Omega-3 Fatty Acids: A Scientific Approach to Healthy Aging and Optimized Nutrition

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Peter Lembke, PhD (President, Beps Holding, Gersheim, Germany)

Omega-3 Fatty Acids

A Scientific Approach to Healthy Aging and Optimized Nutrition

Peter Lembke, PhD (President, Beps Holding, Gersheim, Germany)

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English

Academic Press Inc
30 August 2024

Dietetics & nutrition; Food & beverage technology

Omega-3 Fatty Acids: A Scientific Approach to Healthy Ageing and Optimized Nutrition looks at the biochemistry of long chain fatty acids and their importance to health, well-being, and the reduction of inflammation in the body. Divided into two parts, the book first explains the history, chemical background, and physiological pathways of how EPA and DHA influence our inflammatory response and their importance as structural building blocks within our cell membranes. Readers will learn about increasing the anti-inflammatory effects from polyunsaturated-fatty-acid intake by combining Omega-3s and Omega-6s, as well as the differences, safety aspects, nutritional values of plant Omegas verse animal Omegas.

In additions, sections will update on the benefits of different Omega fatty acids derived from various food sources such as seeds, fish, eggs, and nuts. Part Two is dedicated to healthy aging and discusses the results of numerous clinical trials and mechanisms of action that address heart, immune, bone, muscle, cognitive, and vision health. Readers will gain insight to methods of sustainable sourcing to ensure maximum benefits and optimized nutrition.

By: Peter Lembke PhD (President Beps Holding Gersheim Germany)
Imprint: Academic Press Inc
Country of Publication: United States
Dimensions: Height: 229mm, Width: 152mm,
Weight: 450g
ISBN: 9780443291142
ISBN 10: 0443291144
Pages: 296
Publication Date: 30 August 2024
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

Peter Lembke is a PhD food scientist and chemist who has been working in production, R&D and sales of highly concentrated Omega-3 fatty acids for the pharma and nutritional supplement market for over 30 years. A well-know expert of Omega-3 properties, he developed the SFC Process (Industrial Supercritical Fluid Chromatography) which is the most suitable process to manufacture very high levels of Omega-3 fatty acids. He is the founder of the educational platform Omega3Awareness.org, and author of several papers and chapters on Chromatography and SFC in the Ullmann´s Encyclopedia of Industrial Chemistry.