|
|
Article: Oxidation can challenge acceptance of omega-3 fatty acids.
- Article from:
- Emerging Food R&D Report
- Article date:
- October 1, 2006
CopyrightCOPYRIGHT 2006 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Consuming dietary omega-3 fatty acids is essential to keeping us in good shape. This is especially the case for pregnant and lactating women, and for individuals with coronary heart disease, diabetes, mental illness and immune response disorders. Oil-rich fish and supplements, such as fish oil and cod liver oil, are the richest and most readily available sources of omega-3 fatty acids.
Nevertheless, there is strong evidence that the level of omega-3 fatty acids currently consumed by the general population is inadequate. So, there is a need to develop desirable and convenient functional foods containing physiologically significant amounts of omega-3 fatty acids. ...