Omega 3 and Omega 6 and its relationship to obesity فوزية ابراهيم ؛ ضحى الزكواني ؛ فاطمة عرابي ؛ إشراف د. رانيا مطر
Publication year: 2021
ISBN: Ph00152
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This research summarizes information about omega-3 and omega-6. In recent times, there has been growing recognition of the key role of foods and beverages in disease prevention and treatment. Thus, the production and consumption of functional foods has gained much importance as they provide a health benefit beyond the basic nutritional functions. At present, PUFA (poly unsaturated fatty acids) as Omega-3 [(n-3)] fatty acids and Omega -6 [(n-6)] fatty acid have been linked to healthy aging throughout life. Recently, omega-3 fatty acids EPA (eicosapentaenoic acid ) and DHA (docosahexaenoic acid ) have been associated with cardiovascular function, and Alzheimer’s disease.
Subject: Fatty Acids, Omega-3, Fatty Acids, Omega-6, Lipids, Obesity, Nutrition, Risk factors, Therapeutic use, Overweight management, Fat loss, Diet, Dietary supplements, Food supply
