Aktualne poglądy na temat wzbogacania żywności w wielonasycone kwasy tłuszczowe omega-3

• Autorzy: Jaworska D. , Kolanowski W.

Warianty tytułu

EN

Current opinions on food enrichment with polyunsaturated fatty acids omega-3

• Języki publikacji: PL

Abstrakty

PL

W tekście przedstawiono aktualne poglądy na temat roli zdrowotnej kwasów tłuszczowych omet rybiego oraz możliwości jego stosowania do wzbogacania różnych grup produktów żywne Wzbogacanie produktów spożywczych w wielonienasycone kwasy tłuszczowe omega-3 przez nieuwudornionego oleju rybiego może istotnie podnieść poziom i poprawić profil wielonienasyconyc tłuszczowych w diecie i w organizmie człowieka.

EN

Fish oil remain the main dietary source of long chain polyunsaturted fatty acids (PUFA)omega-3, which desirably impact on human health. Increase of omega-3 fatty acids intake is currently recommended. Results of many studies showed that consumption of food products enriched with fish oil offers the potential health benefits, especially in protection against cardiovascular diseases, cancer and improvement of brain development and function. Health influence, methods, advantages and disadvantages of food enrichment with fish oil as well as characteristics of market of such products were presented. Enrichment of food products with of long chain omega-3 PUFA by unhydrogenated fish oil addition may significantly improve level and profile of PUFA in the diet and in tissues of human body. However, because of high susceptibility towards oxidation of fish oil, enriched food products should be stored not over long periods of time, unless under special storage conditions and in a special type of packing, eliminating all factors promoting oxidation of PUFA especially access to air. Otherwise the desirable omega-3 fatty acids may easily transform into toxic peroxides and other by-products of lipid oxidation promoting cancer development. It is expected that frequent consumption of properly produced and storage foods enriched with omega-3 PUFA of marine origin may increase the amount of long chain omega- 3 PUFA in the diet, thus significantly improving its nutritional quality, which may result in better protection against CVD and many other so-called life-style related diseases.

• Wydawca: -
• Czasopismo: Żywienie Człowieka i Metabolizm. Suplement
• Rocznik: 2005
• Tom: 32
• Numer: 1 cz.1
• Opis fizyczny: s.481-488,tab.,bibliogr.

Twórcy

autor

Jaworska D.

• Zakład Technologii Gastronomicznej i Higieny Żywności, Wydział Nauk o Żywieniu Człowieka i Konsumpcji, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa

autor

Kolanowski W.

Bibliografia

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