Fresh and processed meats provide high biological value proteins and important
micronutrients. On the other hand, a working group of IARC recently classified processed …

There is substantial evidence to show that consumption and increased blood levels of the
very long-chain (VLC) ω-3 polyunsaturated fatty acids (ω-3 PUFAs) eicosapentaenoic acid …

Studies from our laboratory over the past decade have yielded new information with regard
to the dietary enrichment of eggs and poultry meat with omega-3 (n-3) polyunsaturated fatty …

The present review summarizes the underlying biochemical and molecular mechanisms that
can explain cardioprotective effects of eicosapentaenoic acid (EPA) and docosahexaenoic …

Benefits of long-chain (≥ C20) omega-3 oils (LC omega-3 oils) for reduction of the risk of a
range of disorders are well documented. The benefits result from eicosapentaenoic acid …

Within the frame of the EU-funded MARLON project, background data were reviewed to
explore the possibility of measuring health indicators during post-market monitoring for …

The daily consumption of dietary omega‐3 PUFA is recommended by governmental
agencies in several countries and by a number of health organizations. The molecular …

In the future there will be a very strong competition between arable land use for phytogenic
biomass production for feed/food, fuel, fibre and other industrial materials, as well as for …

Background Lipid peroxidation is the cause of declining the meat quality. Natural
antioxidants plays a vital role in enhancing the stability and quality of meat. The …

The study aims to research the effects of varied dietary sources of n-3 polyunsaturated fatty
acids (PUFA) on the immune response in broiler chickens with stress on natural killer (NK) …