The human body can convert the essential fatty acid alpha-linolenic acid (ALA) to the longer chain eicosapentaenoic acid (EPA) and docosaexaenoic acid (DHA), which have been associated with several health benefits including the improvement of cardiovascular health.
The conversion from ALA to these omega-3 PUFAs involves enzymes such...
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The particular properties of omega-3 PUFAs, compared to omega-6 and omega-9 fatty acids, are due to their structural characteristics. In omega-3 PUFAs, the first double bond is placed three carbon atoms away from the methyl terminal, whereas in omega-6 PUFAs the first double bond is found in the sixth carbon (starting from the...
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Following the development of the encapsulation of docosahexaenoic acid with β-Lg, a whey protein, research was conducted in the Israel Institute of Technology to study the encapsulation of that same hydrophobic nutraceutical with casein protein.
Caseins comprise about 80% of cow-milk proteins and consist of four main proteins:...
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Numerous studies have shown the health benefits of essential omega-3 polyunsaturated fatty acids (n-3 PUFA), such as docosahexaenoic acid (DHA, 22:6). The trend for reduction of fat consumption calls for the enrichment of non-fat or low-fat foodstuffs with such essential nutraceuticals. New technologies need to be developed so that,...
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