Month: May 2018

Unique Oxylipins derived from Alpha-linolenic acid

Chronic inflammation and oxidative stress are linked with age-related diseases such as cardiovascular disease CVD, obesity, diabetes, and cancer. A unifying mechanism by which flaxseed may lower the risk of these diseases is via its role in reducing inflammation (1). Alpha-linolenic acid (ALA) from flaxseed may decrease inflammation via its influence on eicosanoids – hormone-like Read More

Replication of a Gene-Diet Interaction at CD36, NOS3 and PPARG in Response to Omega-3 Fatty Acid Supplements on Blood Lipids: A Double-Blind Randomized Controlled Trial.

Effect of dietary oils on peripheral neuropathy-related endpoints in dietary obese rats.

Herbacetin, a flaxseed flavonoid, ameliorates high percent dietary fat induced insulin resistance and lipid accumulation through the regulation of hepatic lipid metabolizing and lipid-regulating enzymes.

Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread.

Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules.

Anti-inflammatory effects of α-linolenic acid in M1-like macrophages are associated with enhanced production of oxylipins from α-linolenic and linoleic acid.

Dietary ALA, EPA and DHA have distinct effects on oxylipin profiles in female and male rat kidney, liver and serum.

Neuroprotective effect of alpha-linolenic acid against Aβ-mediated inflammatory responses in C6 glial cell.

Directly quantified dietary n-3 fatty acid intakes of Canadian toddlers are lower than current dietary recommendations.