Omega 3 fatty acids

Omega-3 fatty acids are a type of polyunsaturated fat (like omega-6),

considered an essential fatty acid because it cannot be manufactured by the body
Types and source of omega-3 fatty acids
ALA (Alpha-Linolenic Acid) Find in Canola, Soybeans, Walnuts, and Flaxseed
EPA (EicosaPentaenoic Acid) Find in Oily fishes such as Cod Liver, Herring,
Mackerel, Salmon, and Sardines
DHA (DocosaHexaenoic Acid) Find in Oily fishes such as Cod Liver, Herring,
Mackerel, Salmon, and Sardines, and also are produced from algal fermentation
What are the health

The health benefits of omega-3

Omega-3 fatty acids correct imbalances in modern diets that lead to health
problems. Eating foods rich in omega-3 fatty aids can help lower the risk of chronic
diseases such as heart disease, stroke, and cancer as well as lower LDL(low-density
lipoprotein) or bad cholesterol.
ALA Studies show a diet high in ALA helps reduce heart disease and stroke
by reducing cholesterol and triglyceride levels, enhancing the elasticity of blood
vessels, and preventing the build-up of harmful fat deposits in the arteries. In fact,
the National Institutes of Health (NIH) has reported the majority of U.S. diets no
longer contain the amount of omega-3 fatty acids needed by our bodies for overall
health and wellness.
EPA/DHA Studies show that diets high in amounts of EPA and DHA help
with brain and eye development, prevents cardiovascular disease, and can help to
prevent Alzheimers disease.
For example, diets notably high in DHA have been known to protect against
degenerative processes within the retina of the eye1 to increasing the problem
solving skills in nine month old infants.2 A 10-year study correlated increased
intakes of DHA/EPA as consumed by various population sectors with relative risk of
heartrelated deaths. Those who increased consumption of DHA/EPA up to 664
mg/day were associated with an approximate 40 percent reduction in cardiovascular
disease and a significant reduction in all-cause mortality.3 All infant formula is now
supplemented with DHA.

*Coronary heart disease (CHD)

Omega-3 Safety, Side Effects, and Toxicity

The National Institute of Medicine has not established a tolerable upper level

of intake for omega-3 fatty acids. Omega-3 fatty acids are well-tolerated and serious
adverse side effects have not been reported. The most common adverse side effect
is a fishy aftertaste. It has been reported that excessive doses of omega-3 fatty
acids may prolong bleeding time.
[http://www.foundmyfitness.com/ebook/importanceofomega3-v2.pdf]

Omega-6 fatty acids

Omega-6 fatty acid is also a polyunsaturated fat, essential for human health
because it cannot be made in the body
Types and source of omega-6 fatty acids
LA (Linolenic Acid) Find in Soybean oil, Corn oil, Safflower Oil, Sunflower Oil,
Peanut Oil, Cottonseed oil, and Rice Bran Oil
AA (Arachidonic Acid) Find in Peanut Oil, Meat, Eggs, and Dairy Products

The health benefits of omega-6

Excessive amounts of LA (linolenic acid) can contribute to inflammation and result
in heart disease, cancer, asthma, arthritis, and depression

Omega-3 and Omega-6 fatty acids: Striking the Balance

A balance between omega-3 and omega-6 fatty acids in the diet, both
substances can work together to promote health. An improper balance and excess
in omega-6 fatty acids promotes inflammation and can contribute to the
development of diseases such as coronary heart disease, cancer, and arthritis. A
healthy diet should consist of roughly two to four times more omega-6
fatty acids than omega-3 fatty acids. A typical North American diet may
contain 11 to 30 times more omega-6 fatty acids than omega-3 fatty acids,
contributing to the rising rate of inflammatory disorders in the United
States.
[ paper

omega-6

http://www.foodinsight.org/Content/6/Omega6_Fact_Sheet_6%205%2009%20_2_.pdf

summary page6

ratio

Omega-9 fatty acids

Omega-9 fatty acids are from a family of unsaturated fats that commonly are
found in vegetable and animal fats. Unlike omega-3 and omega-6 fatty acids,
omega-9 fatty acids are produced by the body, but are also beneficial when they are
obtained in food.
Types and source of omega-9 fatty acids
Oleic acid - main component of canola oil, sunflower oil, olive oil, and other
monounsaturated fats, many of which are used as a solution for reducing bad fats in
cooking oils.
Specially developed oils for foodservice, such as Omega-9 Canola and Sunflower
Oils, are uniquely high in monounsaturated fats (>70 percent) and reduces key
factors that contribute to heart disease and diabetes. Omega-9 fatty acids are found
in various animal and plant sources. Canola, sunflower, olive, and nut oils have
significant levels of omega-9 fatty acids, which are also known as high-oleic acids,
or monounsaturated fats. Oils produced from these sources have emerged as
healthier

The health benefits of omega-9

Research has shown that omega-9 fatty acids, commonly referred to as
monounsaturated fatty acids, can help reduce the risk of cardiovascular disease and
stroke. Because omega-9 fatty acids have been shown to increase HDL (good)
cholesterol and decrease LDL (bad) cholesterol, they help eliminate plaque

buildup in the arteries, which causes heart attack and stroke. Omega-9 Canola and
Sunflower Oils are uniquely high in monounsaturated (omega-9) fat, as well as low
in saturated fat and zero trans fat. In fact, the U.S. Food and Drug Administration
recently approved a Qualified Health Claim for canola oil saying, limited and not
conclusive scientific evidence suggests that eating about 1 tablespoons (19
grams) of canola oil daily may reduce the risk of coronary heart disease due to the
unsaturated fat content in canola oil. To achieve this possible benefit, canola oil is to
replace a similar amount of saturate fat and not increase the total number of
calories you eat in a day.

Omega 9

There are no specific recommendations for dietary intake

Oryzanol
1. Physiological functions of -oryzanol
-Oryzanol is associated with decreasing plasma cholesterol, lowering
serum cholesterol , decreasing cholesterol absorption and decreasing platelet
aggregation. -Oryzanol has also been used to treat hyperlipidemia, disorders of
menopause and to increase the muscle mass . -Oryzanol exhibits positive effects
on stress-related disorders. It also offers variety of benefits to women as it helps
improve dry skin, display skin whitening effect, and address menopausal syndrome.

2. Anti-inflammation, anti-arteriosclerosis, and anti-diabetes functions of oryzanol

3. Antiallergenic action of -oryzanol
4. Improvement effect of -oryzanol on dementia
5. Improvement in hyperlipidemia

6. Improvement in menopausal symptom

7. Antioxidant effect
8. -Oryzanol for improvement on skin
8.1 Effect on skin temperature
8.2 UV absorption

8.3 Anti-inflammatory effect on skin

http://www.tsuno.co.jp/e/04/img/pdf/oryzanol_Food.pdf
Safety Profile
1. Acute Toxicity
Yahara et al. 1) in a study using mouse and rats model reported that oral and
intraperitoneal administration of -oryzanol 10,000 mg/kg showed no abnormality
generally and upon autopsy. Similarly, no abnormalities observed on subcutaneous
administration of -oryzanol 500 mg/kg.
2. Chronic Toxicity
It has been reported that no abnormal finding observed in rats after 6 months
continuous oral administration of -oryzanol (30-1000 mg/kg) 2) .

3. Teratogenicty
No fetal teratogenicity observed in mouse with the administration of oryzanol (6 600 mg/kg) during pregnancy. 3)
4. Carcinogenicity
Oral administration of -oryzanol (2000 mg/kg) was given to mouse for 72
weeks and rat for 2 years respectively. No carcinogenicity observed at the above
dosage.
5. Skin Irritation Test (Patch Test)
Kobayashi T et al. reported that low skin irritation observed in skin patch test
using -oryzanol 1% ointment.
[http://www.oryza.co.jp/html/english/pdf/Oryzanol_e%202.0.pdf]

Vitamin E

Catechin
Consumption of catechins has been associated with a variety of
beneficial effects including increased plasma antioxidant activity (ability of plasma
to scavenge free radicals), brachial artery dilation (blood vessel expansion), fat
oxidation, and resistance of LDL to oxidation

Summary
(from Paper The potential role of green tea catechins in the prevention
of the metabolic syndrome) http://www.teavigoinfo.com/pdf/study26.pdf

reduction in body weight and body fat

anti-obesity properties
-increased fat oxidation
-increase the level of control for energy intake and physical activity
-inhibition of adipocyte differentiation and proliferation, reduction of
fat absorption
- anti-diabetic and cardio-protective effects
promoting cardiovascular health (increased antioxidant activities and an
improved
pressure control
anti-diabetic and cardio-protective effects

Toxicity
-reported that daily oral administration of 461 green tea catechins
preparations in rats at doses of up to 400 mg/ 462 kg/day for 6 months did
not result in any adverse effects.
- The similar results also in clinical study confirmed that two healthy human
464 males were administered aqueous green tea extract (6 capsules/ 465 day
for a total of 714 mg green tea polyphenols/day) for 3 weeks 466 with no
adverse effects

Referrences(references are provided by journal)

http://www.uccs.edu/Documents/healthcircle/pnc/health-topics/Omega3_6_and_9_Fats.pdf
http://www.omicsonline.org/open-access/omega-omega-and-omega-fattyacids-implications-for-cardiovascular-and-other-diseases-21530637.1000123.pdf
http://www.foodinsight.org/Content/6/Omega6_Fact_Sheet_6%205%2009%20_2_.pdf
http://www.foundmyfitness.com/ebook/importanceofomega3-v2.pdf

http://www.hchs.edu/sites/default/files/files/Omega-9%20fatty%20acids
%20article.pdf
www.goedomega3.com/index.php/files/download/304
http://www.hchs.edu/sites/default/files/files/Omega-9%20fatty%20acids
%20article.pdf
http://www.inovacure.com/uploads/Octobre_2012_Infolettre_EN.pdf
http://www.tsuno.co.jp/e/04/img/pdf/oryzanol_Food.pdf
https://iom.nationalacademies.org/~/media/Files/Activity
%20Files/Nutrition/DRIs/DRI_Vitamins.pdf
ftp://ftp.fao.org/docrep/fao/004/y2809e/y2809e09.pdf
http://nutrition.ucdavis.edu/content/infosheets/fact-pro-catechin.pdf
http://www.teavigoinfo.com/pdf/study-26.pdf
http://ir.cmu.edu.tw/ir/bitstream/310903500/42339/1/AABA00_20110801112450.pdf