Health benefits of docosahexaenoic acid and its bioavailability: A review

Li, Jia; Pora, Bernard L R; Hasjim, Jovin

doi:10.1002/fsn3.2299

Cited by 73 publications

(46 citation statements)

References 166 publications

(211 reference statements)

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“…As indicated by our results, diets containing Cr and SBL increased the concentrations of C22:5 n-3 (DPA), C22:6 n-3 (DHA), and n-3 PUFA in the thigh muscles of chickens compared with the control treatment (T0). This trend of improving DHA content in meat is important because it is essential for brain tissue growth and function, especially during development and infancy [ 55 ], reduces the incidence of cardiovascular disease and preterm birth, protects against allergies, boosts immunity, and improves cognitive function [ 56 ]. A poultry product enriched with DHA that redresses nutritional imbalances in today’s diet and meets associated nutritional health requirements is attractive to the modern, educated consumer [ 57 ].…”

Section: Discussionmentioning

confidence: 99%

“…A poultry product enriched with DHA that redresses nutritional imbalances in today’s diet and meets associated nutritional health requirements is attractive to the modern, educated consumer [ 57 ]. The current research is already taking steps to deepen the topic of meat enrichment with LC-PUFA, especially DHA, because according to current data, the bioconversion rate of ALA (abundant in vegetable oils) to DHA in the human body is extremely low [ 56 ], with most of ALA β-oxidized, and therefore DHA-rich foods and DHA supplements are the two main exogenous sources used to obtain additional DHA needed for the biological functions of the human body. In addition, the current study found that Cr and SBL supplemented diets effectively converted ALA to DHA, which cannot be synthesized in the body but is required for maintaining optimal human health and nutrition, and its storage in selected tissues (breast and thigh).…”

Section: Discussionmentioning

confidence: 99%

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Effects of Supplementing Sea Buckthorn Leaves (Hippophae rhamnoides L.) and Chromium (III) in Broiler Diet on the Nutritional Quality and Lipid Oxidative Stability of Meat

et al. 2022

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Nowadays, the consumer trend towards healthier food choices is unquestionable. Meat products enriched with nutrients, such as polyunsaturated fatty acids and antioxidants, are gaining much more interest among consumers. However, products are susceptible to quality deterioration and a short shelf-life of meat through lipid oxidation due to the lack of antioxidants in the meat. In this regard, the efficacy of dietary sea buckthorn leaves (Hippophaë rhamnoides L.) together with Chromium on the nutritional quality of meat and lipid oxidative stability was investigated. An experiment (28 days long) was carried out on 90 Cobb 500 chickens assigned into three treatments: a control treatment based on corn and soybean meal, without Chromium (T0) and two treatments supplemented either with 0.00002% Chromium (T1) or with 0.00002% Chromium and 2% sea buckthorn leaves (T2). Dietary supplementation of SBL and Cr improved the PUFA/MUFA ratio, DHA concentration and decreased the n-6/n-3 ratio compared to the other treatments. Moreover, the breast and thigh meat belonging to T1 and T2 treatments showed a higher concentration of lutein and zeaxanthin, Fe and Zn and expressed a higher antioxidant capacity compared to those from T0. Furthermore, n-6 and n-3 PUFA deposited preferentially in the thigh meat rather than in the breast meat. The results from the study showed that dietary SBL and Cr significantly improved the fatty acid pattern and the oxidative stability of chicken breast meat, lowering the TBARS level after storage. In conclusion, SBL and Cr are promising dietary bioactive compounds with beneficial effects to obtain nutrient-enriched meat products.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Effects of Supplementing Sea Buckthorn Leaves (Hippophae rhamnoides L.) and Chromium (III) in Broiler Diet on the Nutritional Quality and Lipid Oxidative Stability of Meat

et al. 2022

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“…Nonetheless, several studies have looked specifically at microalgal n-3 LC-PUFA in oil form and have demonstrated that PUFA are both taken up and have beneficial effects in the body (Lane et al, 2014;Li et al, 2021); intake of microalgal DHA (0.2-1.0 g/day) over 4 weeks resulted in a dosedependent increase in the DHA content of plasma and erythrocyte lipids, and reduced ARA levels in the same tissues (Arterburn et al, 2007). Likewise, consumption of 0.94 to 1.5 g microalgal DHA/day over 4 to 8 weeks doubled plasma DHA content and reduced plasma TG by 14 to 23% at the end of the studies (Geppert et al, 2006;Sanders et al, 2006), with best effects in patients with the highest triglyceridemia (Geppert et al, 2006).…”

Section: Composition Of Algae Oilsmentioning

confidence: 99%

How do algae oils change the omega-3 polyunsaturated fatty acids market?

Sehl¹,

Caderby²,

Bouhouda³

et al. 2022

OCL

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The health benefits of a diet rich in omega-3 long chain polyunsaturated fatty acids (n-3 LC-PUFA) no longer need to be proven. However, while health authorities attempt to increase the consumption of the n-3 LC-PUFAs eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), data from the latest intake surveys demonstrate that EPA and DHA consumption is still too low. A push towards greater sustainability, and a rise in vegetarianism are pushing manufacturers to move from traditional fish oils towards alternative sources. Microalgae oils provide a source of n-3 LC-PUFA with a lower environmental impact and are produced using processes that limit damage to the oils. This review aims to report on oleaginous microalgae strains available for n-3 LC-PUFA production, the processes used for their growth and the extraction and refining processes for their oils. It also addresses the challenges inherent in these products and their fabrication, and some of the novel characteristics of microalgal oils, including their very high n-3 LC-PUFA content and the chemical structure of their triglycerides, that lead to exciting opportunities in their use as functional food ingredients.

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“…Dietary adjustments, such as increasing DHA intake or consuming foods rich in flavonoid, can help lower cholesterol and reduce the incidence of AD [ 18 , 19 ]. Oral DHA supplementation in animal tests has been shown to lessen the progression of Alzheimer’s-like brain degeneration [ 20 ]. Germinated brown rice (GBR) has numerous bioactives that contribute to its antioxidant effects [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Modulation of High-Fat Diet-Induced Brain Oxidative Stress by Ferulate-Rich Germinated Brown Rice Ethyl Acetate Extract

et al. 2022

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The oxidative stress resulting from the production of reactive oxygen species plays a vital role in inflammatory processes and is associated with neurodegenerative changes. In view of the ability of germinated brown rice (GBR) to improve learning and memory, this present study aimed to investigate the mechanistic basis of GBR’s neuroprotection in a high-fat diet (HFD)-induced oxidative changes in adult Sprague–Dawley rats. Ferulate-rich GBR ethyl acetate extract (GBR-EA; 100 mg/kg and 200 mg/kg body weight) was supplemented orally for the last 3 months of 6 months HFD feeding during the study. GBR-EA supplementation was found to improve lipid profile and serum antioxidant status, when compared to the HFD group. Elevated mRNA expressions of SOD1, SOD2, SOD3, Catalase, and GPX were demonstrated in the frontal cortex and hippocampus of GBR-EA treated animals. The pro-inflammatory changes induced by HFD in the hippocampus were attenuated by GBR-EA through the downregulation of CRP and TNF- α and upregulation of PPAR-γ. GBR also reduced the hippocampal mRNA expression and enzyme level of acetylcholinesterase. In conclusion, this study proposed the possible transcriptomic regulation of antioxidant and inflammation in neurodegenerative processes resulting from high cholesterol consumption, with an emphasis on GBR’s potential to ameliorate such changes.

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Health benefits of docosahexaenoic acid and its bioavailability: A review

Abstract: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 73 publications

References 166 publications

Effects of Supplementing Sea Buckthorn Leaves (Hippophae rhamnoides L.) and Chromium (III) in Broiler Diet on the Nutritional Quality and Lipid Oxidative Stability of Meat

Effects of Supplementing Sea Buckthorn Leaves (Hippophae rhamnoides L.) and Chromium (III) in Broiler Diet on the Nutritional Quality and Lipid Oxidative Stability of Meat

How do algae oils change the omega-3 polyunsaturated fatty acids market?

Modulation of High-Fat Diet-Induced Brain Oxidative Stress by Ferulate-Rich Germinated Brown Rice Ethyl Acetate Extract

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