منابع مشابه
Effect of Short and Long-Term Treatment with Omega-3 Fatty Acids on Scopolamine-Induced Amnesia
Two omega-3 fatty acids including docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are essential for the physiologic function of neuronal cell membrane. Normal function of neuronal cell membrane requires appropriate composition of fatty in its structure. Present study was designed to compare the effect of short-term and long-term pretreatment with omega-3 fatty acids on scopolamine...
متن کاملAlternatives for enrichment of eggs and chicken meat with omega-3 fatty acids
González-Esquerra, R. and Leeson, S. 2001. Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids. Can. J. Anim. Sci. 81: 295–305. Interest on the enrichment of eggs and poultry meat with omega-3 fatty acids (n-3 FA) has increased given their important role in human metabolism. The inclusion of n-3 FA into eggs and poultry meat is achieved by feeding ingredients such as f...
متن کاملThe Enrichment of Eggs with Omega-3 Fatty Acids and Their Effects in Humans
eggs l A preliminary study showed that maximum enrichment of egg lipid with omega-3 polyunsaturated fatty acids (LCPUFA) had not occurred after about 5 days on dietary oil regimens. When cod liver oil, canola oil or linseed oil was added at 7% to layer diets for 12 weeks, production parameters were usually better than on the commercial layer diet; e g g w e i g h t was normally higher on the oi...
متن کاملOmega-3 Fatty Acids and Heart Disease
The potential for the prevention and treatment of cardiovascular disease through increased dietary intake of omega-3 (ω-3) fish oils is not a recent scientific discovery. A historically important study in 1980 reported that high levels of omega-3 fatty acids in the diet of the Inuit people of Greenland were linked to a lower rate of death from acute myocardial infarction compared to the Danish ...
متن کاملDietary Sources of Omega-3 Fatty Acids
As for saturated and monounsaturated fatty acids, the omega-6 and omega-3 polyunsaturated fatty acids (PUFA) are chemically linked to fat structures known as triglycerides in the various foods and oils that are consumed. The natural triglyceride or fat structure consists of a 3-carbon glycerol backbone onto which 3 long-chain fatty acids of varying types and structures are linked or 'esterified...
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ژورنال
عنوان ژورنال: Acta Alimentaria
سال: 2014
ISSN: 0139-3006,1588-2535
DOI: 10.1556/aalim.43.2014.1.19