Importance of polyunsaturated fatty acids of the n-6 and n-3 families for early human development

Hornstra, Gerard

doi:10.1002/1438-9312(200106)103:6<379::aid-ejlt379>3.0.co;2-c

Cited by 25 publications

(16 citation statements)

References 60 publications

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“…Unlike lipids from animal or vegetal origin, fish lipids are rich in PUFAs belonging to the omega‐3 family, such as eicosapentaenoic acid (C20:5n‐3, EPA) and docosohexaenoic acid (C22:6n‐3, DHA). Over last decade, a great deal of research has been expended on the role of dietary omega‐3 fatty acids in the prevention of cardiovascular diseases such as arrhythmias, hypertension, or coronary heart disease , inhibition of inflammatory processes and the fetal development of brain and eye retina .…”

Section: Introductionmentioning

confidence: 99%

Discarded species in the west Mediterranean sea as sources of omega‐3 PUFA

García‐Moreno

Pérez‐Gálvez

Morales‐Medina

et al. 2013

Euro J Lipid Sci & Tech

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Five discarded fish species in the Alboran Sea, namely axillary seabream (Pagellus acarne), small‐spotted catshark (Scyliorhinus canicula), sardine (Sardina pilchardus), horse mackerel (Trachurus mediterraneus), and bogue (Boops boops) were evaluated as novel sources for the production of omega‐3 polyunsaturated fatty acids (PUFAs). The lipid content of the five species varied significantly within the different seasons, being maximum in spring for axillary seabream, small‐spotted catshark, and bogue (5.1, 2.7, 2.5%, respectively) and in summer for sardine and horse mackerel (13.6 and 6.2%, respectively). Sardine and horse mackerel presented also the maximum amount of eicosapentaenoic acid (EPA) + docosohexaenoic acid (DHA), 3000 and 1300 mg/100 g fish, respectively. Their oils exhibited a composition of EPA + DHA higher than 23% and they were mainly composed by triacylglycerols. Axillary seabream, small‐spotted catshark, and bogue presented a lower amount of EPA + DHA, 960, 650, and 157 mg/100 g fish, respectively, but their oils also exhibited a composition of EPA + DHA higher than 20%. Particularly important was the composition of DHA, 23%, of the oil extracted from small‐spotted catshark. Therefore, the five discarded species studied were found to be valuable raw material for the production of fish oil presenting a high content in EPA and DHA. Practical applications: This work is in line with ongoing EU regulations avoiding fish discards. This has boosted research on the potential of these raw materials for the production of high added‐value products such as omega‐3 PUFAs, which are experiencing a growing commercial demand. This study provides a complete characterization of five discarded species in the Alboran Sea, with special focus on the availability of their omega‐3 content throughout the year. Despite their different lipid content, all the species were good sources for the production of omega‐3. The oils extracted from these species presented a maximum composition of EPA + DHA higher than 20%. Interestingly, small‐spotted catshark's oil was relatively rich in DHA (up to 23%), which makes this oil an excellent functional ingredient for brain and children's health applications. The results obtained provide valuable information for food scientists interested in the production of omega‐3 PUFAs from traditional and alternative fish species.

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Section: Introductionmentioning

confidence: 99%

Discarded species in the west Mediterranean sea as sources of omega‐3 PUFA

García‐Moreno

Pérez‐Gálvez

Morales‐Medina

et al. 2013

Euro J Lipid Sci & Tech

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“…The major poly-unsaturated fatt acids (PUFA) in the seeds of studied taxa are linoleic (C18:2 n 6) and linolenic acids (C18:3 n 3). These two fatty acids are termed essential fatty acids because they can not be synthesized de novo by man and are needed for optimum development and health (Hornstra, 2001;Das, 2006). Bağcı et al (2004) indicated linoleic acid as the major constituent of all the seed oils of some legume seeds.…”

Section: Resultsmentioning

confidence: 99%

Seed fatty acid compositions of someLathyrustaxa growing in Turkey

Emre¹,

Şahi̇n²,

Yılmaz³

et al. 2011

Acta Botanica Gallica

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In the present study, fatty acid composition in mature seeds of the Lathyrus L. taxa were determined by using gas chromatography. Present results indicate that the seed oils of studied Lathyrus taxa have palmitic acid (C16:0) and stearic acid (C18:0) as major saturated fatty acids. Moreover, the present data show that oleic acid (C18:1), linoleic acid (C18:2 n 6) and α-linolenic acid (C18:3 n 3) are major unsaturated fatty acids in studied Lathyrus taxa. The highest oleic acid (C18:1 n 9) content is found in L. vinealis (26.8 %) but it is found at the lowest level in L. aphaca var. modestus (8.3 %). In addition, present study determines that investigated Lathyrus species have linoleic acid (42.8-62.8 %) and linolenic acid (9.2-12.9 %) contents.

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“…PUFA are essential for humans (Hornstra 2001) and can be obtained from fats and oils in foods to produce omega‐3 long chain PUFA, such as eicosapentaenoic acid (EPA, 20:5n‐3) and docosahexaenoic acid (DHA, 22:6n‐3) (Simopoulos 1991). …”

Section: Introductionmentioning

confidence: 99%

Enrichment of Whole Wheat Flaxseed Bread With Flaxseed Oil

Aguiar¹,

Boroski

Monteiro³

et al. 2011

Journal of Food Processing and Preservation

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The aim of this study was to evaluate the partial substitution of soybean oil (SO) with flaxseed oil (FO) in the preparation of whole wheat flaxseed bread enriched with omega‐3 and determine the percent retention of omega‐3 after baking. The lipid portion of the standard formulation (SF) was 100% of SO, and FO was used to substitute 25, 50 and 75% (w/w) of SO in formulations FI, FII and FIII, respectively. All formulations did not show significant differences (P < 0.05) in protein and lipids contents. There was an inverse correlation between the percentage of omega‐3 in dough and the capacity of retention of omega‐3 after baking. However, the losses observed during baking (1.5, 1.9, 14.01 and 17.72% for SF, FI, FII and FIII, respectively) can be considered small. There was an increase in the omega‐3 percentage in formulations, which improved the nutritional value of whole wheat flaxseed rolls enriched with FO. PRACTICAL APPLICATIONS This research finds practical application in the bakery industry. The results indicate a high capacity of retention of omega‐3 in bread added with flaxseed and flaxseed meal after baking and they may be extended to other bakery products. However, further studies are required to minimize the loss of omega‐3 by the addition of natural antioxidants to bread formulation.

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Importance of polyunsaturated fatty acids of the n-6 and n-3 families for early human development

Cited by 25 publications

References 60 publications

Discarded species in the west Mediterranean sea as sources of omega‐3 PUFA

Discarded species in the west Mediterranean sea as sources of omega‐3 PUFA

Seed fatty acid compositions of someLathyrustaxa growing in Turkey

Enrichment of Whole Wheat Flaxseed Bread With Flaxseed Oil

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