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23 Mar 15
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Mechanism of action
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05 Feb 15
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The addition of flax and canola seeds to the diets of chickens, both good sources of alpha-linolenic acid, increases the omega-3 content of the eggs, predominantly DHA.[103]
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16 Jul 13
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Some evidence suggests that people with certain circulatory problems, such as varicose veins, may benefit from the consumption of EPA and DHA, which may stimulate blood circulation, increase the breakdown of fibrin, a compound involved in clot and scar formation, and, in addition, may reduce blood pressure.[
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07 Feb 13
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Typical Western diets provide ratios of between 10:1 and 30:1 (i.e., dramatically higher levels of omega−6 than omega-3).[64] The ratios of omega−6 to omega−3 fatty acids in some common vegetable oils are: canola 2:1, soybean 7:1, olive 3–13:1, sunflower (no omega−3), flax 1:3,[65] cottonseed (almost no omega−3), peanut (no omega−3), grapeseed oil (almost no omega−3) and corn oil 46:1 ratio of omega−6 to omega−3.[66]
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23 Jan 13
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02 Dec 12
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12 Nov 12
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Omega 3 fatty acids (also called ω−3 fatty acids or n−3 fatty acids[1]) are fats commonly found in marine and plant oils. They are polyunsaturated fatty acids with a double bond (C=C) starting after the third carbon atom from the end of the carbon chain. The fatty acids have two ends—the acid (COOH) end and the methyl (CH3) end. The location of the first double bond is counted from the methyl end, which is also known as the omega (ω) end or the n end.
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18 Sep 12
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09 Apr 12
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Omega−3 fatty acids (popularly referred to as ω−3 fatty acids or n-3 fatty acids) are fats commonly found in marine and plant oils. They are polyunsaturated fatty acids with a double bond (C=C) starting after the third carbon atom from the end of the carbon chain. The fatty acids have two ends—the acid (COOH) end and the methyl (CH3) end. The location of the first double bond is counted from the methyl end, which is also known as the omega (ω) end or the n end
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N-3 fatty acids may have health benefits and are considered essential fatty acids, meaning that they cannot be synthesized by the human body but are vital for normal metabolism
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Common sources of n–3 fatty acids include fish oils, algal oil, squid oil and some plant oils such as echium oil and flaxseed oil
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Omega 3 fatty acids are formed in the chloroplasts of green leaves and alga
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01 Dec 11
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27 May 11
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n−3 fatty acids (popularly referred to as ω−3 fatty acids or omega-3 fatty acids) are types of a series of essential unsaturated fatty acids that have similarities such as a final carbon–carbon double bond in the n−3 position; that is, the third bond from the methyl end of the fatty acid.
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31 Jan 11
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05 May 10
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15 Feb 10
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products on the market which claim to contain health promoting 'omega 3', but contain only α-linolenic acid (ALA), not EPA or DHA.
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microalgae
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DHA can be produced directly from microalgae as a vegetarian source
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06 Feb 10
Jeremy GollehonGood information on the omega 6 to omega 3 ratio.
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The n−6 to n−3 ratio
Main article: Essential fatty acid interactionsClinical studies[4][102][103] indicate that the ingested ratio of n−6 to n−3 (especially Linoleic vs Alpha Linolenic) fatty acids is important to maintaining cardiovascular health. However, two studies published in 2005 and 2007 found no such correlations in humans.[104][105]
Both n−3 and n−6 fatty acids are essential, i.e. humans must consume them in the diet. n−3 and n−6 compete for the same metabolic enzymes, thus the n−6:n−3 ratio will significantly influence the ratio of the ensuing eicosanoids (hormones), (e.g. prostaglandins, leukotrienes, thromboxanes etc.), and will alter the body's metabolic function.[106] Generally, grass-fed animals accumulate more n−3 than do grain-fed animals which accumulate relatively more n−6. Metabolites of n−6 are significantly more inflammatory (esp. arachidonic acid) than those of n−3. This necessitates that n−3 and n−6 be consumed in a balanced proportion; healthy ratios of n−6:n−3 range from 1:1 to 4:1.[107][108] Studies suggest that the evolutionary human diet, rich in game animals, seafood and other sources of n−3, may have provided such a ratio.[109][110]
Typical Western diets provide ratios of between 10:1 and 30:1 - i.e., dramatically skewed toward n−6.[111] Here are the ratios of n−6 to n−3 fatty acids in some common oils: canola 2:1, soybean 7:1, olive 3–13:1, sunflower (no n−3), flax 1:3,[112] cottonseed (almost no n−3), peanut (no n−3), grapeseed oil (almost no n−3) and corn oil 46 to 1 ratio of n−6 to n−3.[113]
[edit] Conversion efficiency of ALA to EPA and DHA
It has been reported that conversion of ALA to EPA and further to DHA in humans is limited, but varies with individuals.[114] Women have higher ALA conversion efficiency than men, probably due to the lower rate of utilization of dietary ALA for beta-oxidation. This suggests that biological engineering of ALA conversion efficiency is possible. Goyens et al. argue that it is the absolute amount of ALA, rather than the ratio of n−3 and n−6 fatty acids, which affects the conversion.[115]
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08 Jan 10
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14 Nov 09
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eicosapentaenoic acid (EPA)
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docosahexaenoic acid (DHA)
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However, they can use ALA, when available, to form EPA and DHA, by creating additional double bonds along its carbon chain (desaturation) and extending it (elongation).
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Mammals are unable to synthesize the essential omega−3 fatty acid ALA and can only obtain it through diet.
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Namely, ALA (18 carbons and 3 double bonds) is used to make EPA (20 carbons and 5 double bonds), which is then used to make DHA (22 carbons and 6 double bonds).
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The ability to make the longer-chain omega−3 fatty acids from ALA may be impaired in aging.
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22 Sep 09
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DHA and EPA are made by microalgae that live in seawater.
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consumed by fish and accumulate to high levels in their internal organs
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reduce blood triglyceride levels
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13 Jun 09
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30 Jun 08
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omega-3 fatty acids) are a family of unsaturated fatty acids that have in common a 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). The human body cannot synthesize n−3 fatty acids de novo, but it can form 20- and 22-carbon unsaturated n−3 fatty acids 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.
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28 Oct 06
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30 Sep 06
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20 Sep 05
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23 Jul 05
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20 Aug 04
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Omega-3 fatty acid
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