Introducing Omega Caro�E Prof Spinnler Benadé Dr Maretha Opperman
Historical background • Concept evolved from research carried out by myself over a period of three decades • Took place in 3 phases namely : – studies on omega$3 fatty acid metabolism and atherosclerosis in sub$human primates – studies on micronutrient deficiencies on children in SA especially vitamin A deficiency – clinical trials with omega$3 fatty acids at CPUT
Studies with omega�3 fatty acids on sub�human primates • An original kinetic model was developed for the study of omega$3 fatty acid metabolism in primates with possible application to humans • This model showed that omega$3 fatty acid metabolism was impaired in animals fed a Western atherogenic high fat diet • All these studies were made possible by an extended research grant from Dr David Horrobin from Efamed Scotia, and lead to three PhD qualifications
Studies on micronutrient deficiencies • Micronutrient deficiency in children has a negative effect on the growth, development and health of children • Children in developing countries have a high prevalence of micronutrient deficiencies. SA is no exception. • Vitamin A deficiency is one of the most prevalent deficiencies and can be addressed by vitamin A supplementation
• Blanket supplementation with vitamin A is not without risk as was found in India. • High doses of pre$formed vitamin A can be toxic to children • Realising this, the potential of using the safer pro$vitamin A, beta$carotene, was investigated • By introducing beta$carotene into a biscuit baking mix, it could significantly reduce the prevalence of sub$clinical vitamin A deficiency in school children
• Using synthetic beta$carotene, it proved to be technically difficult and laborious to introduce it into the baking mix • During this time I have learned about red palm oil, which is rich in pro$vitamin A carotenes and which could easily be introduced into the biscuit baking mix • The study was then repeated on 390 learners in KZN
• The same results were obtained as with the synthetic beta$carotene • Subsequent to the biscuit study, a spread based on red palm oil was also evaluated in 133 learners in rural KZN • Blood levels of vitamin A increased significantly and school attendance improved because of fewer incidences of diarrhoea and upper respiratory infections
• A marked improvement in skin health of the children was also seen • Since then, numerous studies have reported on the health benefits of elevated blood levels of carotenes • The safety of a mixture of carotenes was demonstrated in all these studies by the fact that no negative effects were reported in any of the studies $ some of which were carried out over periods of up to one year
• All these studies were carried out during my service at the MRC • After my retirement from MRC service, I was invited to join the CPUT to start a new research unit within the Faculty of Applied Sciences. • With a substantial award from the University Research and Innovation Fund the Functional Foods Research Unit ( FFRU ) was established.
• The newly established FFRU allowed the us to develop and commercialize functional food products and to continue research on omega$3 fatty acids. • Several clinical trials with omega$3 fatty acids were conducted since the inception of the FFRU. • Kinetic model for the metabolism of omega$3 fatty acids in sub$human primates, were confirmed in humans.
• This model was subsequently used to determine the daily requirement for omega$3 fatty acids in humans and to compare the metabolism of omega$3 fatty acids in diabetic individuals with that of non$diabetic research participants • Influenced by previous research experience with omega$3 and carotene, as well as the convincing evidence for the beneficial effects of these compounds on health promotion and disease prevention from the scientific literature, the potential benefits of combining these components in a single product was realised
• Through close collaboration with colleagues in the Palm Oil Industry, a concentrate containing: – 11 different carotenes – 5 different forms of vitamin E (19.8% Tocopherol, 80.2% Tocotrienols) was developed which could be blended into a high quality fish oil containing omega$3 glycerides
• Composition and daily intake based on: – our own research – Recommendations by American Institutes of Health (650 mg omega$3) and International Society for the Study of Fatty Acids and Lipids (ISSFAL 500mg omega$3 per day) – American Heart Foundation recommends at least five portions of fruit and vegetables per day, which relates to 6 mg carotenes
Rationale for developing Omega Caro�E • Several national surveys indicated an inadequate intake of fish, fruit and vegetables by the SA population • In this regard, Omega Caro$E could make a significant contribution towards increasing blood levels of omega$3 fatty acids, carotenes and vitamin E
Nutritional properties of Omega Caro�E Omega$3 fatty acids ► Cold water fatty fish e.g. salmon, sardines Characteristics: ► Anti$inflammatory ► Anti$thrombotic ► Neural and visual development ► EPA and DHA
Risk zones for omega�3 index Desirable Undesirable Intermediate 8% 0% 4% Western diet ► Clinical trials – FFRU Omega$3 index ► EPA+DHA as % of total RBC fatty acids
Omega�3 also associated with ↓ risk for: ► Chronic low grade inflammation ► Cancer (breast, endometrial, liver cancer) ► Alzheimer’s disease ► Depression ► Obesity ► Type 2 diabetes ► Arthritis ► Macular degeneration of the eyes
Carotenes • Red/yellow colour pigments → fruit and vegetables (fat soluble) • South African daily fruit+veg intake ↓ than ½ the WHO recommended intake • ↑ blood carotene levels associated with: ► ↓ risk for degenerative diseases (heart disease, diabetes and cancer)
Carotenes in Omega Caro�E Content (%) Carotenes 1.3 Phytoene 0.1 Phytofluene 0.7 Cis$β$carotene 56 β$carotene 35 α$carotene 2.5 cis$α$carotene 0.3 υ$carotene 0.7 ζ$carotene 0.8 δ$carotene 0.3 Neurosporene 1.3 Lycopene
Carotenoid health index Very high risk High risk Moderate risk Low risk Very low risk <1RM 1 $ <1.5 RM 1.5 $ <2.5 RM 2.5 $ <4RM ≥4RM ► Anti$tumor promoting properties ► Anti$inflammatory ► Inhibit cholesterol synthesis ► Combination, not single carotenes
2 Omega�3/carotene blood levels 1.8 1.6 1.4 1.2 1 0.8 0.6 0.4 0.2 0 Low risk Medium risk High risk
Vitamin E • Tocopherols and tocotrienols (2 classes) ► Forms: α, β, γ and δ ► Fat soluble • Tocotrienols ► Anti$inflammatory ► Anti$angiogenic ► Anti$proliferative
Vitamin E in Omega Caro�E Vitamin E form Content (%) α$tocopherol 21.5 α$tocotrienol 23.9 β$tocotrienol 0.5 γ$tocotrienol 43.3 δ$tocotrienol 11.2
• Research → combined treatments of tocotrienols with other traditional chemotherapeutic agents $ synergistic anticancer response • Promising results with breast cancer cell lines • Known sources of tocotrienols: red palm oil and rice bran oil • Relative small amount of research done on tocotrienols • One of the most promising components in modern nutrition research
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