June 26, 2020
Date: Jul 28, 2020
Sponsored by DSM
DHA and EPA are critical for supporting a healthy inflammatory response and supporting immune system function.
The immune system has two faces, one protective and one harmful. EPA and DHA are not easily produced in the body, and although they must be consumed in the diet, these key fatty acids are usually ingested in small amounts. Increasing intake of EPA and DHA, which generally requires supplementation, results in increased amounts in the membranes of immune cells. This links to multiple molecular mechanisms relating to cellular activation, cytokine production, anti-inflammation and resolution of inflammation.
Our webinar will explore the effects of EPA and DHA on the inflammatory response and immune system activity, why they must be consumed in adequate amounts and ultimately how these nutrients are critical, especially with today's assaults, to the maintenance of health.
Understand the two faces of the immune system, protective and harmful.
Learn about how EPA and DHA link to multiple molecular mechanisms relating to cellular activation, cytokine production, anti-inflammation and resolution of inflammation.
Dive specifically into the effects of EPA and DHA on the immune system.
Francine Schoenwetter, Content Marketing Director, Informa Health & Nutrition
Philip Calder, Ph.D., Head of the School of Human Development and Health, and Professor of Nutritional Immunology in the Faculty of Medicine, The University of Southampton, UK.
Professor Calder is an internationally recognized researcher on the metabolism and functionality of fatty acids, with an emphasis on the roles of omega-3 fatty acids, and on the influence of diet and nutrients on the immune and inflammatory responses. His research addresses both life course and translational considerations, and includes research in cell and animal models and in healthy humans and patients.
Professor Calder is currently President of the Federation of European Nutrition Societies (2019-2023). He was previously Editor-in-Chief of the British Journal of Nutrition and is currently an Associate Editor of several journals including Journal of Nutrition and Clinical Science.
Formerly he served as President of the International Society for the Study of Fatty Acids and Lipids (2009-2012), Chair of the Scientific Committee of the European Society for Clinical Nutrition and Metabolism (2012-2016) and President of the Nutrition Society (2016-2019).
He is a recipient of many awards for his work, including:
The Ralph Holman Lifetime Achievement Award from the American Oil Chemists’ Society (2015);
The prestigious Danone International Prize for Nutrition (2016);
DSM Lifetime Achievement Prize in Human Nutrition (2017).
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