PROJECT NUMBER
•
1997-307
PROJECT STATUS:
COMPLETED
ORGANISATION:
Flinders University
SPECIES
25 results
PROJECT NUMBER
•
2007-714
PROJECT STATUS:
COMPLETED
SCRC: Review of health benefit research and development relevant to the Australian seafood industry and members of the Australian Seafood CRC
This project was designed to assist the Australian Seafood CRC identify research gaps and opportunities and ultimately provide the necessary background information and rationale for a potential supplementary bid to DIISR for funding of a new program of health related research.
The Food Standards...
ORGANISATION:
Flinders University
PROJECT NUMBER
•
2008-731
PROJECT STATUS:
COMPLETED
SCRC: The Australian Seafood Diet for Intergenerational Health: Development of a healthy high Australian seafood diet that will be acceptable to women of child-bearing age.(PhD student Lily Chan)
Consumers are advised to eat more fish for a range of health benefits, including for growth and development, protection against heart disease and lowering of plasma triglycerides. However, there are some caveats in these recommendations for some sub-groups of the population, such as those women who...
ORGANISATION:
Flinders University
PROJECT NUMBER
•
1995-082
PROJECT STATUS:
COMPLETED
ORGANISATION:
Flinders University
PROJECT NUMBER
•
2009-757
PROJECT STATUS:
COMPLETED
ORGANISATION:
Flinders University
PROJECT NUMBER
•
2008-746
PROJECT STATUS:
COMPLETED
ORGANISATION:
Flinders University
SPECIES
PROJECT NUMBER
•
2004-209.20
PROJECT STATUS:
COMPLETED
ORGANISATION:
Flinders University
SPECIES
PROJECT NUMBER
•
2004-209
PROJECT STATUS:
COMPLETED
ORGANISATION:
Flinders University
SPECIES
PROJECT NUMBER
•
2008-705
PROJECT STATUS:
COMPLETED
ORGANISATION:
Flinders University
PROJECT NUMBER
•
2009-782
PROJECT STATUS:
COMPLETED
SCRC: SCRC Honours Scholarship H4.10 - Impact of fish oil replacement on the expression of antioxidant genes and genes involved in the synthesis of highly unsaturated omega-3 fatty acids in YTK liver and muscle tissue. (Dr Kathy Schuller; Student Nathan Rout-Pitt)
Fish flesh contains high levels of omega-3 long chain polyunsaturated fatty acids (n-3 LCPUFA) such as eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) are beneficial for human health to help brain and neural development, decrease the risk of cardiovascular disease and help various other...
ORGANISATION:
Flinders University
View Filter
