Edel O Elvevoll

Summary

Affiliation: University of Troms
Country: Norway

Publications

  1. ncbi request reprint Impact of processing on nutritional quality of marine food items
    Edel O Elvevoll
    Norwegian College of Fishery Science, Department of Marine Biotechnology, University of Tromsø, Norway
    Forum Nutr 56:337-40. 2003
  2. ncbi request reprint Enhanced incorporation of n-3 fatty acids from fish compared with fish oils
    Edel O Elvevoll
    Norwegian College of Fishery Science, Department of Marine Biotechnology, University of Tromsø, Norway
    Lipids 41:1109-14. 2006
  3. doi request reprint Seafood diets: hypolipidemic and antiatherogenic effects of taurine and n-3 fatty acids
    Edel O Elvevoll
    Department of Marine Biotechnology, Norwegian College of Fishery Science, University of Tromsø, Tromsø, Norway
    Atherosclerosis 200:396-402. 2008
  4. doi request reprint Impact of processing on the taurine content in processed seafood and their corresponding unprocessed raw materials
    Bjørn T Dragnes
    Department of Marine Biotechnology, Norwegian College of Fishery Science, University of Tromsø, Norway
    Int J Food Sci Nutr 60:143-52. 2009
  5. doi request reprint A wax ester and astaxanthin-rich extract from the marine copepod Calanus finmarchicus attenuates atherogenesis in female apolipoprotein E-deficient mice
    Karl Erik Eilertsen
    Norwegian College of Fishery Science, Tromsø, Norway
    J Nutr 142:508-12. 2012
  6. doi request reprint Health benefits of marine foods and ingredients
    Rune Larsen
    Faculty of Biosciences, Fisheries and Economics, Norwegian College of Fisheries Science, University of Tromsø, Norway
    Biotechnol Adv 29:508-18. 2011
  7. ncbi request reprint The effect of marine oils on inflammatory reactions in humans
    Bjarne Osterud
    Department of Biochemistry, Institute of Medical Biology, Medical Faculty, University of Tromsø, Norway
    Nutr Health 16:45-6. 2002
  8. doi request reprint Changes in antioxidative capacity of saithe (Pollachius virens) and shrimp (Pandalus borealis) during in vitro digestion
    Ida Johanne Jensen
    Department of Marine Biotechnology, Norwegian College of Fishery Science, University of Tromso, 9037 Tromso, Norway
    J Agric Food Chem 57:10928-32. 2009

Detail Information

Publications8

  1. ncbi request reprint Impact of processing on nutritional quality of marine food items
    Edel O Elvevoll
    Norwegian College of Fishery Science, Department of Marine Biotechnology, University of Tromsø, Norway
    Forum Nutr 56:337-40. 2003
    ..g. cytokines, prostaglandins and leukotrienes. In our study, healthy volunteers ingested raw or heat processed marine materials (smoked versus heat processed salmon muscle, cold pressed versus refined marine oils)...
  2. ncbi request reprint Enhanced incorporation of n-3 fatty acids from fish compared with fish oils
    Edel O Elvevoll
    Norwegian College of Fishery Science, Department of Marine Biotechnology, University of Tromsø, Norway
    Lipids 41:1109-14. 2006
    ..Since the n-3 FA are predominantly in TAG in fish as well as CLO, it is suggested that the larger uptake from fish than CLO is due to differences in physiochemical structure of the lipids...
  3. doi request reprint Seafood diets: hypolipidemic and antiatherogenic effects of taurine and n-3 fatty acids
    Edel O Elvevoll
    Department of Marine Biotechnology, Norwegian College of Fishery Science, University of Tromsø, Tromsø, Norway
    Atherosclerosis 200:396-402. 2008
    ..Although animal studies have suggested beneficial contributions from taurine, highly abundant in seafood, its effect in humans is obscure. This study evaluates the combined effects of n-3 PUFA and taurine...
  4. doi request reprint Impact of processing on the taurine content in processed seafood and their corresponding unprocessed raw materials
    Bjørn T Dragnes
    Department of Marine Biotechnology, Norwegian College of Fishery Science, University of Tromsø, Norway
    Int J Food Sci Nutr 60:143-52. 2009
    ..Levels of taurine in processed seafood vary according to product type and brand, showing a potential for the industry to take measures in preventing losses of taurine and other water-soluble components...
  5. doi request reprint A wax ester and astaxanthin-rich extract from the marine copepod Calanus finmarchicus attenuates atherogenesis in female apolipoprotein E-deficient mice
    Karl Erik Eilertsen
    Norwegian College of Fishery Science, Tromsø, Norway
    J Nutr 142:508-12. 2012
    ..However, further studies are warranted to elucidate the underlying physiological and molecular mechanisms...
  6. doi request reprint Health benefits of marine foods and ingredients
    Rune Larsen
    Faculty of Biosciences, Fisheries and Economics, Norwegian College of Fisheries Science, University of Tromsø, Norway
    Biotechnol Adv 29:508-18. 2011
    ..In this paper we review the nutritional characteristics and health benefits of marine foods and ingredients, and discuss some current and future trends in marine food production...
  7. ncbi request reprint The effect of marine oils on inflammatory reactions in humans
    Bjarne Osterud
    Department of Biochemistry, Institute of Medical Biology, Medical Faculty, University of Tromsø, Norway
    Nutr Health 16:45-6. 2002
  8. doi request reprint Changes in antioxidative capacity of saithe (Pollachius virens) and shrimp (Pandalus borealis) during in vitro digestion
    Ida Johanne Jensen
    Department of Marine Biotechnology, Norwegian College of Fishery Science, University of Tromso, 9037 Tromso, Norway
    J Agric Food Chem 57:10928-32. 2009
    ..Antioxidative compounds in seafood increased significantly during digestion, and may offer protection of other beneficial food components such as EPA and DHA...