Omega-3 Fatty Acids: Chemistry, Nutrition, and Health Effects

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Polyunsaturated fatty acids provide unique health benefits to consumers but also present the technician with difficult challenges in delivering these fatty acids in appealing foods that do no have the off-flavors associated with the oxidation products of these highly labile materials. This book presents a comprehensive assessment of the current state of these stability issues, the nutritional effects and the potential for delivery in foods of 0mega-3 fatty acids.
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Editorial Reviews

Eskimos subsisting on fatty fish and seal blubber do not experience the cardiovascular ills of Western populations on high saturated fat diets. Omega-3 fatty acids, which are increasingly being touted by both alternative and mainstream medicine as health-promoting nutrients, seem to be the reason. These 21 original conference- based papers comprehensively review current research and views on these polyunsaturated fatty acids in health and nutrition; their production and nutraceutical (food and supplement) products; aroma effects (not all are fishy); stabilization; and analytical procedures. Shadidi is in the department of biochemistry at Memorial U. of Newfoundland. Finley works for Kraft Foods in Glenview, IL. Annotation c. Book News, Inc., Portland, OR (
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Product Details

  • ISBN-13: 9780841236882
  • Publisher: American Chemical Society
  • Publication date: 1/28/2001
  • Series: ACS Symposium Series, #788
  • Pages: 354
  • Product dimensions: 5.80 (w) x 8.90 (h) x 0.80 (d)

Table of Contents

1 The Chemistry, Processing, and Health Benefits of Highly Unsaturated Fatty Acids: An Overview 2
2 Long-Chain Fatty Acids in Health and Nutrition 14
3 Electrophysiologic and Functional Effects of Polyunsaturated Fatty Acids on Excitable Tissues: Heart and Brain 28
4 The Omega-6 versus Omega-3 Fatty Acid Modulation of Lipoprotein Metabolism 37
5 Docosahexaenoic Acid in Human Health 54
6 Dietary Polyunsaturated Fat in Cardiovascular Disease: Boon or Bane? 66
7 The Effect of Alpha-Linolenic Acid on Retinal Function in Mammals 79
8 The Large-Scale Production and Use of a Single-Cell Oil Highly Enriched in Docosahexaenoic Acid 92
9 Production of Docosahexaenoic Acid from Microalgae 108
10 Blue-Green Alga Aphanizomenon flos-aquae as a Source of Dietary Polyunsaturated Fatty Acids and a Hypocholesterolemic Agent in Rats 125
11 Seal Blubber Oil and Its Nutraceutical Products 142
12 Structured Lipids Containing Omega-3 Highly Unsaturated Fatty Acids 151
13 Modified Oils Containing Highly Unsaturated Fatty Acids and Their Stability 162
14 Effect of Lipase Hydrolysis on Lipid Peroxidation in Fish Oil Emulsion 176
15 Farmed Atlantic Salmon as Dietary Sources of Long-Chain Omega-3 Fatty Acids: Effect of High-Energy (High-Fat) Feeds on This Functional Food 191
16 Highly Unsaturated Fatty Acids as Precursors of Fish Aroma 208
17 Identification of Potent Odorants in Seal Blubber Oil by Direct Thermal Desorption-Gas Chromatography-Olfactometry 221
18 Errors in the Identification by Gas-Liquid Chromatography of Conjugated Linoleic Acids in Seafoods 235
19 Impact of Emulsifiers on the Oxidative Stability of Lipid Dispersions High in Omega-3 Fatty Acids 243
20 Application of Natural Antioxidants in Stabilizing Polyunsaturated Fatty Acids in Model Systems and Foods 258
21 The Effect of Additives on the Rancidity of Fish Oils 280
Author Index 301
Subject Index 303
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