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Meat‐based functional foods for dietary equilibrium omega‐6/omega‐3
Author(s) -
Reglero Guillermo,
Frial Paloma,
Cifuentes Alejandro,
GarcíaRisco Mónica R.,
Jaime Laura,
Marin Francisco R.,
Palanca Vicente,
RuizRodríguez Alejandro,
Santoyo Susana,
Señoráns Francisco J.,
SolerRivas Cristina,
Torres Carlos,
Ibañez Elena
Publication year - 2008
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200700367
Subject(s) - omega , food science , fish <actinopterygii> , omega 3 fatty acid , polyunsaturated fatty acid , functional food , antioxidant , chemistry , biology , biochemistry , fatty acid , docosahexaenoic acid , fishery , physics , quantum mechanics
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.