Enzymatic synthesis, microencapsulation and biological evaluation of a new class of omega-3 derived functional food ingredients.

在澳大利亚，心血管疾病、2型糖尿病、代谢综合征和阿尔茨海默病等炎症性疾病是主要的死亡原因。随着时间的推移，这些疾病的发病率正在上升，部分原因是糟糕的饮食，包括从鱼中摄取低水平的健康omega-3脂肪酸。该项目旨在从天然产生的omega-3脂肪酸衍生物中开发出健康的食品成分，这些脂肪酸比鱼类衍生的omega-3脂肪酸更耐氧化，更具生物活性。这些omega-3衍生物作为功能性食品成分的开发可以提供另一种策略，帮助防止澳大利亚人口中炎症性疾病的迅速增加。

Inflammatory mediated diseases such as cardiovascular disease, type-2 diabetes, metabolic syndrome and Alzheimer's disease are major causes of death in Australia. Rates of these diseases are rising over time, partly due to poor diet including low consumption levels of healthy omega-3 fatty acids from fish. This project aims to develop healthy food ingredients from naturally occurring omega-3 fatty acid derivatives that are more stable to oxidation and more biologically active than fish derived omega-3 fatty acids. The development of these omega-3 derivatives as functional food ingredients could provide an additional strategy for helping to prevent the rapid increase in inflammatory mediated diseases in the Australian population.