Tag Archives: Essential Fatty Acids

Does Vitamin E Decrease Platelet Aggregation?

Posted on July 20, 2013 by Robert Barrington

Detrimental changes to platelet aggregation can be caused by an imbalance in dietary intake of the essential fatty acids. This is because both α-linolenic acid (ALA, C18:3 (n-3)) and linoleic acid (LA, C18:2 (n-6)) are converted to other fatty acids … Continue reading →

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More Benefits to High Fat Diets

Posted on July 5, 2013 by Robert Barrington

The cholesterol theory of cardiovascular disease claims that dietary cholesterol and saturated fat are the cause of elevated plasma lipoproteins. Proponents of such an idea claim that these elevated level of lipoproteins are the cause of atherosclerosis, which in turn … Continue reading →

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Subcutaneous Fat: Not All the Same

Posted on July 2, 2013 by Robert Barrington

Fat storage is more complex than portrayed by the medical establishment. Fat stored in the abdominal compartment is associated with an increased risk of mortality. This fat is not visible, and is often present in normal weight individuals. Deep abdominal … Continue reading →

Posted in Abdominal Obesity, Fatty Acids, Monounsaturated Fatty Acids, Polyunsaturated Fatty Acids, Saturated Fatty Acids, Subcutaneous Fat | Tagged , | Comments Off on Subcutaneous Fat: Not All the Same

More on Alcohol and Omega 3 Fatty Acids Metabolism: This Time Wine

Posted on July 1, 2013 by Robert Barrington

Alcohol shows favourable effects on lipoprotein concentrations because it is associated with an increase in high density lipoprotein (HDL). This has been suggested to be the reason for its beneficial effects on cardiovascular disease. However, consumption of ethanol has been … Continue reading →

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Alcohol Raises Plasma Omega 3 Concentrations: We Have a Winner

Posted on June 4, 2013 by Robert Barrington

Alcohol is interesting because despite its unhealthy reputation within the mainstream, even relatively high intakes are protective of disease. In particular, alcohol appears to protect from cardiovascular disease, and a number of mechanisms have been put forward to explain this … Continue reading →

Posted in Alcohol, Alpha Linolenic Acid, Cardiovascular Disease, Delta 6-desaturase, Docosahexaenoic Acid, Docosanoids, Eicosanoids, Eicosapentaenoic Acid, Essential Fatty Acids, Fatty Acids, Fish, Fish Oils, Flax Oil | Tagged , , , , | Comments Off on Alcohol Raises Plasma Omega 3 Concentrations: We Have a Winner

Omega 3 Fatty Acids and Cardiovascular Disease

Posted on June 3, 2013 by Robert Barrington

The role played by the n-3 (omega 3) fatty acids in the development cardiovascular disease is interesting because while the effects of the parent compound α-linolenic acid (ALA, C18:3 (n-3)) are inconsistent, intakes of its metabolites eicosapentanoic acid (EPA, C20:4 … Continue reading →

Posted in Alcohol, Cardiovascular Disease, Docosahexaenoic Acid, Docosanoids, Eicosanoids, Eicosapentaenoic Acid, Essential Fatty Acids, Fish, Fish Oils, HDL, LDL, Triglycerides / Triacylglycerols, VLDL | Tagged , , , , | Comments Off on Omega 3 Fatty Acids and Cardiovascular Disease

Functional Foods: Eggs

Posted on May 14, 2013 by Robert Barrington

ggs are a rich source of cholesterol, and for this reason they have been demonised by proponents of the cholesterol theory of cardiovascular disease. However, evidence does not support a role for eggs in the elevation of plasma cholesterol concentrations … Continue reading →

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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 →

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