Camelina Oil

The aim of the study is to examine whether lean fish, fatty fish, and camelina sativa oil (CSO) a plant‐based source of alpha‐linolenic acid (ALA), differ in their metabolic effects in subjects with impaired glucose metabolism. Altogether 79 volunteers with impaired fasting glucose, BMI 25–36 kg m–2, age 43–72 years, participated in a 12‐week randomized controlled trial with four parallel ...

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Summary: There is considerable interest in the de novo production of omega-3 long chain polyunsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), not least of all given the importance of these fatty acids in both aquaculture and human nutrition. Previously we have demonstrated the feasibility of using metabolic engineering in transgenic plants (Camelina sativa) to modify ...

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Summary: Camelina sativa seed is an underutilized oil source rich in omega-3 fatty acids; however, camelina oil is not fully explored for food applications. Its high omega-3 content makes it susceptible to oxidation, which may limit food applications. Therefore, the main objective of this study was to investigate the potential of camelina seed oil to form physically and oxidatively stable ...

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Summary: The aim of the study was to examine whether lean fish, fatty fish and camelina sativa oil (CSO) differ in their metabolic effects in subjects with impaired glucose metabolism. Altogether 79 volunteers with impaired fasting glucose, BMI 25–36 kg/m2, age 43–72 years, participated in a 12-week randomized controlled trial with four parallel groups. The study concluded that a diet ...

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Summary: Oil samples obtained from the seed of Camelina sativa (L.) Crantz were analysed for the content of fatty acids and tocopherols. The analyses reconfirmed the known specific profile of fatty acids in camelina oil. Both the analyses for fatty acids and for tocopherols disclosed considerable qualitative differences between the oil samples. The variation was ascribed to the combined effects ...

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Summary: The oil in Camelina sativa L. Crantz has a combined linolenic and linoleic acid content that is greater than 50% and a relatively low saturated fatty acid (FA) content (~10%). Although the FA composition has been reported, no information is available on the sterol composition of camelina oil. Perhaps the most unusual characteristic of camelina oil is its relatively ...

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Summary: The aim of the present study was to evaluate the potential for the production of edible oil from organically grown camelina (Camelina sativa L. Crantz), focusing on the influence of environmental factors on nutritional quality parameters. In conclusion, organically grown camelina seems to be well suited for the production of edible oil. Variations in nutritional quality parameters were generally ...

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Summary: We studied the effects of camelina oil on serum lipids and on the fatty acid composition of total lipids in comparison to rapeseed and olive oils. Camelina oil’s serum cholesterol-lowering effect was comparable to that of rapeseed and olive oils. Link: http://www.ncbi.nlm.nih.gov/pubmed/12370843

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Summary: The objective of the present study was to investigate the impact of increasing doses of cold-pressed Camelina sativa oil (CO) with high level of α- linolenic acid (56.1%) on plasma and liver lipids as well as on oxidative level of Sprague-Dawley rats fed with high fat diets (HFD) containing 20% fat and 1% cholesterol. Finding: Camelina sativa oil containing ...

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Summary: In 2010, Health Canada approved camelina oil as a novel food in Canada and allowed its sale for human consumption. Camelina meal, however, has not yet been approved as feed in Canada. This chapter will review both the historical development of this crop as well as the composition, stability, and nutritional properties of the oil for human use. In ...

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Summary: The oxidative stability of ω3 -rich oil from Camelina sativa and the storage stability of a camelina oil–based spread were evaluated. Link: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2003.tb14163.x/abstract

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Summary: Oxidative stability of omega-3 rich camelina oil in food products and during frying was evaluated and compared with sunflower oil. Link:  http://openagricola.nal.usda.gov/Record/IND44326025

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