Prevention of cardiovascular illness PDF Print E-mail

Omega 3, Omega 6, fatty acids

Introduction

Several epidemiological studies have demonstrated the potential of the Omega 3 fatty acid in the prevention of cardiovascular illness, a major cause of mortality in industrialised countries.

omega3.jpgThese studies are evidence of the important of reducing the gap between fatty acids n-6/ fatty acids n-3 in diets. Fatty acids n-3 need to be included in our diets by means of oily fish. The increased consumption of fish and of over fishing is leading to diminishing fish stocks meaning that this can no longer be counted on as an answer to the phenomenon, one where long food chains and an ever-growing population further complicate  this problem.

Know-how
  • New procedures aimed at targeting the synthesis of omega-3 through animal cells. Methods offering new and significant perspectives in food science, nutritional science and preventative medicine
  • Studies on interactions between fatty acids, flavonoids and cholesterol
Benefits

Potential to increase blood and tissue concentrations of Omega 3

Applicationsacidesgras.jpg
  • Food technology
  • Human and animal nutritional sciences
  • Healthcare (preventative medicine for cardiovascular illness)
  • Environmental sciences
References
  • Michel de Lorgeril and Patricia Salen, Acute Coronary Syndromes, A companion to Branwald's HeartDisease, Saunders
  • Michel de Lorgeril and Patricia Salen, Nutrition and Heart Disease, Causation and prevention, CRC Press
  • Michel de Lorgeril et Patricia Salen, Le pouvoir des Omega 3, éditions Alpen
Contact
Véronique Sendra
+33 (0)4 76 00 78 30
Email
 

TECHNOLOGY FOCUS

TESTIMONIALS

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