Dataset linking free polyunsaturated fatty acid concentrations in erythrocytes with chronic pain conditions in adults

Modeling of lipolysis in the human body and the methodology for developing technology of supplements for obesity prevention considering the utilization of food industry by-products

“…The main representatives of polyunsaturated fatty acids are omega-3 (docosahexaenoic acid, alpha-linolenic acid, eicosapentaenoic acid) and omega-6 (arachidonic acid, linoleic acid). Polyunsaturated fats improve the rheological properties of blood, reduce the level of cholesterol deposits on blood vessel walls, protect cellular membrane lipids from oxidation, and lower triglyceride levels (47,48). New technologies are being developed to produce omega-3 and omega-6 from by-products of the fish industry, which will help reduce the cost of the final products (49).…”