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Omega-3
Omega−3 fatty acids, also called omega−3 oils, ω−3 fatty acids or ''n''−3 fatty acids, are polyunsaturated fatty acids (PUFAs) characterized by the presence of a double bond three atoms away from the terminal methyl group in their chemical structure. They are widely distributed in nature, are important constituents of animal lipid metabolism, and play an important role in the human diet and in human physiology. The three types of omega−3 fatty acids involved in human physiology are α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). ALA can be found in plants, while DHA and EPA are found in algae and fish. Marine algae and phytoplankton are primary sources of omega−3 fatty acids. DHA and EPA accumulate in fish that eat these algae. Common sources of plant oils containing ALA include walnuts, edible seeds, and flaxseeds as well as hempseed oil, while sources of EPA and DHA include fish and fish oils, and algae oil. Alm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Oils
Fish oil is oil derived from the tissues of oily fish. Fish oils contain the omega−3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), precursors of certain eicosanoids that are known to reduce inflammation in the body and improve hypertriglyceridemia. There has been a great deal of controversy in the 21st century about the role of fish oil in cardiovascular disease, with recent meta-analyses reaching different conclusions about its potential impact. The fish used as sources do not actually produce omega−3 fatty acids. Instead, the fish accumulate the acids by consuming either microalgae or prey fish that have accumulated omega−3 fatty acids. Fatty predatory fish like sharks, swordfish, tilefish, and albacore tuna may be high in omega−3 fatty acids, but due to their position at the top of the food chain, these species may also accumulate toxic substances through biomagnification. For this reason, the United States Environmental Protection Agen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omega-3-acid Ethyl Esters
Omega-3-acid ethyl esters are a mixture of ethyl eicosapentaenoate and ethyl docosahexaenoate, which are ethyl esters of the omega−3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) found in fish oil. Together with dietary changes, they are used to treat high blood triglycerides which may reduce the risk of pancreatitis. They are generally less preferred than statins, and use is not recommended by NHS Scotland as the evidence does not support a decreased risk of heart disease. Omega-3-acid ethyl esters are taken by mouth. Common side effects include burping, nausea, and an upset abdomen. Serious side effects may include liver problems and anaphylaxis. While use in pregnancy has not been well studied, some omega−3 fatty acids appear beneficial. How it works is not entirely clear. Experts found a dose-dependent increase in the risk for atrial fibrillation in patients with cardiovascular diseases or cardiovascular risk factors who were being treated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethyl Eicosapentaenoic Acid
Icosapent ethyl ( USAN, EMA), also known by its chemical name ethyl eicosapentaenate and incorrect chemical name ethyl eicosapentaenoic acid (E-EPA), sold under the brand name Vascepa among others, is a medication used to treat dyslipidemia and hypertriglyceridemia. It is used in combination with changes in diet in adults with hypertriglyceridemia ≥ 150 mg/dL. Further, it is often required to be used with a statin (maximally-tolerated dose). The most common side effects are musculoskeletal pain, peripheral edema (swelling of legs and hands), atrial fibrillation, and arthralgia (joint pain). Other common side effects include bleeding, constipation, gout, and rash. It is made from the omega−3 fatty acid eicosapentaenoic acid (EPA). The US Food and Drug Administration (FDA) granted the approval of icosapent ethyl in 2012, to Amarin Corporation, and it became the second fish oil-based medication after omega-3-acid ethyl esters (brand named Lovaza, itself approved in 20 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omega-3-carboxylic Acids
Omega−3-carboxylic acids (Epanova) is a formerly marketed yet still not a Food and Drug Administration (FDA)-approved prescription medication–since taken off market by the manufacturer–used alongside a low fat and low cholesterol diet that lowers high triglyceride (fat) levels in adults with very high levels. This was the third class of fish oil-based drug, after omega−3-acid ethyl esters (Lovaza and Omtryg) and ethyl eicosapentaenoic acid (Vascepa), to be approved for use as a drug. The first approval in the United States by the FDA was granted 05 May 2014. These fish oil drugs are similar to fish oil dietary supplements, but the ingredients are better controlled and have been tested in clinical trials. Specifically, Epanova contained at least 850 mg omega−3-acid ethyl esters per 1 g capsule. Following phase III clinical trial in mixed dyslipidaemia, AstraZeneca announced on 13 January 2019 that their clinical trials were terminated for futility because no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Docosahexaenoic Acid
Docosahexaenoic acid (DHA) is an omega−3 fatty acid that is an important component of the human brain, cerebral cortex, skin, and retina. It is given the fatty acid notation 22:6(''n''−3). It can be synthesized from alpha-linolenic acid or obtained directly from maternal milk (breast milk), fatty fish, fish oil, or algae oil. The consumption of DHA (e.g., from fatty fish such as salmon, herring, mackerel and sardines) contributes to numerous physiological benefits, including cognition. As a component of neuronal membranes, the function of DHA is to support neuronal conduction and to allow the optimal functioning of neuronal membrane proteins (such as receptors and enzymes). Structurally, DHA is a carboxylic acid (-''oic acid'') with a 22- carbon chain (''docosa-'' derives from the Ancient Greek for 22) and six (''hexa-'') '' cis'' double bonds (''-en-''); with the first double bond located at the third carbon from the omega end. Its trivial name is ''cervonic acid'' (from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polyunsaturated Fat
In biochemistry and nutrition, a polyunsaturated fat is a fat that contains a polyunsaturated fatty acid (abbreviated PUFA), which is a subclass of fatty acid characterized by a backbone with two or more carbon–carbon double bonds. Some polyunsaturated fatty acids are essentials. Polyunsaturated fatty acids are precursors to and are derived from polyunsaturated fats, which include drying oils. Nomenclature The position of the carbon-carbon double bonds in carboxylic acid chains in fats is designated by Greek letters. The carbon atom closest to the carboxyl group is the ''alpha'' carbon, the next carbon is the ''beta'' carbon and so on. In fatty acids the carbon atom of the methyl group at the end of the hydrocarbon chain is called the ''omega'' carbon because ''omega'' is the last letter of the Greek alphabet. Omega-3 fatty acids have a double bond three carbons away from the methyl carbon, whereas omega-6 fatty acids have a double bond six carbons away from the methyl car ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eicosapentaenoic Acid
Eicosapentaenoic acid (EPA; also icosapentaenoic acid) is an omega−3 fatty acid. In physiological literature, it is given the name 20:5(''n''−3). It also has the trivial name timnodonic acid. In chemical structure, EPA is a carboxylic acid with a 20-carbon chain and five '' cis'' double bonds; the first double bond is located at the third carbon from the omega end. EPA is a polyunsaturated fatty acid (PUFA) that acts as a precursor for prostaglandin-3 (which inhibits platelet aggregation), thromboxane-3, and leukotriene-5 eicosanoids. EPA is both a precursor and the hydrolytic breakdown product of eicosapentaenoyl ethanolamide (EPEA: C22 H35 NO2; 20:5,''n''−3). Although studies of fish oil supplements, which contain both docosahexaenoic acid (DHA) and EPA, have failed to support claims of preventing heart attacks or strokes, a recent multi-year study of Vascepa ( ethyl eicosapentaenoate, the ethyl ester of the free fatty acid), a prescription drug containing onl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Algae Oil
Seaweed oil, also called algae oil or algal oil, is used for making food, with the purified product almost colorless and odorless. It is also under development as a possible alternative fuel and manufacturing agent. Seaweed oil is also used as a source of fatty acid dietary supplement, as it contains mono- and polyunsaturated fats, in particular EPA and DHA, both of them omega-3 fatty acids. The supplement's DHA content is roughly equivalent to that of salmon-based fish oil supplement. Seaweed oil is also used for biofuel, pharmaceutical manufacturing, massage oil, soaps, and lotions Lotion is a low-viscosity topical preparation intended for application to the skin. By contrast, creams and gels have higher viscosity, typically due to lower water content. Lotions are applied to external skin with bare hands, a brush, a clea .... See also * List of omega-3 fatty acids * Edible seaweed References {{reflist Cooking oils Dietary supplements Algal food ingredients V ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Essential Fatty Acids
Essential fatty acids, or EFAs, are fatty acids that are required by humans and other animals for normal physiological function that cannot be synthesized in the body. As they are not synthesized in the body, the essential fatty acids alpha-linolenic acid (ALA) and linoleic acid must be obtained from food or from a dietary supplement. Essential fatty acids are needed for various cellular metabolic processes and for the maintenance and function of tissues and organs. These fatty acids also are precursors to vitamins, cofactors, and derivatives, including prostaglandins, leukotrienes, thromboxanes, lipoxins, and others. Only two fatty acids are known to be essential for humans: alpha-linolenic acid (an omega−3 fatty acid) and linoleic acid (an omega−6 fatty acid). These are supplied to the body either as the free fatty acid, or more commonly as some glyceride derivative. ALA can be converted into eicosapentaenoic acid and docosahexaenoic acid, but the convers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Α-Linolenic Acid
α-Linolenic acid, also known as ''alpha''-linolenic acid (ALA) (from Greek ''alpha'' denoting "first" and ''linon'' meaning flax), is an ''n''−3, or omega-3, essential fatty acid. ALA is found in many seeds and oils, including flaxseed, walnuts, chia, hemp, and many common vegetable oils. In terms of its structure, it is named ''all''-''cis''-9,12,15-octadecatrienoic acid. In physiological literature, it is listed by its lipid number, 18:3 (''n''−3). It is a carboxylic acid with an 18-carbon chain and three '' cis'' double bonds. The first double bond is located at the third carbon from the methyl end of the fatty acid chain, known as the ''n'' end. Thus, α-linolenic acid is a polyunsaturated ''n''−3 (omega-3) fatty acid. It is a regioisomer of gamma-linolenic acid (GLA), an 18:3 (''n''−6) fatty acid (i.e., a polyunsaturated omega-6 fatty acid with three double bonds). Etymology The word ''linolenic'' is an irregular derivation from ''linoleic'', which itself ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rancidity
Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids. When these processes occur in food, undesirable odors and flavors can result. In processed meats, these flavors are collectively known as warmed-over flavor. In certain cases, however, the flavors can be desirable (as in aged cheeses). Rancidification can also detract from the nutritional value of food, as some vitamins are sensitive to oxidation. Similar to rancidification, oxidative degradation also occurs in other hydrocarbons, such as lubricating oils, fuels, and mechanical cutting fluids. Pathways Five pathways for rancidification are recognized: Hydrolytic Hydrolytic rancidity refers to the odor that develops when triglycerides are hydrolyzed and free fatty acids are released. This reaction of lipid with water may require a catalyst (such as a lipa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hypertriglyceridemia
Hypertriglyceridemia is the presence of high amounts of triglycerides in the blood. Triglycerides are the most abundant fatty molecule in most organisms. Hypertriglyceridemia occurs in various physiologic conditions and in various diseases, and high triglyceride levels are associated with atherosclerosis, even in the absence of hypercholesterolemia (high cholesterol levels) and predispose to cardiovascular disease. Chronically elevated serum triglyceride levels are a component of metabolic syndrome and metabolic dysfunction-associated steatotic liver disease, both of which typically involve obesity and contribute significantly to cardiovascular mortality in industrialised countries as of 2021. Extreme triglyceride levels also increase the risk of acute pancreatitis. Hypertriglyceridemia itself is usually symptomless, although high levels may be associated with skin lesions known as '' xanthomas''. Signs and symptoms Most people with elevated triglycerides experience no sympt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
