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Monitoring fish oil volatiles to assess the quality of fish oil
Lipid Technology, 2010AbstractThe fish oil industry is continuously growing; however there is a lack of analytical methods to assess fish oil quality that correlate with the results obtained through sensory testing. Solid phase microextraction (SPME) provides a means to monitor the concentration of oxidative volatiles in fish oil.
Jenna C. Sullivan, Suzanne M. Budge
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Journal of Cardiovascular Pharmacology, 2009
Large controlled trials have shown that intake of fish oil (marine n-3 fatty acids, eicosapentaenoic acid, and docosahexaenoic acid), whether from dietary sources or fish oil supplements, may exhibit beneficial effects on total and cardiovascular disease mortality.
de Leiris, Joël +2 more
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Large controlled trials have shown that intake of fish oil (marine n-3 fatty acids, eicosapentaenoic acid, and docosahexaenoic acid), whether from dietary sources or fish oil supplements, may exhibit beneficial effects on total and cardiovascular disease mortality.
de Leiris, Joël +2 more
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Utilisation of fish oil in ruminants
Animal Feed Science and Technology, 2001Abstract A study was conducted to determine the transfer of eicosapentaenoic acid (EPA, 20:5) and docosahexaenoic acid (DHA, 22:6) from fish oil into goats’ milk. Goats were sequentially offered three diets: control (C) pellets (lucerne hay-oat grain: 60/40 w/w), C plus tuna oil protected against ruminal biohydrogenation (PTO pellets), and C plus ...
Soressa M. Kitessa +5 more
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2009
Publisher Summary Fish oils are processed mainly from pelagic fatty-fish species; in the modern human diet, they are the major sources of Long-Chain Polyunsaturated Fatty Acids (LCPUFAs), specially omega-3 fatty acids. Fish oils are used as healthy additives and ingredients in many value-added food products or health-food capsules, often sold at high ...
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Publisher Summary Fish oils are processed mainly from pelagic fatty-fish species; in the modern human diet, they are the major sources of Long-Chain Polyunsaturated Fatty Acids (LCPUFAs), specially omega-3 fatty acids. Fish oils are used as healthy additives and ingredients in many value-added food products or health-food capsules, often sold at high ...
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Leukotrienes, Fish-Oil, and Asthma
Allergy and Asthma Proceedings, 1994Studies suggest that leukotrienes which have been metabolized from arachidonic acid released from membranes phospholipids during cell activation may play a significant role in a variety of inflammatory disorders including the pathophysiology of chronic allergic asthma.
Jonathan P. Arm +2 more
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Microencapsulation of fish oil
Lipid Technology, 2016Fish oil is susceptible to oxidative degradation generating undesired lipid peroxides, secondary and tertiary oxidation products. These products pose health risks, reduce shelf‐life stability and cause fishy odor and taste leading to decreased sensory quality. Microencapsulation of fish oil using spray drying, coacervation, ultrasonication and membrane
Zaher M. A. Judeh, Sudipta Chatterjee
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There is more to fish than fish oils
Nutrition Research, 1988When epidemiologic observations indicated that Greenland Eskimos experience a relatively low morbidity and mortality from heart attacks and when it was demonstrated that their diet contains a high amount of n-3 fatty acids, many scientists took a quantum leap to the conclusion that high n-3 fatty acid intake results in reduced incidence and severity of
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Microencapsulation of Fish Oil
2009For those fortunate to live near rivers, lakes and the sea, fish has been part of their diet for many centuries, and trade in dried fish has a long history. The important fishing industry developed when fishermen started to fish over wider areas of the seas and when improvements in freezing facilities allowed storage at sea, and subsequent distribution
Nicolaas Jan Zuidam +1 more
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, 1990 The world’s catch of fish, crustaceans, and mollusks roughly equals 101 million tons (90 million metric tons) per year, of which 30 percent is processed into fish meal and oil. The preliminary breakdown of catch and fish meal and oil production by country for 1987 is shown in Table 20-1 (Bowman, 1988; Mielke, 1988).
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Effects of fish oils and fish on cardiovascular disease
Current Atherosclerosis Reports, 2001The effects of fish oils, fish, and omega-3 (n-3) fatty acids on cardiovascular functions and outcomes in recently published studies are reviewed. The original hypothesis that eating fish is protective has been largely sustained but refined to indicate benefit mainly in those who are at increased risk.
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