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Sustainable valorization of fish viscera into omega-3 rich lipids and their functional validation. [PDF]
AMB ExpressReddy KB +3 more
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Association of Plasma Omega-3 Fatty Acids With POAG. [PDF]
Invest Ophthalmol Vis SciKai JY +7 more
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Evaluating the adequacy of current dietary guidelines for seafood as a source of long-chain omega-3 fatty acids. [PDF]
Sci RepSprague M +3 more
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Skeletal muscle disuse atrophy: protection by omega-3 polyunsaturated fatty acids. [PDF]
NFS JObrosov O +5 more
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Nutrition & Food Science, 2008
Omega-3 fatty acids are essential polyunsaturated fatty acids that are crucial components of plasma membrane phospholipids. They influence cell structure and function and have anti-thrombotic and anti-arrhythmic properties, thus potentially exerting a favourable action on primary and secondary prevention of cardiovascular events.
Daniele, Versari +3 more
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Omega-3 fatty acids are essential polyunsaturated fatty acids that are crucial components of plasma membrane phospholipids. They influence cell structure and function and have anti-thrombotic and anti-arrhythmic properties, thus potentially exerting a favourable action on primary and secondary prevention of cardiovascular events.
Daniele, Versari +3 more
openaire +3 more sources
Omega-3 biotechnology: Thraustochytrids as a novel source of omega-3 oils
Biotechnology Advances, 2012Thraustochytrids are large-celled marine heterokonts and classified as oleaginous microorganisms due to their production of docosahexaenoic (DHA) and eicosapentaenoic (EPA) ω-3-fatty acids. The applications of microbial DHA and EPA for human health are rapidly expanding, and a large number of clinical trials have been carried out to verify their ...
Adarsha, Gupta +2 more
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Omega 3 – Omega 6: What is right for the liver?
Journal of Hepatology, 2007Linoleic and alpha-linolenic acids are the fatty acids designated as "essential" since they are not synthesized by mammalian cells and must be provided in the diet. The recent dietary shift towards the consumption of n-6 (omega-6) at the expense of n-3 (omega-3) polyunsaturated fatty acids (PUFAs) is thought to be a primary cause of many diseases ...
El-Badry AM, Graf R, Clavien PA
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Petits Propos Culinaires, 2006
The author looks at the consumption history of 4 fish in Britain from the medieval period using documentary and archaeological data: herring, eel, mackeral, salmon -- all oily fish, so called because they store lipids in their flesh. The results suggest that the high level of consumption of these species in the past may have supplied a sufficient ...
openaire +1 more source
The author looks at the consumption history of 4 fish in Britain from the medieval period using documentary and archaeological data: herring, eel, mackeral, salmon -- all oily fish, so called because they store lipids in their flesh. The results suggest that the high level of consumption of these species in the past may have supplied a sufficient ...
openaire +1 more source