Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area.Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids.Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods. - Provides a comprehensive overview of formulating a product enriched with omega-3 fatty acids that is stable, provides many health benefits and has an acceptable flavour - Reviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acids - Focuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field

Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion. The book brings chapters on novel omega-3 delivery systems (e.g., high-fat emulsions, Pickering emulsions, electrosprayed capsules, and solid lipid nanoparticles), the application of advanced techniques to evaluate physical and oxidative stabilities (e.g., SAXS, SANS, ESR, and super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion. The book provides a unique multidisciplinary and multisectoral approach, i.e., featuring authors from industry and academy. Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, the consumption of natural products rich in omega-3 PUFA (e.g., fish, krill, and algae) is not enough to reach the daily-recommended values. Therefore, the food industry is highly interested in producing omega-3 fortified foods. - Brings a holistic approach of omega-3 delivery systems, bringing scientific understanding on production, physical characterization, and oxidative stability - Covers key aspects to develop, characterize, and use omega-3 delivery systems for food enrichment, considering physicochemical changes occurring during digestion - Serves as an interface between lipid oxidation and colloids chemistry, encapsulation techniques, soft matter physics, food development, and nutrients bioavailability

We all want to live as healthfully as possible. In The Omega-3 Effect, Dr. William Sears turns his attention to the critical role that omega-3s play in the body. Dr. Sears takes readers through each body system-including the brain, heart, joints, skin, and immune system-and demonstrates how omega-3s are essential to each. The Omega-3 Effect also offers tips on what foods and supplements readers should incorporate into their diet, as well as several delicious recipes. Written in the wise, accessible tone that has made his books beloved bestsellers, Dr. Sears offers a practical and science-based approach to living a more healthful life.

Discusses omega-3 fatty acids and their impact on health.

Three longtime raw foodists present a more balanced way to eat raw with over 100 delicious and nutritious recipes for raw, steamed, and lightly cooked dishes rich in Omega-3s Victoria Boutenko, Elaina Love, and Chad Sarno have been leaders in the raw food movement since the 1990s. Since then, all three have independently arrived at the same conclusion: that a totally raw diet is not necessarily the best diet. One reason for their shift in thinking is the latest scientific research on the impact of omega essential fatty acids on human health. Studies show that if eaten in excess, Omega-6s can cause inflammation and obesity. A typical raw food diet contains large quantities of nuts and seeds, most of which are extremely high in omega-6s and low in Omega-3s. Raw foodists are not the only ones lacking sufficient Omega-3s in their diet. Because Omega-3s are easily damaged by heat, anyone whose diet is high in processed foods and oils probably has an Omega-3 deficiency. Many symptoms of this deficiency can be mistaken for other health problems or nutrient deficiencies, so few people realize the cause of their ailments. Boutenko’s chapters on omegas provide readers more in-depth nutritional information. One hundred recipes—from raw to steamed and lightly cooked dishes, from appetizers to desserts—offer readers the means to enjoy a more sustainable, healthy, and energetic lifestyle.

Udo Erasmus dispels many of the myths about fat; for example, that fat makes you fat. He tells the reader which oils to avoid and which ones can help normalize your weight. He has advice for athletes who want to improve stamina and performance.

This book addresses new applications of omega-3 fatty acids from both plant and marine sources in food supplements and pharmaceuticals and covers three basic areas: structure and function, production and processing, and health effects. The authors review the latest clinical evidence on the impact of consumption of omega-3 polyunsaturated fatty acids on prevalent human diseases such as inflammation-related illnesses in general and cardiovascular illnesses in particular. They also examine technologies to purify marine oils and protect them against oxidation as well as novel techniques for their incorporation into foods. - Covers the role omega-3 plays in general health and disease and includes several reviews on the latest clinical evidence - Explains different methods to deliver omega-3 to the consumer, through various methods including food fortification, nutritional supplements, and more - Considerations for the processing of omega-3 oils to minimize conditions that could destroy the nutrtional properties.