Flaxseed oil and palm olein blend to improve omega-6: omega-3 ratio

Natural nutraceuticals, especially functional foods, their ma-jor bioactive components, formulation, and health benefits for disease prevention - An overview

“…The adaptation of EFAs help to produce eicosanoids (that influence inflammation and cellular functions); lipoxins, eicosanoid derivatives, produced by the lipoxygenase pathway from omega-6 fatty acids and resolvins from omega-3 (in acetylsalicylic acid presence, downregulating inflammation); endocannabinoids (that affect behavior, inflammation, mood, etc. ); and, neuroprotectin D, epoxyeicosatrienoic acids, neurofurans, hepoxilins, isoprostanes, and isofurans (Kaur et al, 2014;Joshi et al, 2022;Herrera et al, 2021;Chen et al, 2021).…”

“…EFAs perform many important functions in the body, including cardioprotective, immune boosting, antimicrobial, metabolic, heart promoting, anti-inflammatory, and health promoting functions (Reiffel and McDonald, 2006;Joshi et al, 2022). In the US, for example, the Adequate Intake (AI) for omega-3 fatty acids relies on the median intake for adult A c c e p t e d M a n u s c r i p t women and men are 1.1 g/day and 1.6 g/day, respectively.…”

An Intricate Review on Nutritional and Analytical Profiling of Coconut, Flaxseed, Olive, and Sunflower Oil Blends

“…Not only Ω-3 FA, but the presence of mono, di, and tri-terpenes such as β-Sesquiphellandrene, Copaene, Monoterpene, diethyl phthalate, Hexadecanoic acid, Squalene, and β-Sitosterol as well as ascorbic acid and gamma-tocopherol were found in the GC/MS analysis of FO [ 46 ]. FO is among the richest vegetative sources of alpha-linolenic acid (ALA), the main Ω-3 FA that has potent anti-inflammatory action, but is very oxidative and unstable to heat, so it can be used by blending with other oils [ 47 , 48 ]. Dietary FO reduced type II diabetes mellitus (T2DM) by reducing inflammation and altering the gut microbiota, which might help with diabetic dietary management [ 49 ].…”

“…The nine-month storage stability of the BO was evaluated in terms of peroxide and POL acid value, as well as FA composition. An oxidative and thermal stability analysis, as well as a nine-month storage stability study, indicated that POL provided stability to the oil blend [ 48 ].…”

“…The FA profiles of cells treated with these blends revealed ALA uptake and a reduction in inflammatory TNF levels without compromising cell viability. Thus, FO and PO blend results in improved health benefits, nutritional profile, and stability [ 48 ]. The effects of a functional BO with high levels of OA (50.93%) and ALA (5.41%) on CVD health, body weight (BW), and blood pressure (BP) as compared to lard oil and PNO were evaluated.…”