Introducing Omega CaroE Prof Spinnler Benad Dr Maretha Opperman - - PowerPoint PPT Presentation

Introducing Omega CaroE

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 omega3 fatty acids

• n subhuman 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

• mega$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
• il, 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
• n 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

• f

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

• f a

mixture

• f 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

• mega$3 fatty acids in diabetic individuals with

that of non$diabetic research participants

• Influenced by previous research experience with
• mega$3

and carotene, as well as the convincing evidence for the beneficial effects of these compounds

• n

health promotion and disease prevention from the scientific literature, the potential benefits

• f

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 CaroE

• 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

Omega$3 fatty acids

►Cold water fatty fish e.g. salmon, sardines

Characteristics:

► Anti$inflammatory ► Anti$thrombotic ► Neural and visual development ► EPA and DHA

Nutritional properties of Omega CaroE

Risk zones for omega3 index

Undesirable Intermediate Desirable

0% 4% 8%

Western diet

►Clinical trials – FFRU

Omega$3 index

►EPA+DHA as % of total RBC fatty acids

Omega3 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 CaroE

Carotenes Content (%) Phytoene 1.3 Phytofluene 0.1 Cis$β$carotene 0.7 β$carotene 56 α$carotene 35 cis$α$carotene 2.5 υ$carotene 0.3 ζ$carotene 0.7 δ$carotene 0.8 Neurosporene 0.3 Lycopene 1.3

Carotenoid health index

Very high risk <1RM High risk 1 $ <1.5 RM Moderate risk 1.5 $ <2.5 RM Low risk 2.5 $ <4RM Very low risk ≥4RM

►Anti$tumor promoting properties ►Anti$inflammatory ►Inhibit cholesterol synthesis ►Combination, not single carotenes

0.2 0.4 0.6 0.8 1 1.2 1.4 1.6 1.8 2

Low risk Medium risk High risk Omega3/carotene blood levels

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 CaroE

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