Omega Fatty Acids

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Introduction

Omega fatty acids

: or/ Essential fatty acids : Can not be produced by the body

Responsible for

: Color, smell & flavor

Role

: To maintain the integrity of the nervous system (free from certain illnesses)

: To maintain cellular health as well as to prevent inflammation in the body

potential

: Moisturising our skin

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Omega 3

: Linolenic

: First double bond, counting from the methyl end of the fatty acid molecule

Omega 6 Omega 9

: Linoleic : Oleic acid

Sources Omega 3 : Fish oil palm)

Omega 6 : Nuts and flax seeds, margarines and sunflower oils (except for coconut, cocoa, and Omega 9
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: Humans, Animal fat and green leafy vegetable oils

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A healthy balance

: 4/5 omega-3 & 1 omega 6.

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Omega 3

Responsible

: To create developed neural networks : To build brain power : Toincrease the body's metabolic rate (turn burns off fat) : Reduce inflammation throughout your body : Keep your blood from clotting excessively : Maintain the fluidity of your cell membranes : lower the amount of lipids (cholesterol and TG)

:
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: High blood pressure & Heart disease

Omega 6

Responsible

: Many of the same benefits as Omega 3

Diseases remedy

: Arthritis and

: Autoimmune diseases : To manage acne : Women-- Menstrual disorders

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Omega 9

Responsible

: Health of the patient : Aren't linked as much with health benefits

Diseases remedy

: Cancer prevention

: Heart protection

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Health Balance

Too much of unbalanced fats

: can be unhealthy.

A healthy balance

: 4/5 omega 3 ::1 omega 6.

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Metabolism

Both EFA are metabolized to longer-chain fatty acids of 20 and 22 carbon atoms. LA : To arachidonic acid (AA; 20:46)

LNA

: To Eicosapentaenoic acid(EPA) (20:53) and Docosahexaenoic acid(DHA) (22:63)

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PHYTOCHEMICALS
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Introduction

Phyto =

: Plant

Source

: Plant

Responsible for

: Color, smell & flavor

Role : Antioxidants, mimicking hormones, stimulating enzymes, interfering with DNA replication, destroying bacteria, or binding to cell walls

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potential : prevention and treatment of disease, cancer, stroke /metabolic syndrome, oxidative stress

Problems

Destroyed or removed by modern processing techniques, including cooking

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Antioxidants

Vitamin A and Carotenoids (retinol and carotenoids): Fruits (bright colored) & vegetables Vitamin C (ascorbic acid): Citrus fruits, green leafy vegetables Vitamin E (tocopherol): Nuts & seeds, whole grains Selenium: Fish, meat, eggs, chicken, gralic

Some common phytochemicals: Flavonoids / polyphenols: soy Lycopene Lutein: dark green vegetables such as kale, broccoli, kiwi, brussels sprout and spinach Lignan 8/15/12

Analysis

Total phenolic content Test for Alkaloids Test for Tannins: Determination of pH value HPLC, LC-MS, NMR natural product isolation and purification

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Processing and Chemical Engineering

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Fractionation
a partial, or Master subtitle style Click to edit fractional, CRYSTALLIZATION.

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Introduction

Temperature difference as the driving force Liquid (olein) is separated from the solid fraction (stearin) By means of a filtration or centrifugation Example:

Margarine fat

: By separating a liquid fraction from tallow after gentle cooling

Winterization : Referring to leaving large oil tanks inactive in wintertime to induce some mild crystallization Dry fractionation : Unpredictable, tedious and labor-intensive process

Solvent fractionation : hexane or acetone to let the high-melting components crystallize in a very low-viscous organic solvent : More expensive, less common

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Antioxidants

Vitamin A and Carotenoids (retinol and carotenoids): Fruits (bright colored) & vegetables Vitamin C (ascorbic acid): Citrus fruits, green leafy vegetables Vitamin E (tocopherol): Nuts & seeds, whole grains Selenium: Fish, meat, eggs, chicken, gralic

Some common phytochemicals: Flavonoids / polyphenols: soy Lycopene Lutein: dark green vegetables such as kale, broccoli, kiwi, brussels sprout and spinach Lignan 8/15/12

Analysis

Total phenolic content Test for Alkaloids Test for Tannins: Determination of pH value HPLC, LC-MS, NMR natural product isolation and purification

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Processing and Chemical Engineering

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