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Intensive methods of farming and food processing are particularly likely to result in food inadequate in n‐3 polyunsaturated fatty acids, and also in folic acid. These fatty acids are required for numerous metabolic functions including protection against heart attacks. Folic acid is essential for a baby′s developing nervous system.

The purpose of this paper is to determine the fatty acid composition of the edible snail Turbo coronatus from the Bahrain sea.

Total lipid content was extracted and methyl esters of fatty acids (FAMEs) were prepared and analyzed by gas chromatography.

Gas‐liquid chromatography shows that saturated fatty acids (SFA) are the major forms of fatty acids, followed by polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA). The most abundant PUFA are linolenic acid (18:3n‐3), eicosapentaenoic acid (EPA 20:5n‐3), linoleic acid (18:2n‐6), and arachidonic acid (ARA 20:4n‐6), the MUFA 16:1 (n‐7), and the SFA 16:0, 14:0, 18:0 and 20:0. The sum of EPA and DHA is 8.04 per cent. The n‐3/n‐6 fatty acids ratio approximately (2:1) is within the range of marine molluscs. The principle differences in the fatty acid composition of Turbo coronatus than most marine molluscs is their low DHA (0.23±0.01 per cent), low PUFA (40.92 per cent), and high SFA contents (49.25 per cent). The principle differences in the fatty acid composition of Turbo coronatus from most marine molluscs is their low DHA (0.23±0.01 per cent), low PUFA (40.92 per cent), and high SFA contents (49.25 per cent).

The Turbo coronatus samples were collected from Shaikh Ebrahim Island; however, further studies regarding the fatty acid composition of Turbo coronatus from other locations are required.

The results suggest that Turbo coronatus feeds on bacteria‐enriched detritic matter as well as phytoplankton and algae. The low concentration of PUFA in relation to SFA in Turbo coronatus can be attributed to warm water, high salinity, and food availability.

The paper provides valuable information about the fatty acid contents in Turbo coronatus, and its feeding habits, and nutritional values.

Reviews the latest thinking regarding fat and health in the light of the 1993 FAO/WHO Expert Consultation on “The Role of Oils and Fats in Human Nutrition”. Outlines the role of fat in meeting energy requirements; in the absorption and provision of fat‐soluble vitamins; in enhancing food palatability; and in the provision of essential fatty acids. Looks at the association of types of fat with coronary heart disease and cancer, and outlines the recommendations of the FAO/WHO Consultation report. Concludes that fat is a desirable and essential nutrient and that the need for fat changes according to life cycle and lifestyle.

The purpose of this study is to compare the effect of olive or salmon oil on the hepatic storage and transport of fatty acids by very-low-density lipoproteins (VLDL).

In all, 24 male Wistar rats (80 ± 5 g) were fed a 0.5 per cent cholesterol-enriched diet with either 20 per cent casein (C) or chickpea (CP) proteins with 10 per cent olive (O) or salmon (S) oil for 28 days.

In VLDL-triacyglycerols fatty acids, oleic acid content was higher in CPS as compared to that in CS or CPO and lower in CS and CPO than that in CO; linoleic acid content was higher in all groups; arachidonic acid content was higher in CS and CPO as compared to that in CO. In the liver, TG fatty acids content was lower in CPO or CPS as compared to that in CO or CS; oleic and arachidonic acid contents were lower in CPS than that in CPO; linoleic acid content was lower in CS, CPS and CPO than that in CO, CPO and CO. In liver, phospholipid fatty acid, oleic and arachidonic acid contents were lower in CPS than that in CS; oleic, linoleic and arachidonic acid contents were lower in CPO compared to that in CO. In liver, cholesteryl esters fatty acids, oleic, linoleic and arachidonic acids contents were higher in CPS as compared to that in CS; oleic, linoleic and arachidonic acid contents were lower in CS as compared to that in CO; linoleic and arachidonic acid contents were lower in CPS than that in CPO.

A cholesterol-enriched diet containing casein or chickpea proteins combined with olive or salmon oil affects the hepatic storage and transport of polyunsaturated and monounsaturated fatty acids by VLDL.

This study aimed to analyze the lipid content and fatty acid composition in the liver and muscle of a porcupinefish species inhabiting waters around the Ryukyu Islands to investigate their potential as a source of long-chain n-3 polyunsaturated fatty acids (LC-PUFAs).

Porcupinefish were collected along the Okinawa Island coast. The composition of fatty acids and cholesterol in both liver and muscle were analyzed using a gas chromatograph mass spectrometer.

The liver of Okinawan long-spine porcupinefish was rich in lipids whose content correlated to the proportion of liver/body weight. Fatty acid compositions in their liver and muscles were similar to each other. LC-PUFAs occupied 44% of total fatty acids, with docosahexaenoic acid (DHA) being the dominant (42%), whereas eicosapentaenoic acid occupied 2.4%. The liver contained 1,690 mg of cholesterol and 14.8 g of DHA per 100 g, whose proportion decreased in summer compared to other seasons (p = 0.036).

The liver of Okinawan long-spine porcupinefish, which has not yet been commercially used although its non-toxicity is claimed, can be an excellent source of LC-PUFAs, especially DHA, accentuating its potential in food supplements’ production.

The increase in seafood trade in recent years motivates more detailed studies of different species, as well as evaluation of the nutritional quality of their lipid content. Thus, the purpose of this paper is to evaluate the fatty acid composition, especially the concentrations and fractionation of omega‐3 essential fatty acid in classes of mussels (male and female), oysters, squid, and octopus captured on the south coast of Brazil.

Fatty acid methyl esters were prepared by methylation of total lipids and were separated by gas chromatography. Quantification of LNA, AA, EPA, and DHA was done against tricosanoic acid methyl ester as an internal standard. Total lipids were fractionated into neutral lipids and polar lipids by classical column chromatography.

The results of this study were as follows: the female mussel had the highest lipid content (3.52 per cent), followed by the male mussel (2.70 per cent), squid (1.05 per cent), octopus (0.79 per cent), and oyster (0.62 per cent). The samples that had the highest percentages of EPA and DHA in their lipid fraction were the female mussel and squid, respectively. The species belonging to the Bivalvia class (mussels and oysters) showed a predominance of PL, while those belonging to the cephalopods class (octopus and squid), showed a predominance of NL. The n‐6/n‐3 and polyunsaturated fatty acid/saturated fatty acids ratios of all samples analyzed were in accordance with the recommendations. The female mussel had the highest concentration of EPA+DHA omega‐3 fatty acids, corresponding to 1,064.63 mg EPA+DHA 100 g⁻¹ of the sample. So, the consumption of mussels caught off the southern coast of Brazil provides the omega‐3 essential fatty acids.

This paper provides important data concerning lipid quality of seafood caught off on the south coast of Brazil.

The objective of this study was to assess the incorporation of polyunsaturated omega 3 and omega 6 fatty acids in the eggs of Japanese quails (Coturnix coturnix japonica) fed with soybean, flaxseed and shark liver oils, as well as to assess their effects on the chemical composition and lipid quality of the yolks.

The total of 252 units of quails were distributed in a completely randomized design with seven treatments and six replications, totaling 42 experimental design units. The sources of oils and their inclusions in the experimental diet were 2% of soybean oil (S), 2% of flaxseed oil (L) and 2% shark liver oil (T), obtained from the species Carcharhinus acronotus, and the mixtures of 1% S + 1% L (SL); 1% S + 1% T (ST); 1% L + 1% T (LT) and 0.67% S + 0.67% L + 0.67% T (SLT).

The proximate composition of the egg yolk was not changed to the supplementation of lipid sources added in quail diet. The total replacement of soybean oil by shark liver oil reduced the cholesterol content in the yolk by 19% (T = 282.97 mg cholesterol/100 g egg) and the addition of flaxseed oil produced eggs with greater amount of polyunsaturated fatty acids (PUFAs) (LS = 18.32%). The treatments with flaxseed oil and its mixtures (soybean oil + flaxseed oil and flaxseed oil + shark liver oil) effectively contributed to reducing the ω-6:ω-3 ratio and enriching the quail eggs with PUFAs, especially linolenic acid (18: 3n3c) and EPA (20: 5n3c).

Thus, manipulation in the diet of quails enriched the content of essential PUFAs and reduced the cholesterol content in the yolk. The flaxseed oil was the lipid source that influenced to improve the quality of the egg yolk. These results have practical applicability for the quail egg industry.

The purpose of this paper is to characterize oils extracted from Bertholletia excelsa, Lecythis pisonis, Dipteryx lacunifera, Carya illinoensis and Juglans regia, regarding their characterization and fatty acid profile.

The oils were extracted from oilseeds by cold pressing and physico‐chemical characterization was performed by using standard methods for oils and fats. The oxidative stability and fatty acid profile also were determined.

According to the results, the physico‐chemical properties of oils from nuts and walnuts were comparable to those of good quality conventional oils. The oil seeds are a good source of unsaturated fatty acids, especially oleic and linoleic acids.

Implies the identification of fatty acid profile and physico‐chemical properties of oils extracted from nuts and walnuts, and to prevent certain types of diseases.

The paper identifies a new source of essential fatty acids extracted from oilseeds.

The aim of this paper is to investigate fat content and fatty acid profile of cultivated (Pleurotus ostreatus) and wild edible mushrooms (Amanita spp and Termitomyces microcarpus).

Pleurotus ostreatus was grown in soil and on cotton seed husks in mushroom growing rooms at Busitema University, Uganda. T. microcarpus and Amanita spp were collected from the wild. Freshly harvested mushrooms were dried at 60°C for 48 h in a hot air oven. Oil was extracted using a Clevenger apparatus. Fatty acid analysis was done using gas chromatography with flame ionization detection.

Fat content ranged between 0.24 and 5.23 per cent. Variation was noted between P. ostreatus grown in soil and on cotton seed husks (p = 0.0090). Similarly, Amanita spp and T. microcarpus had differing fat contents (p = 0.0098). Polyunsaturated fatty acids (PUFA) predominated over saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). Linoleic acid (LA) was the most abundant fatty acid (FA) (30.91 to 54.35 per cent). It varied between Amanita spp and T. microcarpus (p = 0.0001) but not between substrates (p = 0.1891). Ratios of PUFA/SFA, MUFA/SFA and PUFA/MUFA were within the desirable ranges. Omega-6 FA/ω-3 FA ratio was higher than that recommended for a healthy diet. However, the low amount of fat in mushrooms suppresses the negative effects of a high ω-6 FA/ω-3 FA ratio.

Information on FA profile of cultivated and wild edible mushrooms will provide a basis for commercial exploitation of the cultivated mushrooms. This work showed that P. ostreatus, Amanita spp and T. microcarpus are healthy foods with regard to the low fat content and high amounts of LA.

Cardiovascular diseases (CVDs) are the most common causes of death worldwide. Diets rich in saturated and trans-fatty acids are nutritional risk factors that foster the development of CVDs. The aim of this experimental study was to investigate the effects of dietary feta cheese and butter on serum lipid profile and fatty acid composition.

In all, 24 Wistar rats (eight weeks old) were fed with balanced high fat diets (24 per cent fat) including canola (control group) and either cheese or butter (experimental groups) for eight weeks. At the end of the experiment, body weights were determined, and the amount of food intake was calculated. Blood samples were collected at the beginning and at the end of the experiment, and lipid profile including total cholesterol, low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C) and triglyceride as well as serum fatty acid composition were determined.

Consumption of the butter-based diet resulted in a significant increase in serum triglycerides (p < 0.05), whereas no substantial changes were observed in rats that received a cheese-based diet. The butter-based diet significantly increased serum total cholesterol and LDL-C (p < 0.05), whereas remarkably reduced HDL-C level. In contrast, cheese-based diet resulted in a magnificent increase in HDL-C and a significant decrease in LDL-C/HDL-C ratio (p < 0.05). Serum saturated fatty acids increased and polyunsaturated fatty acids decreased by the consumption of butter, whereas the intake of cheese caused relatively minor alterations in serum fatty acid composition.

Butter lowered HDL-C and increased LDL-C, whereas cheese strongly enhanced HDL-C. Therefore, it can be concluded that cheese is a beneficially healthier dairy product than butter.