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Essential fatty acids that our bodies are unable to produce without obtaining them from food. Linolenic acid is the primary Omega-3 fatty acid, which can be acquired through many fats, oils, nuts and soybeans. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), also part of the Omega-3 fatty acids, are best obtained by infants through breast milk and by adults through seafood, but can be produced by the body if linolenic acid is present. EPA and DHA play an important role in the brain developing normally, communication skills and vision. In recent years, studies have shown a possibility that they may provide protection against arthritis, hypertension, heart disease and cancer. Sources of EPA and DHA include shellfish, albacore tuna, salmon, mullet, herring, sardines, mackerel, trout, and anchovies. Some non-meat sources of linolenic acid include canola oil, walnuts, soybeans, flaxseed and wheat germ.
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Omega 3 Fatty Acids term - Related Content |
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| Also known as trans fat, this is a type of fat that is created when oils are partially hydrogenated, which occurs by adding hydrogen to the oil so ir remains solid rather than ... |
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| Naturally found in grapes, this essential component contributes to the crispness, sourness, sharpness, and tartness of a wine. Acid can balance the sweetness of a wine. Acid is ... |
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| A B-vitamin that is naturally present in some foods such as broccoli, beans, bread, Brussels sprouts, corn, lentils, oranges, and spinach. It is also present in other foods that ... |
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| Found in a variety of plants, this compound is a distinctive and prevalent acid commonly used in the production of food and industrial products. Produced in the form of a ... |
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| Acid that is used to kill yeasts and molds during wine making. The use of sorbic acid has the ability to produce an unpleasant odor. |
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