An experimental nanoparticle therapy that combines low-density lipoproteins (LDL) and fish oil preferentially kills primary liver cancer cells without harming healthy cells, UT Southwestern Medical Center researchers report.
Bio & Medicine
Feb 8, 2016
0
89
Every mouthful of food we eat is teeming with chemical reactions. Adding ingredients and cooking helps us control these reactions and makes the food taste better and last longer. So what if we could target food at the molecular ...
Bio & Medicine
Jun 22, 2016
0
46
Our planet faces a growing food crisis. According to the United Nations, more than 800 million people are regularly undernourished. By 2050, an additional 2 to 3 billion new guests will join the planetary dinner table.
Environment
Oct 20, 2017
0
52
Dartmouth scientists have created a more sustainable feed for aquaculture by using a marine microalga co-product as a feed ingredient. The study is the first of its kind to evaluate replacing fishmeal with a co-product in ...
Ecology
Aug 18, 2018
3
157
(PhysOrg.com) -- Using a nanoparticle from corn, a Purdue University scientist has found a way to lengthen the shelf life of many food products and sustain their health benefits.
Nanomaterials
Dec 8, 2009
0
0
Popeye might want to consider switching to broccoli. British scientists recently unveiled a new breed of the vegetable that experts say packs a big nutritional punch.
Plants & Animals
Oct 26, 2011
3
0
A major discovery that could "revolutionise" the understanding of omega-3 production in the ocean has been made by an international team of scientists.
Environment
May 2, 2018
0
309
The marine nutraceutical industry is booming in Europe and Asia, and it has taken off in recent years in Canada as well. While the industry is still in its infancy in the United States, University of Rhode Island researcher ...
Other
Mar 13, 2012
0
0
Nearly 85 percent of seafood enjoyed by U.S. consumers is imported, and almost half of that is farm raised through a process called "aquaculture," according to the National Aquaculture Association, based in Pine Bluff, Arkansas. ...
Other
May 14, 2013
0
1
It was another good week for physics as a trio of physicists suggested that if scientists are someday able to detect mini black holes at the LHC, at certain energy levels, it could indicate the existence of parallel universes ...
n−3 fatty acids (popularly referred to as ω−3 fatty acids or omega-3 fatty acids) are a family of unsaturated fatty acids that have in common a final 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), all of which are polyunsaturated. The human body cannot synthesize n−3 fatty acids de novo, but it can form 20-carbon unsaturated n−3 fatty acids (like EPA) and 22-carbon unsaturated n−3 fatty acids (like DHA) 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.[citation needed]
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