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Supplement to AgroFood industry hi-tech - July/August 2009 - vol 20 n 4 Focus on Omega-3 intr Frederiksberg, 1870,Denmark Bülowsvej 13 Department ofAgriculturalSciences The RoyalVeterinaryandAgriculturalUniversity JOSEF ZUBR in human nutrition Camelina oil , ) s t r o p e r n r e t n i ( n o i t a t n e m u c o d From discussed. t n and a d n presented u b a are 1985-1998, period the during out carried research, proper from results Selected R nutrition. human in oil the of applicability C of qualities nutritional the on focusing is report C oil, flax with C is ALA C in of ALA of content source rich Another nutrition. human in used widely not is oil flax taste, distinctive a and oxidation to susceptibility to due Anyhow, ALA. percent 50-60 of consists oil The seed. flax from oil in found was ALA of content largest the plants, cultivated Among sources. vegetable from ALA n-3 of supplementation the on mainly depends ratio, FA desirable n-3 the Thus, (2). n-6/ of improvement the and FA n-3 with food of enrichment poisons environmental ingesting fish of of risk a with consumption associated is world the of parts elevated various in meat An small. is meat however, fish diet, via PUFA these s of i t ( acid a e m acid docosahexaenoic and (EPA) h s i eicosapentaenoic f of content n the i by characterized t a f The meat. fish is (PUFA) acids fatty e h t polyunsaturated n-3 of n source i dietary d common n u The o f s a (1). diet Greek traditional , ) 1 : 1 in ( ratio FA 1 to close is ratio n-6/n-3 optimum the The while FA. (20:1) 20 n-3 is diet in ordinary deficient food, is The countries, time. particularly industrialized in long population for the by known consumed been has life- diseases and food stile deficient nutritionally between Relationship esults and discussi and esults of C ALAfrom C icecream, enriched with ALAfrom C nutritionalquality theofoilwere evaluated. Theculinary exploitation anddietary application C of C linoleic acid 18:2n-6 (LA) was 12.4-15.3 percent and(L.)Crantz. Thenutritional qualities theofoilwere assessed. Theoilwas analyzed forthecontent andFAoftocopherols. withThemean a content high essentialcontentof of n-3 FA are also available. A rich source ofindustrialized the covetous n-3 countries. FA is camelina O oil (C increasingfactorscontributingpopulationlife-styletheoccurrencethetheindiseases ofamongto ABSTRACT: of Nutritionally one isdeficient food KEYW supplement, healthy food. O ranged from 806 - 1,008 o O ducti D was elucidated by reviewing relevant scientific documentation. O HA). The dietary supply supply dietary The HA). R D S: Camelina oil, oil, Camelina S: O o was modified and was tested. A cholesterol reducing effect of C n O possesses numerous benefits (3). The present present The (3). benefits numerous possesses O rdinary food is particularly deficient in n-3 fatty acids. A conventional source of these fatty acids (FA) is fish oil, but vegetable oils is about 38 percent. When compared compared When percent. 38 about is o n m g/g. The content of the predominant a -linolenic acid, tocopherols, dietary dietary tocopherols, acid, -linolenic O were developed. Mixed fatwith C Table 1. Content of essential fatty acids in camelina oil oil camelina in acids fatty essential of (percent oftotalFA). Content 1. Table a -linolenic acid 18:3n-3 (ALA) was 36.8-40.8 percent. The mean total content of tocopherols in natural O and the the and O g- . The The . tocopherol was 742 - 935

O asaningredient wasproduced inpilot plant. specialA diet enriched with O (plastochromanol-8). The minor minor 2. Table The 10 below by content the with tocotrienols represented were (plastochromanol-8). tocopherols other of the predominant predominant the of content mean tocopherols The 2.). (Table of S and W between found were distribution the in differences Remarkable (3). oil flax and oil sunflower oil, C rape as in such oils, vegetable common tocopherols of content 806 of mean the to of amounting tocopherols of C content total role In the E. the vitamin as play designated commonly are tocopherols tocopherols view, of point nutritional the From nutrition, antioxidants. human in Also antioxidants. as fats in function important have Tocopherols C was This 1.). (Table C percent but ALA, percent 40.8 50-60 with oil flax to in than less considerably 36.8 was FA) (n-3 genetic were differences season, Large (4). growth etc. varieties, the among variation during conditions weather grown, was crop the which under conditions pedoclimatic C in FA of profile The C C of sections. exploitation separate in described are products for methods The (3). laboratories authorized and by out FA carried were for tocopherols Analyses shown. are results representative only was confirmed in a trial with volunteers. The health promoting potential ontent of tocopherols in camelina oil camelina in tocopherols of ontent oil camelina in acids fatty essential of ontent O can be still classified as a rich source of n-3 FA. n-3 of source rich a as classified still be can m g/g in S and 1,008 1,008 and S in g/g m g/g. The effects of heating on FA, tocopherols and on the O wereinvestigated. Products, suchdressingsas and O ). The oil originates from seed of Camelina sativa O g -tocopherol was 742 - 935 935 - 742 was -tocopherol depends on several factors, such as as such factors, several on depends m g/g in W (Table 2.). The total total The 2.). (Table W in g/g ranging from 12.4 to 15.3 15.3 ALA of to content The 12.4 percent. from ranging FA) (n-6 LA the of content mean disclosed analyses The (4). FA other the in found was variation smaller Noticeably 1). (Table ALA and the of LA important most nutritionally content the in large particularly were differences qualitative The varieties. (S) summer and (W) winter from samples oil the among found O was higher than in the the in than higher was O m b g/g were omitted in in omitted were g/g -tocopherol and and -tocopherol in different food food different in Josef Zubr a O , , was found found was d m and P-8 P-8 and g/g. The The g/g.

Supplement to AgroFood industry hi-tech - July/August 2009 - vol 20 n 4 Focus on Omega-3 23 and O mg/g). a-tocopherol. The for 30 min diminished the O -tocopherol was reduced by g for 30 min reduced the total -tocopherol. The content of C. Free access of air at elevated O o -tocopherol in both oils remained a , also in deodorized oil, the largest d O il samples (50 mL) of natural C O Table 4. Effect of heating on tocopherols in camelina oil ( ffect of heating on the nutritional quality of camelina oil -tocopherol in deodorized oil was reduced by 38.5 The heating of deodorized C total content of tocopherols by 17.2 percent. Heating for 60 min caused a reduction of thepercent. As in totalnatural C tocopherols by 38.3 loss was recordedg in percent. The content of The investigation disclosed a moderate suppressing effect of heating on the content of ALA and negligible effects on the content of LA and the other oils. deodorized FA in both the natural and in camelina oil on tocopherols Effect of heating Laboratory test was carried out to examine the effect of high temperature on tocopherols. The oil was obtained from the seed of S. Samples of natural and deodorized CO (50 mL) in open aluminium beakers were exposed to heating. The and after the treatment. was analysed before oil The heating of natural C tocopherols by 12.0 percent. Heating for 60 min suppressed the total content of tocopherolsreduction by 52.4 percent was observed in by 33.8 percent. Largecontent of the predominant 33.9 percent (Table 4). almost unaffected (Table heating4). It can caused be concluded significantthereby that losses reduced considerably. of tocopherols the nutritional and qualityE of Under theculinary exploitation, oilvegetable oils are temperaturesexposed of up to to 230 temperatures stimulate thermo-chemical reactions leading to polymerization and oxidation productsthe effects(5). of To heating, quantifyqualitative parameters such as fattyfree acids (FFA), peroxide value (Pv) (Av) andwere chosen.anisidine Sensory valuetesting was used as an estimateauxiliary of quality. commercial cold pressed rape tested simultaneously.oil for comparison, were

was C in a O o mg/g). to high temperature evoked certain O Table 2. Content of tocopherols in camelina oil ( Table 2. Content of tocopherols Table 3. Effect of heating on fatty acids in camelina oil (percent of total FA). In deodorized oil the heating for 30 min did not change the content of LA, but caused a proportional increase of ALA by 1.7 percent. The heating for 60 mincontent had no effectof on LA,the butpercent. Small proportional increases in the content causedof oleic, a reductiongondoic of andALA erucicby 1.8 acids were recorded (Table 3.). thermostat controlled box. Before and after heat treatment, the oil was analysed for the content of FA. The exposure of C shifts in the FA profile. Heating for 30 min did not affect content the of LA, but caused a small decrease in the content of ALA by proportional 1.9increases of percent.oleic, gondoic and erucic The acids. content Heating of LA remained foralmost unaffected, (Table 3.). content of ALA was reduced by 6.9 percent while 60 the min evoked ffect of heating on fatty acids in camelina oil Effect of heating on fatty The effect of heating on the nutritional quality of C examined by using a simple test, preparation of resembling food by frying. Samples of the50 mL CO habitualin open aluminium beakers were heated electrically up to 200 24

Supplement to AgroFood industry hi-tech - July/August 2009 - vol 20 n 4 Focus on Omega-3 itrcl xeine ih xliain f C of (Regulation food” “novel a not is oil exploitation the that proves nutrition with experience historical countries European Finland, Ireland, several Kingdom, United in (Germany, started was consumption D (10, antioxidants and ALA 11). , LA from primarily deriving are C of properties medicinal The (8). medicine folk in remedy a and supplement dietary a as C used is oil The consumption. and maintained CS of was cultivation sporadic however, Europe, Southeastern C and 1950s during ceased countries European in CS of C cultivation The of underestimated. nutritional qualities specific of The for production the margarine. for suitable was material raw that oil attractive not was 160, about of value rape C in hydrogenation. mainly was Europe in industry interested margarine expanding War, Great After (6-9). oil edible as used traditionally was oil Camelina E the Nevertheless, oil. heated of use the to preferable treatment. C thermal of application the of limiting by time and the temperatures lenient using by diminished be can hazard health the practice, as In health. to considered hazardous are products oxidation fats, all in Generally the increased affected negatively. oils both of quality heating nutritional rancidity Prolonged the time. with oils both The proportionally taste. in harsh marrow. heating bitter by prolonged vegetable pronounced the was was rancidity taste resembling original as the oil, rape described In flavour. fishy to turned disclosed min C 30 In for rancidity. treatment heat after testing Sensory 5). (Table oil rape vr lre nrae f v n C in Av of increase large very a evoked min 60 for Heating oil. C rape in in increase Av large a of and increase small a caused min 30 for Secondary treatment 5). (Table Av. as Pv expressed were of (aldehydes) products oxidation changes inconsistent rather caused min 60 and 30 for heating the oil rape In oil. rape in C in larger proportionally was Pv on heating of effect C in content FFA of increase larger a evoked min 60 to up for Heating oils. tested both content in FFA of increase small a caused min 30 for Heating xperience with human consumption of camelina oil oil camelina of consumption human with xperience rn te at eae h pouto o C of production the decade last the uring Table 5. Effect of heating on the nutritional quality of natural natural of quality nutritional the camelina oilandrapeoil. on heating of Effect 5. Table O O disappeared from the market. In the the In market. the from disappeared , the original cauliflower resembling taste taste resembling cauliflower original the , O O in cold dishes without heating appears appears heating without dishes cold in were evidently evidently were O with the iodine iodine the with O is still produced for human human for produced still is O than in rape oil (Table 5). The The 5). (Table oil rape in than O and a large increase in in increase large a and Camelina oilisarichsource antioxidants withhealth D of a-linolenicacidand O enmark). The The enmark). O promoting potential for human human for in human human in O D

uring uring than than Heat Heat O O HR 2300. The basis for the product was UHT treated treated UHT was product the for basis The modified to 2300. HR according produced Phillips Maker, Cream Ice for book instruction from procedure was the cream verify ice to The out C carried deodorized of were applicability experiments Laboratory Camelina oilinicecream attractive sourceofn-3FA. were emulsified in a food processor at the temperature of of temperature 20 the at processor food a in C emulsified were natural and v/v) percent 65 (about milk fermented The achieved. was 4.6 pH until h 12 about for a md t ie ra i Ie ra Mkr t a at Maker Cream Ice in -18 of cream ice temperature to were made etc., was additives, emulsion The mixing. before ingredients major regulating the to added taste syrup, jam, eggs, ote. h desns ih C with dressings The C bottles. with by dressings oxidation avoid the To months. light, 12 to up of life shelf a had 25 at 3.5 culture lactic of a by fermented was content milk The percent. fat the with milk homogenised treated UHT was product the for basis the The procedure. from industrial ordinary adapted was dressings of of production laboratory applicability the C confirmed natural investigation Laboratory Camelina oilindressings dishes ispreferabletotheexploitationrequiringheating. cold in CO of application the that observed. obvious is it was Nevertheless, polymerization no baking, the and at frying, cooking used for was oil the accumulated for When utensils. and pans gradually frying used of surfaces yellow polymers - was of brown layer A oil formed. sticky were the products When polymerization disadvantages. C of exploitation Culinary of formation the polymerization andoxidationproducts and volatiles of heating release the prolonged accelerated However, detected. was rancidity no ra wt ft otn o 3 pret n dooie C O. deodorized and percent 38 milk of content were fat with product cream fat mixed the for ingredients major The ALA fromdeodorized with C fat milk of enrichment nutritional for procedure A Camelina oilinmixedfatproduct C from FA n-3 suitable forconsumptionbychildren. with cream ice enriched uring frying for up to 15 min at the temperature of 180 of temperature the at min 15 to up for frying During vegetables and eggs fish, beef, that frying for suitable is confirmed CO test official An frying. and in baking for cooking, used also be supplement can CO dishes, dietary cold various as in and salads exploitation major the Besides Culinary exploitationofcamelinaoil and foods the novel of ingredients). concerning novel and 1997 January Parliament 27 of European Council the of 258/97 No (EC) 3.8. The dressings, stored in sealed bottles in darkness at 5 at darkness in bottles sealed in stored dressings, The 3.8. at oil 20 in diluted advance in was 415) (E gum xantham - GB Keltol stabilizer A added. were 211) (E natriumbenzoate and onion, salt minced additives, regulating as taste vegetables, such other and garlic ingredients minor mixing, to Prior o o C. Vinegar was added during processing to adjust pH to pH adjust to processing during added was Vinegar C. C. O as ingredient in dressings. The method for for method The dressings. in ingredient as O wastestedpilotaproduction in run(13). o stabilizer xantham gum (E 415), was was 415), prepared inafoodprocessorat20 (E gum xantham stabilizer C v/v percent 20 milk and v/v percent 75 ca. of consisting emulsion, An percent. 3.5 fat of the content with milk fresh homogenized Various ingredients such as sugar, sugar, as such ingredients Various C during 45 min. The nutritionally nutritionally The min. 45 during C O O in practice revealed certain certain revealed practice in must be distributed in dark dark in distributed be must O O as ingredient in ice cream. cream. ice in ingredient as represent a nutritionally nutritionally a represent . O (30 percent v/v) v/v) percent (30 O is particularly particularly is O with diluted diluted with (12). o C. o o o C, C, C 26

Supplement to AgroFood industry hi-tech - July/August 2009 - vol 20 n 4 Focus on Omega-3 together with lactic culture (ca. 5 percent v/v) were were v/v) percent 5 (ca. 40-42 culture at emulsified lactic with together h ml cem 7 pret /) n C and v/v) percent (70 cream milk The 8 emne drn 1-0 a 15-20 at h 10-20 during fermented , stored at 4 at stored CO, with spread that shows investigation independent An months. 6 was of product the life shelf The monthly. tested sensory was rdc ws trd n akes t 5 at darkness in stored was product The temperature. refrigeration at spreadable was and consistency smooth had fat mixed -25 of temperature process the at perfector a in crystallization to was exposed finally emulsion concentrated The min. 13 for RPM 5,000 with centrifuge vacuum chilling in percent 15 to reduced was emulsion the of content water Subsequently, achieved. reduced to 5.8 ± 0.23 mmol/L. mmol/L. 0.23 ± 5.8 to reduced their was serum trial, blood in cholesterol the of end the At level. cholesterol decreasing a the on experienced volunteers the diet, weeks 0.25 2 ± After 6.3 was mmol/L. subjects the of serum blood in cholesterol total of content mean initial The Manheim. 2 of Boehringer, Reflotron using by weeks intervals during the Blood in hours performed morning product. were tested analyses the with Their fat. substituted were oil) margarine, (butter, mixed fats the only maintained, was of diet habitual /d g The consumed 50-60 weeks 4 during females) subjects. 31 and males (14 years 25-75 aged volunteers hypercholesterolemic C and fat butter of consisting product fat mixed A Cholesterol reducingeffectofcamelinaoil the was convenient most The 2-3 1). breakfast. at diet the of consumption with (Figure consumed toast was of mixture slices complex The emulsion. the with mixed were etc., sugar, jam, raisins, grape and fruits, dry flakes oats vegetables, or fruits taste, minced fruits, small and available seasonally value C nutritional of the improve spoons table 2 and D Lactobacillus etc. e.g. phytosterols, phenols, tocopherols, ALA, LA, provided oil The effects. dietary positive microorganisms known well essential with acidophilus, and of source a acids was milk amino C v/v fermented The percent emulsion. 20 and milk Motivated by unique nutritional quality and beneficial beneficial C and quality C of nutritional properties unique by the Motivated are and PUFA 19). (18, in organism for human the functions various with hormones precursors important for are substrates ALA and Both LA 17). , (16, the ALA involved LA, were which phytosterols in and tocopherols processes biochemical from deriving reinforced and a to apparently was immunity preventive The primarily organism. human of The immunity ascribed (15). were oil effects flax curative and was cheese etc., cottage cancer, 1950s. diabetes, since known disorders, allergy, as such hearth diseases of asthma, prevention for diet special A Health promotingapplicationofcamelinaoil o uring testing with adults, 8 table spoons of fermented milk milk fermented of spoons table 8 adults, with testing uring O O C, maintainedadequatesensoryqualityfor4months(14). . The major ingredients (ca. 80 percent v/v fermented fermented v/v percent 80 (ca. ingredients major The . y l d l i m y b d e t s e t s a w , ) 1 : 1 ( O (3), flax oil in the diet was replaced with with replaced was diet the in oil flax (3), o C in food processor. The emulsion was was emulsion The processor. food in C o O ad 5 and C riginally, the diet was composed of of composed was diet the riginally, O were used per serving. To To serving. per used were o O C at outlet. The produced produced The outlet. at C ) were mixed to obtain obtain to mixed were ) o C until pH 4.5-4.8 was was 4.5-4.8 pH until C o C and and C O amon / IEC M 25 M IEC / Damon (25 percent v/v) v/v) percent (25 Figure 1. Fermented milk,camelina oilnaturel, fruitsorvegetables, oatsflakes, toast,apple. Camelina oilisa healthy dietary o supplement C and C proportion of EPA but not but EPA of proportion the increased ALA g/d 3.5 of intake that show studies Other 10 about be to found (25). was percent EPA to ALA of suggested. was conversion persons The healthy by A intake daily the for LA inconsistent. g 10 - 7 and oil) somewhat rape g (20 ALA g are 2 ca. of supplementation however, ALA, of dietary for intake Recommendations investigations. numerous subject of a was ALA of provision dietary The (24). person per g/d 2.2 and 0.8 between be to estimated was Canada and D D The C16:0). - (C12:0 oxidation of L FA the from deriving is saturated actually atherosclerosis of are development serum blood in dietarythe intake.major Thedeterminants cholesterolof level the amount of cholesterol in blood serum is not proportional to (22). Preliminary unpublished experimental results indicate that cholesterolloweringin effective foundphytosterols werealso reducing property. Besides the effects of ALA and tocopherols C that proves however, evidence, 188 to amounting enhl, nsal hg cnet f hlseo i C in cholesterol of content high unusually Meanwhile, by 12.5percentandLD13.9(17). the of serum blood in lipids long erythrocyte of and content FA The n-3 g/d). chain (20 oil flax or g/d) (50 seed flax ground of form the in ALA g/d 12 consumed weeks 4 during volunteers trial, another In (20). percent 12.2 L by decreased and mmol/L 5.6 to 5.9 from reduced was serum blood in cholesterol total Their weeks. 6 hypercholesterolemic during day per CO mL 33 moderately consumed volunteers The subjects. and mildly with test a in achieved was CO of effect reducing cholesterol similar A The cholesterolreducingeffectwasascribedtoCO. ietary supplementation of ietary supplementation of ALA in European countries, USA USA countries, European in ALA of supplementation ietary D L (23). . y l cholesterol t total n the a reduced c oil i flax f with i oil n functional of g i provision A s (11). percent total 18 by d serum e LD s and a percent e 9 lowered by r cholesterol c was n i Simultaneously s t c e j b u s m g/g, was reported (21). Experimental Experimental (21). reported was g/g, HA in plasma phospholipids (26). phospholipids plasma in DHA ALA D L (low density lipoprotein) lipoprotein) density (low L O osse a cholesterol a possesses L cholesterol cholesterol L O ,

Supplement to AgroFood industry hi-tech - July/August 2009 - vol 20 n 4 Focus on Omega-3 27 Lip Agro 15, pp. , , 34, S297- seed”, was found O Lipids , Copenhagen, Ind Crops Prod. is applicable for O anish), Reeske Boghandel, oil”, D ( Camelina sativa anish Institute of Agricultural D eodorized C enmark; IFUL, Müllheim, Germany; Fisk som levnedsmiddel vurderet ud fra et nutritional enrichment of ice cream in a special health D promoting diet. used as an ingredient in dressings and similar products.exploitation of natural C A very suitable Camelina sativa D Die Ölfrüchte Anbau Pflege und Verwertung enmark (1845). Om olievaerterne deres dyrkning og behandling samt , 20(2), p. 2 (2009). D , pp. 39-44 (1992). Food Ind. J. Zubr, B. Matthäus, “Effect of growth conditions on fatty acids and tocopherols in 155-162 (2002). J.B. Rossel, “Measuring resistance to oxidative rancidity”, Tech. W. Löbe, om oliepresning og olierensning Aalborg, J. Wacker, (German), Verlagsbuchhandlung, Paul Parey, Berlin (1934). 301 (1999). T. Berg, G.Würtzen, helhedssyn (Danish), LST Levnedsmiddelstyrelsen pp.39 (1987). J. Zubr, “Unique dietary oil from A.P. Simopoulos, “New Products from the Agri-Food Industry: The Return of n-3 Fatty Acids into the Food Supply”, Fatty acids: Saturated - mainly stearicmyristic (14:0), (18:0).palmitic (16:0), Doubleunstaurated - mainly Monounsaturated linoleic (18:2n-6). Polyunsaturated - mainly - mainly a-linolenic docosahexaenoic (22:6-n3). oleic (18:1n-9). (18:3n-3), eicosapentaenoic (20:5-n3,

-tocopherol, but the content of the predominant 4. 5. 6. 7. acknowledgements Economic support was provided partly by the Commission of the European Communities (AIR-CT94-2178). This report does not necessarily reflect the Commission´s views and in no way anticipates the Commission´s future policy in this area. participationThe of the following institutions and laboratories is hereby acknowledged: 2. 3. and mixed fat products. Nutritionally improved food with CO in preventing life-style diseases. can play decisive role Research, Foulum, 1. Paderborn University, Laboratory Soest, Germany; AgriculturalSwedish University, Uppsala, Sweden; Teagasc, Carlow, Ireland; BfEL, Institute for Lipid Research, Münster, Germany; International Food Science Centre A/S, Lystrup, Denmark. References and notes The largest detrimental effect of heating a was recorded in considerably. was also reduced g-tocopherol The oil is primarily application of natural applicable CO in cold dishes appears preferable as food to the supplement. culinary exploitation with heating. Natural CO can be The

is O Dietary ALA in diet for O different food products different food had about the Due to heating, amelina oil is applicable oil is applicable Camelina O for nutritional enrichment of for nutritional on breath over the 2 C caused small reduction in o was reduced significantly. HA HA in blood serum in a trial with O D HA and hormones with important D n the basis of studies with volunteers HA HA it was 3.8 (19). A percent significant O D up to 200 O . Specific studies disclosed that phytosterols, phytosterols, that disclosed studies . Specific O nutritionally very attractive. Besides being a O considerable damage to tocopherols. the content of total tocopherols in andboth the natural deodorized C negligible. Heat treatment, however, caused the content of ALA while the effect on the other FA was Heating of C effects of ALA and antioxidants. cholesterol in blood serum was ascribed to the synergistic CO was confirmed in trials with volunteers. The reduction of maintenance of immunity. A cholesterol reducing effect of functions in human organism, particularly in the approximately 2.5 fold higher than capable of improving the n-6/n-3 FA ratio in food. ALA serves LA (18:2n-6). The oil is as a substrate for EPA, was proposed an intake of 12 g ALA, corresponding to 20 g flax oil per day administered ALA was (11). recovered as CO Approximately 33 percent of the A supplementation experimentally of (27). 4.5 and 9.5 g/d ALA was used Camelina oil is a rich source of contentessential LA and ALA. ofThe the predominant ALA (18:3n-3) in C conclusions same effects as flax oil. oil. flax as effects same first 24 h after intake (24). first 24 h after The exploitation of ALA as a substrate for EPA depends on to EPA can of ALA conversion ratio. The the n-6/n-3 FA be inhibited by the excess ofappropriate supplementation LA.of ALA is An needed to ensure the conversionALA to EPA (19, 28). An enrichment of food with ALA appears of extraordinary important for infants and children. promotes a healthy growth as well as optimal neurological development (29). The incorporation of C volunteers was reported. At the same time, the saturated FA (C14:0, C15:0, that demonstrated a of supplementation C and C16:0) decreased (20). The trial increase increase of ALA, EPA and Health promoting potential of camelina oil Health promoting potential The high of and contents ALA, other antioxidants tocopherols make C children appears to be promising health promoting measure. be promising health promoting measure. children appears to substrate in human ALA metabolism, is capable of improving the n-6/n-3 FA ratio in food. Experimentalshows that LA and ALA are in convertible human metabolism documentation to PUFA through metabolic pathway (1). ALA is a precursor desaturationfor prostaglandins and and other in involved eicosanoids hormones and wide range chain elongationof body and functionsantioxidants to ascribed be may effects health Additional including the C in phytosterols immune system incorporated (18). in functional (17). fat serum blood in withcholesterol and lipids on flaxeffects oil, had beneficial A dietary intake of 13.7 g/d increasedALA from flax oil significantly the concentration of content ALA increased approximately eightfold and esters ofin cholesteryl ( phospholipids, fractions lipid serum the ALA in blood and triglycerides) 50 percent in the neutrophil phospholipids. serum. The The of concentration EPA in plasma increased phospholipids 2.5 fold. A supplementation of ALA from vegetable oils can to those comparable EPA elevate in to tissues concentrations achieved with fish oil (30). conversion Anotherof LA investigationto n-6 metabolites showsranging from a 1.0 to percent. The of 2.2 conversion ALA to n-3 was metabolites 11.0 - 18.5 and percent to 28

Focus on Omega-3 19. 18. 17. 16. 15. 14. 13. 12. 11. 10. 9. 8.

pp. 277-288 (1994). 277-288 pp. males”, adult young and in acids linolenic linoleic deuterium-labeled of acylation and desaturation R. Emken, E.A. pp. 390-398 (2001). (2001). 390-398 pp. P.C. Calder, “The ratio of n-6 to n-3 fatty acids in the diet: diet: the in acids fatty n-3 to function”, lymphocyte T n-6 on Impact of ratio “The Calder, P.C. 1815-1820 (2003). 1815-1820 Improves Plasma Lipid Profiles in Men”, Men”, in Profiles Lipid Plasma Improves O St- M-P h A Ggs P Gnpuo e a. “ al., et Ginopoulos P. Gogos, A. Ch. Flax Budvig Turner, Ch. polyunsaturated fatty acids plus vitamin E restore restore E vitamin plus malignancy”, generalized acids with patients ill severely for fatty survival prolong and immunodeficiency polyunsaturated (1998). (1998). pp. 345-353 (2003). 345-353 pp. Plant and Fish Fish and Plant Camelina D J. Zubr, Zubr, J. S. Reenberg, Reenberg, S. acid humans”, Alpha-linolenic „High ( al., et flaxseed Ganguli S. Cunnane, S.C. acid-rich diet in secondary prevention of coronary heart heart coronary of prevention secondary disease”, in diet acid-rich Alpha-linolenic “Mediterranean al., et Renaud S. Lorgeril, de M. 903-909 (2007). (2007). 903-909 content, tocopherols composition and oxidative stability of of stability oxidative sativa and Camelina composition tocopherols content, phenolic in occurring “Changes al., et Butinar B. Abramovic, H. (2002). in Crantz (L.) sativa Slovenia”, Camelina Autochthon of “Study Rode, J. N Edi, . uk e a. „ al., et Burke J. Eidhin, .N. il Rich in Phytosterols and Medium-Chain Triglyceride Triglyceride Medium-Chain and Phytosterols in Rich il O D nge, B. Lamarche et al., “Consumption of a Functional Functional a of “Consumption al., et Lamarche B. nge, anish Patent 164627 B (1992). B 164627 Patent anish The La The Brit J Nutr J Brit iu usitatissimum Linum O reig e Aoa Mdc Plants Medic Aromat Res Breeding il and Camelina Camelina and il Prøvningsrapport O O ncet, ncet, oil during storage”, storage”, during oil . Adlof et al., “ al., et Adlof . ils and Sunflower Spread“, Spread“, Sunflower and ils ., ., 69 343 O , pp. 443-453 (1993). 443-453 pp. , il il , pp. 1454-1459 (1994). 1454-1459 pp. , D iet, iet, O ( ): some nutritional properties in in properties nutritional some ): il based Spread Compared with with Compared Spread based il Positive Heath Positive D O D anish) p. 5 (1994). 5 p. anish) xidative Stability of w3-rich w3-rich of Stability xidative ietary linoleic acid influences influences acid linoleic ietary Cancer Eur Bioch Biophys Acta Biophys Bioch od Chem., Food

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