Omega-3 Fatty Acids : A Scientific Approach to Healthy Aging and Optimized Nutrition

Peter Lembke

ISBN 10: 0443291144 / ISBN 13: 9780443291142

Verlag: Elsevier Science Publishing Co Inc Aug 2024, 2024

Beschreibung

Neuware - Omega-3 Fatty Acids: A Scientific Approach to Healthy Ageing and Optimized Nutrition looks at the biochemistry of long chain fatty acids and their importance to health, well-being, and the reduction of inflammation in the body. Divided into two parts, the book first explains the history, chemical background, and physiological pathways of how EPA and DHA influence our inflammatory response and their importance as structural building blocks within our cell membranes. Readers will learn about increasing the anti-inflammatory effects from polyunsaturated-fatty-acid intake by combining Omega-3s and Omega-6s, as well as the differences, safety aspects, nutritional values of plant Omegas verse animal Omegas. In additions, sections will update on the benefits of different Omega fatty acids derived from various food sources such as seeds, fish, eggs, and nuts. Part Two is dedicated to healthy aging and discusses the results of numerous clinical trials and mechanisms of action that address heart, immune, bone, muscle, cognitive, and vision health. Readers will gain insight to methods of sustainable sourcing to ensure maximum benefits and optimized nutrition.

Bestandsnummer des Verkäufers 9780443291142

Bibliografische Details

• Titel: Omega-3 Fatty Acids : A Scientific Approach to Healthy Aging and Optimized Nutrition
• Verlag: Elsevier Science Publishing Co Inc Aug 2024
• Erscheinungsjahr: 2024
• Sprache: Englisch
• ISBN-10: 0443291144
• ISBN-13: 9780443291142
• Einband: Taschenbuch
• Zustand: Neu

Über diesen Titel

Inhaltsangabe

Omega-3 Fatty Acids: A Scientific Approach to Healthy Ageing and Optimized Nutrition looks at the biochemistry of long chain fatty acids and their importance to health, well-being, and the reduction of inflammation in the body. Divided into two parts, the book first explains the history, chemical background, and physiological pathways of how EPA and DHA influence our inflammatory response and their importance as structural building blocks within our cell membranes. Readers will learn about increasing the anti-inflammatory effects from polyunsaturated-fatty-acid intake by combining Omega-3s and Omega-6s, as well as the differences, safety aspects, nutritional values of plant Omegas verse animal Omegas.

In additions, sections will update on the benefits of different Omega fatty acids derived from various food sources such as seeds, fish, eggs, and nuts. Part Two is dedicated to healthy aging and discusses the results of numerous clinical trials and mechanisms of action that address heart, immune, bone, muscle, cognitive, and vision health. Readers will gain insight to methods of sustainable sourcing to ensure maximum benefits and optimized nutrition.

• Discusses how proper Omega-6-to Omega-3 ratios in our diet impact health and disease
• Highlights anti-inflammatory eicosanoids' role in the body's inflammatory response
• Explores the differences and benefits of animal Omegas verses plant Omegas
• Provides insight to how inflammation contributes to age related diseases, from cardiac to cancer
• Explains different effects, safety, and health and nutrition benefits of EPA and DHA

Über die Autorin bzw. den Autor

Peter Lembke is a PhD food scientist and chemist who has been working in production, R&D and sales of highly concentrated Omega-3 fatty acids for the pharma and nutritional supplement market for over 30 years. A well-know expert of Omega-3 properties, he developed the SFC Process (Industrial Supercritical Fluid Chromatography) which is the most suitable process to manufacture very high levels of Omega-3 fatty acids. He is the founder of the educational platform Omega3Awareness.org, and author of several papers and chapters on Chromatography and SFC in the Ullmann´s Encyclopedia of Industrial Chemistry.