scholarly journals The Functional Properties of Bread Enriched with Essential Fatty Acids

2022 ◽  
Author(s):  
Lamazhapova Galina Petrovna ◽  
Syngeeva Erzhena Vladimirovna ◽  
Zhamsaranova Sesegma Dashievna ◽  
Kozlova Tatyana Sergeevna
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Profile ◽  
Functional Food ◽  
Activity Index ◽  
Reductase Activity ◽  
Essential Fatty Acids ◽  
Oxidation Products ◽  
High Density Lipoproteins ◽  
Omega 3

We developed ω-3-enriched bread by adding a liposomal polyunsaturated fatty acids (PUFAs) concentrate to the bread recipe. We determined that subsequent feeding of the ω-3-enriched bread to experimental animals in the alimentary dyslipidaemia state led to normalisation of the lipid profile of the blood serum, with a decrease in the total cholesterol, triglycerides, and low-density and very lowdensity lipoproteins. The high-density lipoproteins, antioxidants, reduced glutathione and glutathione reductase activity index increased compared to the corresponding indicators in animals with alimentary dyslipidaemia that were fed bread without ω-3. The ω-3-enriched bread diet significantly decreased harmful oxidation products (diene conjugates and malondialdehyde) in the blood plasma, erythrocytes and liver. Therefore, the results suggested that bread enriched with ω-3 fatty acids is a functional food with hypolipidaemic action. The results on the total content of fatty acids in lipids from bread samples prepared according to a standard recipe and bread enriched with concentrate showed that the relative content of omega-3 PUFAs in the fortified bread significantly increased by 3.2 times compared to bread without the addition of concentrate. The additive did not change the consumer qualities of the finished product (taste and smell of the bread). Keywords: alimentary dyslipidaemia, antioxidant effect, bread, functional food, lipid profile, ω-3 polyunsaturated fatty acids

scholarly journals Nutritional ecology of essential fatty acids: an evolutionary perspective

2011 ◽  
Vol 59 (6) ◽  
pp. 369 ◽  
Author(s):  
A. J. Hulbert ◽  
Sarah K. Abbott
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Membrane Lipids ◽  
Essential Fatty Acids ◽  
Dietary Fatty Acid ◽  
Omega 3 ◽  
Dietary Fatty Acid Composition

There are four types of fatty acids but only two types are essential nutritional requirements for many animals. These are the omega-6 polyunsaturated fatty acids (n-6 PUFA) and the omega-3 polyunsaturated fatty acids (n-3 PUFA) and because they cannot be converted to one another they are separate essential dietary requirements. They are only required in small amounts in the diet and their biological importance stems largely from their role as constituents of membrane lipids. They are synthesised by plants and, as a generalisation, green leaves are the source of n-3 PUFA while seeds are the source of n-6 PUFA in the food chain. While the fatty acid composition of storage fats (triglycerides) is strongly influenced by dietary fatty acid composition, this is not the case for membrane fats. The fatty acid composition of membrane lipids is relatively unresponsive to dietary fatty acid composition, although n-3 PUFA and n-6 PUFA can substitute for each in membrane lipids to some extent. Membrane fatty acid composition appears to be regulated and specific for different species. The role of essential fats in the diet of animals on (1) basal metabolic rate, (2) thermoregulation, (3) maximum longevity, and (4) exercise performance is discussed.

scholarly journals Omega-3 polyunsaturated fatty acids-enriched hen eggs consumption enhances microvascular reactivity in young healthy individuals

2018 ◽  
Vol 43 (10) ◽  
pp. 988-995 ◽  
Author(s):  
Ana Stupin ◽  
Lidija Rasic ◽  
Anita Matic ◽  
Marko Stupin ◽  
Zlata Kralik ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Profile ◽  
Serum Lipid ◽  
Serum Lipid Profile ◽  
Control Group ◽  
Omega 3 ◽  
Healthy Individuals ◽  
Microvascular Reactivity ◽  
Significant Difference

The beneficial effect of omega-3 polyunsaturated fatty acids (PUFA) supplementation on the cardiovascular (CV) system is well supported in CV patients; however, the effect of the consumption of omega-3 PUFA-enriched functional food in healthy individuals is still not fully elucidated. This study aimed to determine the effect of the consumption of omega-3 PUFA-enriched hen eggs on the microvascular reactivity (primary outcome), blood pressure (BP), and serum lipid profile in young healthy individuals. The control group (N = 16) ate 3 ordinary hen eggs (277 mg of omega-3 PUFAs/day), and the OMEGA-3 group (N = 20) ate 3 omega-3 PUFA-enriched eggs containing 259 mg of omega-3 PUFAs/egg daily (α-linolenic acid (ALA), 167 mg/egg; eicosapentaenoic acid (EPA), 7 mg/egg; docosahexaenoic acid (DHA), 84 mg/egg) for 3 weeks (777 mg of omega-3 PUFA/day). Postocclusive reactive hyperemia (PORH) in skin microcirculation assessed by laser Doppler flowmetry, serum lipid profile, fasting blood glucose, high-sensitivity C-reactive protein (hsCRP), and arterial BP were measured in all subjects before and after the protocol. PORH was significantly enhanced, and triglycerides, hsCRP, and BP were significantly decreased in the OMEGA-3 group compared with baseline measurements, whereas there was no significant difference in the control group after the protocol when compared with baseline. To the best of our knowledge, this is the first study to demonstrate that consumption of a mixture of omega-3 PUFA (ALA + EPA + DHA), provided via enriched hen eggs, elicits changes in the microvascular reactivity, BP, and triglyceride level in healthy subjects that are associated with CV benefits, thus suggesting that daily consumption of omega-3 PUFA-enriched eggs in healthy individuals may potentially contribute to CV risk factor attenuation and disease prevention.

scholarly journals Omega 3 versus Omega 6 Polyunsaturated Fatty Acids in Cardio-Metabolic Health

2020 ◽  
Vol 1 (2) ◽  
pp. 83-100
Author(s):  
Halim M ◽  
Halim A
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Meta Analysis ◽  
Inflammatory Factors ◽  
Cochrane Library ◽  
High Density Lipoproteins ◽  
Cardiometabolic Health ◽  
Omega 3 ◽  
Cardiometabolic Diseases ◽  
Research Studies

Background: Cardiometabolic diseases like type 2 diabetes, metabolic syndrome, heart failure, and other cardiovascular complications are the leading cause of mortality and morbidity across the globe. These conditions are directly attributed to modifiable behaviors such as sedentary activity, poor diet, excessive consumption of alcohol, or smoking. Efforts aimed towards their prevention and management are, therefore, not only essential in the accomplishment of the healthy populations but also for eliminating the associated cost and health burdens. Dietary change is an important approach to the promotion of cardiometabolic health. Omega 3 (C20–22 ω3) polyunsaturated fatty acids have pleiotropic effects on the functioning of cells, control inflammatory factors, and cellular events in vascular endothelial cells and cardiomyocytes. The hypolipemic, anti-arrhythmic, and anti-inflammatory properties of fatty acids offer cardioprotection. Government agencies and national heart associations recommend increased consumption of omega 3 polyunsaturated fatty acids (PUFA) supplements and fish to prevent cardiometabolic diseases. Purpose of the Study: The purpose of this study is to investigate the role played by ω-3 and ω-6 polyunsaturated fatty acids in promoting cardiometabolic health. Methods: The research study searched databases such as MEDLINE®, Embase, PsycINFO, CINAHL® and the Cochrane Library for relevant research studies evaluating the function/benefits of polyunsaturated fatty acids particularly ω-3 and ω-6 polyunsaturated fatty acids in promoting cardiometabolic functions published between 2011 and 2020. A total of 77 research studies were identified and used in the meta-analysis. Results: Results from the meta-analysis indicated that polyunsaturated fatty acids lower the risk for cardiovascular disease by limiting inflammation of blood vessels, reducing thrombosis, increasing levels of high-density lipoproteins, reducing levels of low-density lipoproteins, and reducing risk factors associated with hypertension. Conclusion: Given the benefits of polyunsaturated fatty acids lower the risk for cardiovascular diseases indicted in the meta-analysis. Therefore, human diets must contain the required amounts of PUFA due to the associated benefits.

STUDY OF IWASHI SARDINE LIPIDS IN THE SCOPE OF POPULATION NUTRITION OPTIMIZATION

Fisheries ◽  
2020 ◽  
Vol 2020 (5) ◽  
pp. 101-106
Author(s):  
Elena Chupikova ◽  
Konstantin Pavel ◽  
Svetlana Tkachenko
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Cold Storage ◽  
Human Body ◽  
Essential Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The article analyzes the fatty acid composition of the frozen iwashi lipids of different shelf lives. It is established that the total amount of essential fatty acids omega-3 and omega-6 in iwashi’s fat reaches almost 90% of all polyunsaturated fatty acids and remains practically unchanged for 12 months of fish cold storage. It is shown that products from iwashi contain a significant amount of essential fatty acids, indispensable for the human body, which can be used to optimize the population nutrition and satisfy the physiological needs in eicosopentaenoic and docosahexaenoic fatty acids.

Omega-3 Polyunsaturated Fatty Acids in Patients with Hypertriglyceridemias and Atherosclerosis

Kardiologiia ◽  
2021 ◽  
Vol 61 (6) ◽  
pp. 88-96
Author(s):  
A. V. Susekov
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Skeletal Muscles ◽  
Blood Rheology ◽  
Large Family ◽  
Cardiovascular Complications ◽  
Nerve Tissue ◽  
High Density Lipoproteins ◽  
Omega 3 ◽  
Normal Functioning

Along with increased levels of low-density cholesterol, lipid factors of the risk of cardiovascular complications (CVC) include hypertriglyceridemia, particularly increased plasma levels of remnant particles. Omega-3 polyunsaturated fatty acids (ω-3 PUFA) are essential for normal functioning of cell membranes, retina, nerve tissue, skeletal muscles, etc. Among the large family of fatty acids (FA), eicosapentaenoic (EPC) and docosahexaenoic (DHX) FA are most studied. The beneficial effect of ω-3 PUFA consumption on the cardiovascular system is related with improvement of blood rheology, antiarrhythmic and anti-inflammatory effects, and a decrease in triglycerides. Large randomized studies of ω-3 PUFA (mixed EPC and DHX or only EPC) have demonstrated their efficiency and safety and a capability for reducing the incidence of CVC and sudden death as well as improvement of the prognosis in various patient populations. In the STRENGTH study (combination of omega-3 and statins), no significant decrease in the risk of CVC was achieved in patients with high triglycerides and low high-density lipoproteins. The ω-3 PUFA treatment is regulated by current international Guidelines and Consensuses as a part of combination therapy with statins for reduction of the risk of CVC and correction of pronounced hypertriglyceridemia.

scholarly journals Influence of Probiotic Dietary Supplements Enriched With Omega-3 Fatty Acids on The Dynamics of The Lipid Metabolism of Rats Under Cholesterol Loading

2021 ◽  
Vol 247 ◽  
pp. 01031
Author(s):  
Irina Khamagaeva ◽  
Natalya Zambalova ◽  
Aleksandra Tsyzhipova ◽  
Aleksey Bubeev ◽  
Olga Bogdanova
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Dietary Supplements ◽  
Linseed Oil ◽  
Bifidobacterium Longum ◽  
Atherogenic Diet ◽  
Atherogenic Index ◽  
High Density Lipoproteins ◽  
Control Group ◽  
Omega 3

For the first time, we have studied the influence of polyunsaturated fatty acids on cholesterol metabolizing activity of bifidobacteria. High levels of destruction of cholesterol in the process of cultivation of strain Bifidobacterium Longum DK 100 was noted. Based on the results, the technology of probiotic dietary supplements (DS), enriched with polyunsaturated fatty acids, has been developed. The paper reveals that the introduction of probiotic DS leads to a twofold reduction in total cholesterol in the experimental groups in comparison with the control one, which indicates high effectiveness of DS. It has been observed that against the background of the atherogenic diet, the employment of probiotic DS is accompanied by a significant reduction in triglyceride levels by 37% and 45% in the "linen" and "cedar" groups, respectively, compared to the control group of animals. It has been established that in the blood serum of animals of experimental groups, the level of high-density lipoproteins increases by 45% in "linen" and 40% in "cedar" groups, while low-density lipoproteins decreased by 19% and 23% respectively. With the introduction of probiotic DS with linseed oil, the atherogenic index decreases by 83%, and with the cedar one by 86%. The results confirm the hypocholesterinemic effect of DS during cholesterol loading.

scholarly journals Associations among Dietary Omega-3 Polyunsaturated Fatty Acids, the Gut Microbiota, and Intestinal Immunity

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Yawei Fu ◽  
Yadong Wang ◽  
Hu Gao ◽  
DongHua Li ◽  
RuiRui Jiang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Immune System ◽  
Gut Microbiota ◽  
Polyunsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Diagnostic Methods ◽  
Intestinal Immunity ◽  
Omega 3 ◽  
Gastrointestinal Malignancies ◽  
Gut Immunity

Omega-3 polyunsaturated fatty acids (omega-3 PUFAs), which are essential fatty acids that humans should obtain from diet, have potential benefits for human health. In addition to altering the structure and function of cell membranes, omega-3 PUFAs (docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), alpha-linolenic acid (ALA), and docosapentaenoic acid (DPA)) exert different effects on intestinal immune tolerance and gut microbiota maintenance. Firstly, we review the effect of omega-3 PUFAs on gut microbiota. And the effects of omega-3 PUFAs on intestinal immunity and inflammation were described. Furthermore, the important roles of omega-3 PUFAs in maintaining the balance between gut immunity and the gut microbiota were discussed. Additional factors, such as obesity and diseases (NAFLD, gastrointestinal malignancies or cancer, bacterial and viral infections), which are associated with variability in omega-3 PUFA metabolism, can influence omega-3 PUFAs–microbiome–immune system interactions in the intestinal tract and also play roles in regulating gut immunity. This review identifies several pathways by which the microbiota modulates the gut immune system through omega-3 PUFAs. Omega-3 supplementation can be targeted to specific pathways to prevent and alleviate intestinal diseases, which may help researchers identify innovative diagnostic methods.

scholarly journals A Mini Analysis: Depression and Omega-3 Essential Fatty Acids

2016 ◽  
Vol 25 (1) ◽  
pp. 33
Author(s):  
Dukagjin M Blakaj
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Brain Tissue ◽  
Mental Disease ◽  
Essential Fatty Acids ◽  
Mammalian Brain ◽  
Omega 3

Omega-3 polyunsaturated fatty acids have received a considerable amount of attention in a number of human pathologies, including inflammation, cardiovascular disease, behavioral or mental disease, and especially depression. They make up one component of mammalian brain tissue that includes the different saturated, monounsaturated, and polyunsaturated fatty acids (McNamara and Carlson, 2006). 

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