Meat-based functional foods for dietary equilibrium omega-6/omega-3.
Nutritionists encourage improving the diet by combining meat products with fish or other sea-related foods, in order to equilibrate the omega-6/omega-3 ratio. Strong scientific evidence supports the beneficial health effects of a balanced omega-6/omega-3 PUFA (poly unsaturated fatty acids) diets. In the present work, the scientific bases of new functional meat products with both a balanced omega-6/omega-3 ratio and a synergic combination of antioxidants are discussed. The aim is to contribute to the dietary equilibrium omega-6/omega-3 and to increase the antioxidant intake. Conventional meat products supplemented with a specific fatty acids and antioxidants combination led to functional foods with healthier nutritional parameters.
Reglero
Guillermo
G
Sección Departamental Ciencias de la Alimentación, Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, Madrid, Spain. guillermo.reglero@uam.es
Frial
Paloma
P
Cifuentes
Alejandro
A
García-Risco
Mónica R
MR
Jaime
Laura
L
Marin
Francisco R
FR
Palanca
Vicente
V
Ruiz-Rodríguez
Alejandro
A
Santoyo
Susana
S
Señoráns
Francisco J
FJ
Soler-Rivas
Cristina
C
Torres
Carlos
C
Ibañez
Elena
E
D000818:Animals; D000975:Antioxidants / Q000737:chemistry; D004032:Diet; D015525:Fatty Acids, Omega-3 / Q000737:chemistry*; D043371:Fatty Acids, Omega-6 / Q000737:chemistry*; D005524:Food Technology; D058870:Food, Organic; D008461:Meat Products; D010936:Plant Extracts / Q000737:chemistry; D012474:Salmon; D017747:Seafood; D017392:Thiobarbituric Acid Reactive Substances / Q000737:chemistry
D000975:Antioxidants; D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances