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Utilization of Fisheries' By-Products for Functional Foods
Published in Se-Kwon Kim, Marine Biochemistry, 2023
Muhamad Darmawan, Nurrahmi Dewi Fajarningsih, Sihono, Hari Eko Irianto
Fish oils are readily digested to produce the energy and have been reported to exhibit several bioactivities (Kim and Mendis, 2006). The benefit of omega-3 fatty acids in fish oil is very essential for cardiovascular diseases (Durmus, 2018). Thus, consuming DHA and EPA can prevent the formation of cardiovascular disorders by reducing risk factors, such as blood pressure, platelet aggregation, triglyceride concentrations and heart arrhythmias (Fung et al., 2009; Raatz and Bibus, 2016). In addition, a diet enriched with fish oil has been reported to prevent cognitive disorders for older people yet induce brain development for children (Pinel et al., 2014; Graciano et al., 2016; He et al., 2017). It is reported that a diet with high doses of fish oil (>6 g/day) contained omega-3 fatty acids (4 g/day) in patients with hypertriglyceridemia significantly lowered the triglyceride content in blood (Asztalos et al., 2016). Furthermore, a study on fortified foods with fish oil has correlated it with health benefits, including antihyperlipidemic, anti-inflammatory, antithrombotic and antihypertensive (Gonzalez-Sarrias et al., 2013).
Raynaud's Phenomenon
Published in Charles Theisler, Adjuvant Medical Care, 2023
Omega-3 fatty acids, found in fish oil, may reduce symptoms in individuals with primary Raynaud's, according to one study. Fish oil did not reduce symptoms in people who had secondary Raynaud's. Patients should consult their doctor before taking fish oil, especially if they already take blood thinners, such as warfarin (Coumadin), clopidogrel (Plavix), or aspirin.2
Marine-Derived Omega-3 Fatty Acids and Cardiovascular Disease
Published in Stephen T. Sinatra, Mark C. Houston, Nutritional and Integrative Strategies in Cardiovascular Medicine, 2022
Thomas G. Guilliams, Jørn Dyerberg
Fish oil-derived omega-3 fatty acids have been used as dietary supplements and pharmaceutical products for several decades. The quality control issues that plagued the first few years of fish oil availability, such as heavy-metal contamination, pesticide residues, and oxidation, rarely occur in today’s products. Several highly reputable organizations (e.g., Global Organization for EPA and DHA [GOED], The Council of Responsible Nutrition [CRN]) have developed quality and regulatory standards for fish oil and related omega-3 products, and set specific limits for heavy-metal contamination, a wide variety of organic pollutants, and oxidation.96 Because of these standards, most global fish oil providers maintain their products to these high standards – this is especially true of the concentrated products (i.e., rTG and EE forms). Since heavy metals and pesticide residues are virtually impossible to be added during the manufacturing process, monitoring oxidation of the fatty acids is one of the critical steps in producing a high-quality product.
A Narrative Review of Nutritional Therapy for Gastrointestinal Cancer Patients Underwent Surgery
Published in Journal of Investigative Surgery, 2023
Yujie Zhang, Jinglin Zhang, Lili Zhu, Jiaqi Hao, Fengjun He, Tao Xu, Rui Wang, Wen Zhuang, Mojin Wang
Cause the benefits of ω-3 fatty acids in reducing the inflammatory response and regulating the immune response, several researches have been done to observe the effect of fish oil on clinical outcomes in GI cancer patients underwent surgery. Studies demonstrating parenteral fish oil’s benefit for GI cancer patients are summarized in Table 1. The advantages of omega-3 fish oil are related to the dosage and time point of use. In previous studies, the dose of omega-3 fish oil was 0.08–0.20 g/kg/day. A multi-center study with 661 patients have shown that when 0.10–0.20g/kg/d omega-3 fish oil was provided, the prognosis of severe patients can be significantly improved [77]. More high-quality studies are required to demonstrate the effectiveness in GI cancer patients and determine more precise optimal dosages and time point of use.
Age Drives the Differences in Dietary Supplement Use in Endurance Athletes: A Cross-Sectional Analysis of Cyclists, Runners, and Triathletes
Published in Journal of Dietary Supplements, 2023
Austin J. Graybeal, Andreas Kreutzer, Jada L. Willis, Kamiah Moss, Robyn Braun-Trocchio, Meena Shah
The positive association between age and use of DS in athletes (6) is therefore unsurprising given the belief that some DS may alleviate these decrements. For instance, omega-3 supplementation and using DS to alleviate joint pain are commonly reported in older adults (23), coinciding with evidence supporting that fish oil supplementation reduces osteoarthritis-specific pain in this group (24). OA may also benefit from planned electrolyte supplementation, given that strenuous exercise and compounding age-related declines in kidney function may lead to more severe imbalances (25). For sports-specific DS, studies show that products such as protein supplements and beta-alanine improve endurance exercise in older adults (26). Thus, it appears that OA have distinct dietary needs (27) and more so now, given recent findings showing that masters athletics is becoming increasingly more competitive (28, 29). Moreover, higher training hours in endurance sports are associated with greater use of DS compared to non-endurance sports such as sprinting (30, 31). However, there are few established DS shown to improve endurance performance (6) and the prevalence of DS in most common endurance events is unknown. Additional insight to the use of dietary supplements in older endurance athletes will further develop the knowledge about patterns of use for DS in a sample of competitive endurance athletes. Therefore, the purpose of this study was to investigate the: (a) use of DS, (b) motivation for use of DS, (c) sources of information for DS, and (d) if these differ by age in endurance athletes who were cyclists, runners, or triathletes.
Fish oil and chicoric acid combination protects better against palmitate-induced lipid accumulation via regulating AMPK-mediated SREBP-1/FAS and PPARα/UCP2 pathways
Published in Archives of Physiology and Biochemistry, 2023
Mohammad Mohammadi, Roghayeh Abbasalipourkabir, Nasrin Ziamajidi
Fish oil omega-3 fatty acids are polyunsaturated fatty acids (PUFAs), predominantly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), in which the first double bond is located at the third carbon from the omega end. From here on, we use the term “fish oil” to refer to mixture of EPA plus DHA, unless noted otherwise. There is growing evidence that fish oil supplementation has beneficial effects on many chronic diseases such as cardiovascular (AbuMweis et al.2018), diabetes (Chen et al.2015), asthma (Best et al.2016), and NAFLD, as mentioned earlier (Chen et al.2018). Of note, increased fish oil intake is inversely associated with all-cause mortality among general population (Chen et al.2016). However, the mechanism of action of EPA in reducing all-cause mortality is probably due to its anti-inflammatory effects (Miura et al.2016). Although the exact mechanism of action of PUFAs on lipid metabolism is not yet fully understood, it seems that PUFAs affect both lipogenesis and lipolysis by targeting key transcriptional regulators of lipid metabolism such as sterol regulatory element-binding protein-1 (SREBP-1) (Tai and Ding 2010).