News tagged with omega 3 fatty acids

Related topics: fatty acids

Go fish!

(HealthDay)—Seems like there's no end to the list of benefits from eating seafood. Ounce for ounce, you get more protein and less fat and fewer calories from most fish and shellfish.

Oct 17, 2017
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Omega 3 helps the gut stay healthy, study finds

Taking omega-3 as part of a healthy diet with plenty of fibre and probiotic foods can improve the diversity of the gut microbiome according to a new study by researchers at the University of Nottingham and King's College ...

Sep 11, 2017
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Understanding how omega-3 dampens inflammatory reactions

Omega-3 fatty acids, which we primarily get through eating fatty fish, have long been thought to be good for our health. Many dietary studies have suggested that high intake is associated with a reduced risk of various disorders. ...

Aug 23, 2017
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A faster, less costly way to process walnuts

As part of a healthful diet, walnuts provide protein, antioxidants, essential vitamins, and minerals. Walnuts are also a good source of omega-3 fatty acids, which are associated with overall good health.

Aug 21, 2017
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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]

This text uses material from Wikipedia, licensed under CC BY-SA

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