Author
M.I.P. Kovacs
Bio: M.I.P. Kovacs is an academic researcher from Halifax. The author has contributed to research in topics: Fatty alcohol & Docosenoic Acid. The author has an hindex of 1, co-authored 1 publications receiving 76 citations.
Topics: Fatty alcohol, Docosenoic Acid
Papers
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TL;DR: It is proposed that docosenoic acids have no obligatory role in the lipid biochemistry of either marine or freshwater fish.
76 citations
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1,131 citations
TL;DR: Hematological tests revealed oxidative stress caused by the OMP-1 diet, as measured by hemolysis, while hematocrit and percent hemoglobin values fell within a narrow range across diet groups, suggesting that a physiologically optimum level of long chain fatty acids is maintained in rainbow trout.
228 citations
TL;DR: Remote biopsy samples from free-ranging bottlenose whales off Nova Scotia and studies of this species' diet elsewhere in the North Atlantic Ocean have suggested specialization on the deep-sea squid Gonatus fabricii suggest that squid of the genus Gonatus may form a major part of the diet of bottlenosed whales in the Gully.
Abstract: The Gully submarine canyon off eastern Canada has been designated a pilot marine protected area largely because of the northern bottlenose whales (Hyperoodon ampullatus) found there. Studies of thi...
190 citations
TL;DR: Calculation shows that the remaining fatty acids are a “basic” composition for these fish oils, with similar totals for saturated (14:0, 16:0), monounsaturated (16:1, 18:1) and polyunsaturated (primarily n-3) fatty acids.
Abstract: It is known that the 20:1 and 22:1 fatty acids of fish oils from temperate and northern latitudes are of exogenous origin. By discounting these two fatty acids, calculation shows that the remaining fatty acids are a “basic” composition for these fish oils, with similar totals for saturated (14:0, 16:0), monounsaturated (16:1, 18:1) and polyunsaturated (primarily n-3) fatty acids. Thus, any of these oils are potential raw materials for urea complexing of acids or esters to give concentrates enriched in eicosapentaenoic and docosahexaenoic fatty acids.
122 citations
TL;DR: The bioavailability of different forms of omega‐3 fatty acids attached to glycerol, or sold as ethyl esters or free fatty acids, must be addressed and the absorption and distribution in the body of various forms of fatty acids is outlined.
Abstract: The consumer is very inadequately informed on seafood composition because of variable fat levels in some species, confusion in species nomenclature, failure to recognize the increasing proportion of imports, influence of aquaculture practices, and the actual fish contents of convenience foods. Concerns about safety considerations are primed by the controversy between advocates of fish as food and marketers of fish oil concentrates in capsules. There are in fact very few problems with fish and shellfish, when these are carefully inspected, or with fish oil concentrates, which are prepared from highly purified natural materials. The bioavailability of different forms of omega‐3 fatty acids attached to glycerol, or sold as ethyl esters or free fatty acids, must be addressed. Therefore, the absorption and distribution in the body of various forms of omega‐3 fatty acids is outlined.
115 citations