Omega-3 Fatty Acids: Chemistry, Dietary Sources and Health Effects


Wasim Khan, PhD (Editor)
Cell Biology & Physiology Division, CSIR-Indian Institute of Chemical Biology, Kolkata, India

Series: Biochemistry Research Trends
BISAC: SCI007000

There has been an exponential increase in the amount of research on the relationship between Omega-3 fatty acids and human health over the past two decades. This book focuses on developing information on these newly recognized key components of omega-3-fatty acid research. This authoritative volume brings about a perspective to understanding the recent developments in omega-3-fatty acid research by going beyond presenting only a summary of the research literature.

It discusses the limitations, points of agreement, and areas of conflicting or inconclusive data. Readers will gain a current understanding of issues such as the importance of omega-3 fatty acids to health; the ways in which they are essential to human growth and development; their contribution to the prevention or amelioration of various diseases; and their quality and shelf life when used as dietary supplements. With a comprehensive review and discussion of current research, this volume is an invaluable resource for all researchers working in this field. It will be a comprehensive reference for nutritionists, dieticians, and health educators alike. (Imprint: Nova Biomedical )


Table of Contents

Table of Contents


Chapter 1. The Link Between Omega-3 Fatty Acids and Rheumatoid Arthritis: Properties, Mechanisms and Therapeutic Efficacy
(Gerard G. Dumancas, Rangika S. Hikkaduwa Koralege, Elmer-Rico E. Mojica, Befrika S. Murdianti and Patrisha J. Pham-Bugayong, Arthritis and Clinical Immunology Research Program, Oklahoma Medical Research Foundation, Oklahoma City, OK, USA, and others)

Chapter 2. Omega-3 Fatty Acids Target NF-κB to Modulate Breast and Prostate Cancer Progression
(D.A. Cavazos, S.A. Apte, C.H. Chen and L.A. deGraffenried,
Department of Nutritional Sciences, University of Texas at Austin, Austin, Texas, USA)

Chapter 3. Omega-3 Fatty Acids and Cardiovascular Diseases
(Federico Guerra, Luca Piangerelli, Andrea Romandini, Simone Maffei and Alessandro Capucci, Cardiology and Arrhythmology Clinic, Center for the Study of Obesity, Marche Polytechnic University, Italy)

Chapter 4. Fish Oil in Colon Cancer Prevention: Can Biomarkers Tell us How Much is Enough?
(Yan Jiang, Dean E. Brenner, William L. Smith and Zora Djuric, Depts. of Internal Medicine and Pharmacology, University of Michigan Medical School, University of Michigan, Michigan, USA, and others)

Chapter 5. Epidermal Barrier Function and Omega-3 Fatty Acid Supplementation
(Audrey Lajoinie, Patrick Gelas, Marek Haftek and Fabrice Pirot, University Lyon 1, Lyon, France and others)

Chapter 6. Protective Effect of Omega-3 Polyunsaturated Fatty Acids against Antibiotic-, Antihypertensive- and Anti-Cancer Drug-Induced Nephrotoxicity and Oxidative Damage: A Focus on Cisplatin
(Ashreeb Naqshbandi, Md. Wasim Khan, Sana Rizwan, Sara Anees Khan, Shuhbha Priyamvada and Ahad Noor Khan Yusufi, Department of Biochemistry, Faculty of Life Sciences, Aligarh Muslim University, Aligarh, UP, India, and others)

Chapter 7. Role of Supplementation with Omega-3 Fatty Acids in Preventing Cardiac Arrhythmias and Sudden Cardiac Death
(Bernhard Rauch and Jochen Senges, ZAR- Zentrum für Ambulante Rehabilitation am Klinikum, der Stadt Ludwigshafen, Denmark, and others)
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Chapter 8. Omega-3 Fatty Acids: Role in Intestinal Adaptation and Recovery
(Igor Sukhotnik, Technion-Israel Institute of Technology, The Ruth and Bruce Rappaport Faculty of Medicine, Dept of Pediatric Surgery and Pathology, Bnai Zion Medical Center, Haifa, Israel)

Chapter 9. Gastroprotective and Antinociceptive Effects of Omega-3 Fatty Acids: Potential Mechanisms Underlying These Effects
(J.M. Jiménez-Andrade and A.E. Chávez-Piña, Unidad Académica Multidisciplinaria Reynosa Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, Tamaulipas, México, and others)

Chapter 10. Omega-3 Dietary Intake: Review on Supplementation, Health Benefits and Resources Sustainability
(Ivone Almeida, Telmo J.R. Fernandes, Bruno M.R. Guimarães
and M. Beatriz P.P. Oliveira, REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Portugal)

Chapter 11. Quality and Shelf Stability of Omega-3-Fat-Supplemented Foods
(Ann H. Barrett, Danielle J. Anderson, Tshinanne V. Ndou,
Katherine Kensil and Karen R. Conca, Performance Optimization Research Team, Combat Feeding Directorate, U.S. Army Natick Soldier Research, Development and Engineering Center, Natick, Massachusetts, USA)

Chapter 12. Omega 3 Fatty Acids and GPR120
(N.A. Arivarasu, Shubha Priyamvada and Medha Priyadarshini, Department of Medicine, University of Illinois, Chicago, Illinois, USA, and others)



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