Oxidative Stability of Omega-3 Polyunsaturated Fatty Acids Enriched Eggs

Published on: 11/25/2014
Author/s : Yuan Ren, Tulia I. Perez, Martin Zuidhof, Robert Renema, and Jianping Wu (Department of Agricultural Food and Nutritional Science, 4-10 Agriculture/Forestry Center, University of Alberta, Edmonton, Alberta, Canada)

INTRODUCTION Omega-3 polyunsaturated fatty acids (n-3 PUFA), mainly eicosapentaenoic acid (EPA, 20:5 n-3), docosahexaenoic acid (DHA, 22:6 n-3) and alpha-linolenic acid (ALA, 18:3 n-3), are suggested to reduce the risk of cardiovascular diseases and certain forms of cancer, as well as to improve brain development and function. Due to compelling evidence supporting the health benefits of n-3 PUFA ...

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Talaat Mostafa  El-Sheikh Talaat Mostafa El-Sheikh
T. M. El-Sheikh Prof. Dr. of Poultry Production, Head of Animal & Poultry Prod. Dept.
November 25, 2014

Eggs are not harm for cardiac disease and don´t cause increasing human blood cholesterol

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Fred Hoerr
Fred Hoerr
DVM, PhD, Diplomate ACVP, ACPV
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