Daily Archives: May 7, 2013

So Long, and Thanks for All the Fish

Posted on May 7, 2013 by Robert Barrington

pidemiological studies suggest that consuming fish is associated with a decreased risk of cardiovascular disease. Fish may be protective of cardiovascular disease because of the long-chain fatty acids contained within it. Fish oil accumulates in the skin of some species … Continue reading →

Posted in Alpha Linolenic Acid, Arachidonic Acid, Blood Pressure, Cardiovascular Disease, Delta 5-desaturase, Delta 6-desaturase, Docosahexaenoic Acid, Docosanoids, Docosapentaenoic Acid, Eicosanoids, Eicosapentaenoic Acid, Essential Fatty Acids, Fish, Fish Oils | Tagged , | Comments Off on So Long, and Thanks for All the Fish

Storing Oils

Posted on May 7, 2013 by Robert Barrington

ils are fats that are liquid at room temperature. The more polyunsaturated the oil, the more unstable the oil will be. This is because the double bonds in the hydrocarbon chain increase the reactivity of the oil, causing chemical oxidation … Continue reading →

Posted in Fish Oils, Flax Oil, Olive Oil, Polyunsaturated Fatty Acids, Safflower Oil | Tagged | Comments Off on Storing Oils