Omega-3 Fatty Acids Chemistry, Nutrition, and Health Effects

by Shahidi, Fereidoon; Finley, John W.

• ISBN13: 9780841236882
• ISBN10: 0841236887
• Format: Hardcover
• Copyright: 2001-05-03
• Publisher: American Chemical Society

Summary

Polyunsaturated fatty acids provide unique health benefits to consumers but also present the technician with difficult challenges in delivering these fatty acids in appealing foods that do no have the off-flavors associated with the oxidation products of these highly labile materials. This book presents a comprehensive assessment of the current state of these stability issues, the nutritional effects and the potential for delivery in foods of 0mega-3 fatty acids.

Table of Contents

Preface	xi
Introduction
The Chemistry, Processing, and Health Benefits of Highly Unsaturated Fatty Acids: An Overview	2	(12)
John W. Finley
Fereidoon Shahidi
Polyunsaturated Fatty Acids in Health and Nutrition
Long-Chain Fatty Acids in Health and Nutrition	14	(14)
Ian S. Newton
Electrophysiologic and Functional Effects of Polyunsaturated Fatty Acids on Excitable Tissues: Heart and Brain	28	(9)
A. Leaf
J. X. Kang
Y-F. Xiao
G. E. Billman
R. A. Voskuyl
The Omega-6 versus Omega-3 Fatty Acid Modulation of Lipoprotein Metabolism	37	(17)
K. C. Hayes
Docosahexaenoic Acid in Human Health	54	(12)
Bruce J. Holub
Dietary Polyunsaturated Fat in Cardiovascular Disease: Boon or Bane?	66	(13)
T. R. Watkins
M. L. Bierenbaum
The Effect of Alpha-Linolenic Acid on Retinal Function in Mammals	79	(13)
Andrew J. Sinclair
Lavinia Abedin
Production of Polyunsaturated Fatty Acids and Special Nutraceutical Products
The Large-Scale Production and Use of a Single-Cell Oil Highly Enriched in Docosahexaenoic Acid	92	(16)
David J. Kyle
Production of Docosahexaenoic Acid from Microalgae	108	(17)
Sam Zeller
William Barclay
Ruben Abril
Blue-Green Alga Aphanizomenon flos-aquae as a Source of Dietary Polyunsaturated Fatty Acids and a Hypocholesterolemic Agent in Rats	125	(17)
Christian Drapeau
Rafail I. Kushak
Elizabeth M. Van Cott
Harland H. Winter
Seal Blubber Oil and Its Nutraceutical Products	142	(9)
Fereidoon Shahidi
Udaya N. Wanasundara
Structured Lipids Containing Omega-3 Highly Unsaturated Fatty Acids	151	(11)
Casimir C. Akoh
Modified Oils Containing Highly Unsaturated Fatty Acids and Their Stability	162	(14)
S. P. J. Namal Senanayake
Fereidoon Shahidi
Aroma Effects, Stabilization, and Analytical Procedures
Effect of Lipase Hydrolysis on Lipid Peroxidation in Fish Oil Emulsion	176	(15)
Junji Terao
Takashi Nagai
Farmed Atlantic Salmon as Dietary Sources of Long-Chain Omega-3 Fatty Acids: Effect of High-Energy (High-Fat) Feeds on This Functional Food	191	(17)
Robert G. Ackman
Xueliang Xu
Catherine A. McLeod
Highly Unsaturated Fatty Acids as Precursors of Fish Aroma	208	(13)
Toshiaki Ohshima
Janthira Kaewsrithong
Hiroyuki Utsunomiya
Hideki Ushio
Chiaki Koizumi
Identification of Potent Odorants in Seal Blubber Oil by Direct Thermal Desorption-Gas Chromatography-Olfactometry	221	(14)
Keith R. Cadwallader
Fereidoon Shahidi
Errors in the Identification by Gas-Liquid Chromatography of Conjugated Linoleic Acids in Seafoods	235	(8)
Robert C. Ackman
Impact of Emulsifiers on the Oxidative Stability of Lipid Dispersions High in Omega-3 Fatty Acids	243	(15)
Eric A. Decker
D. Julian McClements
Jennifer R. Mancuso
Larry Tong
Longyuan Mei
Shigefumi Sasaki
Sam G. Zeller
James H. Flatt
Application of Natural Antioxidants in Stabilizing Polyunsaturated Fatty Acids in Model Systems and Foods	258	(22)
Leon C. Boyd
The Effect of Additives on the Rancidity of Fish Oils	280	(21)
R. J. Hamilton
G. B. Simpson
C. Kalu
Indexes
Author Index	301	(2)
Subject Index	303