China
Africa
Explore chapters and articles related to this topic
Cultivation of Microalgae for the Production of Biomolecules and Bioproducts at an Industrial Level
Published in Kalyan Gayen, Tridib Kumar Bhowmick, Sunil K. Maity, Sustainable Downstream Processing of Microalgae for Industrial Application, 2019
Preeti Mehta, Kritika Singh, Ravi Prakash Gupta, Anshu Shankar Mathur
Polyunsaturated fatty acids (PUFAs) are significant for tissue integrity and have beneficial health effects. Omega-3 and omega-6 fatty acids are crucial for humans, but our body is not able to make these fatty acids. Thus, external intake is essential. Natural PUFAs can be obtained from fish. But there is a risk of heavy metal contamination in these, along with several drawbacks, such as unpleasant odor, taste, and low oxidative stability. Thus, algae appear as an alternative natural source for PUFA production (Kyle 2005; Wynn et al. 2010). It may be noted that PUFA in fish is actually originated from algae (Rasmussen et al. 2008; Ratledge 2004). Docosahexaenoic acid (DHA) is the only commercially available algal PUFA. It is a major structural fatty acid in the brain. It is also important for eye and brain development in infants and provides cardiovascular support to adults. DHA is known to improve the body’s immune system and protects from various allergic diseases and eosinophilic disorders (Barclay et al. 2010). The DHA oil production process is discussed in Figure 3.6.
Nanonutraceuticals in Central Nervous System Disorders
Published in Bhupinder Singh, Minna Hakkarainen, Kamalinder K. Singh, NanoNutraceuticals, 2019
Amita Sarwal, Nisha Rawat, Gurpreet Singh, V. R. Sinha, Sumit Sharma, Dinesh Kumar
The n-3 PUFAs and n-6 PUFAs are known as vital fatty acids, which might be generally obtained from weight loss, as they are not capable of being synthesized in the human body. These are also referred to as omega-3 and omega -6 fatty acids, respectively (Figure 6.5). Requisite uptake of omega-3 and omega-6 polyunsaturated fatty acids, n-3/n-6 PUFAs provide neurological benefits (Barros et al., 2014).
Spray drying of mono- and double-layer emulsions of PUFA-rich vegetable oil homogenized by ultrasound
Published in Drying Technology, 2021
Eliana Marcela Vélez-Erazo, Larissa Consoli, Míriam Dupas Hubinger
Oils play an important role in the development of several products, such as chemicals, pharmaceuticals, cosmetics, and food.[1] Oils rich in polyunsaturated fatty acids (PUFAs) have been of interest to researchers, because of their anti-inflammatory action, and potential to reduce cardiovascular disease and to prevent osteoporosis, neurological disorders, and depression.[2] The use of PUFAs as an ingredient is still limited due to the chemical instability of the unsaturated chains. As a result, these compounds are more likely to undergo oxidation and consequent development of rancidity upon formation of undesirable odors and flavors.[3]