Omega-3

acid (PUFA) that belongs to the ω-3 group. In
recent years, DHA has attracted much attention because of
its recognized beneficial effect on human health. At present,
fish oil is the major source of DHA, but it may be produced
by microorganisms with additional benefits. Marine microorganisms
may contain large amounts of DHA and are
considered a potential source of this important fatty acid.
Some of these organisms can be grown heterotrophically
on organic substrates without light, offering the possibility
of greatly increasing microalgal cell concentration under
controlled and monitored conditions, resulting in a very high
quality product. Among the heterotrophic marine dinoflagellates,
Crypthecodinium cohnii has been identified as a
prolific producer of DHA. The organism is extraordinary in
that it produces no other PUFAs than DHA in its cell lipid
in any significant amount, which makes the DHA purification
process very attractive, particularly for pharmaceutical
and nutraceutical applications. This paper reviews recent
advances in the biotechnological production of DHA by C.
cohnii.

ABSTRAK: Kejadian gizi berimbang di Indonesia dari tahun ke tahun masih rendah. Penyebab rendahnya angka kejadian gizi berimbang di Indonesia salah satunya diduga karena kurangnya konsumsi makanan sumber omega 3, EPA, DHA hubungan omega 3 dengan kecerdasan anak sekolah. Oleh sebab itu disarankan untuk perlu dilakukan penelitian lebih lanjut mengenai hubungan konsumsi omega 3 dengan tumbuh kembang anak, disarankan untuk memperhatikan konsumsi makanan dari sumber omega 3 guna pengoptimalan tumbuh kembang anak, sebab secara teori selaput myelin dibentuk oleh lemak (asam lemak EPA, DHA). Hal ini jika terlaksana dapat memberikan dukungan terhadap program pemerintah dibidang kebugaran jasmani dan kesehatan.

Kata Kunci: Gizi berimbang, masa tumbuh kembang, kebugaran jasmani dan kesehatan. A.

Spray dried chia seed oil (CSO) microcapsules were prepared by using chia seed protein isolate (CPI), chia seed gum (CSG) and CPI-CSG complex coacervate as shell materials. Release and digestion behaviours of CSO from above capsules were studied. The release and lipolysis of CSO from these microcapsules in simulated oral, gastric and intestinal conditions were found to depend on shell composition. Oil release was negligible in oral stage, was highest in gastric stage due to hydrolysis of CPI and subsequent erosion of shell structure. Lipolysis of oil occurred only in the intestinal stage due to the presence of pancreatic lipase. Almost all the unencapsulated oil was hydrolysed, whereas only 60% of the oil encapsulated in CPI-CSG shell was hydrolysed during in vitro digestion. Thus, CPI-CSG complex coacervate was found to be suitable for delivery of CSO to intestinal stage of digestion.

The physicochemical properties of six imported and one locally produced edible vegetable oils (soybean oil, sunflower oil, sunlit oil, hayat oil, avena oil, USA vegetable oil and Niger oil) purchased from Bahir Dar city, Ethiopia, were examined for their compositional quality. All the oil samples were characterized for specific gravity, moisture content, color, relative viscosity, refractive indices, ash content, peroxide value, saponification value, smoke point, acid value, free fatty acid value and trace metals contents using established methods. The result clearly indicates that some of the oil samples exhibited unacceptable value when compared with physicochemical parameters recommended by the Codex Alimentations Commission of FAO/WHO and the specification of Ethiopian standards. The contents of nickel (Ni), copper (Cu) and iron (Fe) in seven samples were determined using ICP-OES and their concentrations were found in the range of 1.8-20.4, 45.8-82.2 and 136.04-445.0 mg/kg, respectively.

Background: Fishery industry has been important for Thai’s economic more than 30 years. It leads Thailand to be the one of world’s largest canned tuna producer and exporter. However, mainly white meat part is used in canned tuna product while the waste comprises roe, viscera, head and dark meat is sold to feed meal plant or sold as cheap material even its nutritive value is still high. There is well know that sea fish as tuna is a good source of polyunsaturated fatty acid (PUFA) such as Eicosapentaenoic acid (EPA) and Docosahexanoic acid (DHA). Many people around the world play more attention with salad dish with the dressing. Generally, mayonnaise is prefer for the salad dressing and it normally consists of chicken egg yolk which high saturated fatty acid and in addition, fat content in mayonnaise normally is about 30-65%. Therefore, normal mayonnaise is high in fat content and low polyunsaturated fatty acid then consuming this product may not a great idea for on diet or controlled weight people.

Objective: To increase omega-3 by tuna roe substitution and to replace fat content by using inulin gel.

Methods: Tuna roe was prepared by soaking with galangal extracted with 95% ethanol for removal fishy/rancidity odor. Inulin powder 45 g was added in to water to obtain final suspension 100 ml before brought to heat at temperature 65oC for 15 min to form a gel and stored at 4oC. Omega-3 mayonnaise product was started with using 100% tuna roe substitution for egg yolk. Thereafter, inulin gel was added to replace vegetable oil at 0, 25, 50, 75 and 100%. Basic mayonnaise containing egg yolk and 0% inulin gel (100% soy bean oil) was used as control sample. Color and emulsion stability test were monitored for physical quality. pH value, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were used for chemical quality. Total viable count (TVC), yeast and mold, lactic acid bacteria (LAB) and coliform were measured for microbiological quality. Sensory evaluation using 9-point hedonic scale technique was also monitored.

Results: When increased inulin gel into the mayonnaise, L* value significantly increased while a* and b* values significantly decreased (p<0.05). Without added inulin gel, mayonnaise producing by using tuna roe had lower emulsion stability test (%) compared with control sample using egg yolk. It was found that using inulin gel significantly increased moisture contents and water activity of mayonnaise. However, there was no significantly different found in pH value in any sample. In addition, tuna roe mayonnaise with and without added inulin gel possessed higher lipid oxidation products determined as PV and TBARS value compared with basic mayonnaise using egg yolk. All microbiological quality indices were very low and passed standard regulation of mayonnaise product. Though, consumer acceptability of mayonnaise producing from tuna roe was lower than that of control, 50% of inulin gel substitution seemed to have better sensory score when compared with other inulin gel substitution groups. Therefore, sensory improvement of omega-3 mayonnaise product substituted with inulin gel need to be further studied.

Conclusions: Mayonnaise producing from tuna roe and replacing fat with inulin gel between 25 to 100% were successful when determined by emulsion stability, pH value and microbiological quality. However, sensory score of using 100% tuna roe with and without inulin gel substitution for making mayonnaise was lower than that of control. Among tuna roe mayonnaise substituted with inulin gel, 50% should be selected for sensory improvement in the further work.

Pharmacognostic evaluation of medicinal plants may assess their current applications and possibly results in finding new active components. In this study, ash and extractive values and high performance thin layer chromatography fingerprints of Alyssum homolocarpum (Brassicaceae) seed extracts were investigated to elucidate its composition. Differential scanning calorimetry and gas chromatography-mass spectrometry analysis were employed to determine the components of A. homolocarpum seed oil (AHO). Neurosphere assay, in vitro differentiation and immunofluorescence analysis were performed to evaluate the effects of oral administration of AHO (0.5 or 1 g/kg/day for 14 days) on proliferation and differentiation of neural stem cells (NSCs) in adult male BALB/c mice. Total, acid-insoluble and water-soluble ash values were determined as 45.83 ± 5.85, 6.67 ± 2.89 and 28.33 ± 2.89 mg/g, respectively. The extractive values were 4.90, 0.43 and 0.56 % (w/w) for n-hexane, dichloromethane and eth...

mega-3 fatty acids found in some foods have a wide-range of health benefits. The omega-3 supplementation results in higher antioxidant activity in human seminal fluid and enhanced sperm count, sperm motility, and sperm morphology. Considerable number of infertile men with idiopathic oligoasthenoteratozoosper-mia might be benefit from omega-3 fatty acids administration. Infertility caused by idiopathic oligoasth-enoteratozoospermia(OAT) syndrome without any female factor represents one of the biggest patients group in the daily practice of urologists. Despite great advances in the field of infertility, still many cases of male infertility are diagnosed as idiopathic and remained untreated. In low-income communities where health service resources are restricted and basic health needs are unmet, health resources are not used to provide expensive technologies for the treatment of infertility. Social and family consequences of infertility, especially in developing and under developed communities are devastating. A decrease in male fertility has been occurred over the years. 1 Sperm density had fallen by 40% over the past 50 years. 2 One of the reasons for the impaired semen parameters over the years is dietary factors. 3,4 The significant effects of dietary fatty acids (FAs) on male fertility have been well documented both in animal and human studies. 5,6 There are three types of natural FAs: saturated, monounsaturated and polyunsaturated. Polyunsaturated fatty acids (PUFAs) are essential FAs, because they cannot be synthesized by the human body. Docosahexanoic acid (DHA), eicosapentanoic acid (EPA) and a-linolenic acid are the main omega-3 PUFAs. Linoleic acid, c-linolenic acid and arachidonic acid (AA) are the main omega-6 PUFAs. The first mechanism by which omega-3 and omega-6 PUFAs affect spermatogenesis, is by the incorporation into spermatozoa cell membrane. Omega-3 and omega-6 PUFAs are structural components of cell membranes. 7 The lipid bilayer of cellular membranes is maintained by the presence of these PUFAs. 8 The successful fertilization of spermatozoa depends on the lipids of the spermatozoa membrane. 9 Deleterious health effects of increased dietary omega-6/omega-3 ratios have been documented in many studies. 10 The ideal ratio is 1:1. During the past 100 years, omega-6 PUFAs of Western diets have increased dramatically. This has resulted in an omega-6/omega-3 ratio of 25:1 to 40:1. 11 Increased omega-6/omega-3 ratio in sper-matozoa has also been implicated in impaired semen quality in oligozoospermic and/or asthenozoospermic men. 12 Spermatozoa from asthenozoospermic and oligozoospermic men exhibit decreased concentrations of DHA compared with those from normozoospermic men. Conquer et al. 13 demonstrated that, compared with normozoospermic men, sper-matozoa from asthenozoospermic men have diminished concentrations of DHA and higher concentrations of oleic acid. Safarinejad et al., 14 investigated PUFA composition of the blood plasma and spermatozoa in men with idiopathic OAT. They found that, fertile men had higher blood and spermatozoa levels of omega-3 PUFAs compared with the infertile counterparts. Also, the serum omega-6/omega-3 PUFAs ratio was significantly higher in infertile men. These findings have also been replicated in human clinical trials. Attaman et al. 15 evaluated the relation between dietary fats and semen quality in 99 men. They concluded that, higher intake of omega-3 PUFAs was positively correlated with sperm morphology. In another randomized clinical trial, 238 infertile men with idiopathic OAT were randomized to EPA and DHA, 1.84 g day 21 or placebo for 32 weeks. 16 A significant improvement in total sperm count and sperm cell density was observed in the omega-3 group. The second mechanism by which omega-3 PUFAs improve semen quality , involves anti-oxidant activity. Oxidative stress is one of the main issues associated with male infertility. Reactive oxygen species (ROS) significantly and adversely affect sperm function at high concentrations. Imbalance between antioxidant capacity in seminal plasma and the production of ROS results in oxidative stress. The seminal plasma anti-oxidant capacity plays an important role in sperm function. Balanced seminal plasma antioxidant activity prevents the oxidation of various macromolecules such as DNA, proteins and lipids. 7 Omega-3 PUFAs are among important antioxidants. In a study by Safarinejad et al., 14 seminal plasma enzy-matic antioxidant levels of catalase, and super-oxide dismutase (SOD) were measured. Significantly lower levels of catalase-and SOD-like activities were found in infertile men compared with fertile men. In addition, catalase-and SOD-like activities were significantly positively correlated with sperm density , sperm motility and sperm morphology. The omega-6/omega-3 ratio in spermato-zoa cell membrane has outmost importance in maintaining normal sperm integrity and function. Oxidative stress to sperm DNA can result in increased DNA fragmentation. In humans, there is a positive strong correlation between sperm motility and sperm membrane DHA concentrations. Infertile men have higher mean AA/DHA ratio and AA/EPA ratio than fertile men. 14 Also, other supplements with anti-oxidant activities such as selenium, 17 coenzyme Q 10 , 18 and pentoxifylline 19 have demonstrated favorable efficacy in infertile men with

Background and Objective: Researches has shown that exercise and nutrition exercises can have a different effect on serum Brain Derived Neurotrophic Factor (BDNF( levels and resting blood pressure in young people. This study was done to determine the effect of a period of High Intensity Interval Training (HIIT) with omega-3 supplementation on the serum levels of BDNF and resting blood pressure in inactive male students.
Methods: In this clinical trail study, 32 non-athlete male students were randomly divided into control, supplements, training and training + supplement. Subjects in supplementary group were received daily (2000 mg) of omega-3 capsules. The training groups were also subjected to HIIT training for 6 weeks. The training + Supplemental group also included a combination of the same training program were associated with omega-3 supplementation. BDNF levels were measured by ELISA method 24 and 48 hours perior the exercise protocol and after the last training session. Blood pressure disturbances were also evaluated at the same time and before blood sampling according to the recommendations of the British Heart Association.
Results: The serum levels of BDNF in the group after 6 weeks in the training + supplementation group and the training group increased significantly compared to the pre-test values (P˂0.05). Also, a significant difference between-group training + supplementation group and training, supplementation and control groups were observed (P˂0.05). Systolic and diastolic blood pressures were significantly reduced in training + supplementary, training and supplementation groups compared to pretest values (P˂0.05). A significant reduction in systolic blood pressure in the training + supplementation group was observed compared to supplemental and control groups (P˂0.05).
Conclusion: HIIT combined with supplementation with omega-3 supplementation improved the BDNF serum level and reducing resting blood pressure in inactive male students.

Much controversy abounds over the types and quality of cooking oils that one should or should not use.  In addition, supplemental oils have been a debated topic for years as supplement manufacturers, retailers and even health professionals try to raise awareness and possibly sales for the publishing they carrying; all touting their product’s potency and bioavailability of Omega 3 Fatty Acids.  Possible dangers, rancidity and toxicity have been topics of discussions.

Novel coronavirus 2019 (CoV-2019), also known as acute respiratory syndrome coronavirus 2 (SARS-CoV-2), was declared a pandemic in early 2020. Since then it has continued to spread unabated and has essentially crippled humanity. The nutritional status of a person plays a huge role in his defense against viral infections. Given the evidence of the beneficial effects of n3-PUFAs on the immune system, we aimed to examine the impact of omega-3 supplementation in patients with COVID-19 and gathered data from PubMed. Limited data is avaiable on the association between the two. We have discussed in detail the beneficial effects of n3-PUFAs on the immune system, focusing on their role in critically ill patients with COVID-19. Furthermore, we have also elaborated on the results of a RCT study aimed to see the association between PUFA use and COVID patients outcomes. We conclude that PUFA should be used as a supplementation in COVID patients. However, further studies are needed to fully understand the association.

The perah seed oil is a potential source for high unsaturated and omega 3 oil. It can be an alternative choice for regular vegetable oil. The chemical and physical properties need to be investigated and evaluated for it to be used feasibly in the food industries and health care products. Modern day's faster and sophisticated instruments and techniques are used to evaluate the physicochemical properties of edible or vegetable oils. This study includes FTIR spectroscopy GC-MS and GC to evaluate the chemical properties of it while colour was used to study the physical property. The peaks by FTIR were found at 3300-3000 cm-1 , 2960 2850 cm-1 , 1760 1670 cm-1 , 1650 1580 cm-1 , and 1340 1020 cm-1. The GC-MS discover the potential beneficial compounds that available in extracted perah oil which are squalene, Vitamin E,and L.beta.-sitosterol. The GC data demonstrate about the free fatty acid profile which showed the high unsaturation in all oil samples extracted by different solvents. However, the colour measure for the visual suitable acceptability use for food or cosmetic application.

BACKGROUND: Oils from marine organisms have a different fatty acid composition. Fish oil (FO) has a high content of eicosapentaenoic
and docosahexaenoic acids esterified to triacylglycerols; while in krill oil (KO), fatty acids are primarily esterified to phospholipids.
This study aimed to compare the efficacy of two different, marine-derived omega-3 fatty acid sources in the wound healing of
colon anastomoses rat model.
METHODS: For the study, we used 42 male Wistar albino rats. The rats were divided into six groups with seven rats in each group—
CO3: left colonic anastomosis (control group), sacrificed on the third day; KO3: left colonic anastomosis + oral KO, sacrificed on the
third day; FO3: left colonic anastomosis + oral FO, sacrificed on the third day; CO7: left colonic anastomosis (control group), sacrificed
on the seventh day; KO7: left colonic anastomosis + oral KO, sacrificed on the seventh day; FO7: left colonic anastomosis + oral FO,
sacrificed on the seventh day. Peritoneal adhesions, anastomotic bursting pressures, hydroxyproline levels, and histological examination
of the anastomotic tissue were evaluated.
RESULTS: On day 7, bursting pressure and hydroxyproline measurements of the KO group was significantly higher than the FO group
(p=0.012; p=0.002, respectively). Also, on day 7, a statistically significant difference was observed between the groups according to
inflammatory cell infiltration, fibroblast activity, neoangiogenesis, and collagen deposition in favor of the KO group (p=0.023; p=0.028;
p=0.016; p=0.012, respectively).
CONCLUSION: Both KO and FO supplementation in patients before colorectal surgery may reduce some risk of anastomotic
leakage; and KO might be a better alternative and excellent omega-3 source.