Designed eggs containing conjugated linoleic acids and omega-3 polyunsaturated fatty acids

Selected Physical and Chemical Characteristics of Eggs Laid by Hens Fed Diets with Different Levels of Hybrid Rye

The aim of the study was to evaluate the effect of different levels of dietary hybrid rye on eggs laid by Isa Brown laying hens and their quality, such as physical parameters, nutritional value (basic chemical composition, cholesterol content, fatty acid profile) as well as safety (microbiological purity). A total of 72 Isa Brown hens aged 26 weeks were allocated to 3 groups fed with 0%, 15% and 25% levels of hybrid rye in their diet up to week 50. At week 50, 72 eggs per group were collected for analysis. The 25% rye level had no significant effect on most of the examined physical parameters; however, a tendency to heavier eggs in this group was noted. An increased rye level resulted in lighter yolks with a lowered share of redness and yellowness compared to those obtained from hens fed a control diet. The administration of 25% of rye in the diet influenced the basic chemical composition of the yolks by increasing the water content and reducing the fat content, but with no significant effect on the contents of ash, chlorides and cholesterol. The sum of saturated fatty acids in yolks decreased along with the increase in dietary rye level while the sum of mono- and polyunsaturated fatty acids increased. Moreover, a lowered ratio of ω-6: ω-3 fatty acids was found with dietary rye level increases.

Flax and flaxseed oil: an ancient medicine & modern functional food

Flaxseed is emerging as an important functional food ingredient because of its rich contents of α-linolenic acid (ALA, omega-3 fatty acid), lignans, and fiber. Flaxseed oil, fibers and flax lignans have potential health benefits such as in reduction of cardiovascular disease, atherosclerosis, diabetes, cancer, arthritis, osteoporosis, autoimmune and neurological disorders. Flax protein helps in the prevention and treatment of heart disease and in supporting the immune system. As a functional food ingredient, flax or flaxseed oil has been incorporated into baked foods, juices, milk and dairy products, muffins, dry pasta products, macaroni and meat products. The present review focuses on the evidences of the potential health benefits of flaxseed through human and animals' recent studies and commercial use in various food products.

A 1H NMR study of the fatty acid distribution in developing flax bolls before and after a cooking treatment

Flax is an important Canadian crop that contains a large percentage of fatty acids (FAs) by seed weight. Gas chromatography (GC) methods have traditionally been used to study FA distributions in oil seed crops. These methods, however, require sample preparation involving saponification and methyl ester formation. Recently, 1H NMR has been shown to be an excellent way to directly measure FA distributions in edible oils using a nondestructive and experimentally faster methodology. As such, we have examined the FA profiles in developing bolls of flax cultivar AC McDuff using 1H NMR and assessed the effect of cooking on FA stability and distribution. The data confirmed the high percentage of linolenic acid in mature AC McDuff flax seed compared to early stages of development and showed that FAs at early stages of boll development are more prone to thermal degradation. Triacylglycerol was found to be important to FA stability to heat. It was also observed that the FAs did not convert from cis to trans under the cooking process used herein. The usefulness of 1H NMR spectroscopy in oils chemistry is highlighted.

Effect of conjugated linoleic acid on bone formation and rheumatoid arthritis

Conjugated linoleic acid (CLA) has shown a variety of biologically beneficial effects. Dietary CLA inhibits eddosteal bone resorption, increases endocortical bone formation, and modulates the action and expression of cyclooxygenase (COX) enzyme, thereby decreasing prostaglandin-dependent bone resorption. CLA also enhances calcium absorption and may improve bone formation in animals, although results are not consistent. Since CLA can also affect inflammatory cytokines, it is hypothesized that CLA may be a good tool for prevention or reduction of rheumatoid arthritis symptoms. The possible mechanisms by which CLA prevents rheumatoid arthritis as well as other inflammatory diseases is discussed.