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Health Effects Of Polyunsaturated Fatty Acids In Seafoods
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Book Synopsis Health Effects of Polyunsaturated Fatty Acids in Seafoods by : Artemis P Simopoulos
Download or read book Health Effects of Polyunsaturated Fatty Acids in Seafoods written by Artemis P Simopoulos and published by Academic Press. This book was released on 2012-12-02 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: Health Effects of the Polyunsaturated Fatty Acids in Seafoods emerged from the 1985 Proceedings of a Conference on Health Effects of Polyunsaturated Fatty Acids in Seafoods held in Washington, D.C., spearheaded by the National Fisheries Institutes of Health (NIH), the Department of Commerce (DOC), and the National Fisheries Institute (NFI). The conference aims to review the data about the health effects of polyunsaturated fatty acids in seafood; the impact of omega-3 fatty acids on eicosanoid formation, thrombosis, and inflammation; and the role of docosahexaenoic acid in membrane function and metabolism. It also encourages the researchers to study the possible origin of the health effects of seafood in the American diet. Composed of seven parts, the book begins by discussing the summary, conclusions, and recommendations the chairman of each working groups presented during the conference. It also explains the effects of fatty acids on lipoprotein and generation of products of the 5-Lipoxygenase pathway and the membrane functioning and metabolism. Moreover, it discusses the status of the fishery industries worldwide, the different classes of lipids that contain fatty acids, and recipes with seafood as the main ingredient. This book will be of great interest to the scientists such as basic researchers, clinical investigators, and epidemiologists, as well as to health personnel and consumers.
Book Synopsis Seafood Choices by : Institute of Medicine
Download or read book Seafood Choices written by Institute of Medicine and published by National Academies Press. This book was released on 2007-04-09 with total page 737 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fragmented information that consumers receive about the nutritional value and health risks associated with fish and shellfish can result in confusion or misperceptions about these food sources. Consumers are therefore confronted with a dilemma: they are told that seafood is good for them and should be consumed in large amounts, while at the same time the federal government and most states have issued advisories urging caution in the consumption of certain species or seafood from specific waters. Seafood Choices carefully explores the decision-making process for selecting seafood by assessing the evidence on availability of specific nutrients (compared to other food sources) to obtain the greatest nutritional benefits. The book prioritizes the potential for adverse health effects from both naturally occurring and introduced toxicants in seafood; assesses evidence on the availability of specific nutrients in seafood compared to other food sources; determines the impact of modifying food choices to reduce intake of toxicants on nutrient intake and nutritional status within the U.S. population; develops a decision path for U.S. consumers to weigh their seafood choices to obtain nutritional benefits balanced against exposure risks; and identifies data gaps and recommendations for future research. The information provided in this book will benefit food technologists, food manufacturers, nutritionists, and those involved in health professions making nutritional recommendations.
Book Synopsis Dietary ω3 and ω6 Fatty Acids by : Corraldo Galli
Download or read book Dietary ω3 and ω6 Fatty Acids written by Corraldo Galli and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: On June 24-26, 1985, a major International Conference on the Hea1th Effects of P01yunsaturated Fatty Acids in Seafoods was held in Washington, D. C. The conference had two objectives: (1) to review the research data on the health effects of polyunsaturated fatty acids in seafoods in terms of the impact of omega-3 fatty acids on eicosanoid formation, thrombosis and inflammation, and the role of docosahexaenoic acid in membrane function and metabolism, and (2) to develop a research agenda to determine the spectrum of the health effects of polyunsaturated fatty acids of seafood origin in the American diet. The 1985 conference established the fact that omega-3 fatty acids of marine origin - eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) - play important roles in prostaglandin metabolism, thrombosis and atherosc1erosis, immunology and inflammation, and membrane function. In response to the conference recommendations, the Congress of the United States provided special funding for the establishment of a "test materials 1aboratory" within the US Department of Commerce to produce under documented quality contr01 the types and quanti ties of omega-3 te~3t materials required by biomedica1 researchers. The forms of test materials to be produced include refined fish oil, polyunsaturated fatty acid enhanced triglycerides, concentrates of esters of fatty acids, purified omega-3 fatty acids, and omega-3 mono-, di- and tri~lyceride mixtures.
Book Synopsis Handbook of Lipids in Human Nutrition by : Gene A. Spiller
Download or read book Handbook of Lipids in Human Nutrition written by Gene A. Spiller and published by CRC Press. This book was released on 2020-08-11 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Lipids in Human Nutrition is a concise reference for professionals and students interested in the role of lipids in nutrition. Over 100 tables and illustrations provide quick access to the most current data available.
Book Synopsis Dietary ω3 and ω6 Fatty Acids by : Corraldo Galli
Download or read book Dietary ω3 and ω6 Fatty Acids written by Corraldo Galli and published by Springer. This book was released on 1989-08-01 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: On June 24-26, 1985, a major International Conference on the Hea1th Effects of P01yunsaturated Fatty Acids in Seafoods was held in Washington, D. C. The conference had two objectives: (1) to review the research data on the health effects of polyunsaturated fatty acids in seafoods in terms of the impact of omega-3 fatty acids on eicosanoid formation, thrombosis and inflammation, and the role of docosahexaenoic acid in membrane function and metabolism, and (2) to develop a research agenda to determine the spectrum of the health effects of polyunsaturated fatty acids of seafood origin in the American diet. The 1985 conference established the fact that omega-3 fatty acids of marine origin - eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) - play important roles in prostaglandin metabolism, thrombosis and atherosc1erosis, immunology and inflammation, and membrane function. In response to the conference recommendations, the Congress of the United States provided special funding for the establishment of a "test materials 1aboratory" within the US Department of Commerce to produce under documented quality contr01 the types and quanti ties of omega-3 te~3t materials required by biomedica1 researchers. The forms of test materials to be produced include refined fish oil, polyunsaturated fatty acid enhanced triglycerides, concentrates of esters of fatty acids, purified omega-3 fatty acids, and omega-3 mono-, di- and tri~lyceride mixtures.
Book Synopsis Seafood Choices by : Institute of Medicine
Download or read book Seafood Choices written by Institute of Medicine and published by National Academies Press. This book was released on 2007-03-09 with total page 736 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fragmented information that consumers receive about the nutritional value and health risks associated with fish and shellfish can result in confusion or misperceptions about these food sources. Consumers are therefore confronted with a dilemma: they are told that seafood is good for them and should be consumed in large amounts, while at the same time the federal government and most states have issued advisories urging caution in the consumption of certain species or seafood from specific waters. Seafood Choices carefully explores the decision-making process for selecting seafood by assessing the evidence on availability of specific nutrients (compared to other food sources) to obtain the greatest nutritional benefits. The book prioritizes the potential for adverse health effects from both naturally occurring and introduced toxicants in seafood; assesses evidence on the availability of specific nutrients in seafood compared to other food sources; determines the impact of modifying food choices to reduce intake of toxicants on nutrient intake and nutritional status within the U.S. population; develops a decision path for U.S. consumers to weigh their seafood choices to obtain nutritional benefits balanced against exposure risks; and identifies data gaps and recommendations for future research. The information provided in this book will benefit food technologists, food manufacturers, nutritionists, and those involved in health professions making nutritional recommendations.
Book Synopsis Fish and Fish Oil in Health and Disease Prevention by : Susan Raatz
Download or read book Fish and Fish Oil in Health and Disease Prevention written by Susan Raatz and published by Academic Press. This book was released on 2016-07-21 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fish and Fish Oil in Health and Disease Prevention provides an authoritative review of the role of fish and fish oil intake in the promotion of human health. This up-to-date volume provides a complete examination of intake patterns as well as research evidence of intake in disease prevention and treatment. Readers will gain knowledge ranging from the current state of fish and fish oil intake, their health promoting effects and influences on individual response, how they influence development and health maintenance through the life cycle, and their role in disease prevention and treatment. This book is an invaluable resource for all researchers working to understand the relationship between fish and human health. It is a valuable reference for nutritionists, dietitians, and health care providers. Imparts a valuable understanding of fish intake patterns around the world and the role of fish and fish oil in human health through the lifecycle Offers an understanding of the role of fish and fish oil in disease risk reduction and treatment Presents the current status of fish intake and recommended intake levels for human health Focuses on research on unique fish and oil sources and potential problems with fish availability
Author :Artemis P. Simopoulos Publisher :Karger Medical and Scientific Publishers ISBN 13 :3805576404 Total Pages :188 pages Book Rating :4.8/5 (55 download)
Book Synopsis Omega-6/omega-3 Essential Fatty Acid Ratio by : Artemis P. Simopoulos
Download or read book Omega-6/omega-3 Essential Fatty Acid Ratio written by Artemis P. Simopoulos and published by Karger Medical and Scientific Publishers. This book was released on 2003-01-01 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: Studies on the evolutionary aspects of diet and molecular studies included in this volume indicate that human beings evolved on a diet that was balanced in the essential fatty acids (EFA). In fact, the ratio of omega-6/omega-3 EFA was 1/1 whereas present day diets in both developed and developing countries have a much higher ratio, between 5/1 and 50/1. Additional studies show that a high ratio of omega-6/omega-3 EFA is detrimental to health and may lead to the development of chronic diseases. Improving the dietary ratio by decreasing the omega-6 fatty acids and increasing the omega-3 fatty acids is essential for brain function and for the management of cardiovascular disease, arthritis and cancer. A ratio of 4/1 or less leads to lower dosage and to the reduction of adverse effects of drugs. This volume should be of interest to a large and varied audience of researchers in academia, industry, and government; cardiologists, geneticists, immunologists, neuroscientists, and cancer specialists; as well as nutritionists, dietitians, food scientists, agriculturists, economists and regulators.
Book Synopsis Handbook of Seafood Quality, Safety and Health Applications by : Cesarettin Alasalvar
Download or read book Handbook of Seafood Quality, Safety and Health Applications written by Cesarettin Alasalvar and published by John Wiley & Sons. This book was released on 2011-06-15 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.
Book Synopsis Omega-3 Fatty Acids in Health and Disease by : Robert S. Lees
Download or read book Omega-3 Fatty Acids in Health and Disease written by Robert S. Lees and published by CRC Press. This book was released on 2020-07-24 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: A report from research in the MIT Sea Grant College Program. Discusses the relationship between particular fatty acids found only in fish oil, and human health. Presents and evaluates information on the health effects of dietary fats generally; evidence that fish oil consumption affects the incidenc
Book Synopsis Seafoods: Chemistry, Processing Technology and Quality by : Fereidoon Shahidi
Download or read book Seafoods: Chemistry, Processing Technology and Quality written by Fereidoon Shahidi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for the prevention and treatment of cardio vascular diseases and rheumatoid arthritis. Highly unsaturated long-chain omega-3 fatty acids are regarded as the active components of marine oils and seafood lipids. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered. A presentation of the state-of-the-art research results on seafoods with respect to their chemistry, processing technology and quality in one volume was made possible by cooperative efforts ofan international group of experts. Following a brief overview, the book is divided into three sections. In Part 1 (chapters 2 to 8) the chemistry of seafood components such as proteins, lipids, flavorants (together with their properties and nutritional significance) is discussed. Part 2 (chapters 9 to 13) describes the quality of seafoods with respect to their freshness, preservation, micro biological safety and sensory attributes. The final section of the book (chapters 14 to 16) summarizes further processing of raw material, underutilized species and processing discards for production of value added products.
Book Synopsis Poultry Nutrition by : Vincenzo Tufarelli
Download or read book Poultry Nutrition written by Vincenzo Tufarelli and published by MDPI. This book was released on 2021-01-06 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this Special Issue is to publish high quality papers concerning poultry nutrition and the interrelations between nutrition, metabolism, microbiota and the health of poultry. Therefore, I invite submissions of recent findings, as original research or reviews, on poultry nutrition, including, but not limited to, the following areas: the effect of feeding on poultry meat end egg quality; nutrient requirements of poultry; the use of functional feed additives to improve gut health and immune status; microbiota; nutraceuticals; soybean meal replacers as alternative sources of protein for poultry; the effects of feeding poultry on environmental impacts; the use of feed/food by-products in poultry diet; and feed technology.
Download or read book Fish Oil written by Deborah T. Hanfman and published by . This book was released on 1991 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Fatty Acids in Foods and their Health Implications,Third Edition by : Ching Kuang Chow
Download or read book Fatty Acids in Foods and their Health Implications,Third Edition written by Ching Kuang Chow and published by CRC Press. This book was released on 2007-11-19 with total page 1296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart health, it is more and more clear that not only the quantity but the type of fatty acid plays an important role in the etiology of the most common degenerative diseases. Keeping abreast of the mechanisms by which fatty acids exert their biological effects is crucial to unraveling the pathogenesis of a number of debilitating chronic disorders and can contribute to the development of effective preventive measures. Thoroughly revised to reflect the most resent research findings, Fatty Acids in Foods and their Health Implications, Third Edition retains the highly detailed, authoritative quality of the previous editions to present the current knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters covering fatty acids in fermented foods, the effects of heating and frying on oils, the significance of dietary ?-linolenate in biological systems and inflammation, biological effects of conjugated linoleic acid and alpha-linolenic acid, and the role of fatty acids in food intake and energy homeostasis, as well as cognition, behavior, brain development, and mood disease. Several chapters underwent complete rewrites in light of new research on fatty acids in meat, meat products, and milk fat; fatty acid metabolism; eicosanoids; fatty acids and aging; and fatty acids and visual dysfunction. The most complete resource available on fatty acids and their biological effects, Fatty Acids in Foods and their Health Implications, Third Edition provides state-of-the-science information from all corners of nutritional and biomedical research.
Book Synopsis Eat to Beat Disease by : William W Li
Download or read book Eat to Beat Disease written by William W Li and published by Balance. This book was released on 2019-03-19 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eat your way to better health with this New York Times bestseller on food's ability to help the body heal itself from cancer, dementia, and dozens of other avoidable diseases. Forget everything you think you know about your body and food, and discover the new science of how the body heals itself. Learn how to identify the strategies and dosages for using food to transform your resilience and health in Eat to Beat Disease. We have radically underestimated our body's power to transform and restore our health. Pioneering physician scientist, Dr. William Li, empowers readers by showing them the evidence behind over 200 health-boosting foods that can starve cancer, reduce your risk of dementia, and beat dozens of avoidable diseases. Eat to Beat Disease isn't about what foods to avoid, but rather is a life-changing guide to the hundreds of healing foods to add to your meals that support the body's defense systems, including: Plums Cinnamon Jasmine tea Red wine and beer Black Beans San Marzano tomatoes Olive oil Pacific oysters Cheeses like Jarlsberg, Camembert and cheddar Sourdough bread The book's plan shows you how to integrate the foods you already love into any diet or health plan to activate your body's health defense systems-Angiogenesis, Regeneration, Microbiome, DNA Protection, and Immunity-to fight cancer, diabetes, cardiovascular, neurodegenerative autoimmune diseases, and other debilitating conditions. Both informative and practical, Eat to Beat Disease explains the science of healing and prevention, the strategies for using food to actively transform health, and points the science of wellbeing and disease prevention in an exhilarating new direction.
Book Synopsis Nutrition Applied to Injury Rehabilitation and Sports Medicine by : Luke R. Bucci
Download or read book Nutrition Applied to Injury Rehabilitation and Sports Medicine written by Luke R. Bucci and published by CRC Press. This book was released on 2020-10-25 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: This timely and exciting new book brings together for the first time the readily available choices of dietary supplements and their relationship to injury rehabilitation. Nutrition Applied to Injury Rehabilitation and Sports Medicine supports the rational use of specific nutrients for specific healing conditions. Guidelines for nutritional programs applied to specific conditions are provided for practical application.
Book Synopsis Health Effects of Dietary Fatty Acids by : Gary J. Nelson
Download or read book Health Effects of Dietary Fatty Acids written by Gary J. Nelson and published by The American Oil Chemists Society. This book was released on 1991 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is intended to be both a reference work for the active investigator and an overview for the professional who is not actively engaged in laboratory or clinical studies. It attempts to bring the entire field of dietary fats and health into perspective.
