Omega-3 Fatty Acids

• Titel: Omega-3 Fatty Acids
• Titelzusatz: Keys to Nutritional Health and Disease
• Mitwirkende: Zanwar, Anand Arvind [HerausgeberIn]
• Mitwirkende: Adekar, Sharad P. [HerausgeberIn]
• Mitwirkende: Hegde, Mahabaleshwar V. [HerausgeberIn]
• Verf.angabe: edited by Anand Arvind Zanwar, Sharad P. Adekar, Mahabaleshwar V. Hegde
• Ausgabe: 2nd ed. 2025.
• Verlagsort: Cham
• Verlagsort: Cham
• Verlag: Springer Nature Switzerland
• Verlag: Imprint: Springer
• E-Jahr: 2025
• Jahr: 2025.
• Jahr: 2025.
• Umfang: 1 Online-Ressource(XI, 456 p. 94 illus., 81 illus. in color.)
• ISBN: 978-3-031-84200-9
• DOI: doi:10.1007/978-3-031-84200-9
• Datenträger: Online-Ressource
• Sprache: eng
• Bibliogr. Hinweis: Erscheint auch als : Druck-Ausgabe
• Bibliogr. Hinweis: Erscheint auch als : Druck-Ausgabe
• Bibliogr. Hinweis: Erscheint auch als : Druck-Ausgabe
• K10plus-PPN: 1926697391
• K10plus-PPN:
  Universitätsbibliothek
• Lokale URL UB: Zum Volltext
• Lokale URL UB: Bibliothek der Medizinischen Fakultät Mannheim der Universität Heidelberg
• Bibliothek/Idn: UW / m4728284921
• Lokale URL Inst.: Zum Volltext

Abstract

Chapter 1. Alternative Origins for Omega-3 Fatty Acids in the Diet -- Chapter 2. Artificial Intelligence (AI) in Omega-3 Fatty Acids -- Chapter 3. Beneficial Effect of Long-Chain Omega-3 Fatty Acids in Psoriasis -- Chapter 4. DHA-Rich Algae Oil Is a Safe and Effective Vegetarian Source of Omega-3 -- Chapter 5. Effects of Omega-3 Fatty Acids in Myocardial Infarction -- Chapter 6. Effects of Omega-3 fatty acids on metabolic syndrome and fatty liver disease -- Chapter 7. Emulsions of Omega-3 Fatty Acids for Better Bioavailability and Beneficial Health Effects -- Chapter 8. Engineering long chain Omega-3 fatty acids pathway in oleaginous microbes and oilseeds -- Chapter 9. Fish Oil Fatty Acids for Aging Disorders -- Chapter 10. Flax Bio-village Concept -- Chapter 11. Fortification of Food with Omega-3 Fatty Acids -- Chapter 12. Gender Considerations and Omega-3 Fatty Acid Intake -- Chapter 13. Importance of Polyunsaturated Fatty Acids from Marine Algae -- Chapter 14. Importance of Omega 3 fatty acids in Infants food formulations -- Chapter 15. Influence of Omega-3 fatty acids on energy metabolism and bone turnover -- Chapter 16.Interactions Between Omega-3 Fatty Acids and Iron -- Chapter 17. Linseed as a Functional Food for the Management of Obesity -- Chapter 18. Linseed Varietal Development in India and Approaches for Development of Genotypes with High and Low Linolenic Acid -- Chapter 19. Maternal Long-chain Polyunsaturated Fatty Acids and Pregnancy Outcome -- Chapter 20. Modulation of Immune Response by Omega-3 in Health and Disease -- Chapter 21. Microalgae as a sustainable and economic source of omega-3 fatty acids -- Chapter 22. Natural fortification of food products with omega 3 fatty acids -- Chapter 23. Omega-3 Egg -- Chapter 24. Omega-3 Fatty Acids and Alzheimer’s Disease -- Chapter 25. Omega-3 Fatty Acids and Diabetic Complications -- Chapter 26. Omega-3 Fatty Acids and Mitochondrial Functions -- Chapter 27. Omega-3 Fatty Acids in Cancer: Insight into the Mechanism of Actions in Preclinical Cancer Models -- Chapter 28. Omega-3 Fatty Acids in Inflammatory Diseases -- Chapter 29. Omega-3 Milk -- Chapter 30. Omega-3 Polyunsaturated Fatty Acids and Hyperlipidaemias -- Chapter 31. Pharmacokinetics and Safety Profile of Omega-3 Polyunsaturated Fatty Acids -- Chapter 32. Phytopharmacology of Chia Seed Oil: A Rich source of Omega-3 fatty acids -- Chapter 33. Prevention of Oxidative Stress by Omega-3 Fatty Acids in the Brain -- Chapter 34. Role of Antioxidants in Human Health -- Chapter 35. Role of Omega-3 Fatty Acids for Eye Health -- Chapter 36. Role of Omega-3 Fatty Acids in Cardiovascular Disorders -- Chapter 37. Role of Omega-3 fatty acid in Type 2 Diabetes- A Clinical Perspective -- Chapter 38. Role of n-3 (Omega-3) Polyunsaturated Fatty Acids in Postpartum Depression: Mechanisms and Implications for Prevention and Treatment -- Chapter 39. World Market of Omega-3 Fatty Acids -- Chapter 40. Therapeutic implications of Omega-3 fatty acids in CNS-neurodegenerative diseases: Reappraise the pre-clinical and clinical findings -- Chapter 41. Omega-3 polyunsaturated fatty acids attenuate oxidative stress-induced DNA damage -- Chapter 42. Phyto-resources of omega-3-fatty acids and their role in immunomodulation.

Abstract

This book argues for the importance of omega-3 fatty acids in our diet. Omega-3 fatty acids are a must in our daily diet, as the human body cannot synthesize it. The human body is crippled in evolution; we are deprived of the genes that are needed to synthesize these vital molecules. Except for regular fish eaters, the majority of the human population does not get adequate omega-3 fatty acid in their food. Fatty acids provide a structural framework for cells, tissues, and organs, as well as the building blocks for several bioactive ingredients, and they provide a wide range of benefits from general improvements in health to protection against inflammation and disease. Omega-3 Fatty Acids discusses various sources of omega-3 fatty acid, health implications of omega-3 fatty acid intake, and remedial measures that can improve diet for those lacking in fatty acids. The book opens with a discussion of various sources of omega-3 fatty acids, such as flaxseed, milk, eggs, and marine algae. Following this, is a detailed discussion of the effect omega-3 intake has on different conditions, like pregnancy, psoriasis, aging disorders, cardiovascular events, obesity, and non-communicable diseases, such as diabetes and Alzheimer’s. This much-expanded edition includes new chapters on topics such as the linoleic-to-linolenic dietary intake ratio, the role of omega-3 fatty acids in eye health, the effects of omega-3 fatty acids on metabolic syndrome and fatty liver disease, and the influence of omega-3 fatty acids on bone turnover and energy metabolism. An indispensable text designed for nutritionists, dietitians, clinicians and health-related professionals, Omega-3 Fatty Acids presents a comprehensive assessment of the current knowledge about the nutritional effects of omega-3 fatty acids and their delivery in foods.