Challenges for the delivery of long-chain n-3 fatty acids in functional foods.
Challenges for the delivery of long-chain n-3 fatty acids in functional foods.
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在功能性食品中输送长链 n-3 脂肪酸面临的挑战。
DOI：
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发表时间：
2012
影响因子：
12.4
通讯作者：
Harjinder Singh
中科院分区：
文献类型：
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作者：
A. Taneja;Harjinder Singh
广泛的研究表明，增加摄入长链欧米茄-3多不饱和脂肪酸(n-3LCPUFAs)，即α-亚麻酸(ALA)、二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)，可能会降低心脏病、癌症和关节炎等慢性病的风险。鉴于西方饮食缺乏n-3 LCPUFA，丰富食品被视为增加这些脂肪酸摄入量的替代方案。然而，由于这些脂肪酸对氧化变质的高度不稳定性，富含n-3LCPUFAs的食品在技术上一直具有挑战性。本综述概述了为克服氧化相关问题而采取的不同技术方法。这篇综述还着眼于卫生组织、食品制造商和食品科学家在功能食品中传递长链n-3脂肪酸方面所面临的挑战。
Extensive research has shown that increased consumption of long-chain omega-3 polyunsaturated fatty acids (n-3 LCPUFAs), namely α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), may lower the risk of chronic diseases, such as heart disease, cancer, and arthritis. Given that Western diets are deficient in n-3 LCPUFAs, enrichment of food products is seen as an alternative for increasing the intake of these fatty acids. However, because of the high instability of these fatty acids to oxidative deterioration, enrichment of foods with n-3 LCPUFAs has been technically challenging. This review provides an overview of different technical approaches that have been taken to overcome oxidation-related problems. This review also looks at the challenges faced by health organizations, food manufacturers, and food scientists for the delivery of long-chain n-3 fatty acids in functional foods.
影响因子：
9.7
作者：
Gaziano, Thomas A.
通讯作者：
Gaziano, Thomas A.