Omega Protein has brought new innovation to omega-3s.
Omega-3 innovation keeps on giving. Here’s a new option for applications in baked goods, snacks, cereals, and more.
Omega Protein Inc. is now offering QualiTech Inc.’s (Chaska, MN) Flavor-ette confectionery particulates enhanced with OmegaPure fish oil. Flavor-ettes are confectionery particulates designed to provide added flavor, mouthfeel, and visual appeal to a host of dry mix applications, including baked goods, cereals, snacks, and frozen entrees.
Flavor-ettes with OmegaPure can be made with real fruit and are available in a variety of colors and sweet and savory flavors. Customization for particular size, colors, and flavors is available. Read more here. Omega Protein Inc. (Houston, Texas), 877/866-3423, www.omegaproteininc.com.
Recent animal study finds that Lysoveta may help reduce neonatal brain injury
July 17th 2024A recent animal study found that lysophosphatidylcholine (LPC)-bound omega-3 long-chain polyunsaturated fatty acids (LCPUFAs), marketed as Lysoveta by Aker BioMarine, protected against neonatal hypoxic-ischemic (HI) brain injury in mice.
Krill oil supplementation raises Omega-3 Index of Lupus patients in recent study
July 16th 2024The study was conducted at 20 research centers in the United States by Aker BioMarine and the Lupus Clinical Investigators Network with oversight by Lupus Therapeutics, the clinical research affiliate of the Lupus Research Alliance.
Meta-analysis does not find increased risk of bleeding events from omega-3 PUFA consumption
July 8th 2024Researchers reviewed 11 studies and found that there was no difference in the incidence of bleeding events between patients receiving omega-3 PUFAs and those not receiving them. High dose EPA consumption was associated with an elevated but modest risk.
Recent review states that pentadecanoic acid may support cellular stability for better longevity
June 25th 2024According to the paper’s author, Stephanie Venn-Watson, DVM, MPH, deficiency in pentadecanoic acid of ≤0.2% total circulating fatty acids increases the risk of ferroptosis, which a type of cell death cause by the peroxidation of fragile fatty acids in cell membranes that combines with iron thus increasing reactive oxygen species, and disabling mitochondria.