Fatty Acids News and Research

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Ongoing losses in fish biodiversity continue threatens human diet

A new study of dozens of wild fish species commonly consumed in the Peruvian Amazon says that people there could suffer major nutritional shortages if ongoing losses in fish biodiversity continue. Furthermore, the increasing use of aquaculture and other substitutes may not compensate.

31 May 2021

Inclusion of soybean and linseed oils in the diet of dairy cows improves milk quality

Inclusion of soybean and linseed oils in the diet of dairy cows made the fatty acid content of their milk even healthier for human nutrition. It also increased the proportions of omega-6 and omega-3, which in the right balance play a key role in preventing cardiovascular diseases, for example, as well as chronic inflammation and some kinds of cancer.

10 May 2021

Researchers upend the models of cancer metabolism

Tumors consume glucose at high rates, but a team of Vanderbilt researchers has discovered that cancer cells themselves are not the culprit, upending models of cancer metabolism that have been developed and refined over the last 100 years.

From Vanderbilt University 8 Apr 2021

Research highlights link between aquatic biodiversity and micronutrient-rich diets

Seafood is a pillar of global food security--long recognized for its protein content. But research is highlighting a critical new link between the biodiversity of aquatic ecosystems and the micronutrient-rich seafood diets that help combat micronutrient deficiencies, or 'hidden hunger', in vulnerable populations.

7 Apr 2021

Novel, non-invasive biomarker test could help measure, track performance of senolytics

Scientists from Buck Institute have identified and are now developing an innovative, non-invasive biomarker test that could help quantify and track the performance of senolytics—a class of drugs that selectively destroy senescent cells.

5 Apr 2021

Processed meat associated with an increased risk of cardiovascular disease

Red meat is a major source of medium- and long-chain saturated fatty acids, which may lead to an increased risk of cardiovascular disease. Processed meat, which has been modified to improve taste or extend its shelf-life, has also been associated with an increased risk of cardiovascular disease.

1 Apr 2021

Fish oil provides health benefits based on the genetic makeup

Fish oil supplements are a billion-dollar industry built on a foundation of purported, but not proven, health benefits. Now, new research from a team led by a University of Georgia scientist indicates that taking fish oil only provides health benefits if you have the right genetic makeup.

From University of Georgia 26 Mar 2021

Lowering apolipoprotein CIII levels can prevent deleterious effects of a high-fat diet

Consumption of a diet with high fat levels increases the risk of fatty liver, obesity, cardiovascular diseases, and type 2 diabetes.

15 Mar 2021

Vegan diet leads to poorer bone health, shows study

The vegan diet is on-trend. How this type of diet affects health is the subject of scientific studies. In a new study from the German Federal Institute for Risk Assessment (BfR), the bone health of 36 vegans, as well as 36 people following a mixed-food diet, was determined with an ultrasound measurement of the heel bone.

5 Mar 2021

Reducing salt potentially maintains Parmigiano Reggiano cheese's texture and flavor

Aged cheeses pack a punch of nutty, sharp flavor. Before they're fully mature, aged cheeses are either waxed or placed in brine for weeks to create a natural rind. However, the high salt content in brined cheeses deters some consumers.

25 Feb 2021

Study may lead to alternative treatment for potentially addictive opioid pain killers

When two naturally occurring lipids are altered using a process called epoxidation, they are transformed into powerful agents that target numerous cannabinoid receptors in neurons, disrupting pathways that promote inflammation and pain.

11 Feb 2021

Components of Neanderthals' gut microbiota are essential for human health

Neanderthals' gut microbiota already included some beneficial micro-organisms that are also found in our own intestine.

5 Feb 2021

New perspectives challenge diet-heart-hypothesis

In science, sometimes a new perspective can turn our interpretation of the data upside-down, and necessitate a paradigm shift.

25 Jan 2021

Microalgae cultivation can be a promising way to produce healthy 'superfoods'

Marine microalgae-based cellular agriculture is a promising new way to sustainably produce plant-based 'meat' and healthy 'superfoods' for the future.

25 Jan 2021

Scientists urge global policymakers to recognize fish as a solution to food insecurity

Scientists are urging global policymakers and funders to think of fish as a solution to food insecurity and malnutrition, and not just as a natural resource that provides income and livelihoods, in a newly-published paper in the peer-reviewed journal Ambio.

20 Jan 2021

New method boosts the extraction of vegetable oil from plants

Vegetable oils provide significant health benefits, like reducing the risk of cardiovascular disease and lowering cholesterol levels.

18 Dec 2020

ECSIT protein can shed light on the origin of Alzheimer's disease

Researchers have found how a protein governs the behavior of proteins associated with the activity in mitochondria, which is impacted in Alzheimer's disease.

17 Dec 2020

Study: Eating avocado as part of daily diet can help improve gut health

Eating avocado as part of your daily diet can help improve gut health, a new study from University of Illinois shows. Avocados are a healthy food that is high in dietary fiber and monounsaturated fat. However, it was not clear how avocados impact the microbes in the gastrointestinal system or "gut."

16 Dec 2020

Obesity allows cancer cells to outcompete tumor-killing immune cells, study finds

Obesity has been linked to increased risk for over a dozen different types of cancer, as well as worse prognosis and survival.

From Harvard Medical School 10 Dec 2020

Researchers identify genes that determine the shelf life of flaxseed oil

Biologists have analyzed the genes that establish the composition of fatty acids in flaxseed oil and detected polymorphisms in six of those genes.

7 Dec 2020