Alpha-Linolenic Acid is a fatty acid and organic compound found in many common vegetable oils and is involved in the formation of prostaglandins. Related names: ALA; alpha Linolenic Acid; a-Linolenic acid; Flaxseed (Linum usitatissimum) Oil.
An updated systematic review from Harvard University examines 25 years of evidence for the role of walnut consumption on cardiovascular risk factors, including cholesterol, triglycerides, blood pressure, and weight.
A new epidemiological study representing more than 34,000 American adults suggests that those who consume walnuts may have about half the risk of developing type 2 diabetes compared to adults who do not eat nuts.
A new study reveals that essential fats in the diet may play a role in regulating protein secretion in the muscles by changing the way genes associated with secretion act.
Eating fatty fish increases the size and lipid composition of HDL particles in people with impaired glucose metabolism, according to a new study from the University of Eastern Finland. These changes in the size and lipid composition of HDL particles make them beneficial for cardiovascular health.
The use of camelina oil reduces overall and LDL cholesterol levels in persons with impaired glucose metabolism, according to a new study from the University of Eastern Finland. The findings were published in Molecular Nutrition & Food Research.
Scientists are increasingly appreciating estrogen's role in brain health. Now for the first time, production of estrogen in the brain has been directly linked to the presence of docosahexaenoic acid (DHA).
College can be a stressful time for young adults as they figure out how to manage intense daily routines that include work, study and play.
Blood levels of seafood and plant-based omega-3 fatty acids are moderately associated with a lower risk of dying from heart attacks, according to a new epidemiological study, published today in JAMA Internal Medicine, led by Liana C. Del Gobbo, Ph.D., a postdoctoral research fellow in the division of cardiovascular medicine at Stanford University School of Medicine and senior author Dariush Mozaffarian, M.D., Dr.P.H., dean of the Friedman School of Nutrition Science and Policy at Tufts University in Boston.
A new study published in the Journal of Nutrition suggests that consuming 1-2 servings of walnuts per week (1/4 cup per serving) was associated with reduced risk of developing impairments in physical function, which helps enable older women to maintain independence throughout the aging process.
Initial findings from the Walnuts and Healthy Aging study presented at Experimental Biology 2016 (EB) indicate that daily walnut consumption positively impacts blood cholesterol levels without adverse effects on body weight among older adults.
A new study published in the Journal of the American Heart Association found that a diet containing unsaturated fats, such as those found in walnuts and olive oil, has similar weight loss effects as a lower fat, higher-carbohydrate diet.
A new study published in the American Journal of Clinical Nutrition found that consuming tree nuts, such as walnuts, may lower the risk of cardiovascular disease. After conducting a systematic review and meta-analysis of 61 controlled trials, one of the authors, Michael Falk, PhD, Life Sciences Research Organization, found that consuming tree nuts lowers total cholesterol, triglycerides, LDL cholesterol, and ApoB, the primary protein found in LDL cholesterol.
A new animal study from Beth Israel Deaconess Medical Center, Harvard Medical School, led by Dr. Christos Mantzoros, indicates that a diet containing walnuts may slow colorectal tumor growth by causing beneficial changes in cancer genes.
Multiple new research abstracts suggest walnuts may have the potential to positively affect several important health factors. From their impact on colon cancer and certain aspects of cognitive aging, to their positive effect on both gut health and vascular health, the research findings presented at Experimental Biology 2015 detail our latest understanding of walnuts' inner workings.
Eating walnuts may improve performance on cognitive function tests, including those for memory, concentration and information processing speed according to new research from the David Geffen School of Medicine at The University of California, Los Angeles, led by Dr. Lenore Arab. Cognitive function was consistently greater in adult participants that consumed walnuts, regardless of age, gender or ethnicity.
Increasing the amount of omega-3s in your diet, whether from fish or flax, will likely decrease your risk of getting heart disease, according to Penn State nutritionists.
A new animal study published in the Journal of Alzheimer's Disease indicates that a diet including walnuts may have a beneficial effect in reducing the risk, delaying the onset, slowing the progression of, or preventing Alzheimer's disease.
Long stigmatized because of its "high"-inducing cousins, hemp - derived from low-hallucinogenic varieties of cannabis - is making a comeback, not just as a source of fiber for textiles, but also as a crop packed with oils that have potential health benefits.
Some vegetable oils that claim to be healthy may actually increase the risk of heart disease, and Health Canada should reconsider cholesterol-lowering claims on food labelling, states an analysis in CMAJ (Canadian Medical Association Journal).
Women who have a higher-than-average risk of developing breast cancer may be concerned about taking cancer prevention drugs because of some of the associated side effects. Researchers at the University of Chicago Medicine are conducting a study to find out whether flaxseed, a natural food, has the potential to be a safe and effective alternative for preventing breast cancer in women.