scholarly journals Estimating concentrations of essential omega-3 fatty acids in the ocean: supply and demand

2014 ◽  
Vol 71 (7) ◽  
pp. 1885-1893 ◽  
Author(s):  
Suzanne M. Budge ◽  
Emmanuel Devred ◽  
Marie-Hélène Forget ◽  
Venetia Stuart ◽  
M. Kurtis Trzcinski ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chlorophyll A ◽  
Carbon Fixation ◽  
Essential Fatty Acids ◽  
Marine Ecosystem ◽  
World Population ◽  
Total Chlorophyll ◽  
Omega 3 ◽  
Northwest Atlantic ◽  
The World

Abstract Vertebrates have a universal requirement for essential fatty acids (FAs), but in the ocean these FAs are synthesized only by phytoplankton. All other marine organisms must source their essential FA directly from phytoplankton or indirectly through the food web. Thus, the growth and abundance of all organisms in the marine ecosystem is constrained not just by the rate of carbon fixation in photosynthesis but also by the rate of synthesis of essential FAs. Despite the significance of this controlling step, we have had until now only very limited knowledge of the amount, distribution and rate of synthesis of essential FAs in the sea. Here, we report results on the quantity of a specific essential omega-3 FA, eicosapentaenoic acid (EPA) in the ocean, obtained with a novel application of ocean-colour data collected by remote sensing. Using in situ samples collected in the Northwest Atlantic, we developed a simple model to describe the relationship between total FAs and total chlorophyll-a. We refined these by examining the relationships of FAs produced predominantly by diatoms with the fraction of total chlorophyll-a derived from diatoms. These models were then applied to satellite data to map the distribution of EPA relative to diatom carbon in the Northwest Atlantic. With extrapolation to the global oceans, we were able to provide a first estimate of annual production of EPA, which demonstrated that the supply was barely sufficient to meet the nutritional demand of the world population in the present day; as the world population increases, this resource may become inadequate to meet those demands. This approach will allow us to begin to address issues such as the budget of essential FAs in the ocean and the maximum sustainable rate at which these FAs could be harvested from the ocean without compromising the integrity of the marine ecosystem.

scholarly journals Quality Indicators of Snail Meat Grown in Different Conditions

2012 ◽  
Vol 6 (3-4) ◽  
Author(s):  
Drago Sando ◽  
Radoslav Grujić ◽  
Bašić Meho ◽  
Kiril Lisickov ◽  
Dragan Vujadinović
Keyword(s):  
Heavy Metals ◽  
Fatty Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Essential Fatty Acids ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Human Diet ◽  
Important Place ◽  
The World

Snail meat is used daily in the human diet. Snails are used in human nutrition daily in some regions of the world. According to measurable attributes of proteins and lipids quality, snails fall into the middle category of this source of nutrients. The paper describes nutritive attributes of snail’s quality from the aspect of macro and micro nutrients. In the composition of essential amino acid leucine and lysine are dominant, and tryptophan is missing. Essential fatty acids are relatively high in snails, especially linolenic and arahidonic acid, but some polyunsaturated omega-3 fatty acids, such as EPA. Out of mineral material copper, iron and magnesium take an important place. With regard to methods of diet and residence snail meat can be loaded to certain heavy metals, residues of radioactive substances and pesticides. These are reasons to control the snails before processing in order to increase safety of the obtained product.

USE OF ESSENTIAL FATTY ACIDS AND THEIR ROLE IN THE HUMAN ORGANISM DEVELOPMENT

2018 ◽  
Vol 28 (4) ◽  
pp. 1219-1225
Author(s):  
Filip Jovanovski ◽  
Toni Mitrovski ◽  
Viktorija Bezhovska
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Normal Growth ◽  
The Body ◽  
Human Nutrition ◽  
Human Organism ◽  
Working Ability ◽  
The World ◽  
Growth Development

Food is not just a pleasure in life, it is also an important factor for our health. Human nutrition is a mixture of nutrients, which are the only source of energy needed for survival. Energy-poor diet endangers many life functions, and above all the working ability. In the world, the meaning of the diet is very serious, and hence the demands for a –rational, healthy and safe diet are growing. Human nutrition contains saturated and unsaturated fatty acids. Essential fatty acids (EFAs) must be ingested in everyday diet because the body does not produce it. They are very important for human health. They are present in each cell of the human body and are an important factor for the normal growth, development and functioning of cells, muscles, nerves and organs. They are also used in the production of certain hormones - such as prostaglandins, which are crucial for the performance of certain important processes. The deficit from EFAs is due to a number of health problems, including more serious diseases.

scholarly journals Milk Fatty Acid Profiles in Different Animal Species: Focus on the Potential Effect of Selected PUFAs on Metabolism and Brain Functions

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1111
Author(s):  
Maria P. Mollica ◽  
Giovanna Trinchese ◽  
Fabiano Cimmino ◽  
Eduardo Penna ◽  
Gina Cavaliere ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Milk Fat ◽  
Animal Species ◽  
Essential Fatty Acids ◽  
In Vivo Studies ◽  
Omega 3 ◽  
Milk Fatty Acids ◽  
Brain Functions ◽  
The Impact

Milk contains several important nutrients that are beneficial for human health. This review considers the nutritional qualities of essential fatty acids (FAs), especially omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids (PUFAs) present in milk from ruminant and non-ruminant species. In particular, the impact of milk fatty acids on metabolism is discussed, including its effects on the central nervous system. In addition, we presented data indicating how animal feeding—the main way to modify milk fat composition—may have a potential impact on human health, and how rearing and feeding systems strongly affect milk quality within the same animal species. Finally, we have presented the results of in vivo studies aimed at supporting the beneficial effects of milk FA intake in animal models, and the factors limiting their transferability to humans were discussed.

Formation of new types of flour enriched with essential fatty acids

2021 ◽  
pp. 8-12
Author(s):  
Иван Александрович Кечкин ◽  
Георгий Несторович Панкратов ◽  
Ирина Сергеевна Витол
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Raw Materials ◽  
Linseed Oil ◽  
Essential Fatty Acids ◽  
Food Products ◽  
Acid Number ◽  
Omega 3 ◽  
Essential Nutrients ◽  
Milling Properties

Введение в ежедневный рацион продуктов, обогащенных эссенциальными нутриентами, является актуальной задачей стратегии здорового питания. В этой связи особое место занимают продукты переработки зерна, как основы пирамиды здорового питания. Среди наиболее востребованных незаменимых нутриентов следует выделить полиненасыщенные жирные кислоты, и особенно жирные кислоты семейства ɷ-3. Главным источником линоленовой кислоты из растительного сырья является льняное масло, которое может быть введено в виде тонкоизмельченных семян льна в состав хлебопекарной муки. Химический состав продуктов питания на зерновой основе, полученных с использованием традиционной технологии, характеризуется недостаточной сбалансированностью, невысокой пищевой и биологической ценностью. В связи с этим с целью расширения ассортимента зерновых продуктов функциональной направленности общего, диетического и профилактического назначения на основе полизерновых смесей разработаны методология управления мукомольными свойствами зернового сырья при его переработке для получения продуктов питания на зерновой основе заданного состава и свойств; показана возможность совместного размола пшенично-льняной смеси с получением муки, обогащенной незаменимыми жирными кислотами (НЖК) - омега-3 (линоленовая кислота) и омега-6 (линолевая кислота); сформированы новые виды муки, обогащенные незаменимыми жирными кислотами; определены некоторые физико-химические характеристики пшеничной муки, обогащенной НЖК; выявлены особенности хлебопекарных свойств пшенично-льняной муки. На основании динамики изменения показателя кислотного числа жира (КЧЖ) спрогнозирован срок безопасного хранения пшенично-льняной муки, который составил 9,4 месяца. The introduction of foods fortified with essential nutrients into the daily diet is an urgent task of a healthy eating strategy. In this regard, grain processing products occupy a special place, as the basis of the pyramid of healthy nutrition. Among the most demanded essential nutrients are polyunsaturated fatty acids and especially fatty acids of the ɷ-3 family. The main source of linolenic acid from plant raw materials is linseed oil, which can be added in the form of finely ground flax seeds to baking flour. The chemical composition of grain-based food products obtained using traditional technology is characterized by insufficient balance, low nutritional and biological value. In this regard, in order to expand the range of functional grain products for general, dietary and prophylactic purposes on the basis of polygrain mixtures, the following have been developed: a methodology for controlling the milling properties of grain raw materials during its processing to obtain food products based on a grain basis of a given composition and properties; the possibility of joint grinding of a wheat-flax mixture to obtain flour enriched with essential fatty acids (EFA) - omega-3 (linolenic acid) and omega-6 (linoleic acid) is shown; formed new types of flour, enriched with essential fatty acids; some physicochemical characteristics of wheat flour enriched with EFA have been determined; the features of the baking properties of wheat-flax flour are revealed. Based on the dynamics of changes in the acid number of fat (FAT), the period of safe storage of wheat-flaxseed flour was predicted, which was 9.4 months.

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.

The Use of Crude Fish Oil (CFO) in Vannamei Shrimp (Litopenaeus vannamei) Feed on EPA and DHA Contents

2020 ◽  
Vol 9 (3) ◽  
pp. 232
Author(s):  
Januar Hadi Prasetyo ◽  
Agustono Agustono ◽  
Widya Paramitha Lokapirnasari
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Essential Fatty Acids ◽  
Penaeid Shrimp ◽  
The Body ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Epa And Dha ◽  
Randomized Design ◽  
Omega 6

Omega-3 fatty acids (Alpha-linolenic acid) and omega-6 fatty acids (Linoleic acid) are a group of essential fatty acids. Essential fatty acids are fatty acids that cannot be synthesized by the body so that must be supplied from the diet. One of the sources of essential fatty acids is derived from fish oil. This study aims to determine the effect of Crude Fish Oil (CFO) in the feed to EPA and DHA content in penaeid shrimp meat. The research method used was a completely randomized design. The treatments used are the varying content of Crude Fish Oil (CFO), which are P0 (0%), P1 (2%), P2 (4%), P3 (6%), and P4 (8%). The results of the study showed significant differences (p <0.05) on the content of EPA and DHA in penaeid shrimp meat. The highest content of EPA and DHA found in P4 treatment (8%) and the lowest at P0 treatment (0%). The use of CFO in penaeid shrimp feed need further study related to the growth of shrimps and prawns reproductive cycle to increase the productivity of penaeid shrimp. CFO on feed should be used at a dose of 6%.

Protective effects of omega-3 essential fatty acids against formaldehyde-induced cerebellar damage in rats

2011 ◽  
Vol 27 (6) ◽  
pp. 489-495 ◽  
Author(s):  
Ismail Zararsiz ◽  
Sedat Meydan ◽  
Mustafa Sarsilmaz ◽  
Ahmet Songur ◽  
Oguz Aslan Ozen ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Essential Fatty Acids ◽  
Protective Effects ◽  
Omega 3 ◽  
Cerebellar Damage

Bioavailability of omega-3 essential fatty acids from perilla seed oil

2003 ◽  
Vol 68 (3) ◽  
pp. 207-212 ◽  
Author(s):  
E.M Kurowska ◽  
G.K Dresser ◽  
L Deutsch ◽  
D Vachon ◽  
W Khalil
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
Essential Fatty Acids ◽  
Omega 3 ◽  
Perilla Seed
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