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Omega-3 Fatty Acid
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] |
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] |
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] |
Nutrients (journal)
''Nutrients'' is a peer-reviewed open-access scientific journal publishing reviews, regular research papers, and short communications on all aspects of nutrition. It was established in 2009 and is published by MDPI. Until September 2018, the editor-in-chief was Jonathan Buckley of the University of South Australia. In 2018, Buckley and the other nine senior editorial board members resigned, claiming that MDPI "pressured them to accept manuscripts of mediocre quality and importance." The current editors-in-chief are Maria Luz Fernandez (University of Connecticut) and Lluis Serra-Majem ( University of Las Palmas de Gran Canaria). The journal is affiliated with the Asia Pacific Nutrigenomics Nutrigenetics Organisation, European Sport Nutrition Society, Italian Society for Pediatric Gastroenterology, Hepatology and Nutrition, Nutrition Society of New Zealand, Ocular Wellness & Nutrition Society, Società Italiana di Scienze dell’Alimentazione, Spanish Nutrition Society, and th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shelf-stable
Shelf-stable food (sometimes ambient food) is food of a type that can be safely stored at room temperature in a sealed container. This includes foods that would normally be stored refrigerated, but which have been processed so that they can be safely stored at room or ambient temperature for a usefully long shelf life. Various food preservation and packaging techniques are used to extend a food's shelf life. Decreasing the amount of available water in a product, increasing its acidity, or irradiating or otherwise sterilizing the food and then sealing it in an air-tight container are all ways of depriving bacteria of suitable conditions in which to thrive. All of these approaches can extend a food's shelf life, often without unacceptably changing its taste or texture. For some foods, alternative ingredients can be used. Common oils and fats become rancid relatively quickly if not refrigerated; replacing them with hydrogenated oils delays the onset of rancidity, increasing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whole Food
Whole foods are foods that are unprocessed and unrefined. Examples of whole foods include grains such as oatmeal and rice, fruits, vegetables, dried beans, nuts, seeds, unprocessed meats, and fish. Depending on the context this may sometimes refer to an all natural diet or a plant-based diet A plant-based diet is a diet consisting mostly or entirely of plant-based foods. It encompasses a wide range of dietary patterns that contain low amounts of animal products and high amounts of fiber-rich plant products such as vegetables .... This is sometimes the premise of clean eating. Whole foods are not to be confused with natural foods. The FDA interprets the term "natural" to indicate that a food contains no artificial or synthetic substances (including color additives from any source) that wouldn't typically be expected in that food. However, this interpretation does not encompass food production practices, such as the use of pesticides, nor does it explicitly address f ... [...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] |
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-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] |
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] |
Food And Drug Administration
The United States Food and Drug Administration (FDA or US FDA) is a List of United States federal agencies, federal agency of the United States Department of Health and Human Services, Department of Health and Human Services. The FDA is responsible for protecting and promoting public health through the control and supervision of food safety, tobacco products, caffeine products, dietary supplements, Prescription drug, prescription and Over-the-counter drug, over-the-counter pharmaceutical drugs (medications), vaccines, biopharmaceuticals, blood transfusions, medical devices, electromagnetic radiation emitting devices (ERED), cosmetics, Animal feed, animal foods & feed and Veterinary medicine, veterinary products. The FDA's primary focus is enforcement of the Federal Food, Drug, and Cosmetic Act (FD&C). However, the agency also enforces other laws, notably Section 361 of the Public Health Service Act as well as associated regulations. Much of this regulatory-enforcement work is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Triglyceride
A triglyceride (from '' tri-'' and '' glyceride''; also TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids. Triglycerides are the main constituents of body fat in humans and other vertebrates as well as vegetable fat. They are also present in the blood to enable the bidirectional transference of adipose fat and blood glucose from the liver and are a major component of human skin oils. Many types of triglycerides exist. One specific classification focuses on saturated and unsaturated types. Saturated fats have ''no'' C=C groups; unsaturated fats feature one or more C=C groups. Unsaturated fats tend to have a lower melting point than saturated analogues; as a result, they are often liquid at room temperature. Chemical structure The three fatty acids substituents can be the same, but they are usually different. The positions of the three fatty acids are specified using stereospecific numbering as sn-1, sn-2, and sn- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
