Los ácidos grasos poliinsaturados de cadena larga (AGPICL) son componentes dietarios que participan en múltiples procesos fisiológicos, donde cumplen un rol estructural en los fosfolípidos de las membranas celulares y son sustratos para la síntesis de diversos mediadores fisiológicos. Dentro de los AGPICL encontramos dos grupos principales; los ácidos grasos omega-3 (ω-3) y omega-6 (ω-6), los cuales son ácidos grasos esenciales (AGE) para el ser humano debido a que carecemos de la maquinaria enzimática necesaria para biosintetizarlos (1). La nomenclatura "ω" considera
Alpha-linolenic acid (ALA) is an essential n-3 PUFA; its n-3 LCPUFA derivatives EPA and DHA, which have diverse beneficial effects, are scarce in the human diet. In recent years nontraditional vegetable oils rich in ALA (up to 45%) have been developed as new alternatives to increase ALA consumption. This work evaluated the accretion of ALA, EPA and DHA into the phospholipids extracted from erythrocytes, liver, kidney, small intestine, heart, quadriceps and the brain in rats fed sunflower (SFO), canola (CO), Rosa canina (RCO), sacha inchi (Plukenetia volubilis, SIO) and chia (Salvia hispánica, ChO) oils. Five experimental groups (n = 12 per group) were fed for 21 days with SFO (1% ALA), CO (10% ALA), RCO (33% ALA), SIO (49% ALA), and ChO (64% ALA). SIO and ChO allowed higher ALA accretion in all tissues, except the brain, and a reduction in the content of arachidonic acid in all tissues except the brain. EPA was increased in erythrocytes, liver, kidney, small intestine, heart and quadriceps, but not in the brain. DHA was increased in the liver, small intestine and brain tissues. Our results demonstrate that ALA, when provided in significant amounts, can be converted into n-3 LCPUFA, mostly DHA in the liver and brain. It is suggested that oils rich in ALA, such as SIO and ChO, are good sources for obtaining higher tissue levels of ALA, also allowing its selective conversion into n-3 LCPUFA in some tissues of the rat.
PROCESO DE FRITURA Gamble y cols. fueron los primeros en describir de manera razonable y científica el proceso de fritura. Durante este proceso, el vapor crea sitios de escape, mediante la búsqueda de puntos débiles en la estructura de las uniones celulares, ABSTRACT
The benefits derived from the consumption of omega-3 fatty acids EPA and DHA are strongly documented existing recommendations for their intake. Marine products, specifically fish, are the most obvious recommendation. However, the availability of this resource is at present increasingly limited. Marine oils rich in omega-3 fatty acids are also increasingly scarce and very expensive. Fish oil, which is highly susceptible to oxidation, can be protected by procedures of encapsulation, microencapsulation o nanoencapsulation, but the amount of omega-3 fatty acids provided by the last two technologies is very small, and capsules are not well tolerated by everyone. Marine algae and krill oil are another two alternatives for omega-3 availability and consumption. However, algae culture is expensive and krill oil is scarce and of high cost. The possibility to obtain residual phospholipids from fish meal is a technological alternative now under experimental investigation. The harvesting of terrestrial vegetables which produces fruits and/ or seeds with a high content of alpha linolenic acid (ALA), the metabolic precursor of EPA and DHA, is a novel interesting alternative to provide omega-3 fatty acids. However, it is necessary to demonstrate how effective the metabolic bioconversion of ALA into EPA and DHA is before encouraging the harvest and production of these vegetables oils, this being a pending challenge. The present work critically reviews the alternatives at present available to incorporate omega-3 fatty acid in our diet. Key words: omega-3 fatty acids, availability of omega-3 fatty acids, procedures to obtain omega-3 fatty acids, new sources of omega-3 fatty acids.
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