Table of Contents
- Introduction
- Guest Information
- Overview
- Related Resources
- Premium Content
- Detailed Study Notes
- Transcript
Introduction
There is a lot of interesting research going on related to plant-derived fatty acids, owing to their potential to help improve health and provide sustainable alternatives to other sources of healthy-promoting fatty acids.
In addition to work looking at the long-investigated alpha-linolenic acid (ALA), some research is now starting to look at more novel fatty acids like stearidonic acid (SDA), and pinolenic acid (PLA), each presenting unique structures and potential benefits within various plant sources. One intriguing focal point is Ahiflower oil, a distinctive source that harbors both ALA and SDA.
In this episode, Dr. Ella Baker of the University of Southampton discusses some of the science behind plant-derived fatty acids, offering a deeper understanding of their distinctive qualities, conversion pathways, and the captivating interplay between omega-3 and omega-6 fatty acids.
Dr. Baker’s research to date focuses on the metabolism, functionality, and underlying mechanisms of action of plant-derived fatty acids. Her interests include novel plant-derived fatty acids and exploring the effects on membrane structure and function.
Guest Information
Ella Baker, PhD
Dr. Ella Baker is a postdoctoral research fellow within the Faculty of Medicine at the University of Southampton, UK.
Dr. Baker’s research to date focuses on the metabolism, functionality, and underlying mechanisms of action of plant-derived fatty acids. Her interests include novel plant-derived fatty acids and exploring the effects on membrane structure and function.
Overview
- Alpha-linolenic acid (ALA)
- Stearidonic acid (SDA)
- Pinolenic acid (PLA)
- Ahiflower oil
- Conversion to EPA & DHA
- Competition between omega-3 and omega-6 pathways
Related Resources
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