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.
A recent study explored the potential for reducing frailty in older women by increased nut consumption.
Higher levels of omega 3 fatty acids found in seafood are associated with a moderately lower risk of chronic kidney disease and a slower decline in kidney function, finds a study published by The BMJ.
Omega-3 and -6 fatty acids ingested through the diet are metabolized into bioactive compounds that influence inflammation. In a recent the journal Biomedicines study, scientists reviewed the existing literature and summarized their findings related to the role of omega-3 and omega-6 metabolites during pregnancy.
Being a university student is an especially stressful time in life. In fact, eight in 10 university students report experiencing frequent bouts of stress and 61% of university students seek counseling for anxiety, depression or other needs.
Genetic background has an effect on the metabolism of the essential polyunsaturated fatty acids alpha-linolenic acid and linoleic acid, a recent study from the University of Eastern Finland shows.
The anti-neurodegenerative effects of docosahexaenoic acid (DHA) and DHA-rich phospholipids (DH-PL) derived from fisheries and aquaculture byproducts.
Researchers who reviewed 20 years of diet history and 30 years of physical and clinical measurements have found participants who ate walnuts early on in life showed a greater likelihood for being more physically active, having a higher quality diet, and experiencing a better heart disease risk profile as they aged into middle adulthood.
An increase in the concentration of DHA in RBCs is associated with a reduced risk of Alzheimer's disease and all-cause dementia
A new dietary tool to quickly and accurately assess micronutrient levels aims to help cancer patients fight disease, paving the way to find better nutritional solutions for oncology services, Flinders University researchers say.
A new dietary tool to quickly and accurately assess micronutrient levels aims to help cancer patients fight disease, paving the way to find better nutritional solutions for oncology services, Flinders University researchers say.
A high intake of alpha linolenic acid (ALA) - found mainly in nuts, seeds, and plant oils - is associated with a lower risk of death from all causes, and specifically from diseases of the heart and blood vessels, finds a study published by The BMJ today.
Eating about ½ cup of walnuts every day for two years modestly lowered levels of low-density lipoprotein (LDL) cholesterol, known as "bad cholesterol," and reduced the number of total LDL particles and small LDL particles in healthy, older adults, according to new research published today in the American Heart Association's flagship journal Circulation.
A new research paper examining the relationship between the Omega-3 Index and risk for death from any and all causes has been published in Nature Communications.
Findings from a randomized controlled trial recently published in the Journal of the American College of Cardiology, indicate that people in their 60s and 70s who regularly consume walnuts may have reduced inflammation, a factor associated with a lower risk of heart disease, compared to those who do not eat walnuts.
A new study published in the Journal of the American College of Cardiology found that regular consumption of foods rich in omega-3 eicosapentaenoic acid (EPA), found in marine foods like fatty fish, and alpha-linolenic acid (ALA), found in plant foods like walnuts, was associated with improved outcomes in individuals who suffered a heart attack, including decreased risk of death.
A team of researchers from the Germans Trias i Pujol Hospital and Research Institute and the Hospital del Mar Medical Research Institute has shown that regularly consuming foods rich in omega-3 fatty acids, from both animal and vegetable origins, strengthens the heart's membranes and helps improve the prognosis in the event of a myocardial infarction.
Walnuts may not just be a tasty snack, they may also promote good-for-your-gut bacteria. New research suggests that these "good" bacteria could be contributing to the heart-health benefits of walnuts.
When combined with a diet low in saturated fats, eating walnuts may help lower blood pressure in people at risk for cardiovascular disease, according to a new Penn State study.
A new epidemiological study suggests consuming walnuts may be associated with a lower prevalence and frequency of depression symptoms among American adults.
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.