Oxidation of Polyunsaturated Fatty Acids and its Impact on Food Quality and Human Health
Journal Title: Advances in Food Technology and Nutritional Sciences - Open Journal - Year 2015, Vol 1, Issue 6
Abstract
For many years, both preclinical and clinical studies have provided evidences to support the beneficial effects of ω-3 Polyunsaturated fatty acids (PUFAs), particularly Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) in the prevention of chronic diseases. However, recently, an increasing number of studies reported adverse or contradictory effects of ω-3 PUFAs on human health. While dose and experimental condition need to be considered when evaluating these effects, oxidation of PUFAs also serves as an important factor contributing to the inconsistent results. In fact, oxidation of PUFAs happens frequently during food processing and storage, cooking and even after food ingestion. The free radicals and metabolites generated from PUFA oxidation may adversely affect food quality and shelf life by producing off-flavors and reducing nutritional values. The impact of PUFA oxidation in human health is more complicated, depending on the concentration of products, disease background and targets. This review will introduce different types of PUFA oxidation, discuss its impact on food quality and human health and provide some thoughts for the future research directions.
Authors and Affiliations
Ling Tao
Keywords
Related Articles
- EP ID EP543604
- DOI 10.17140/AFTNSOJ-1-123
- Views 139
- Downloads 0
Food Scientists Today
Food products are consumed daily by the average American. These products are the result of extensive food research conducted by food and agricultural scientists. These scientists improve the safety and efficiency of agri...
Essential Oil Nanoemulsions and Food Applications
Food quality, food preservation, and food safety are the most significant concerns in the food industry currently.1 Moreover, consumers demand for minimally processed foods and ready-to-eat fruits and vegetables because...
Crambe (Crambe Hispanica Subsp. Abyssinica) Grains Mycobiota and Natural Occurrence of Aflatoxins, Ochratoxin A, Fumonisin B1 and Zearalenone
Crambe grains are a new feed with high concentrations of proteins and fibers. As there is no control during the pre-harvesting or post-harvesting stages of production other grains, crambe may be contaminated by fungi. Fu...
Feed Efficiency: A Key Production Trait and A Global Challenge
Animal agriculture is facing substantial challenges from a steep projected increase in global demand for high quality animal protein and the need to adapt to higher temperature due to climate change. Indeed, with predict...
Phytogenics as an Alternative to Antibiotics: Chemical Mechanism behind Antimicrobial Activity of Essential Oils
Since the 1950s, antibiotics have been the “silver bullet” for the treatment of diseases in both the medical and livestock industries. The use of subtherapeutic antibiotics in broilers not only prevents disease outbreaks...