The N-3 Polyunsaturated Fatty Acid Epa Decreases Pancreatic Cancer Cell Growth in Vitro

Funahashi, Hitoshi; Satake, Makoto; Hasan, Sascha; Sawai, Hirozumi; Reber, Howard A.; Hines, Oscar J.; Eibl, Guido

doi:10.1097/00006676-200611000-00088

Cited by 5 publications

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“…The high polyunsaturated fatty acids (PUFA) present in marine oils have numerous beneficial health effects associated with its consumption (Funahashi et al . ; Coates et al . ), particularly of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Microbiological and Oxidative Changes During Refrigerated Storage of n-3 PUFA Enriched Cooked Meat Sausages with Partial NaCl Substitution

Marchetti

Andrés

Califano

2016

Journal of Food Processing and Preservation

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Storage stability of cooked meat sausages with 50 g marine oil/kg and two salt combinations: (1) 14.00 g NaCl/kg and 2.0 g sodium tripolyphosphate (TPP)/kg, (2) sodium reduced formulation with 6.08 g NaCl/kg, 4.92 g KCl/kg and 5.00 g TPP/kg were studied. In addition, effect of BHA or tocopherols as antioxidants was tested. Changes in process yield, purge loss, texture, color, microbial growth and pH during vacuum refrigerated storage were monitored. Partial substitution of sodium did not affect matrix stability, maintaining high process yields and low purge losses (5.5%). The products with marine oil used as fat source resulted in: high PUFA levels and lower risks indicators associated with cardiovascular events. Tocopherols prevented the oxidation process; n-6/n-3 ratio remained unchanged throughout the storage, establishing a natural alternative to BHA. Moreover, the consumption of 15-18 g of this product would cover the recommended daily intake of EPA 1 DHA. PRACTICAL APPLICATIONSIn previous works, we developed formulations replacing the beef fat with preemulsified and deodorized marine oil. We also study an alternative formulation with low sodium content. These characteristics are a necessity for the consumers who are demanding better nutritional quality products, and the producers must attend that demand. Other authors have studied different low fat and/or low sodium meat systems or meat emulsions with different fat sources to enhance the nutritional quality. Nevertheless there is not much knowledge of the stability of these new meat systems, containing more water, and more PUFA. Thus, the aim of this research was to study the storage stability of different cooked meat sausages with fish oil from different approaches (microbial, physicochemical and oxidative). Assuring the stability of these products is essential to the producers to maximize the shelf-life.

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Section: Introductionmentioning

confidence: 99%

Physicochemical, Microbiological and Oxidative Changes During Refrigerated Storage of n-3 PUFA Enriched Cooked Meat Sausages with Partial NaCl Substitution

Marchetti

Andrés

Califano

2016

Journal of Food Processing and Preservation

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“…Además, distintos estudios han demostrado que los PUFA n-3 pueden retrasar la aparición de distintos tumores e inhibir la tasa de crecimiento de los mismos (Funahashi et al, 2006;Kim et al, 2009;Spencer et al, 2009). Estudios epidemiológicos y preclínicos sugieren que el DHA puede proteger contra la demencia, el Alzheimer y la degeneración macular (Schaefer et al, 2006;Cole y Frautschy, 2010).…”

Section: áCidos Grasos Poliinsaturadosunclassified

Utilización de diferentes fuentes lipídicas en la ración de ovejas churras en lactación :Efecto sobre los rendimientos y calidad de los productos

García¹

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Improving functional value of meat products

et al. 2010

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The N-3 Polyunsaturated Fatty Acid Epa Decreases Pancreatic Cancer Cell Growth in Vitro

Cited by 5 publications

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Physicochemical, Microbiological and Oxidative Changes During Refrigerated Storage of n-3 PUFA Enriched Cooked Meat Sausages with Partial NaCl Substitution

Physicochemical, Microbiological and Oxidative Changes During Refrigerated Storage of n-3 PUFA Enriched Cooked Meat Sausages with Partial NaCl Substitution

Utilización de diferentes fuentes lipídicas en la ración de ovejas churras en lactación :Efecto sobre los rendimientos y calidad de los productos

Improving functional value of meat products

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