scholarly journals Cultivation of promising oil flax varieties in the Trans-Urals

2021 ◽  
Vol 37 ◽  
pp. 00109
Author(s):  
Marja Karpova ◽  
Nina Roznina ◽  
Dmitriy Paliy ◽  
Elena Lapina ◽  
Oksana Galyuta
Keyword(s):  
Blood Pressure ◽  
Linseed Oil ◽  
Short Fiber ◽  
Flaxseed Oil ◽  
Omega 3 ◽  
Drying Oils ◽  
Blood Clots ◽  
Oncological Diseases ◽  
Omega 6 ◽  
Ancient Times

In Russia, flax has been cultivated since ancient times; fiber linen fabrics and other products were produce to meet needs of the population and for exchange. Oil flax was a less common crop, but its cultivation is of great interest.In recent years, worldwide interest in the use of flaxseed oil has increased due to its healing properties and high content of linolenic acid. Flaxseed oil removes cholesterol, improves the metabolism of proteins and fats, normalizes blood pressure, and reduces the likelihood of blood clots and tumors. Flaxseed oil reduces the risk of cardiovascular and oncological diseases and allergies. Whole flaxseed is used in various countries as an additive to bread and cereal mixtures. Proteins extracted from flaxseed have a gelatinizing effect and can be used in cooking.Oil flax is a valuable food and industrial crop (seeds, oil, short-fiber, cake and meal). Its seeds contain up to 50% of the most valuable vegetable oil which is the richest source of omega-3 and omega-6. Linseed oil ranks first among industrial oils by the volume of production. It is used in the manufacture of environmentally friendly varnishes, paints, drying oils, which serve as a standard for reliability and durability. Linseed oil is widely used in printing, rubber, electrical and many other industries.

Nowe możliwości wykorzystania oleju lnianego tłoczonego na zimno

2019 ◽  
Vol 20 (3) ◽  
Author(s):  
Ryszard Kaniewski ◽  
Janusz Jankowiak ◽  
Karolina Zajączek
Keyword(s):  
Medicinal Plants ◽  
Dairy Products ◽  
Linseed Oil ◽  
Natural Fibers ◽  
Dietary Supplementation ◽  
Flaxseed Oil ◽  
Omega 3 ◽  
Flax Seeds ◽  
Cold Pressed ◽  
Very High

The necessity of launching new dairy products for modern diets has led to the development of a new application of cold pressed linseed oil. The Institute of Natural Fibers and Medicinal Plants in Poznań developed a linseed butter combining the health benefits of butter and cold pressed high-linolenic linseed oil. This combination enables dietary supplementation with omega-3 acids in the form of a component obtained from flax seeds. In relation to other oils available on the market, flaxseed oil is characterized by the highest content of omega-3 acids and a very high content of unsaturated acids.

scholarly journals HUBUNGAN ASUPAN ASAM LEMAK OMEGA-3 DAN OMEGA-6 DENGAN TEKANAN DARAH WANITA USIA 30 – 50 TAHUN

2017 ◽  
Vol 6 (4) ◽  
pp. 313
Author(s):  
Mega Lucyta Sari ◽  
Enny Probosari ◽  
Hartanti Sandi Wijayanti
Keyword(s):  
Blood Pressure ◽  
Systolic Blood Pressure ◽  
Diastolic Blood Pressure ◽  
Cross Sectional Study ◽  
Observational Research ◽  
Omega 3 ◽  
Sectional Study ◽  
Chi Square ◽  
Cross Sectional ◽  
Omega 6

Background: Hypertension is one of the major risk factors for cardiovascular disease. Decreased intake of omega-3 and increased intake of omega-6 can increase the risk of hypertension. Hypertension cases in Indonesia are highest in women especially aged 30 - 50 years. This study aimed to determine correlation of omega-3 and omega-6 intake with blood pressure in women aged 30-50 years.Method : This was an observational research with cross-sectional study design. Fifty four subjects were selecting using consecutive sampling. Intakes were assessed by food recall 2x24 hours. Blood pressure levels were measured by Sphygmomanometer. Data were analyzed by Chi Square and Fisher Exact.Result : Systolic and diastolic blood pressure mean were 115.92 ± 14.5 mmHg and 75 ± 7.45 mmHg, while omega-3 and omega-6 mean were of 3. 1.03 ± 0.52 g and 14.17 ± 5 , 8 g. More than one third of the subjects (37.9%) with pre-hypertension/hypertension had omega-3 intake less than 1.1 g and 52.7% of them had omega-6 intake less than 12 g.There was correlation of omega-6 intake with systolic blood pressure (p <0.05) but there were no correlation between omega-3 intake with systolic blood pressure, omega-3 and omega-6 intake with diastolic blood pressure (p >0,05). Conclusion: There was correlation of omega-6 intake with systolic blood pressure, there were no correlation between omega-3 intake with systolic blood pressure, omega-3 and omega-6 intake with diastolic blood pressure

scholarly journals Flaxseed Oil Supplementation Increases Long‐chain Omega‐3 and Omega‐6 Fatty Acids in Plasma

2013 ◽  
Vol 27 (S1) ◽  
Author(s):  
Carol L Cheatham ◽  
Kelly W Sheppard ◽  
Daniel S Lupu ◽  
Mihai D Niculescu
Keyword(s):  
Fatty Acids ◽  
Flaxseed Oil ◽  
Omega 3 ◽  
Omega 6 ◽  
Long Chain

scholarly journals Possible Role of CYP450 Generated Omega-3/Omega-6 PUFA Metabolites in the Modulation of Blood Pressure and Vascular Function in Obese Children

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1689 ◽  
Author(s):  
Sara Bonafini ◽  
Alice Giontella ◽  
Angela Tagetti ◽  
Denise Marcon ◽  
Martina Montagnana ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Vascular Function ◽  
Intima Media Thickness ◽  
Carotid Intima Media Thickness ◽  
Lipid Mediator ◽  
Omega 3 ◽  
Obese Children ◽  
Omega 6 ◽  
3 Omega

Obesity is often accompanied by metabolic and haemodynamic disorders such as hypertension, even during childhood. Arachidonic acid (AA) is metabolized by cytochrome P450 (CYP450) enzymes to epoxyeicosatrienoic acids (EETs) and 20-hydroxyeicosatetraenoic acid (20-HETE), vasoactive and natriuretic metabolites that contribute to blood pressure (BP) regulation. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) omega-3 polyunsaturated fatty acids may compete with AA for CYP450-dependent bioactive lipid mediator formation. We aimed at investigating the role of AA, EPA and DHA and their CYP450-dependent metabolites in BP control and vascular function in 66 overweight/obese children. Fatty acid profile moderately correlated with the corresponding CYP450-derived metabolites but their levels did not differ between children with normal BP (NBP) and high BP (HBP), except for higher EPA-derived epoxyeicosatetraenoic acids (EEQs) and their diols in HBP group, in which also the estimated CYP450-epoxygenase activity was higher. In the HBP group, EPA inversely correlated with BP, EEQs inversely correlated both with systolic BP and carotid Intima-Media Thickness (cIMT). The DHA-derived epoxydocosapentaenoic acids (EDPs) were inversely correlated with diastolic BP. Omega-3 derived epoxymetabolites appeared beneficially associated with BP and vascular structure/function only in obese children with HBP. Further investigations are needed to clarify the role of omega-3/omega-6 epoxymetabolites in children’s hemodynamics.

scholarly journals Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

Gels ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 17 ◽  
Author(s):  
Artur J. Martins ◽  
José M. Lorenzo ◽  
Daniel Franco ◽  
Mirian Pateiro ◽  
Rubén Domínguez ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Healthy Lifestyle ◽  
Linseed Oil ◽  
Omega 3 ◽  
Factors Affecting ◽  
Industrial Processing ◽  
Omega 6 ◽  
Pork Fat ◽  
The Moment

Nowadays, one of the strongest factors affecting consumers’ choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diet–health relationship and they are opting for a healthy lifestyle. Concerns with the increasing number of heart-related diseases, which are associated to the consumption of fats, are placing the functional food market in a relevant growth position. Considering that, our goal was to develop, under semi-industrial processing conditions, a healthy meat-based spreadable product (pâté) with reduced fat content through replacement of pork fat by healthier structured oil. Beeswax was used to develop an edible oleogel based on linseed oil with a high content of linolenic acid. A decrease of the hardness and adhesivity was verified for pâtés with oleogel incorporation. Linseed oil inclusion was the main factor leading to an increase of polyunsaturated fatty acids (PUFA) content in pâté samples. A decrease up to 90% in the n-6/n-3 (omega-6/omega-3) ratio can signify a better nutritional value of the obtained pâté samples, which can result in a possible upsurge in omega-3 bioavailability through digestion of these pâtés. This could be an interesting option for the consumption of n-3 polyunsaturated fatty acids, targeting, for example, the reduction of cardiovascular diseases.

scholarly journals Composition of Dietary Fatty Acids and Health Risks in Japanese Youths

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 426
Author(s):  
Masayuki Okuda ◽  
Aya Fujiwara ◽  
Satoshi Sasaki
Keyword(s):  
Risk Factors ◽  
Blood Pressure ◽  
Fatty Acids ◽  
High School Students ◽  
Junior High School ◽  
Compositional Data ◽  
Dietary Fatty Acids ◽  
Compositional Data Analysis ◽  
Omega 3 ◽  
Omega 6

In the overall composition of dietary fatty acids (FAs), the quantity of each FA is interrelated with that of others. We examined the associations between dietary FA composition and cardiometabolic risk in Japanese youths. Risk factors (anthropometric characteristics, serum lipid and liver enzyme levels, and blood pressure) were measured in 5485 junior-high-school students. Dietary intake was assessed using a food frequency questionnaire. The mean saturated FA (SFA), monounsaturated FA (MUFA), omega-6 polyunsaturated FAs (PUFAs), and omega-3 PUFAs intake were 9.6%E, 10.3%E, 6.3%E, and 1.1%E, respectively. In compositional regression analysis controlled for confounders, a high intake of omega-6 PUFAs relative to others was associated with low low-density-lipoprotein cholesterol levels (LDL-C; p = 0.003), and relative SFA intake was associated with high levels of gamma-glutamyl transpeptidase (p = 0.019). Relative omega-3 PUFAs intake was associated with low blood pressure (p = 0.005–0.034) but had unfavorable effects on adiposity and alanine transaminase. Substitutional models showed similar results for omega-6 PUFAs on LDL-C, but MUFA had inconsistent effects on risk factors. The results from the compositional data analysis were consistent with previous studies and clinical practice/knowledge. Focusing on increasing omega-6 PUFAs in Japanese youths could have favorable consequences in the long term.

scholarly journals Inclusion of soybean and linseed oils in the diet of lactating dairy cows makes the milk fatty acid profile nutritionally healthier for the human diet

PLoS ONE ◽  
2021 ◽  
Vol 16 (2) ◽  
pp. e0246357
Author(s):  
Mauricio X. S. Oliveira ◽  
Andre S. V. Palma ◽  
Barbara R. Reis ◽  
Camila S. R. Franco ◽  
Alessandra P. S. Marconi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Linseed Oil ◽  
Human Consumption ◽  
Omega 3 ◽  
Omega 6

Fluid milk and its derivatives are important dietary ingredients that contribute to daily nutrient intake of the modern Homo sapiens. To produce milk that is healthier for human consumption, the present study evaluated the effect of adding soybean oil and linseed oil in the diet of lactating cows. The fatty acid profile of milk, milk composition, and the blood parameters of cows were evaluated. Eighteen Holstein cows were distributed in a replicated Latin square design and distributed according to the following treatments: 1) Control (CC): traditional dairy cow diet, without addition of oil; 2) Soybean oil (SO): 2.5% addition of soybean oil to the traditional diet, as a source of omega-6; 3) Linseed oil (LO): 2.5% addition of linseed oil in the diet as a source of omega-3. Milk production was not affected, but oil supplementation decreased feed intake by 1.93 kg/cow/day. The milk fat percentage was significantly lower when cows were supplemented with vegetable oil (3.37, 2.75 and 2.89% for CC, SO and LO, respectively). However, both soybean and linseed oils decreased the concentration of saturated fatty acids (66.89, 56.52 and 56.60 g/100g for CC, SO and LO respectively), increased the amount of unsaturated fatty acids in milk (33.05, 43.39, and 43.35 g/100g for CC, SO and LO respectively) and decreased the ratio between saturated/unsaturated fatty acids (2.12, 1.34, and 1.36 for CC, SO and LO respectively). Furthermore, SO and LO increased significantly the concentration of monounsaturated fatty acids (29.58, 39.55 and 39.47 g/100g for CC, SO and LO respectively), though it did not significantly alter the level of polyunsaturated fatty acids in milk fat (3.57, 3.93 and 3.98 g/100g for CC, SO and LO respectively). Supplementation with LO enhanced the concentration of omega-3 fatty acids on milk (0.32, 0.36, and 1.02 for CC, SO and LO respectively). Blood variables aspartate aminotransferase, gamma glutamyl transferase, urea, albumin, creatinine and total proteins were not altered. On the other hand, total cholesterol, HDL and LDL were greater in the group supplemented with vegetable oils. Supplementation with vegetable oils reduced the dry matter intake of cows, the fat content of milk, and improved saturated/unsaturated fatty acid ratio of milk fat. Compared to the SO treatment, animals fed LO produced milk with greater content of omega-3, and a more desirable omega-6/omega-3 ratio on a human nutrition perspective. Thus, the inclusion of SO and LO in the diet of lactating dairy cows makes the milk fatty acid profile nutritionally healthier for the human consumption.

scholarly journals Δ 6-desaturase activity in liver microsomes of rats fed diets enriched with cholesterol and/or ω3 fatty acids

1988 ◽  
Vol 249 (2) ◽  
pp. 351-356 ◽  
Author(s):  
M L Garg ◽  
E Sebokova ◽  
A B R Thomson ◽  
M T Clandinin
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Beef Tallow ◽  
Acid Content ◽  
Linseed Oil ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Omega 6 ◽  
3 Omega

The effect of feeding semipurified diets enriched in linseed (rich in C18:3, omega 3 fatty acid) or fish (rich in C20:5, omega 3 and C22:6, omega 3 fatty acid) oil with and without cholesterol supplementation on the desaturation of linoleic acid (C18:2, omega 6) by rat liver microsomal fractions was investigated. Animals fed diets supplemented with beef tallow were used as equal-energy controls. Both linseed-oil and fish-oil diets, without added cholesterol, decrease conversion of C18:2, omega 6 fatty acid to gamma-linolenic acid (C18:3, omega 6). Reduction in delta 6-desaturation was significantly greater for animals fed the diet containing fish oil than with animals fed the linseed-oil diet. The major effect of cholesterol supplementation was to decrease the rate of desaturation of C18:2, omega 6, when fed in combination with the beef-tallow diet, whereas delta 6-desaturation was unaffected when cholesterol was fed along with diets high in omega 3 fatty acids (linseed oil or fish oil). The activity of the delta 6-desaturase in vitro is consistent with the fatty acid composition observed for the microsomal membranes on which this enzyme is localized. Dietary linseed oil and fish oil lowered the arachidonic (C20:4, omega 6) acid content of rat liver microsomes, with an accompanying increase in membrane eicosapentaenoic (C20:5, omega 3) and docosahexaenoic (C22:6, omega 3) acid content, in comparison with the group fed beef tallow. Inclusion of cholesterol into the beef-tallow or linseed-oil diets resulted in decreased membrane C20:4, omega 6-fatty-acid content, with concomitant increase in C18:2, omega 6-fatty-acid content. However, addition of cholesterol to the fish-oil diet did not alter the microsomal membrane content of C20:4, omega 6 fatty acid. Thus it is suggested that (1) the decrease in prostaglandin E2, thromboxane and prostacyclin levels generally observed after fish-oil consumption may be at least partly due to inhibition of C20:4, omega 6-fatty-acid synthesis from C18:2, omega 6 fatty acid; and (2) consumption of fish oil prevents the further decrease in C20:4, omega 6-fatty-acid levels by dietary cholesterol that is apparent when cholesterol is fed in combination with diets high in saturated fat or C18:3, omega 3 fatty acid.

scholarly journals Feeding Fish Oil and Linseed Oil to Laying Hens to Increase the n-3 PUFA in Egg Yolk

2008 ◽  
Vol 77 (4) ◽  
pp. 561-568 ◽  
Author(s):  
G. Kralik ◽  
Z. Škrtić ◽  
P. Suchý ◽  
E. Straková ◽  
Z. Gajčević
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Laying Hens ◽  
Linseed Oil ◽  
Egg Yolk ◽  
Omega 3 ◽  
Pufa Ratio ◽  
Omega 6 ◽  
Total Fatty Acids ◽  
Egg Yolks

The research was carried out to assess the possibility of egg yolk enrichment with n-3 PUFA through supplementation of fish oil (FO) and linseed oil (LO) to layer diet. A total of 84 ISA Brown laying hens were divided into three groups. Each group consisted of seven cages with four hens per cage. Groups received diets differing in combinations of oils. The diet fed to group E1 contained 1.50% LO and 3.5% FO, group E2 had diets with 2.5% LO and 2.5% FO, and group E3 was fed diets with 3.5% LO and 1.5% FO. Contents of fatty acids in oils, diets and egg yolks were analyzed. The egg yolk content of α-linolenic acid (α-LNA) and omega-3 polyunsaturated fatty acids (n-3 PUFA) in total fatty acids was increased (P < 0.001) due to the increased content of linseed oil in hen diet and it was the most favourable in group E3. In groups E1, E2 and E3, the α-LNA content was 3.25%, 4.33% and 5.18%, respectively, and the n-3 PUFA content was 6.80%, 7.22% and 8.50%, respectively. The content of eicosapentaenoic acid was higher (P < 0.05) in egg yolks of group E1 than that of groups E2 and E3. No significant differences (P > 0.05) were found among groups in the docosahexaenoic acid content. The omega-6/omega-3 PUFA ratio in groups E1, E2 and E3 was 2.96, 2.93 and 2.49, respectively. Increased concentration of linseed oil and reduced concentration of rapeseed oil in diets resulted in less SFA (P < 0.001) and more n-3 PUFA in egg yolks. It was determined that laying hens have the ability to synthesize EPA and DHA from α-LNA if they receive enough α-LNA through their diets.

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.

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