| Автор | Whelan, Jay |
| Автор | Rust, Cheryl |
| Дата выпуска | 2006 |
| dc.description | ▪ Abstract It is now established that dietary n-3 polyunsaturated fatty acids (PUFAs) are involved in health promotion and disease prevention, particularly those traditionally derived from marine sources (e.g., eicosapentaenoic acid and docosahexaenoic acid). A number of organizations have made specific recommendations for the general population to increase their intakes of these nutrients. In response to and along with these recommendations, n-3 PUFAs are being incorporated into nontraditional food sources because of advances in the technology to safely enrich/fortify our food supply. Fatty acid compositions of traditional oils (e.g., canola and soybean) are being genetically modified to deliver more highly concentrated sources of n-3 PUFA. The advent of algal sources of docosahexaenoic acid provides one of the few terrestrial sources of this fatty acid in a concentrated form. All of this is possible because of newer technologies (microencapsulation) and improved processing techniques that ensure stability and preserve the integrity of these unstable fatty acids. |
| Формат | application.pdf |
| Издатель | Annual Reviews |
| Копирайт | Annual Reviews |
| Название | Innovative Dietary Sources of N-3 Fatty Acids |
| DOI | 10.1146/annurev.nutr.25.050304.092605 |
| Print ISSN | 0199-9885 |
| Журнал | Annual Review of Nutrition |
| Том | 26 |
| Первая страница | 75 |
| Последняя страница | 103 |
| Аффилиация | Whelan, Jay; Department of Nutrition, The University of Tennessee, Knoxville, Tennessee 37996-1920, email: jwhelan@utk.edu , crust@utk.edu |
