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Omega 3
- 1. الرحيم الرحمن هللابسم Name: Kholoud Khaled El-ghawas “Student at Faculty of Agriculture Food Safety Program” Graduation Project Omega3
- 3. • Types. • Sources. •Extraction. • Importance. • Doses and daily intake. • Forms. • Products and recipe ideas. • Precaution. • Side effect. • Instructions and storage. Out line…..
- 4. • Omega-3 are“essential” fatty acids , the body need it, but isn’t capable of producing them on its own. Therefore, we must rely on omega-3 foods in our diet to supply these extremely beneficial compounds , it is extracted from fleshy fish . • Fish-oil and omega-3 supplements are popular because they are believed to have health benefits. The American Heart Association (AHA) recommend eating oily fish and omega 3 to promote many disease.
- 5. What are omega-3fatty acids??? Omega-3 fatty acids are fats commonly found in marine life and plants. There are three types of omega-3: Eicosapentaenoic acid (EPA) Docosahexaenoic acid (DHA) Alpha-linolenic acid (ALA)
- 6. EPA/DHA: • The bestknown of omega-3. • Found in marine life, such as (Cod Liver, Herring, Mackerel, Salmon, and Sardines.) • EPA :treatment inflammation and cardiovascular disease. • DHA :help to development the brain and eye, and also prevent heart and inflammation disease. ALA: • Type of omega-3. • Found in plants such as(Canola, Hempseeds, Walnuts, and Flaxseed. • Health benefit are less than EPA/DHA. • source of energy. • reduce heart disease
- 7. Sources……. Sources of omega-3based on marine life: • Salmon • Mackerel • Cod liver • Herring • Oysters • Sardines • Anchovies • Caviar • Tuna • Trout
- 8. Here are 8of the best plant sources of omega-3 fatty acids. • Chia Seeds… • Brussels Sprouts… • Algal Oil… • Hemp Seed…. • Walnuts… • Flaxseeds… • Embryo of wheat… • Oat
- 9. Wet processing . Enzymichydrolysis. Dry rendering. Acid-alkali process. Salt water fermentation. Extraction……
- 10. Health Conditions……… Omega-3fatty acids may play a role in the prevention and treatment of the following health conditions: Alzheimer's disease. Asthma. Attention deficit hyperactivity disorder(ADHA) Cancer. Cardiovascular disease. Depression. Diabetes. Eczema.
- 11. High bloodpressure. Migraine headaches. Multiple sclerosis. Obesity. Osteoporosis. Psoriasis. Rheumatoid arthritis. Inflammation platelet aggregation . Blood clotting. Heart attack. Stroke.
- 12. Recommended Doses ofOmega-3 Supplementation: AmountAge/Sex 0.5 gramsInfants (0-12 months) 0.7 gramsChildren (1-3 years) 0.9 gramsChildren (4-8 years old) 1.0 gramsChildren (9-13 years old) 1.1 gramsFemale Adolescents and Adults (14+ years) 1.6 gramsMale Adolescents and Adults (14+ years) 1.4 gramsFemale (Pregnant)
- 13. • The amountof omega-3 fatty acids needed per day to reduce your risk of some disease can be obtained by eating fish twice a week or by taking daily supplements containing 800-1000mg(0,8-1 gram) of omega-3 fatty acids. If used to reduce triglycerides, but the amount it different from disease to another disease ,so must consults nutrients. Daily in take…..
- 14. Omega-3 Come in SeveralForms Fish Natural Fish Oil Processed Fish Oil Krill Oil Green-Lipped Mussel Oil Mammalian Oil ALA Oil Algal Oil Omega-3 Capsules
- 15. Product purchase Trader Joe's omega3 Nature made Fish Oil Nature Bounty Salmon Oil CVS Fish Oil Concentrate Zone perfect omega-3 Major Fish Oil Concentrate Product purchase……..
- 16. Salmon patties recipe Savory BackedFish Recipe Oat meal with Chia seeds
- 17. Spicy Sesame Noodles Kale Protein Smoothie ChiaSeed Pudding Hemp Hummus Kimbap (Korean Sushi Roll) Spicy Buffalo Cauliflower Wings
- 18. Precaution Sustainability Freshness Purity Form of omega-3 Amount of omega-3 Typeof omega-3 Precaution
- 19. Little dosesHigh doses Quality Sideeffect of omega-3……..
- 20. High doses……… • Highdoses (more than 5 grams of fish oil a day). • A fishy taste in your mouth or fish breath. • Stomach upset. • Diarrhea. • Nausea. • Increase bleeding risk. • Difficult to control blood sugar levels to diabetes disease. • Toxicity , when take high amount of cod liver. • Flax seed oil may cause mild gastrointestinal symptoms as diarrhea.
- 21. little omega-3 Inflammation (sometimessevere) Higher risk for heart disease and high cholesterol Digestive disorders Allergies Joint and muscle pain Mental disorders like depression Poor brain development
- 22. Fish withpoor quality , may contain concentrated sources of mercury or contaminated with another heavy metals. May cause: • Bad breath. • Bleaching. • Nausea. • Heart burn. • Loose stool. • Effect on developing baby’s nervous system. Quality of fish……
- 23. • Fish oilsupplements should always be taken with a meal, not on an empty stomach. • If you’re taking more than 1 capsule per day (which you would always be doing in order to reach the optimal fish oil intake), you should spread it throughout the day. • like one capsule in the morning, one in the afternoon, one at night . Instructions….
- 24. Storage: Important information onstorage of omega-3 fatty acids: • *Store in a cool dry place. • *Keep away from light. • *Maintain in a dark bottle. • *Maintain in a refrigerator. • *Keep away from children. Storage………….
- 25. Reference: • 1. BurrML. Lessons from the story of n-3 fatty acids, Am J Clin Nutr , 2000, vol. 71 Suppl. 1(pg. 397S-398S ) • 2. Sinclair HM. The diet of Canadian Eskimos, Proc Nutr Soc , 1953, vol. 12 (pg. 69-82) https://doi.org/10.1079/PNS19530016 • 3. Kromann N, Green A. Epidemiological studies in the Upernavik district, Greenland. Incidence of some chronic diseases 1950–1974, Acta Med Scand , 1980, vol. 208 (pg. 401-406) https://doi.org/10.1111/j.0954- 6820.1980.tb01221.x • 4. Bang HO, Dyerberg J. Plasma lipids and lipoproteins in Greenlandic west coast Eskimos, Acta Med Scand , 1972, vol. 192 (pg. 85-94) https://doi.org/10.1111/j.0954-6820.1972.tb04782.x • 5. Bang HO, Dyerberg J, Sinclair HM. The composition of the Eskimo food in north western Greenland, Am J Clin Nutr ,( 1980), vol. 33 (pg. 2657- 2661) • 6. Sinclair HM. Deficiency of essential fatty acids and atherosclerosis, etcetera, Lancet , 1956, vol. 270 (pg. 381-383)
- 26. 7.Sinclair HM. FumagalliR, Kritchevsky D, Peoletti R. Advantages and disadvantages of an Eskimo diet, Drugs Affecting Lipid Metabolism , (1980)AmsterdamElsevier/North-Holland Biomedical Press(pg. 363-370) 8.Kromhout D, Bosschieter EB, de Lezenne Coulander C. The inverse relation between fish consumption and 20-year mortality from coronary heart disease, N Engl J Med , (1985), vol. 312 (pg. 1205-1209) https://doi.org/10.1056/NEJM198505093121901 9.Burr ML, Fehily AM, Gilbert JF, Rogers S, Holliday RM, Sweetnam PM, Elwood PC, Deadman NM. Effects of changes in fat, fish, and fibre intakes on death and myocardial reinfarction: Diet and Reinfarction Trial (DART), Lancet ,( 1989), vol. 2 (pg. 757-761) https://doi.org/10.1016/S0140-6736(89)90828-3 10.Shimokawa H. Hamazaki T, Okuyama H. Beneficial effects of eicosapentaenoic acid on endothelial vasodilator functions in animals and humans, Fatty Acids and Lipids - New Findings, World Review of Nutrition and Dietics , (2001), vol. Vol. 88 Basel, SwitzerlandKarger(pg. 100-108) 11. Omega-3 levels are based on data obtained predominantly from Food Standards Australia New Zealand (2014). AUSNUT 2011–13 – Australian Food Composition Database. Available at: www.foodstandards.gov.au. Accessed 1 July (2014). 12.Some information is also sourced from Mooney B, Nichols P, Elliott N. Seafood the good food II: the oil content and composition of Australian commercial finfish, shellfishes and factors affecting edible species. Melbourne: CSIRO, (2002). 13.EXTRACTION OF OMEGA-3 FATTY ACIDS FROM ATLANTIC HERRING ( Clupea harengus )