Source Of Omega-3 Fatty Acids Research Articles

Characteristics of Margarine Produced from Palm Stearin and Tilapia (Oreochromis niloticus) Oil with Carrageenan as Emulsifier

One of the tilapia waste produced is offal. The content contained in the innards of tilapia contains a lot of fat which can be used as raw material for making fish oil. Fish oil plays an important role in health because it contains a source of omega 3. The application of fish oil into margarine can be used in the manufacture of bakery products. Making margarine requires an emulsion stability, which functions so that oil and water can mix. One of the emulsion stability that can be used is carrageenan. The purpose of this study was to determine the effect of using carrageenan on the stability of the emulsion on the physical properties of margarine and to determine the best concentration. This study used a completely randomized design (CRD), using one factor, namely the carrageenan concentration of 0.1; 0.2 and 0.3. The test parameters observed were water content test, spreadability test, texture test, melting point slip test, emulsion stability and hedonic test. The result shows that carrageenan plays a significant role as an emulsifier agent for the tilapia oil based margarine as it enhances the physical chracteristics of margarine. The best test results at a concentration of 0.3% with a water content value of 14.64%. The results for the basting power were 3.93%, while the slip melting point test was 33.80ᵒC, the stability test results were 93.07%, the hedonic test was 7.37 < µ < 7.76. The research suggests that there should be further analysis of margarine shelf-life time and fatty acid composition.

Effects of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads

Flaxseed is a useful source of omega-3 fatty acid and many health-promoting phytochemicals. Baked products are extensively consumed in the Arabic countries. This study mainly aimed to improve the nutritional quality of pan and Arabic flat breads by adding whole and crushed flaxseed.
 The study objects were pan and Arabic flat breads wholegrain and white wheat flour with whole or crushed flaxseed at different amounts. The proximate composition, texture, color characteristics, and sensory analysis were evaluated by standard methods. 
 The fat content increased in both the white wheat flour and in the wholegrain wheat flour pan breads with 8% of crushed flaxseed. The addition of 8% of crushed flaxseed to the white wheat flour bread also increased its specific loaf volume, while the addition of 8% of whole flaxseed significantly decreased the specific loaf volume of the wholegrain wheat flour bread. Crushed flaxseed did not affect the L* values, but significantly increased the a* values in the white wheat flour pan bread. Supplementing the white wheat flour pan bread with 8% of whole flaxseed decreased the compression force, thus indicating a softer texture. 8% of whole flaxseed significantly increased fat and protein contents of the white wheat and wholegrain wheat flour pan breads. Similar trends were observed for the Arabic breads, thus proving the enhancing effect of flaxseed on the nutritional quality of these baked products. The addition of crushed flaxseed to white wheat flour Arabic bread adversely affected its appearance and crust color, as well as significantly increased its ash, fat, protein, and dietary fiber contents. However, it did not have any adverse effect on the texture, flexibility, and flavor. 
 Flaxseed grains in the amount of 8% can be recommended to produce baked products with good sensory and nutritional qualities.

Eicosapentaenoic acid-rich oil supplementation activates PPAR-γ and delays skin wound healing in type 1 diabetic mice.

Delayed wound healing is a devastating complication of diabetes and supplementation with fish oil, a source of anti-inflammatory omega-3 (ω-3) fatty acids including eicosapentaenoic acid (EPA), seems an appealing treatment strategy. However, some studies have shown that ω-3 fatty acids may have a deleterious effect on skin repair and the effects of oral administration of EPA on wound healing in diabetes are unclear. We used streptozotocin-induced diabetes as a mouse model to investigate the effects of oral administration of an EPA-rich oil on wound closure and quality of new tissue formed. Gas chromatography analysis of serum and skin showed that EPA-rich oil increased the incorporation of ω-3 and decreased ω-6 fatty acids, resulting in reduction of the ω-6/ω-3 ratio. On the tenth day after wounding, EPA increased production of IL-10 by neutrophils in the wound, reduced collagen deposition, and ultimately delayed wound closure and impaired quality of the healed tissue. This effect was PPAR-γ-dependent. EPA and IL-10 reduced collagen production by fibroblasts in vitro. In vivo, topical PPAR-γ-blockade reversed the deleterious effects of EPA on wound closure and on collagen organization in diabetic mice. We also observed a reduction in IL-10 production by neutrophils in diabetic mice treated topically with the PPAR-γ blocker. These results show that oral supplementation with EPA-rich oil impairs skin wound healing in diabetes, acting on inflammatory and non-inflammatory cells.

Addition of fish oil microcapsules to meat products – Implications for omega-3 enrichment and salt reduction

This study aimed to evaluate the effect of fish oil microcapsules on saltiness perception of burger meats and to develop acceptable ω-3 with reduced salt. The addition of fish oil microcapsules in combination to moderate salt reduction and cooking significantly increased the quantity of ω-3 fatty acids, the acceptability, and the salty taste. These effects had a slight influence on lipid oxidation levels, or instrumental colour parameters (L*, a*, b*). The addition of fish oil microcapsules (4.5–6.5 %) in combination with salt reduction may be recommended to develop acceptable meat products labelled with nutrition claims related to sodium/salt (“reduced salt” or “low salt content”) and omega-3 (“source of omega-3 fatty acids” or “rich in omega-3 fatty acids”).

The Effect of Crackers Enriched with Camelina Sativa Oil on Omega-3 Serum Fatty Acid Composition in Older Adults: A Randomized Placebo-Controlled Pilot Trial

BackgroundCamelina sativa oil is one of the richest dietary sources of omega-3, with polyunsaturated fatty acids amounts of over 50%, linolenic acid content of around 40–45%, and linoleic acid of about 15%. Moreover, this oil is a valuable source of antioxidants which provide oxidative stability. All those features raise interest in considering Camelina oil as an alternative and sustainable oil source providing stable omega-3-rich emulsions for functional food production.ObjectivesThe present study aimed to investigate the effects of Camelina oil-enriched crackers on serum omega-3 concentration, inflammatory markers and serum lipid profile.DesignRandomized placebo-controlled pilot trial. Setting: Research and Development Center (Complife Italia s.r.l.).ParticipantsSixty-six free-living older volunteers (aged≥65 years).InterventionOlder adults were enrolled and randomly assigned to one of two groups: the camelina group or the placebo group. Subjects consumed daily 35 g of crackers (Camelina enriched crackers or placebo ones) twice daily for 12 weeks.MeasurementsSerum polyunsaturated fatty acid profile, inflammatory status and serum lipid panel parameters were recorded pre and post-intervention.ResultsIn the camelina group, alpha-linolenic acid serum concentration was significantly higher (p<0.01) compared to the placebo group at the end of the study. Concerning inflammatory plasma markers, a significant mean pro-inflammatory interleukin-18 plasma concentration decrease in the placebo group compared to the camelina one was observed (p<0.05). No significant differences in other mean inflammatory markers concentrations post-intervention were noted in either group. Lastly, examining the change in lipid profile, it is noteworthy that a higher reduction of total cholesterol, low-density lipoprotein and triglycerides in the camelina group postintervention, despite the lack of statistical significance.ConclusionCamelina oil significantly elevated the serum alpha-linolenic acid concentration with no significant changes in inflammatory markers and lipid profile.

Modern methods and techniques for determining the distinctive features of confectionery products

Techniques for determining the weight fraction of protein, water-soluble vitamins B1 and B2, the weight fraction of omega-3 fatty acids, and cholesterol in fat-containing confectionery have been developed. Factual data on the content of vitamins B1 and B2, omega-3 fatty acids, and cholesterol in fat-containing confectionery products have been obtained. It has been found that of the studied samples of sugar cookies, one sample is a source of vitamins B1 and B2. Of the studied samples of fl our confectionery, two samples of oatmeal cookies are a source of omega-3 fatty acids and are characterized by the absence of cholesterol. Based on the developed methods, a methodology for monitoring the content of vitamins, omega-3 fatty acids, and cholesterol in fat-containing confectionery products has been developed.

Full replacement of fish oil with algae oil in farmed Atlantic salmon (Salmo salar) – Debottlenecking omega 3

The global goal of developing sustainable aquafeed has faced increased complexity in sourcing raw materials. The limited availability of fish oil (FO) is a well-known bottleneck for the aquaculture industry and pairing it with EFSA (EFSA CONTAM, 2018) reduced tolerable weekly intake of marine contaminants [polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/F) and dioxin-like polychlorinated biphenyls (DLPCB)] creates another challenge for wild caught FO and its use in fish feed. In recent years, commercial algal alternatives have increasingly become available. Not only would omega-3 sources from algae reduce the reliance on FO; it would allow for restoration of the long chain omega-3 levels in farmed salmon. To this end, a study was conducted to establish knowledge on full replacement of FO by algae oil (Schizochytrium sp.) in Atlantic salmon with the aim of reducing contaminants levels in the fillet and maintaining the level of omega-3 fatty acid (FA), growth performance, health, and final product quality. Atlantic salmon (531 g) were distributed into twelve 5 × 5 × 5 m sea cages and fed one of four diets for 369 days: a control diet (Control) containing FO + rapeseed oil (VO1); a diet where AlgaPrime (AP) replaced 50% of the sum of EPA + DHA from FO (50AP + VO1); a diet where AP replaced 100% of the sum of EPA + DHA from FO (100AP + VO1), and a diet the same as the previous but using linseed instead of rapeseed oil (VO2; 100AP + VO2). All diets were balanced for key micronutrients. At the end of the trial, zootechnical parameters were obtained, health and welfare assessed, and final fillet quality analysed for contaminants and fillet quality post slaughter. Full replacement of FO significantly reduced the levels of PCDD/F and DLPCB in the fillet of 4 kg salmon by 70% and 79% respectively for 100AP + VO1 and 40% and 43% respectively for 100AP + VO2 fed fish. Fish gained an average of 3.7 kg across treatments (average final weight 4235.8 g ± 191.8); almost an 8-fold increase for all treatments. No significant differences were found among diets for performance, feed intake, gut health, histology, welfare, pigmentation, or fillet quality. This study demonstrates that AlgaPrime can be used to fully replace FO in Atlantic salmon grower feed without negative effects, achieving an important impact on food safety and sustainability for aquafeed producers and salmon consumers.

70 Ahiflower (Buglosoides Arvensis) oil supplementation alters whole blood and muscle fatty acid profile in mature horses

The omega-3 (n-3) profile of common plant-based ingredients are derived from α-linolenic acid (ALA). Previous research has indicated that horses lack the ability to convert ALA or other short-chain polyunsaturated fatty acids (SC-PUFA) into the biologically relevant docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Ahiflower (Buglossoides Arvensis) oil is a novel plant-based source of omega-3 fatty acids derived from n-3 stearidonic acid (SDA), and gamma-linolenic acid (GLA), an omega-6 fatty acid (see Table 1 for fatty acid profile). The objective of this trial was to evaluate how supplementation of Ahiflower oil to horses would alter whole blood and muscle fatty acid composition. Mature Quarter Horses (n = 20) were balanced by age, BW, and BCS and assigned to one of 4 treatment groups. LOW (n = 5; BW = 507.12 ± 2.3kg; BCS = 5.4 ± 0.3) was offered 30mL/day of Ahiflower oil. HIGH (n = 5; BW = 517.45 ± 4.5kg; BCS = 5.7 ± 0.1) was offered 60mL/day of Ahiflower oil. FLAX (n = 5; BW = 497.25 ± 3.5kg; BCS = 6.1 ± 0.7) was offered a flaxseed pellet (CP = 15.42%, Total omega-3 = 3.75%) formulated to provide the same amount of total omega-3′s as LOW was offered. PAST (n = 5; BW = 508.14 ± 3.6kg; BCS = 5.2 ± 0.6) was allowed free-choice access to mixed grass pasture (CP = 16.0%, Total omega-3 = 0.79%). All horses were offered 1.81kg/d of Purina® Strategy GX® (CP = 14.24%, Total omega-3 = 0.44%) daily. LOW, HIGH, and FLAX were housed in drylots by treatment group and were offered 2.0% BW as Timothy grass hay (CP = 10.10%, Total omega-3 = 0.35%). On d 0, 30, and 60 blood samples were collected along with a mid-gluteal muscle sample (∼1g). Samples were analyzed for fatty acid profile via LC-HPLC (UF ATCL).Data were analyzed via ANOVA (SAS 9.4). Horses in the LOW group had a 12.5% increase in total omega-3, while horses in HIGH had a 40.1% increase. Similar differences were observed for EPA (LOW = 19.2%; HIGH = 40.1%), and GLA (LOW = 60.1%; HIGH = 167%). Horses in HIGH had a greater increase from baseline in muscle EPA + DHA compared with all other groups (250%). All differences were significant at P < 0.05. Taken together these data indicate that horses had the ability to convert the PUFA's in Ahiflower oil into EPA. Increased EPA in whole blood and muscle tissue potentially allows for increased production of anti-inflammatory eicosanoids and prostaglandins. Further research is necessary to elucidate the mechanism by which this conversion occurs.

Functional composition, physiological effect and agronomy of future food quinoa (Chenopodium quinoa Willd.): A review

The South American grain quinoa (Chenopodium quinoa Willd.), which is full of nutrients, is used worldwide as a nutritious food and is occasionally referred to as a "superfood." In addition to being high in nutrients, quinoa also offers health-promoting qualities such as antidiabetic, antioxidant, antiobesity, and cardio-beneficial. Quinoa is a great source of protein, amino acids, important minerals, and omega-3 fatty acids and is gluten-free. The crop's nutritional qualities are thought to be a way to combat malnutrition on a worldwide scale. Quinoa is also acknowledged as a crop with significant value in terms of resistance to abiotic stressors, and there is considerable interest in integrating it into subsistence agricultural production systems globally. This review intends to draw the attention of researchers to quinoa nutritional, antinutritional and physicochemical components and their health benefits, along with its biological and agronomical aspects, because of its potential use in food and other industries. Six databases were searched for works from 1943 to 2022. Overall, numerous research and pieces of evidence have pointed to the useful qualities of quinoa, with the majority of them concentrating on its health benefits. Quinoa consumption carries a minimal and manageable risk in relation to the possible benefits. As a result, it can be said that quinoa has a lot of potentials to be marketed as a nutritious food. More research is required to establish the effectiveness of quinoa consumption for obtaining certain health impacts.

Dietary Supplementation with Linseed Oil Ethyl Esters Improves Sexual Behavior and Chosen Seminal Parameters in Porcine Species.

Numerous studies have shown that improvements in the sperm and semen quality of males of many species can be achieved with appropriate dietary supplements added to feed or fodder. Particularly promising seems to be the inclusion of omega polyunsaturated fatty acids in the diets of males. Among other things, it has been shown that linseed oil ethyl esters (EELO can be an excellent source of omega 3 polyunsaturated fatty acids in animal diets. These compounds are more durable and resistant to oxidation, epoxidation and resinification processes, and do not exhibit toxic properties in living organisms. At present, there is a lack of data in the literature on the enrichment of boar diets with EELO. The purpose of this study was to analyze the effects of the addition of EELO to boar diets on the properties of sperm in fresh semen. The study was conducted during the summer on semen collected from 12 boars of the line 990. Linseed oil ethyl esters were administered in each feeding at a rate of 3.0% (45 mL each) in basal diets for each boar on a daily basis for 16 weeks. Ejaculates were collected manually by the gloved-hand technique, at one-week intervals for eight-week periods, from the eighth week onwards after the start of feeding. Eight ejaculates were collected from each boar, totaling 96 samples. The addition of EELO to the diets of boars caused an increase in sperm viability (p < 0.001), semen volume (310 mL versus 216 mL, p < 0.001) and sperm concentration (331 versus 216 million per mL, p < 0.001). Furthermore, in the experimental animals, there was a decrease in the percentage of spermatozoa exhibiting DNA fragmentation. The experimental boars also showed an increase in the percentage of gametes without apoptosis and capacitation and an increase in the percentage of viable spermatozoa not showing lipid peroxidation membranes. Consequently, EELO nutritional supplementation resulted in the improved quality of the fresh semen of boars.

Self-Reported Intake and Circulating EPA and DHA Concentrations in US Pregnant Women.

In the United States, pregnant women have low concentrations of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which are essential for fetal development. Although maternal blood provides accurate polyunsaturated fatty acid (PUFA) concentrations, venipuncture is expensive and not always accessible. PUFA-containing foods consumption, both omega-3 ad omega-6 is supposed to reflect in the status (plasma, RBC, adipose tissue) of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). De novo synthesis of DHA and EPA during pregnancy is supposed to be higher compared to pre and/or post-pregnancy periods. Thus, this study aimed to determine the association between maternal self-reported dietary intake of foods high in DHA and EPA, along with vegetable oils as a source of omega-6 fatty acids, with maternal blood DHA and EPA concentrations. Pregnant women (13-16 weeks gestation) were recruited and asked to complete a food-frequency questionnaire (FFQ) and blood draw at enrollment and 36 weeks. Circulating concentrations of DHA and EPA were quantified and change scores were calculated. Correlations were done to determine associations between FFQ results and EPA/DHA maternal blood concentrations. Regression analyses were run to examine significant predictors of the main outcomes. Overall, PUFA-food consumption and RBC's DHA levels decreased from early to late pregnancy; self-reported PUFA-rich food consumption positively correlated with DHA and EPA levels. DHA concentration was predicted by self-reported PUFA-rich oils (sunflower/soy/corn/olive) consumption, but EPA concentration was predicted by maternal BMI. These findings suggest that EPA and DHA consumption decreased across pregnancy and the FFQ can be utilized as an effective method for estimating PUFA blood concentration during pregnancy.

Enrichment of camel yogurt using hemp seeds as a rich source of omega 3 and physicochemical evaluation

SummaryCannabis sativa L. seeds (hemp) have a high level of omega 3 and 6 fatty acids; therefore, it has the potential to nutrition properties of the food product. In the present study, camel yogurt enriched with hemp seeds was prepared at four concentrations (0%, 1%, 3%, 5%). Several tests such as pH level, titratable acidity, syneresis, water holding capacity (WHC), viscosity, phenolic component, DPPH inhibition and sensory evaluation were determined during 0, 7, 14 and 21 days at 4 °C. At the end of storage, fatty acid profile and scanning electron microscopy (SEM) were performed on control and optimal treatments. The results illustrated that lowest pH (3.79) corresponded to treatment supplemented with 5% hemp seeds. On the 21st day, the lowest syneresis (7.04%) and also the highest viscosity (157.50 mPa.s) and WHC (17.02%) were attributed to camel yogurt containing 3% hemp seeds. The phenolic components (14.14 mg gallic acid 100 g−1) and antioxidant features (20.21%) were elevated by adding hemp seed (to 5%), but increasing shelf life had an adverse effect on these factors (P &lt; 0.05). The sensory assessment of treatments with 3% of hemp seeds had the most desirability degree on the 14th day. The saturated and unsaturated fatty acids significantly decreased and increased with 3% hemp seeds (optimal) compared with control, respectively. The SEM also exhibited better structural microscopy in optimal treatment compared to yogurt with no additives. Hence, hemp seed was considered as an appropriate dietary supplement for camel yogurt.

Investigation of the fatty acid composition of vegetable oils

Emulsion fat products are a promising direction for the enrichment of unsaturated groups with fatty acids. This is possible by introducing rarely used types of vegetable oils into the formulations of these products. Due to the fact that the fatty acid composition of vegetable oils differs depending on the properties of the raw materials from which it is produced, there is a need for its analysis for a more accurate formulation of the emulsion product. As a result of the conducted studies, 17.3% saturated fatty acids and 83% unsaturated, respectively, were found in pumpkin oil. Pumpkin oil is rich in monounsaturated fatty acids, such as oleic acid (47%). Chromatographic study of the fatty acid composition showed that ginger oil contains 9.7% saturated fatty acids and about 90.3% unsaturated acids. Linolenic acid turned out to be the most in the oil (32.6%). It was found that the sample of black cumin oil contains 21.9% saturated and 78.1% unsaturated fatty acids. Most of all in linoleic acid oil (about 56.9%). The studied oils are rich in unsaturated fatty acids and can be used as additives in mayonnaise sauces to saturate certain groups with unsaturated fatty acids, each of the studied oils will saturate a certain group. Pumpkin oil is a source of monounsaturated fatty acids (oleic fatty acid), ginger oil is a source of omega–3 fatty acids (linolenic fatty acid), black cumin oil is a source of omega–6 fatty acids (linoleic fatty acid).

Fatty Acid Positions in Triacylglycerol of Iridescent Shark Fish Oil (Pangasius sp.), Focusing on Omega-3 and Omega-6 Fatty Acids.

&lt;b&gt;Background and Objective:&lt;/b&gt; Considering the many health benefits of fish oil, the potential of Indonesian fisheries needs to be mapped to find local fish oil sources that have the opportunity to be used as a source of omega-3 and 6. This research aimed to ascertain the glyceride profile of iridescent shark fish oil hydrolyzed by immobilized lipase from &lt;i&gt;Thermomyces lanuginosus&lt;/i&gt; at the sn-1,3 position and identify the position of omega-3 and omega-6 fatty acids. &lt;b&gt;Materials and Methods:&lt;/b&gt; To extract the fish oil from the iridescent shark, the soxhletation method was utilized. The analysis of the fatty acid composition that was carried out using gas chromatography (GC) was previously esterified with BF&lt;sub&gt;3&lt;/sub&gt; before it was carried out to position the fatty acid hydrolysis that was carried out using lipase enzymes to position the fatty acid composition. &lt;b&gt;Results:&lt;/b&gt; The sample had more unsaturated fatty acids than saturated ones. Omega-3 and omega-6 fatty acids are more concentrated in the fat molecule's sn-2 position than in the sn-1+sn-3 location. Iridescent shark fish oil meets the recommended ratio of omega-3 to omega-6 (1:1) or better (2:1). &lt;b&gt;Conclusion:&lt;/b&gt; It has been discovered that iridescent shark fish oil is rich in omega-3 and omega-6 fatty acids, especially those in the sn-2 position. This makes it a great food choice for those trying to get more omega-3 unsaturated fatty acids into their diets.

Marine yeast (Candida sake) cultured on herring brine side streams is a promising feed ingredient and omega-3 source for rainbow trout (Oncorhynchus mykiss)

A major challenge for the aquaculture industry is the supply of sustainable feeds. A promising model to achieve this is to utilize circular flows where feed ingredients, such as single cell protein, are cultivated using side streams of the food industry. The aim of this study was to evaluate the marine yeast Candida sake, produced on herring brine side streams, as a source of protein and immune stimulant in feed for salmonid fish. The dry C. sake product contained 54% protein (3.3% lysine and 0.8% methionine) and 13% lipids (1.1% eicosapentaenoic, EPA, and 1% docosahexaenoic acid, DHA). Four experimental diets were designed and tested in a 9-week feeding trial using juvenile rainbow trout (Oncorhynchus mykiss). A control diet containing both fish and plant-based ingredients constituted the base feed to which 20% (to evaluate effects on digestibility, growth and intestinal physiology), 20% heat-treated (to evaluate effects of downstream processing) and 3% (to evaluate immune stimulatory properties, replacing 3% soy protein concentrate) C. sake was added. The apparent digestibility coefficient of C. sake for protein, fat and gross energy was above 80%, and for amino acids above 90% regardless of treatment, suggesting a high bioavailability of C. sake. All three yeast containing diets performed equally to the control regarding specific growth rate, feed conversion ratio and functional intestinal health. These results suggest that C. sake is a promising alternative protein source for circular feeds in the salmonid industry. The presence of EPA and DHA represents an added value. The heat treatment increased the apparent digestibility coefficient of dry matter by 8% but decreased amino acid digestibility by on average 3%, indicating that heat treatment may not be the optimal downstream processing technique. Furthermore, the inclusion of 3% C. sake increased the intestinal lamina propria width and TGF-β transcription, indicating an immune stimulating effect. Future research is needed to understand these immune modulatory effects of C. sake supplementation.

Knowledge, attitudes and practices regarding the dietary sources of healthy fats and essential oil supplements

PurposeThis study aims to evaluate the knowledge and consumption of healthy foods, respectively, of oils as sources of omega-3 and dietary supplements with omega-3, among a population of young people in the center of Romania. With the objectives of identifying the factors that can influence the consumption of healthy fats and the orientation toward actions to promote less known food resources, in order to diversify the healthy food intake, the long-term improvement of the health-related effects of food.Design/methodology/approachOne of the most important aspects of health is nutrition and its role in reducing the incidence of chronic diseases is supported by scientific data. In this research, the authors analyzed the level of information and the factors determining food choices with particular reference to the consumption of healthy fats and/or supplements from these fats, in order to highlight the behavior of individuals in relation to food. For this purpose, a questionnaire about food and healthy fats (omega-3) consumption and frequency was applied to the food groups of interest, along with other factors pertaining to lifestyle. The questionnaire distributed online mainly included questions related to the consumption of fats and the respondents' knowledge about them. The interest in participating in the study was manifested mainly in the young age segment. The collected data were analyzed statistically was done through Graph Pad Prism ver. 9 software with the establishment of a statistical significance threshold of 0.05.FindingsThere is a certain degree of superficiality in the knowledge of the importance and use of foods rich in omega-3. The statistically significant association has been identified both between age and the rules established in the family for observing the schedule of meals and between age and benefiting from an evaluation of the eating behavior. Statistically significant association has also been observed between the level of education and the knowledge on the health benefits of vegetable oils. The statistically significant association was also present between the level of education and the respondents' appreciation of the essential role of eating behavior in disease prevention.Originality/valueIdentifying the consumer profile in relation to their attitude toward healthy foods, especially fats, in order to adapt nutritional interventions with the aim to promote healthy food choices that have an impact on the health of the individual and also of the population.

UPLC-ESI-MS/MS Profiling and Cytotoxic, Antioxidant, Anti-Inflammatory, Antidiabetic, and Antiobesity Activities of the Non-Polar Fractions of Salvia hispanica L. Aerial Parts.

Salvia hispanica L. is an annual herbaceous plant commonly known as "Chia". It has been recommended for therapeutic use because of its use as an excellent source of fatty acids, protein, dietary fibers, antioxidants, and omega-3 fatty acids. A literature survey concerning phytochemical and biological investigations of chia extracts revealed less attention towards the non-polar extracts of S. hispanica L. aerial parts, which motivates us to investigate their phytochemical constituents and biological potentials. The phytochemical investigation of the non-polar fractions of S. hispanica L. aerial parts resulted in the tentative identification of 42 compounds using UPLC-ESI-MS/MS analysis with the isolation of β-sitosterol (1), betulinic acid (2), oleanolic acid (3), and β-sitosterol-3-O-β-D-glucoside (4). GLC-MS analysis of the seeds' oil showed a high concentration of omega-3 fatty acid, with a percentage of 35.64% of the total fatty acid content in the seed oil. The biological results revealed that the dichloromethane fraction showed promising DPPH radical-scavenging activity (IC50 = 14.73 µg/mL), antidiabetic activity with significant inhibition of the α-amylase enzyme (IC50 673.25 μg/mL), and anti-inflammatory activity using in vitro histamine release assay (IC50 61.8 μg/mL). Furthermore, the dichloromethane fraction revealed moderate cytotoxic activity against human lung cancer cell line (A-549), human prostate carcinoma (PC-3), and colon carcinoma (HCT-116) with IC50s 35.9 ± 2.1 μg/mL, 42.4 ± 2.3 μg/mL, and 47.5 ± 1.3 μg/mL, respectively, and antiobesity activity with IC50 59.3 μg/mL, using pancreatic lipase inhibitory assay. In conclusion, this study's findings not only shed light on the phytochemical constituents and biological activities of the non-polar fractions of chia but also should be taken as a basis for the future in vivo and clinical studies on the safety and efficacy of chia and its extracts. Further study should be focused towards the isolation of the active principles of the dichloromethane fraction and studying their efficacy, exact mechanism(s), and safety, which could benefit the pharmaceutical industry and folk medicine practitioners who use this plant to cure diseases.

Comparison of Fish, Krill and Flaxseed as Omega-3 Sources to Increase the Omega-3 Index in Dogs

(1) Background: it is only the longer chain omega-3 polyunsaturated fatty acids (n-3 PUFAs), eicosapentaenoic acid (20:5n-3, EPA), and docosahexaenoic acid (22:6n-3, DHA) and not the shorter chain α-linolenic acid (ALA, 18:3n-3) that have been linked to health benefits. (2) Methods: 45 dogs divided into three groups were first given premium dry food for 38 days (baseline). The O3I was then used as a diagnostic tool to provide a measure of the sum of EPA + DHA in red blood cell membranes given as a percentage of all fatty acids. The dogs were subsequently fed with either krill meal (krill), fishmeal/oil (fish) or flaxseed cake (flax) included in raw food providing daily 416 mg EPA + DHA (971 mg ALA), 513 mg EPA + DHA (1027 mg ALA) and 1465 mg ALA (122 mg EPA + DHA), respectively. (3) Results: the average baseline O3I level of all dogs was low (1.36%), warranting n-3 supplementation. After four weeks, O3I levels were significantly increased in the krill (from 1.36 ± 0.44 to 2.36 ± 0.39%) and fish (from 1.35 ± 0.22 to 1.9 ± 0.35%) groups (p < 0.001). No significant modification of the O3I was detected in the flax animals. (4) Conclusions: only marine n-3 PUFAs resulted in a significantly increased O3I, with dietary krill meal providing the highest increase.

Microorganisms in Fish Feeds, Technological Innovations, and Key Strategies for Sustainable Aquaculture.

Aquaculture, the world's fastest growing food sector, produces over half of all fish for human consumption. Aquaculture feeds include fishmeal and fish oil, extracted from wild-caught fish such as sardines, and poses ecological, food security, and economic drawbacks. Microalgae, yeasts, fungi, bacteria, and other alternative ingredients show promise as potential ingredients in aquafeeds that provide protein/amino acids, lipids, or omega-3 sources and sources of bioactive molecules. This review article discusses the issues that the literature often lacks data on, such as the recent development of using microorganisms, technological innovation, challenges, and opportunities to develop a low environmental footprint of aquaculture diet. The ingredients often require novel processing technology to improve digestibility and fish growth and reduce antinutritional factors. This is an important gap to fill because microalgae are the most frequently used organism in fish feed, particularly as a dietary supplement or mixed with other ingredients. The production, processing, and formulating steps can affect the nutritional qualities. Stepwise strategies are required to evaluate these ingredients for feed application, and in this article, I articulated the stepwise key approaches of evaluating nutritional and environmental response metrics to develop highly sustainable aquaculture feed using these microorganisms, which would guide a more judicious inclusion of these novel ingredients.

Combination of the effect of ginger and anti-inflammatory diet on children with obesity with nonalcoholic fatty liver disease: A randomized clinical trial.

Nonalcoholic fatty liver disease (NAFLD) is the most common cause of liver disease in children. Following earlier reports on an increase in the prevalence of childhood obesity, NAFLD is now becoming increasingly common in children. Although no definitive cure exists, early management, early diagnosis, and treatment can reduce its complications. This study aims to determine the effectiveness of the combination of ginger and an anti-inflammatory diet (AID) in children with obesity on fatty liver management. This randomized clinical trial was conducted on 160 children with obesity aged 8-11 years, with a mean (SD) weight of 65.01(9.67) kg, mean (SD) height of 139.87(7.37) cm, and mean (SD) body mass index of 33.40(5.59) kg/m2. The study duration was 12 weeks. Children were divided into four groups: ginger (G), AID, ginger plus an AID (GPA), and control. Ginger capsules comprised 1000 mg of ginger, whereas the AID comprised fruits and vegetables, fish, turkey, and chicken (without skin) with lean meat, omega-3 sources, nuts, legumes, probiotic products, and elimination of inflammatory food. Following the intervention, serum fasting blood sugar and high-sensitivity C-reactive protein levels were significantly decreased in the AID (p=.006 and .002, respectively), G (p=.04 and <.001, respectively), and GPA (p <.001 in both cases, respectively) groups. Further, in the G and GPA groups, there was a significant decrease in body mass index (p=.04 in both cases, respectively), waist circumference (p=.009 and .003, respectively), waist-to-height ratio (p=.02 and .005, respectively), alanine aminotransferase (p=.004 and <.001, respectively), total cholesterol (p=.0002 and .0001, respectively) and low-density lipoprotein-cholesterol (p < .001 and <.001, respectively). Eventually, serum aspartate aminotransferase was decreased (p < .001) and high-density lipoprotein-cholesterol (p=.03) was increased significantly in the GPA group. As a main finding of this study, hepatic steatosis significantly decreased in the G and GPA groups. Ginger supplementation can effectively improve NAFLD in children, and its effectiveness was further increased when combined with an AID.