Omega-3 fatty acid
hiden−3 fatty acids (popularly referred to as ω−3 fatty acids or omega-3 fatty acids) are a family of unsaturated fatty acids that have in common a final carbon–carbon double bond in the n−3 position; that is, the third bond from the methyl end of the fatty acid.
Important nutritionally-essential n−3 fatty acids are: α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), all of which are polyunsaturated. The human body cannot synthesize n−3 fatty acids de novo, but it can form 20-carbon unsaturated n−3 fatty acids (like EPA) and 22-carbon unsaturated n−3 fatty acids (like DHA) from the eighteen-carbon n−3 fatty acid α-linolenic acid. These conversions occur competitively with n−6 fatty acids, which are essential closely related chemical analogues that are derived from linoleic acid. Both the n−3 α-linolenic acid and n−6 linoleic acid are essential nutrients which must be obtained from food. Synthesis of the longer n−3 fatty acids from linolenic acid within the body is competitively slowed by the n−6 analogues. Thus accumulation of long-chain n−3 fatty acids in tissues is more effective when they are obtained directly from food or when competing amounts of n−6 analogs do not greatly exceed the amounts of n−3.[citation needed]
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News tagged with omega 3 fatty acids
Nanoparticle protects oil in foods from oxidation, spoilage
Nanotechnology / Nanomaterials
Dec 08, 2009 |
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(PhysOrg.com) -- Using a nanoparticle from corn, a Purdue University scientist has found a way to lengthen the shelf life of many food products and sustain their health benefits.
Omega-3 fatty acids may reduce risk of colon cancer
Dec 08, 2009 |
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Long-chain omega-3 fatty acids, primarily found in fish and seafood, may have a role in colorectal cancer prevention, according to results presented at the American Association for Cancer Research Frontiers in Cancer Prevention ...
Fish food fight: Fish don't eat trees after all, says new study
Nov 24, 2009 |
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(PhysOrg.com) -- What constitutes fish food is a matter of debate. A high-profile study a few years ago suggested that fish get almost 50 percent of their carbon from trees and leaves, evidence for a very ...
How fish is cooked affects heart-health benefits of omega-3 fatty acids
Nov 17, 2009 |
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If you eat fish to gain the heart-health benefits of its omega-3 fatty acids, baked or boiled fish is better than fried, salted or dried, according to research presented at the American Heart Association's Scientific Sessions ...
Oil from biotech soybeans increases key omega-3 fatty acid in humans
Nov 16, 2009 |
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Oil from soybeans modified through biotechnology increased levels of omega-3 eicosapentaenoic acid (EPA) in red blood cells according to research presented at the American Heart Association's Scientific Sessions 2009.
Use of omega-3 with treatment for depression in heart disease patients may not provide benefit
Oct 20, 2009 |
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Contrary to the findings of some studies, new research indicates that augmenting antidepressant therapy with an omega-3 fatty acid supplement does not result in improvement in levels of depression in patients with coronary ...
Mercury in fish seems to raise blood pressure in spite of nutrients
Oct 05, 2009 |
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(PhysOrg.com) -- The negative impact of high amounts of methylmercury in seafood on blood pressure may outweigh the protective effects of fish nutrients, researchers report in Hypertension: Journal of the American Heart As ...
Research shows fish oil may protect against stroke from ruptured carotid artery plaques
Oct 01, 2009 |
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Research led by Hernan A. Bazan, MD, Assistant Professor of Surgery, Section of Vascular Surgery, at LSU Health Sciences Center New Orleans School of Medicine, has found that unstable carotid artery plaques - those in danger ...
Half of the fish consumed globally is now raised on farms, study finds
Sep 07, 2009 |
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Aquaculture, once a fledgling industry, now accounts for 50 percent of the fish consumed globally, according to a new report by an international team of researchers. And while the industry is more efficient ...
How much omega-3 fatty acid do we need to prevent cardiovascular disease?
Aug 31, 2009 |
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A team of French scientists have found the dose of DHA (docosahexaenoic acid) that is "just right" for preventing cardiovascular disease in healthy men. In a research report appearing in the September 2009 print issue of ...
New Web site aims to deepen public knowledge of omega-3s
Aug 19, 2009 |
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Hoping to broaden understanding about the benefits of Omega-3 fatty acids, a Purdue University-based international consortium has launched a Web site and newsletter campaign to educate the public, physicians and veterinarians. ...
Research team responds to concerns about international insulin drug trial
Aug 11, 2009 |
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Accumulating safety data from the large, international ORIGIN trial have been reviewed by its independent data monitoring committee, who have concluded that there is no cause for concern.
Study reveals mounting evidence of fish oil's heart health benefits
Aug 03, 2009 |
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There is mounting evidence that omega-3 fatty acids from fish or fish oil supplements not only help prevent cardiovascular diseases in healthy individuals, but also reduce the incidence of cardiac events and mortality in ...
The 'see food' diet
Jul 23, 2009 |
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Current research suggests that a diet high in omega-3 fatty acids may help prevent one of the leading causes of legal blindness among the elderly. The related report by Tuo et al, "A high omega-3 fatty acid diet reduces retinal ...
Edible coating makes fish filets longer-lasting, healthier
Jul 16, 2009 |
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Consumers may be able to eat longer-lasting, potentially healthier fish fillets if research at Oregon State University makes its way to the supermarket.
