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Weight Concerns
Published in Carolyn Torkelson, Catherine Marienau, Beyond Menopause, 2023
Carolyn Torkelson, Catherine Marienau
Unsaturated fats are considered “good” fats in the right ratio. You can tell that a fat is unsaturated if it is liquid at room temperature. Unsaturated fats can be monounsaturated or polyunsaturated. The best-known product containing monounsaturated fats is olive oil (think the Mediterranean diet). Canola oil, peanut oil, avocados, and some nuts are other examples of monounsaturated fats. The two main types of polyunsaturated fats are omega-3 fatty acids and omega-6 fatty acids. Foods with omega-3 fatty acids include salmon, mackerel, sardines, and flaxseeds. Foods with omega-6 fatty acids include vegetable oils such as corn, safflower, soybean, sunflower, and walnut oil.
Anti-Inflammatory Compounds Derived from Marine Macroalgae
Published in Se-Kwon Kim, Marine Biochemistry, 2023
Snezana Agatonovic-Kustrin, David W. Morton
Both ω-3 and ω-6 fatty acids are important for health, however there is an important distinction. ω-3 fatty acids regulate cellular metabolic functions and gene expression in a manner that reduces inflammation (Deckelbaum et al. 2006), while ω-6 -fatty acids, particularly arachidonic acid, can promote inflammation when consumed in excessive amounts (Patterson et al. 2012). Although both classes of fatty acids promote health, there should be an equilibrium between ω-3 and ω-6 in our diet due to this distinction. Omega-3 fatty acids regulate cellular metabolic functions and gene expression in a manner that reduces inflammation, while omega 6-fatty acids, particularly arachidonic acid, can promote inflammation when consumed in excessive amounts (Deckelbaum and Torrejon 2012; Deckelbaum et al. 2012). Increased amounts of ω-6 over ω-3 PUFAs seems to be directly proportional to the increased the risk of acute diseases like cardiovascular disease and the major cause of chronic diseases as cancer, cardiovascular diseases, and diabetes.
Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Omega-6 (ω-6) fatty acids, also called n-6 fatty acids, are polyunsaturated fatty acids (PUFA) having a double bond (C=C) at the sixth carbon atom from the end of the carbon chain. Omega-6 fatty acids are essential fatty acids because they are necessary for human health, our body cannot produce them, and we must get them through food (73, 92–95).
Can the biological mechanisms of ageing be corrected by food supplementation. The concept of health care over sick care
Published in The Aging Male, 2020
Within the care for metabolic health, the role of fatty acids is essential. Whereas omega 6 fatty acids act pro-inflammatory, the beneficial effects of poly-unsaturated fatty acids (PUFA’s) of the omega 3 group cannot be overestimated. The short-chain PUFA alfa linolenic acid (18:3ω3), that is mainly from vegetarian source, needs to be converted into the long-chain PUFA’s eicosapentaenoic acid (EPA, 20:5ω3) and docosahexaenoic acid (DHA, 22:6ω3) by the enzymes elongase and desaturase. The activity of these enzymes is optimised by the co-factors zinc [47] and vitamin B6 (pyridoxine). The long-chain PUFA’s EPA and DHA mainly originate from fish oil and from the phospholipids in krill oil. Because of ecological reasons, the latter should probably be preferred. Since the long-chain PUFA’s are highly vulnerable to oxidative degeneration, fish- or krill oil should always be combined with antioxidants, whereby astaxanthin is preferable.
Development of a Natural Product Rich in Bioavailable Omega-3 DHA from Locally Available Ingredients for Prevention of Nutrition Related Mental Illnesses
Published in Journal of the American College of Nutrition, 2020
Christina N. Charles, Hulda Swai, Titus Msagati, Musa Chacha
Optimal use of locally available ingredients other than fish oil can ensure dietary adequacy of bioavailable omega-3 DHA and other health promoting compounds among the vulnerable individuals in developing countries like Tanzania. This can be achieved using linear programing (LP) techniques. LP is a mathematical tool which allows generation of optimal solutions that satisfy nutritional and other constraints at once (19). It has been used in optimizing omega-3 to omega-6 fatty acids ratio in health promoting diets (20). Linear Programing (LP) can therefore, be used in formulation of ready to use natural products that are rich in preformed DHA and other health promoting compounds. The technique can also be used to inform regulatory authorities to design appropriate policies and dietary guidelines for omega-3 DHA that are currently missing in developing countries. The aim of this study was to formulate a ready to use natural product rich in preformed omega-3 DHA and other essential nutrients from locally available ingredients other than fish oil and dairy sources using linear programing. Optimized formulation can be used to prevent mental disorders associated with poor nutrition among individuals in Tanzania and other countries facing similar challenge.
Investigational drugs in early-stage clinical trials for autism spectrum disorder
Published in Expert Opinion on Investigational Drugs, 2019
Michael P. Hong, Craig A. Erickson
Omega-3 and omega-6 fatty acids have become another attractive target due to their importance in brain development and anti-inflammatory and anti-oxidant properties. Preterm infants and infants at risk for ASD treated with omega-3 and omega-6 fatty acids were observed to have a greater reduction in symptoms associated with ASD and increased gesture use compared to those taking placebo [102,103]. While prominent sensory deficits observed in preterm infants were not found to be significantly affected by omega-3 and omega-6 fatty acids, the authors suggest a larger, randomized trial may reveal more significant results [104]. In studies of children and adolescents with ASD, results have been negative or inconsistent. A 12-week open-label study did find improvement in caregiver reports of sociability and attention problems which correlated to changes in blood fatty acid levels [105]. However, randomized, placebo-controlled trials were not able to find many comparable statistically significant clinical results [106–108].