Related topics: fatty acids
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]
For more information about Omega-3 fatty acid, read the full article at
Wikipedia.
This text uses material from Wikipedia and is available under the GNU Free Documentation License.
News tagged with omega 3 fatty acids
Omega fatty acid balance can alter immunity and gene expression
May 29, 2009 |
4.8 / 5 (19) |
4
Using a controlled diet study with human volunteers, researchers may have teased out a biological basis for the increased inflammation observed due to humans' shift in their consumption of omega fatty acids.
Half of the fish consumed globally is now raised on farms, study finds
Sep 07, 2009 |
4.7 / 5 (9) |
4
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 fish is cooked affects heart-health benefits of omega-3 fatty acids
Nov 17, 2009 |
3.8 / 5 (10) |
1
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 ...
Study reveals mounting evidence of fish oil's heart health benefits
Aug 03, 2009 |
5 / 5 (4) |
0
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 ...
Fish food fight: Fish don't eat trees after all, says new study
Nov 24, 2009 |
4.5 / 5 (4) |
0
(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 ...
Quails get super fit by simply eating omega-3 diet
Mar 27, 2009 |
4.3 / 5 (4) |
0
When tiny semipalmated sandpipers embark on their annual odyssey from the Canadian Arctic to their winter residences in South America, they set out on one of the world's longest migrations. On the way, the tiny birds stop ...
Vt. farmers cut cows' emissions by altering diets
Jun 21, 2009 |
3.4 / 5 (5) |
4
(AP) -- Vermont dairy farmers Tim Maikshilo and Kristen Dellert, mindful of shrinking their carbon footprint, have changed their cows' diet to reduce the amount of gas the animals burp - dairy cows' contribution ...
How much omega-3 fatty acid do we need to prevent cardiovascular disease?
Aug 31, 2009 |
4.3 / 5 (3) |
0
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 ...
Fish oils to boost skin health
Jan 20, 2009 |
4 / 5 (3) |
0
(PhysOrg.com) -- Scientists have launched a pioneering study to discover whether fatty acids found in oily fish could improve skin immunity, so reducing the risk of skin cancer.
Eating fatty fish once a week reduces men's risk of heart failure
Apr 22, 2009 |
4 / 5 (3) |
0
(PhysOrg.com) -- Eating salmon or other fatty fish just once a week helped reduce men’s risk of heart failure, a recent study shows, adding to growing evidence that omega-3 fatty acids are of benefit to cardiac health. Led ...
Roe of marine animals is best natural source of omega-3
Dec 11, 2009 |
4 / 5 (3) |
1
The roe of hake, lumpsucker and salmon is the best dietary source of Omega 3, according to a study carried out by researchers at the University of Almería (UAL). The scientists analysed the eggs, or ...
Edible coating makes fish filets longer-lasting, healthier
Jul 16, 2009 |
2.8 / 5 (4) |
1
Consumers may be able to eat longer-lasting, potentially healthier fish fillets if research at Oregon State University makes its way to the supermarket.
Biodiversity passes the taste test and is healthier too
Biology /
Jan 30, 2009 |
3.3 / 5 (3) |
0
(PhysOrg.com) -- Cattle and sheep grazed on natural grasslands help maintain biodiversity and produce tastier, healthier meat, according to a study by the University of Exeter. The research concludes that ...
Columbia research shows novel benefits of fatty acids in arteries
Feb 05, 2009 |
5 / 5 (2) |
0
New research from Columbia University Medical Center continues to shed light on the benefits of making fish a staple of any diet.
It's no fish tale: Omega-3 fatty acids prevent medical complications of obesity
Feb 12, 2009 |
5 / 5 (2) |
0
According to a recent study published online in The FASEB Journal, diets rich in omega-3 fatty acids protect the liver from damage caused by obesity and the insulin resistance it provokes. This research should give doctor ...
