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Clinical and Dietary Nutrition - English Abstract
Hi ,
I finished a Master in Clinical and Dietary Nutrition, the argument of my Thesis was " Role of the essential fatty acids omega 6/omega 3 in the diet " ; if someone it's interested to consult it (index, bibliografy and preview is free of course) can find it to this address: http://tesionline.corriere.it/default/tesi.asp?idt=8684 Sorry but the language is Italian because I'm from Italy Here's the translation of the abstract (THANK'S STEVE!) "The Role of Omega 3 and Omega 6 Essential Fatty Acids in Diet." by Alessandro Ficarra Fatty acids are among the most important and common components of all classes of lipids and therefore are amply represented in living organisms where they have structural, energy and metabolic functions. They can be saturated (no fats unlinked) or present as one or more unlinked fats (mono or polyunsaturated). Within the category of the polyunsaturated fatty acids, can be distinguished the essential fatty acids (EFA). Their 'essentialness' derives from the fact that they cannot be synthesized within the human organism and must therefore be necessarily introduced with the diet. The essential fatty acids are truly and properly two: Linoleic acid (an omega 6 fatty acid) and Linolenic acid (an omega three). The omega three fatty acids are normally present in the marine foods, in certain plants and also in certain animal products such as chicken, turkey and eggs, though the more important omega six fatty acids are present overall in the oils of seeds. In the course of the last decade numerous clinical research studies and experiments and overall epidemiological analysis have focused their attention on the role that essential fatty acids may have within physiological phases (pregnancy, breast-feeding, adolescence, etc.) which relate to prevention and treatment of such illnesses as cardiovascular disease, some types of tumors, and Alzheimer's dementia. Thank you for your attention..bye Alessandro |
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Clinical and Dietary Nutrition - English Abstract
Where's your conclusion? Thanks.
Ale wrote in message . .. Hi , I finished a Master in Clinical and Dietary Nutrition, the argument of my Thesis was " Role of the essential fatty acids omega 6/omega 3 in the diet " ; if someone it's interested to consult it (index, bibliografy and preview is free of course) can find it to this address: http://tesionline.corriere.it/default/tesi.asp?idt=8684 Sorry but the language is Italian because I'm from Italy Here's the translation of the abstract (THANK'S STEVE!) "The Role of Omega 3 and Omega 6 Essential Fatty Acids in Diet." by Alessandro Ficarra Fatty acids are among the most important and common components of all classes of lipids and therefore are amply represented in living organisms where they have structural, energy and metabolic functions. They can be saturated (no fats unlinked) or present as one or more unlinked fats (mono or polyunsaturated). Within the category of the polyunsaturated fatty acids, can be distinguished the essential fatty acids (EFA). Their 'essentialness' derives from the fact that they cannot be synthesized within the human organism and must therefore be necessarily introduced with the diet. The essential fatty acids are truly and properly two: Linoleic acid (an omega 6 fatty acid) and Linolenic acid (an omega three). The omega three fatty acids are normally present in the marine foods, in certain plants and also in certain animal products such as chicken, turkey and eggs, though the more important omega six fatty acids are present overall in the oils of seeds. In the course of the last decade numerous clinical research studies and experiments and overall epidemiological analysis have focused their attention on the role that essential fatty acids may have within physiological phases (pregnancy, breast-feeding, adolescence, etc.) which relate to prevention and treatment of such illnesses as cardiovascular disease, some types of tumors, and Alzheimer's dementia. Thank you for your attention..bye Alessandro |
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