sale in the Russian Far East as dietary sources in terms of fatty acids that are important for human physiology: arachidonic acid (20:4n-6, ARA), eicosapentaenoic acid (20:5n-3, EPA) and other valuable long-chain polyunsaturated fatty acids. The content of ARA and EPA was 5.5 and 0.5 mg/g dry weight, respectively, in Pteridium aquilinum, 4.1 and 1.1 in Matteuccia struthiopteris, and 2.2 and 0.8 in Osmundastrum asiaticum. Salted fronds of P. aquilinum contained less these fatty acids than the raw fronds, with a decrease of up to 49% for ARA and 65% for EPA. These losses were less pronounced or even insignificant in dried fronds. Cooked ferns preserved significant portions of the long-chain polyunsaturated fatty acids: cooked P. aquilinum contained 4.4 mg/g dry weight ARA and 0.3 mg/g dry weight EPA. The ferns may provide a supplemental dietary source of these valuable long-chain polyunsaturated fatty acids, especially for vegetarian diets.

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