News tagged with omega 3 fatty acids

Related topics: fatty acids

Fish oil may hold key to leukemia cure

A compound produced from fish oil that appears to target leukemia stem cells could lead to a cure for the disease, according to Penn State researchers. The compound -- delta-12-protaglandin J3, or D12-PGJ3 ...

Dec 22, 2011
popularity 5 / 5 (16) | comments 1 | with audio podcast

Ten foods that help reduce stress

Yes, our prehistoric ancestors had to fend off saber-toothed cats and gigantic hyenas. But did they ever have to take an organic chemistry final or host the in-laws for the holidays? Now that's stress.

Dec 09, 2013
popularity 4.8 / 5 (5) | comments 3

Omega-3 key in reducing diabetes and heart disease

(Medical Xpress) -- Omega-3 can help to reduce the risk of diabetes and heart disease especially as people age, says Massey University nutrition professor Bernhard Breier, co-author of a new international ...

Oct 31, 2011
popularity 4.4 / 5 (5) | comments 0 | with audio podcast

Dangerous methylmercury levels in sushi

Eating sushi can increase risk of cardiovascular disease. A recent study showed that tuna sashimi contains the highest levels of methylmercury in fish-sushi, based on samples taken from across the USA.

Nov 25, 2013
popularity 4.8 / 5 (4) | comments 1

Omega-3 fatty acid

n−3 fatty acids (popularly referred to as ω−3 fatty acids or omega-3 fatty acids) are a family of unsaturated fatty acids that have in common a final carbon–carbon double bond in the n−3 position; that is, the third bond from the methyl end of the fatty acid.

Important nutritionally-essential n−3 fatty acids are: α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), all of which are polyunsaturated. The human body cannot synthesize n−3 fatty acids de novo, but it can form 20-carbon unsaturated n−3 fatty acids (like EPA) and 22-carbon unsaturated n−3 fatty acids (like DHA) from the eighteen-carbon n−3 fatty acid α-linolenic acid. These conversions occur competitively with n−6 fatty acids, which are essential closely related chemical analogues that are derived from linoleic acid. Both the n−3 α-linolenic acid and n−6 linoleic acid are essential nutrients which must be obtained from food. Synthesis of the longer n−3 fatty acids from linolenic acid within the body is competitively slowed by the n−6 analogues. Thus accumulation of long-chain n−3 fatty acids in tissues is more effective when they are obtained directly from food or when competing amounts of n−6 analogs do not greatly exceed the amounts of n−3.[citation needed]

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