Challenges for the delivery of long-chain n-3 fatty acids in functional foods.
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.
Riddet Institute, Massey University, Palmerston North 4442, New Zealand. a.p.taneja@massey.ac.nz
Amit
A
Taneja
Harjinder
H
Singh
D000975:Antioxidants / Q000737:chemistry; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage* / Q000737:chemistry / Q000378:metabolism; D005503:Food Additives / Q000737:chemistry; D005524:Food Technology / Q000639:trends; D005527:Food, Fortified / Q000009:adverse effects / Q000032:analysis*; D055951:Functional Food / Q000032:analysis; D006801:Humans; D009751:Nutritional Requirements; D010084:Oxidation-Reduction
D000975:Antioxidants; D015525:Fatty Acids, Omega-3; D005503:Food Additives