Topic
Fish oil
About: Fish oil is a research topic. Over the lifetime, 9887 publications have been published within this topic receiving 367953 citations. The topic is also known as: fish oils & Fish oil.
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TL;DR: Fish oil supplementation may provide a non-pharmacological approach of attenuating several of the responses associated with injury and infection and this may be related to reduced cytokine (IL-1 and IL-6) production.
118 citations
TL;DR: Eating quality was affected by diet in experiment 1 — the fish oil samples eliciting higher scores for ‘fishy’ and ‘rancid’ than controls and having lower ‘overall liking’ scores than controls but was similar in linseed and controls; and Lipid oxidation was also greater in the linseed/fish oil samples than controls in both experiments.
Abstract: Two experiments were conducted with 32 Charolais cross steers (experiment 1) and 36 Holstein-Friesian and Welsh Black steers (experiment 2) to examine the effects of dietary n-3 polyunsaturated fatty acids (PUFA ) and breed on meat quality. Diets were comprised of grass silage and a concentrate (60 : 40 on a dry-matter basis). Lipid in the concentrate provided 30 g/kg diet dry matter derived from either linseed, fish oil or linseed/fish oil (experiment 1); and linseed or linseed/fish oil (experiment 2). These n-3 PUFA sources were compared with Megalac, a saturated fatty acid control, in both experiments. Diets were offered for 120 days (experiment 1) and 90 days (experiment 2). Measurements of meat quality included fatty acid composition, lipid oxidation and colour during retail display (i.e. shelf life parameters) and eating quality assessed by a trained taste panel. The samples examined were sirloin (longissimus) steaks and minced beef burgers produced from the forequarter muscles infraspinatus, supraspinatus and triceps brachii. The fatty acid results showed that linseed increased the proportion of 18 : 3 n-3 (a -linolenic acid) in neutral lipid of the burgers and approximately doubled it in the phospholipid. Increased synthesis of 20 : 4 n-3 and 20 : 5 n-3 also occurred, raising their levels in the phospholipid. Fish oil doubled the proportions of 20 : 5 n-3 and 22 : 6 n-3, with the linseed/fish oil results intermediate between linseed and fish oil. The Welsh Blacks in experiment 2 had higher proportions of 18 : 3 n-3 in neutral lipid and higher proportions of 18 : 3 n-3, 20 : 5 n-3 and 22 : 5 n-3 in phospholipid. This showed a clear genetic effect on fatty acid composition. The fish oil diet in experiment 1 greatly increased lipid oxidation during retail display in both overwrapped loin steaks and burgers packed in a modified atmosphere. Values for lipid oxidation in the burgers were much higher than in the steaks due to the intimate mixing of phospholipid fatty acids and prooxidants. Lipid oxidation was also greater in the linseed/fish oil samples than controls in both experiments but was similar in linseed and controls. Colour oxidation also proceeded more rapidly in the fish oil samples in experiment 1 and tended to be faster in the linseed/fish oil groups in both experiments. Eating quality was affected by diet in experiment 1 — the fish oil samples eliciting higher scores for ‘fishy’ and ‘rancid’ than controls and having lower ‘overall liking’ scores. Steaks from animals given the linseed diet (with high 18 : 3 n-3 proportions) had the highest ‘overall liking’ scores in experiment 1 but the cattle given linseed for the shorter time in experiment 2 were not different from controls. Despite their different PUFA profile in muscle, Welsh Blacks had similar eating quality scores to Holstein-Friesians which deposited more neutral lipid (marbling fat) in muscle.
117 citations
TL;DR: P-O3FA has demonstrated an efficacy and safety in adult patients with high and very high triglycerides adjunct to diet, and the reduction in serum triglyceride levels was dependent on the baseline triglycerides levels.
Abstract: Purpose. A review of the key properties and trial results associated with prescription omega-3 fatty acids (P-O3FA) and a description of its place in the treatment of hypertriglyceridemia and coronary heart disease (CHD) risk are presented.
Summary. P-O3FA is made from the fish oil extracted from the fish carcass, which is put through a purification process that refines, esterifies, purifies, and concentrates the ethyl esters of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Each 1-g capsule provides 840 mg of EPA and DHA; the remaining 160 mg contains other omega-3 and omega-6 fatty acids, saturated fatty acids, and monounsaturated acids. When used at a daily dose of 4 g in patients with very high triglycerides (≥500 mg/dL), P-O3FA reduces triglycerides by an average of 45% and very-low-density- lipoprotein cholesterol by more than 50%. Changes in high-density-lipoprotein (HDL) cholesterol and non-HDL cholesterol are usually modest. P-O3FA has been tested in the GISSI-Prevenzione trial—a large, multicenter, open-label, randomized, controlled trial conducted in 11,324 patients. The results of the trial demonstrated significant reductions in all endpoints with the use of P-O3FA.
Conclusion. P-O3FA has demonstrated an efficacy and safety in adult patients with high and very high triglycerides adjunct to diet, and the reduction in serum triglyceride levels was dependent on the baseline triglyceride levels. A large controlled clinical trial is necessary to determine if P-O3FA can be used to reduce CHD risk, either as combined with hydroxymethylglutaryl-coenzyme A reductase inhibitors or as monotherapy.
117 citations
TL;DR: Results indicate that the fish were performing the best at intermediate concentrations of α-tocopherol and a dose of >150 mg α-tropopherol kg−1 diet could reduce lipid peroxidation and improve fish growth performance when oxidized oils exist in diet.
Abstract: A 9-week feeding experiment was conducted to evaluate the effects of dietary vitamin E supplementation on growth, lipid peroxidation and fatty acid composition of black sea bream fed oxidized oil. The FL and OL diets contained fresh fish oil and oxidized oil, respectively, without additional vitamin E supplementation. Another four α-tocopherol levels (150, 250, 450 and 800 mg kg−1 diet) were used within the OL diet, giving a total of six experimental diets. Fish were hand-fed to apparent satiation twice daily. At end of the trial, the weight gain and survival rate of fish were significantly reduced by diets with oxidized oil, whereas hepatosomatic index was remarkably high in fish fed oxidized oil diet. However, vitamin E supplementation to diet significantly improved growth performance and increased vitamin E content in the liver. Although, liver thiobarbituric acid reactive substances and docosahexaenoic acid were significantly increased by dietary oxidized oil, their levels were reduced by dietary vitamin E supplementation. Our results indicate that the fish were performing the best at intermediate concentrations of α-tocopherol and a dose of >150 mg α-tocopherol kg−1 diet could reduce lipid peroxidation and improve fish growth performance when oxidized oils exist in diet.
117 citations
TL;DR: These studies provide the first evidence that identify F3-IsoPs as novel oxidation products of EPA that are generated in vivo, and may provide valuable insights into the cardioprotective mechanism of EPA.
117 citations