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Wellness Foods + Supplements 1/2023

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Wellness Foods & Supplements is the first European magazine devoted exclusively to health ingredients, nutraceutical foods and beverages. Questions about the trade magazine Wellness Foods & Supplements? Interested in subscribing or advertising? The board of editors at Wellness Foods & Supplements kindly remains at your disposal.

Omega-3 fatty acids

Omega-3 fatty acids Photo © : Adobe Stock/Yulia Omega-3 phospholipids for lipid metabolism, liver and brain Philipp Gebhardt Antarctic krill (Euphausia superba) is a species of shrimp that lives in the waters around Antarctica in the Southern Ocean. Krill forms large swarms there, which can contain 10,000 to 30,000 individuals per cubic meter of water. The crabs feed on the primary production of phytoplankton, which builds up its body substance from carbon dioxide and nutrients with the help of photosynthesis. Krill lives in open water (“pelagic”) and is considered a key species of the Antarctic ecosystem, as it stands out as an essential food source for all larger Antarctic animals. Based on its biomass of approximately 500 million tons, the species is probably the most prosperous species in the world. The fishery’s share is in the region of 250,000 tons, meaning that only about 0.05 % of the krill stock is caught each year. Foods made from krill contain high concentrations of proteins and vitamins and are therefore particularly valuable for consumption and feeding. A very interesting product made from krill is krill oil, which has a particularly high content of omega-3 phospholipids. Phospholipids Phospholipids are formed from non-polar fatty acid chains and a polar head group, which are linked to each other via a glycerol molecule. In contrast to neutral fats (triglyceri des), phospholipids are characterized by the fact that they have a hydrophilic, “water-loving” part of the molecule and a lipophilic, “fat-loving” part of the molecule. In the membranes of the cells, they form charac teristic double layers in which the lipophilic parts of the molecule are oriented inwards towards one another, while the hydrophilic parts of the molecule are oriented towards the inside of the cell (cytoplasm) or towards the outside of the cell. At around 30 %, the phospholipid content in krill oil is particularly high. Krill oil also contains relevant amounts of the physiologically important membrane phospholipid phosphatidylcholine (PC). A high proportion of phosphatidylcholine is essential for the integrity and function of cell membranes. It could be shown that patients with fatty liver disease have a shifted phospholipid ratio in the liver in favor of the phos- 10 No. 1 April/May 2023

Omega-3 fatty acids pholipid phosphatidylethanol amine. While phosphatidylcholine was three times higher in healthy subjects (PC/PE = 3.14), participants with fatty liver disease only measured an average PC/PE ratio of 1.23. (1) It is assumed that the altered phospholipid ratio not only affects the function of the cell membranes of hepatocytes, but also contributes to the development of inflammatory processes. (2) Choline from krill oil, from chicken eggs (approx. 125 mg choline per egg yolk) or from lecithin, on the other hand, does not lead to a significant increase in trimethylamine oxide concentrations. Krill oil is particularly recommended as a source of choline, as it does not contain any relevant amounts of cholesterol compared to egg yolk. Regarding the content of certain fatty acids, soy lecithin (omega-6/omega-3 = 3/1) is preferable to sunflower lecithin. In contrast to vegetable lecithins, krill oil supplies the body with valuable omega-3 fatty acids and does not contribute to the absorption of omega-6 fatty acids. Phosphatidylcholine as a precursor to the neurotransmitter acetylcholine In addition to its role as a cell membrane component and for the transport of fats in the body, choline is also of particular impor- Phosphatidylcholine is also required for the construction of lipoproteins, which transport fats from the liver to peripheral organs. Although choline can be synthesized by the body in the form of phosphatidylcholine, the capacity of this endogenous synthesis is limited and the vitamin-like nutrient must be supplied with food. Due to the high calorie density, comparatively small amounts of phosphatidylcholine are supplied with our modern diet. The European Food Safety Authority (EFSA) has set an adequate daily intake of 400 mg for adults, 480 mg for pregnant women and 520 mg for lactating women. (3) However, the actual daily choline intake is assumed to be only in the range of 291-468 mg, with meat, fish, milk, grains and eggs being relevant food sources. (4) The consequences of an insufficient supply of phosphatidylcholine could be shown in a controlled nutritional study with 57 participants. Within a few weeks, most test persons developed fatty liver and measurable damage to the muscles. Symptoms were fully reversible after reintroduction of dietary choline. (5) Take your Gummy to the Next Level Beauty gummies Sugar reduction and protein enrichment Starch-free gelatin gummy production Natural sources of choline (phosphatidylcholine) should always be chosen for nutritional support with choline, since synthetic choline salts (“choline bitartrate”) tend to be converted into the substance trimethylamine by bacteria in the intestine. As a result, less choline is available for absorption. On the other hand, trimethylamine is converted in the liver into trimethylamine oxide, which is discussed as a risk factor for cardiovascular disease, type 2 diabetes mellitus and various types of cancer. (6) GELITA AG · Uferstr. 7 · 69412 Eberbach · Germany · www.gelita.com

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