FAT COMPOSITION

A composition which enables an n-3 type fatty acid having two or more unsaturated bonds to be absorbed into the body in a high degree and to move to issues in a high degree and can sufficiently produce the pharmacological activity of the fatty acid. It is a fat composition comprising: one or more ph...

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Bibliographische Detailangaben
Hauptverfasser:	MORIGUCHI TORU, SASAKI TETSUYUKI, HARAUMA AKIKO
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ESSENTIAL OILS FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM FATTY ACIDS FROM FATS, OILS OR WAXES FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY PERFUMES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS PROTEIN COMPOSITIONS FOR FOODSTUFFS SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	A composition which enables an n-3 type fatty acid having two or more unsaturated bonds to be absorbed into the body in a high degree and to move to issues in a high degree and can sufficiently produce the pharmacological activity of the fatty acid. It is a fat composition comprising: one or more phospholipids containing as a constituent fatty acid an n-3 type fatty acid having two or more unsaturated bonds which is selected among docosahexaenoic acid, docosapentaenoic acid, and eicosapentaenoic acid; and alpha-linolenic acid and/or a fat containing alpha-linolenic acid.