Excessive intake of trans and saturated fats could affect an individual’s physical and social functioning, especially in overweight and obese women, according to a new study.
Omega-3 polyunsaturated fatty acids (PUFAs) from seafood — particularly EPA and DPA (eicosapentaenoic acid and docosapentaenoic acid) — can support healthy ageing, according to a prospective cohort study.
Omega-3 intake may help lower liver fat, glucose, and insulin resistance in patients with non-alcoholic fatty liver disease (NAFLD), according to a review conducted by researchers at China's Fujian Medical University.
Lower levels of docosahexaenoic acid (DHA) and total omega-3 polyunsaturated fatty acids in plasma are associated with IBS symptoms in Asian females, a new study has shown.
The role for folate and related B vitamins in slowing down the decline in brain function is very much underestimated as is their role in age-related depression, a review claims.
A diet rich in omega-3 can significantly modify the distribution and bioavailability of fatty acids, and may block the absorption of saturated fatty acids (SFA) in the gastrointestinal tract, a study on mice has shown.
New research from Macau suggests that omega-3 polyunsaturated fatty acids could improve the function of the glymphatic system, which facilitates the clearance of waste from the brain.
It is may be possible to improve the lipid composition of poultry and pork to contain higher levels of omega-3 fatty acids and conjugated linoleic acids, say researchers.
By Paul Benhaim, chief executive of Elixinol and Hemp Foods Australia
While many people are eager to rid themselves of as much fat as possible, there is still one part of the body really should contain a large quantity of it. Indeed, over 60% of the dry weight of the brain is made up of fats.
