Enriquecimento com ácidos graxos da série ômega 3 visando alimentos mais saudáveis: revisão

Abstract

The omega-3 series polyunsaturated fatty acids are widely recognized as essential nutrients for humans, as they exerta variety of health benefits through their molecular, cellular and physiological action. They are considered essential for the normal growth and development of the human body, as they are not synthesized in the body, which can be supplied through the diet. Changes in the diet profile over the years have led to an imbalance between the consumption of fatty acids in the omega-6 and omega-3 series by the population. Reducing the omega-6 / omega-3 ratio would be ideal, since this imbalance is associated with several physiological diseases. A lower omega-6 / omega-3 ratio can be achieved by increasing the consumption of omega-3. Considering the physiological effects attributed to these fatty acids, by enriching eggs and meat, which are the main sources of protein and indicated in healthy diets, with omega-3, they can help even more in the promotion of health. A reduction in the omega-6 / omega-3 ratio is expected in the final product intended for the consumer, a higher content of eicosapentaenoic acid and docosahexaenoic acid and an improvement in the quality of meat and eggs. This review aims to address the enrichment of meat and eggs with fatty acids of the n-3 series, as well as their benefits for human health. The consumption of food containing these substances will be inthe futurean alternative for both producers and consumers.