～Vegetable omega 3 came into existence～ Developing of edible perilla seed oil
نویسندگان
چکیده
منابع مشابه
Development of omega‐3‐rich Camelina sativa seed oil emulsions
Camelina sativa seed is an underutilized oil source rich in omega-3 fatty acids; however, camelina oil is not fully explored for food applications. Its high omega-3 content makes it susceptible to oxidation, which may limit food applications. Therefore, the main objective of this study was to investigate the potential of camelina seed oil to form physically and oxidatively stable emulsions as a...
متن کاملSecrets of omega-3 oil.
T here are good and bad fats. The Omega-3 is considered to be a good fat 1. Omega-3 fatty acids are considered essential fatty acids, which means that they are essential to human health but cannot be manufactured by the body. For this reason, omega-3 fatty acids must be obtained from food. Omega-3 fatty acids can be found in ¿ sh and certain plant oils and hence are the primary dietary source o...
متن کاملOmega-3 fatty acids and antioxidants in edible wild plants.
Human beings evolved on a diet that was balanced in the omega-6 and omega-3 polyunsaturated fatty acids (PUFA), and was high in antioxidants. Edible wild plants provide alpha-linolenic acid (ALA) and higher amounts of vitamin E and vitamin C than cultivated plants. In addition to the antioxidant vitamins, edible wild plants are rich in phenols and other compounds that increase their antioxidant...
متن کاملFish oil and omega-3 fatty acids.
What are Omega-3 Fatty Acids and Why are They Helpful? Omega-3 fatty acids have become quite popular because of the many positive effects on human health. Omega-3 fatty acids benefit both healthy people as well as those with cardiovascular disease. Omega-3 fatty acids are thought to improve heart health by lowering triglycerides, raising good cholesterol (HDL, or high density lipoprotein), thin...
متن کاملInfluence of Supplementation of Vegetable Oil Blends on Omega-3 Fatty Acid Production in Mortierella alpina CFR-GV15
Objectives of this study were designed for improved production of mycelial omega-3 fatty acids with particular reference to EPA and DHA from the oleaginous fungus Mortierella alpina CFR-GV15 under submerged low temperatures fermentation supplemented with linseed oil and garden cress oil as an additional energy source. The fungus was grown at 20°C temperature for four days initially followed by ...
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ژورنال
عنوان ژورنال: Journal of Lipid Nutrition
سال: 2016
ISSN: 1343-4594,1883-2237
DOI: 10.4010/jln.25.53