A meta-analysis of 41 studies has found that a high intake of the omega-3 fatty acid alpha linolenic acid (ALA) is associated with a lower risk of death from all causes, and specifically from diseases of the heart and blood vessels.
Consuming either omega-3 fatty acids strengthens the heart's membranes as well as patient survival rates as a Spanish study points to a drop in hospital readmission and deaths after a heart attack.
Boston-based start-up IQ Bar recently became one of the first members of the PepsiCo Nutrition Greenhouse incubator. We caught up with founder Will Nitze to learn about how he grew the company.
An intriguing study has linked three long chain fatty acids, including ALA and SDA, to the health of a structure in the brain and the effect on ‘fluid intelligence’ in older subjects.
A daily dose of Ahiflower oil from Buglossoides arvensis may increase production of the cytokine IL-10, which plays a role in immunoregulation and inflammation, says a new study.
Omega-3s may have been created unequal, but all varieties, plant-based, marine and algal sources, have a potential role in supporting health, a consultant says.
Increased intake of curcumin could boost levels of docosahexaenoic acid (DHA) in the brain by enhancing its conversion from other omega-3 precursors in the liver, say researchers.
Consumption of chia seeds, rich in ALA, may increase blood levels of the long chain omega-3 EPA by 30% for postmenopausal women, says a new study from the Appalachian State University and the University of North Carolina.
Long chain omega-3s from marine sources may reduce the risk of heart disease, but alpha-linolenic acid (ALA) from plant sources offered no such benefits, says a new study from Denmark.
The Global Organization for EPA and DHA (GOED) has announced its second board expansion within a year with EPAX’s Baldur Hjaltason (pictured) moving from vice-chair to chair to replace Croda’s David Shannon, while DSM Nutritional Products’ Amanda Ruess...
The conversion of the plant-based omega-3 ALA to the long-chain EPA and DHA may be increased in vegans and vegetarians who do not eat fish, suggest results from the European Prospective Investigation into Cancer and Nutrition (EPIC).
The International Society for the Study of Fatty Acids and Lipids (ISSFAL) statement that ALA only converts to DHA in the body at negligible levels, has drawn criticism for bias toward marine sources.
A daily 2.4 gram dose of ALA-rich flax oil is enough to raise overall levels of omega-3 fatty acids, suggests a new study that supports inclusion of ALA-rich sources in the diet.
Following publication of a review that said the omega-3 from plant
sources, alpha-linolenic acid (ALA), has been overlooked and
misunderstood, industry sources have reacted.
With marine omega-3 EPA and DHA often stealing the spotlight, ALA
from plants has been somewhat ignored, but a new review reinforces
ALA's unique and valuable benefits.
The International Alliance of Dietary/Food Supplement Associations'
(IADSA) has strengthened its global position with the welcoming of
the Global Organisation for EPA and DHA Omega-3 (GOED) into its
fold.
The Global Organization for EPA and DHA Omega-3s (GOED) has been
furthering its aim to build public and professional awareness
surrounding the fatty acids, rallying together an increasing amount
of support since its inception in 2006.
Valensa International has introduced a new proprietary
plant-sourced omega-3 - Tresalbio - derived from salvia
hispanica seed extract and designed as a vegetarian ingredient
source of the essential fatty acid.
The market for foods fortified with these fatty acids is growing
fast, but caveat emptor: not all omega-3 is created equal.
Jess Halliday asks whether consumers are getting a good
deal.
Italian firm Labochim has introduced a new alpha-lipoic acid
(ALA)chemically combined with the vitamin-like substance
L-carnitine, which increases the antioxidant's solubility,
reports Dominique Patton.
Women who reported eating diets rich in alpha-linolenic acid (ALA)
had a lower risk of dying from heart disease and sudden cardiac
death than those whose diets are low in the plant-derived fatty
acid, researchers reported this week.
Walnut consumption lowers total cholesterol levels as well as LDL
or "bad" cholesterol. This may be due to the walnuts rich source of
alpha-linolenic acid (ALA) which can also improve vascular
function, aiding the prevention...
