Literature DB >> 22591897

Dietary sources of omega 3 fatty acids: public health risks and benefits.

J A Tur1, M M Bibiloni, A Sureda, A Pons.   

Abstract

Omega 3 fatty acids can be obtained from several sources, and should be added to the daily diet to enjoy a good health and to prevent many diseases. Worldwide, general population use omega-3 fatty acid supplements and enriched foods to get and maintain adequate amounts of these fatty acids. The aim of this paper was to review main scientific evidence regarding the public health risks and benefits of the dietary sources of omega-3 fatty acids. A systematic literature search was performed, and one hundred and forty-five articles were included in the results for their methodological quality. The literature described benefits and risks of algal, fish oil, plant, enriched dairy products, animal-derived food, krill oil, and seal oil omega-3 fatty acids.

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Year:  2012        PMID： 22591897     DOI： 10.1017/S0007114512001456

Source DB:  PubMed          Journal:  Br J Nutr        ISSN： 0007-1145            Impact factor:   3.718


  51 in total

1.  The use of natural health products by paediatric patients in respite care.

Authors:  Audrey Beringer; Régis Vaillancourt; Gilda Villarreal; Christina Vadeboncoeur
Journal:  Paediatr Child Health       Date:  2015 Jan-Feb       Impact factor: 2.253

2.  Prevalence of Glucosamine and Omega-3 Fatty Acid Use and Characteristics of Users among Mid-Age Women: Analysis of a Nationally Representative Sample of 10,638 Women.

Authors:  D Sibbritt; C Lui; T Kroll; J Adams
Journal:  J Nutr Health Aging       Date:  2016       Impact factor: 4.075

3.  Encapsulation of omega 3-6-9 fatty acids-rich oils using protein-based emulsions with spray drying.

Authors:  C Chang; Michael T Nickerson
Journal:  J Food Sci Technol       Date:  2018-06-19       Impact factor: 2.701

4.  Overview of omega-3 Fatty Acid therapies.

Authors:  J Chris Bradberry; Daniel E Hilleman
Journal:  P T       Date:  2013-11

Review 5.  The role of polyunsaturated fatty acids (n-3 PUFAs) on the pancreatic β-cells and insulin action.

Authors:  Habtamu Wondifraw Baynes; Seifu Mideksa; Sintayehu Ambachew
Journal:  Adipocyte       Date:  2018-03-14       Impact factor: 4.534

6.  Comparative omega-3 fatty acid enrichment of egg yolks from first-cycle laying hens fed flaxseed oil or ground flaxseed.

Authors:  I J Ehr; M E Persia; E A Bobeck
Journal:  Poult Sci       Date:  2017-06-01       Impact factor: 3.352

7.  Current evidence for the clinical use of long-chain polyunsaturated n-3 fatty acids to prevent age-related cognitive decline and Alzheimer's disease.

Authors:  P A Dacks; D W Shineman; H M Fillit
Journal:  J Nutr Health Aging       Date:  2013-03       Impact factor: 4.075

8.  The Role of Omega-3 Polyunsaturated Fatty Acids from Different Sources in Bone Development.

Authors:  Reut Rozner; Janna Vernikov; Shelley Griess-Fishheimer; Tamar Travinsky; Svetlana Penn; Betty Schwartz; Ronit Mesilati-Stahy; Nurit Argov-Argaman; Ron Shahar; Efrat Monsonego-Ornan
Journal:  Nutrients       Date:  2020-11-13       Impact factor: 5.717

9.  miR-26a mediates LC-PUFA biosynthesis by targeting the Lxrα-Srebp1 pathway in the marine teleost Siganus canaliculatus.

Authors:  Cuiying Chen; Shuqi Wang; Yu Hu; Mei Zhang; Xianda He; Cuihong You; Xiaobo Wen; Óscar Monroig; Douglas R Tocher; Yuanyou Li
Journal:  J Biol Chem       Date:  2020-08-05       Impact factor: 5.157

10.  Microalgal Oil Supplementation Has an Anti-Obesity Effect in C57BL/6J Mice Fed a High Fat Diet.

Authors:  Jin-Seon Yook; Kyung-Ah Kim; Jeong Eun Park; Seon-Hwa Lee; Youn-Soo Cha
Journal:  Prev Nutr Food Sci       Date:  2015-12-31
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