Omega-3 Oils: Applications in Functional Foods
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This book addresses new applications of omega-3 fatty acids from both plant and marine sources in food supplements and pharmaceuticals and covers three basic areas: structure and function, production and processing, and health effects. The authors review the latest clinical evidence on the impact of consumption of omega-3 polyunsaturated fatty acids on prevalent human diseases such as inflammation-related illnesses in general and cardiovascular illnesses in particular. They also examine technologies to purify marine oils and protect them against oxidation as well as novel techniques for their incorporation into foods.
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| Released: 11/20/2010; 310 pages | |||||||||||||
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Table of Contents
- Omega-3 Fatty Acids in Health and Disease
- Clinical Effects of n-3 PUFA Supplementation in Human Health and Inflammatory Diseases
- Fish Sources of Various Lipids Including n-3 Polyunsaturated Fatty Acids and Their Dietary Effects
- Production of Marine Oils
- Processing of Omega-3 Oils
- Synthesis and Properties of Structured Lipids with Omega-3s
- Applications of Omega-3 Fats in Foods
- Synergistic/Additive Health Effects of Fish Oil and Bio-Active Agents
- Docosahexaenoic Acid Containing Phosphatidylcholine Alleviates Obesity-Related Disorders in Obese Rats
- Health Benefits of Flaxseed
- Fish Oil and Aggression
- Effect of Dietary Fish Protein and Fish Oil on Azoxymethane-induced Aberrant Crypt Foci in A/J Mice
View the Front Matter of this book. (pdf)
View the Index for this book. (pdf)
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