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P. 132
of total lipid extraction and purification. Can. J.
Biochem. Physiol. 37, 911-917.
21. AOCS, American Oil Chemists' SOCIETY.
(2009). Official Methods and Recommended
Practices of the American Oil Chemists Society,
AOCS Press, Champaign, US.
22. ISO (2011). International Organization for
Standardization; Geneva, Switzerland: Animal
and Vegetable Fats and Oils – Gas Chromatogra-
phy of Fatty Acid Methyl Esters – Part 2: Prepa-
ration of Methyl Esters of Fatty Acids.
23. Chantachum S, Benjakul S, Sriwirat N. (2000).
Separation and quality of fish oil from pre-
cooked and non-precooked tuna heads. Food
Chem. 69, 289–294.
24. Masson LS. (1994). Criterio de calidad para
materias grasas utilizadas frecuentemente en la
nutrición animal y de peces. En: Control de cali-
dad se insumos y dietas acuícola. Ed. Campos,
E. Documento de campo Nº 16. Proyecto aquila
II. Mexico: FAO. 77-92.
25. Bimbo AP. (1998). Guidelines for characteri-
zing food-grade fish oil. Inform. 9, 473–483.
26. CODEX ALIMENTARIUS (2017). NORMA
PARA ACEITES DE PESCADO CXS 329-2017
27. Valenzuela A, Morgado N. (1999). Trans fatty
acid isomers in human health and in the food
industry. Biol. Res. 32, 273-87
28. Valenzuela A, Sanhueza J, Nieto S. (2006).
Docosahexaenoic acid (DHA), essentiality and
requirements: why and how to provide supple-
mentation. Grasas Aceites 57, 229-37.
29. Tziomalos K, Athhyros VG, Mikailidis DP.
(2007). Fish oils and vascular disease prevention:
An update. Current Med. Chem. 14, 2622-2628.
30. Narayan B, Miyashita K, Hosokawa M. (2006).
Physiological effects of eicosapentaenoic acid
(EPA) and docosahexaenoic acid (DHA): a
review. Food Rev. Int. 22, 291-307.
31. Riediger N, Othman R, Suh M, Moghadasian
M. (2009). A systemic review of the roles of n-3
fatty acids in health and disease. J. Am. Diet.
Assoc. 109, 668-679.
32. Reisman J, Schachter HM, Dales RE, Tran K,
Kourad K, Barnes D, Sampson M, Morrison A,
Gaboury I, Blackman J. (2006). Treating asthma
with omega-3 fatty acids: where is the evidence?
A systematic review. BMC Complement. Altern.
Med. 19, 6-26.
33. Huang T. (2010). Omega-3 fatty acids, cogni-
tive decline, and Alzheimer's disease: a criti-
cal review and evaluation of the literature. J.
Alzheimer's Dis. 21, 673-690.
34. Chen Y, Edwards I, Kridel S, Thornburg T, Ber-
quin M. 2007. Dietary fat’ gene interactions in
cancer. Cancer Metastasis Rev. 26, 535-551.
35. Calviello G., Serini S, Piccioni E. (2007). n-3
polyunsaturated fatty acids and the prevention of
colorectal cancer: molecular mechanisms invol-
ved. Curr. Med. Chem. 14(29), 3059-69.
36. Chen B, McClements D, Decker E. (2013).
Design foods with bioactive lipids for improved
health. Annu. Rev. Food Sci. Technol. 4, 35-56
n
A&G 116
• Tomo XXIX • Vol. 3 • 426-434 • (2019)
434
· AC e IT e S m ARIN o S ·
Biochem. Physiol. 37, 911-917.
21. AOCS, American Oil Chemists' SOCIETY.
(2009). Official Methods and Recommended
Practices of the American Oil Chemists Society,
AOCS Press, Champaign, US.
22. ISO (2011). International Organization for
Standardization; Geneva, Switzerland: Animal
and Vegetable Fats and Oils – Gas Chromatogra-
phy of Fatty Acid Methyl Esters – Part 2: Prepa-
ration of Methyl Esters of Fatty Acids.
23. Chantachum S, Benjakul S, Sriwirat N. (2000).
Separation and quality of fish oil from pre-
cooked and non-precooked tuna heads. Food
Chem. 69, 289–294.
24. Masson LS. (1994). Criterio de calidad para
materias grasas utilizadas frecuentemente en la
nutrición animal y de peces. En: Control de cali-
dad se insumos y dietas acuícola. Ed. Campos,
E. Documento de campo Nº 16. Proyecto aquila
II. Mexico: FAO. 77-92.
25. Bimbo AP. (1998). Guidelines for characteri-
zing food-grade fish oil. Inform. 9, 473–483.
26. CODEX ALIMENTARIUS (2017). NORMA
PARA ACEITES DE PESCADO CXS 329-2017
27. Valenzuela A, Morgado N. (1999). Trans fatty
acid isomers in human health and in the food
industry. Biol. Res. 32, 273-87
28. Valenzuela A, Sanhueza J, Nieto S. (2006).
Docosahexaenoic acid (DHA), essentiality and
requirements: why and how to provide supple-
mentation. Grasas Aceites 57, 229-37.
29. Tziomalos K, Athhyros VG, Mikailidis DP.
(2007). Fish oils and vascular disease prevention:
An update. Current Med. Chem. 14, 2622-2628.
30. Narayan B, Miyashita K, Hosokawa M. (2006).
Physiological effects of eicosapentaenoic acid
(EPA) and docosahexaenoic acid (DHA): a
review. Food Rev. Int. 22, 291-307.
31. Riediger N, Othman R, Suh M, Moghadasian
M. (2009). A systemic review of the roles of n-3
fatty acids in health and disease. J. Am. Diet.
Assoc. 109, 668-679.
32. Reisman J, Schachter HM, Dales RE, Tran K,
Kourad K, Barnes D, Sampson M, Morrison A,
Gaboury I, Blackman J. (2006). Treating asthma
with omega-3 fatty acids: where is the evidence?
A systematic review. BMC Complement. Altern.
Med. 19, 6-26.
33. Huang T. (2010). Omega-3 fatty acids, cogni-
tive decline, and Alzheimer's disease: a criti-
cal review and evaluation of the literature. J.
Alzheimer's Dis. 21, 673-690.
34. Chen Y, Edwards I, Kridel S, Thornburg T, Ber-
quin M. 2007. Dietary fat’ gene interactions in
cancer. Cancer Metastasis Rev. 26, 535-551.
35. Calviello G., Serini S, Piccioni E. (2007). n-3
polyunsaturated fatty acids and the prevention of
colorectal cancer: molecular mechanisms invol-
ved. Curr. Med. Chem. 14(29), 3059-69.
36. Chen B, McClements D, Decker E. (2013).
Design foods with bioactive lipids for improved
health. Annu. Rev. Food Sci. Technol. 4, 35-56
n
A&G 116
• Tomo XXIX • Vol. 3 • 426-434 • (2019)
434
· AC e IT e S m ARIN o S ·
