粮油食品科技

中国科学引文数据库(CSCD)收录期刊
2023年版《中文核心期刊要目总览》收录期刊
中国科技核心期刊
科创中国“2022、2023科技期刊双语传播工程”入选期刊
“2022中国精品期刊展”入选期刊
荷兰Elsevier-Scopus数据库收录期刊
瑞典DOAJ(开放存取期刊目录)收录期刊
美国EBSCO学术数据库收录期刊
美国《化学文摘》(CA) 收录期刊
英国《食品科技文摘》(FSTA)收录期刊
日本科学技术振兴机构(中国文献数据库)(JSTChina)收录期刊
美国《乌利希国际期刊指南》(UPD)收录期刊

Development and Production of Omega-3 Fatty Acids-Enriched Foods is an Important Dietary Strategy to Improve People᾽s Nutritional and Health Status (英文原文)(Online First, Recommended Article)
作者:
作者单位:

作者简介:

通讯作者:

基金项目:


Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
    摘要:

    Both Omega-6 and Omega-3 fatty acids are essential nutrients important for cellular structure and function but cannot be synthesized by the human body and must be obtained from food. These two classes of fatty acids are metabolically and functionally different and antagonistically regulate many physiological and pathological processes. Thus, the relative balance between Omega-6 and Omega-3 fatty acids are critical for good health. However, today’s diet contains too much Omega-6 but too little Omega-3, leading to a severe imbalance with a very high Omega-6/Omega-3 ratio (>10) in most people. Many lines of evidence suggest that this imbalance is a key factor contributing to the development of modern chronic diseases. A growing number of studies ranging from laboratory research to clinical trials have shown that balancing the tissue ratio of Omega-6/Omega-3 fatty acids by increasing tissue levels of Omega-3 fatty acids and/or decreasing the content of Omega-6 fatty acids are very beneficial for the prevention and treatment of many life-threating chronic diseases as well as for health promotion of the general public. Therefore, development and production of foods rich in Omega-3-fatty acids should be considered as a key health program to balance essential fat intake and thereby improve the nutritional and health status of all people.

    Abstract:

    Both Omega-6 and Omega-3 fatty acids are essential nutrients important for cellular structure and function but cannot be synthesized by the human body and must be obtained from food. These two classes of fatty acids are metabolically and functionally different and antagonistically regulate many physiological and pathological processes. Thus, the relative balance between Omega-6 and Omega-3 fatty acids are critical for good health. However, today’s diet contains too much Omega-6 but too little Omega-3, leading to a severe imbalance with a very high Omega-6/Omega-3 ratio (>10) in most people. Many lines of evidence suggest that this imbalance is a key factor contributing to the development of modern chronic diseases. A growing number of studies ranging from laboratory research to clinical trials have shown that balancing the tissue ratio of Omega-6/Omega-3 fatty acids by increasing tissue levels of Omega-3 fatty acids and/or decreasing the content of Omega-6 fatty acids are very beneficial for the prevention and treatment of many life-threating chronic diseases as well as for health promotion of the general public. Therefore, development and production of foods rich in Omega-3-fatty acids should be considered as a key health program to balance essential fat intake and thereby improve the nutritional and health status of all people.

    参考文献
    相似文献
    引证文献

当期目录


年第卷第

文章目录

过刊浏览

引用本文

Jing X. KANG. Development and Production of Omega-3 Fatty Acids-Enriched Foods is an Important Dietary Strategy to Improve People᾽s Nutritional and Health Status (英文原文)(Online First, Recommended Article)[J].粮油食品科技,2022,30(3):46-48.

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2022-05-27
  • 出版日期: