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Dietary ω3 and ω6 Fatty Acids

Biological Effects and Nutritional Essentiality

  • Claudio Galli
  • Artemis P. Simopoulos

Table of contents

  1. Front Matter
    Pages i-xiv
  2. Dietary sources of w3 and w6 fatty acids

    1. M. A. Crawford, W. Doyle, P. Drury, K. Ghebremeskel, L. Harbige, J. Leyton et al.
      Pages 5-19
    2. J. Edward Hunter
      Pages 43-55
    3. H. J. Wille, P. Gonus
      Pages 57-68
  3. Chemistry, Biosynthesis and Interactions of w3 and w6 fatty acids

  4. The role of w3 and w6 fatty acids in development

    1. Susan E. Carlson
      Pages 147-157
    2. Jean-Marie Bourre, Odile Dumont, Michèle Piciotti, Gérard Pascal, Georges Durand
      Pages 159-175
    3. Martha Neuringer, William E. Connor
      Pages 177-190
  5. Biological effects of w3 and w6 fatty acids on cell activation processes

  6. The role of w3 and w6 fatty acids in human diseases

    1. Kristian S. Bjerve, Ole-Lars Brekke, Kristian J. Fougner, Kristian Midthjell
      Pages 241-251
    2. T. A. B. Sanders
      Pages 253-262
    3. Howard Knapp, Deborah Gregory, Sharina Nolan
      Pages 283-295
    4. D. Spielmann, H. Traitler, G. Crozier, M. Fleith, U. Bracco, P. A. Finot et al.
      Pages 309-321
    5. H. Traitler, U. Richli, A. M. Kappeler, H. Winter, R. Munoz-Box, N. Fournier
      Pages 323-332
    6. Harald S. Hansen
      Pages 333-341
    7. Rashida A. Karmali
      Pages 351-359
    8. Stephen C. Cunnane, T. M. S. Wolever, J. K. Armstrong, D. J. A. Jenkins
      Pages 385-387
    9. Paul A. Stitt
      Pages 389-390
    10. Artemis P. Simopoulos
      Pages 391-402
    11. Claudio Galli, Artemis P. Simopoulos
      Pages 403-404
  7. Posters

    1. D. Bates, J. French, S. Nightindale, D. Shaw, S. Hawkins, H. Millar et al.
      Pages 405-437
  8. Back Matter
    Pages 439-452

About this book

Introduction

On June 24-26, 1985, a major International Conference on the Hea1th Effects of P01yunsaturated Fatty Acids in Seafoods was held in Washington, D. C. The conference had two objectives: (1) to review the research data on the health effects of polyunsaturated fatty acids in seafoods in terms of the impact of omega-3 fatty acids on eicosanoid formation, thrombosis and inflammation, and the role of docosahexaenoic acid in membrane function and metabolism, and (2) to develop a research agenda to determine the spectrum of the health effects of polyunsaturated fatty acids of seafood origin in the American diet. The 1985 conference established the fact that omega-3 fatty acids of marine origin - eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) - play important roles in prostaglandin metabolism, thrombosis and atherosc1erosis, immunology and inflammation, and membrane function. In response to the conference recommendations, the Congress of the United States provided special funding for the establishment of a "test materials 1aboratory" within the US Department of Commerce to produce under documented quality contr01 the types and quanti ties of omega-3 te~3t materials required by biomedica1 researchers. The forms of test materials to be produced include refined fish oil, polyunsaturated fatty acid enhanced triglycerides, concentrates of esters of fatty acids, purified omega-3 fatty acids, and omega-3 mono-, di- and tri~lyceride mixtures.

Keywords

fish food health effects immunology membrane metabolism protein proteins quality receptor synthesis

Editors and affiliations

  • Claudio Galli
    • 1
  • Artemis P. Simopoulos
    • 2
  1. 1.Institute of Pharmacological SciencesUniversity of MilanMilanItaly
  2. 2.ILSI Research FoundationUSA

Bibliographic information