DHA deficiency has been linked to Alzheimer’s

(daily intake in the upper quartile group was 0.18 g)

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Docosahexaenoic acid (DHA) is an omega-3 fatty acid that falls into the larger category of polyunsaturated fatty acids (PUFAs). Although many chronic conditions are associated with excessive intake of dietary saturated and trans fatty acids (including obesity, insulin resistance, coronary heart disease, and some forms of cancer), research shows omega-3 fatty acids, including DHA, are essential in the prevention and treatment of numerous diseases. DHA has been shown to be particularly important for fetal brain development, optimal development of motor skills and visual acuity in infants, lipid metabolism in children and adults, and cognitive support in the elderly. In vitro and animal studies also suggest a beneficial role for DHA in certain types of cancer.
DHA is a 22-carbon carboxylic acid with six cis double bonds, the first being on the third carbon from the omega end, hence the fatty acid nomenclature 22:6, n-3. Other names for DHA include cervonic acid and all-cis-docosa-4,7,10,13,19-hexaenoic acid. Although fish oils are rich sources of DHA, most commercially available fish oils contain higher amounts of eicosapentaenoic acid (EPA) than DHA, as well as lesser amounts of other fatty acids. Most DHA found in extracted fish oil preparations is derived from microalgae consumed by the fish. Pure DHA from fish oil is not readily available on the commercial market due to difficulties in the extraction and purification processes.
Currently, the best commercial source of pure DHA is derived from a controlled fermentation process using two microalgae, Crypthecodinium cohnii and another species of the Schizochytrium genus. DHA produced from this fermentation process is of high purity, vegetarian, and is the only type of DHA currently accepted for use in infant formulas in the United States. In humans, DHA not consumed in the diet is biosynthesized via conversion of EPA to docosapentaenoic acid (DPA), which is then converted to DHA. DHA comprises 40 percent of the PUFAs in the brain and 60 percent in the retina. DHA – present in three membrane phospholipids: phosphatidylserine (PS), phosphatidylethanolamine, and ethanolamine plasmalogen – regulates many cell transport and synaptic functions. To get more: thorne.com

TODAY'S PHOTO

Suppliers surmounting vitamin D fortification challenges

In many countries foods such as milk, yoghurt, margarine, oil spreads, breakfast cereal, pastries as well as bread are fortified with vitamin D, and in the third part of our special edition on this nutrient, we look at the challenges surrounding its encapsulation and incorporation into food and beverages.  ...nutraingredients.com

What the World Eats ~~~~~~~~~~~ Belarusian Buckwheat Mushroom Pilaf

Беларусь ТВ

Posted YVN (AMYLOID @ PHOTO)