Use of Long Chain Omega-3 Fatty Acids EPA and DHA and Oleic acid in Milk Enrichment

Year 2012, Volume: 10 Issue: 4, 54 - 59, 01.12.2012

Gülfem Ünal Merve Açu

Abstract

In recent years, the food industry has shown a tendency to produce milk with a reduced content of saturated fat, which is claimed to have negative effects on cardiovascular diseases in humans. The substitution of dietary saturated fat with long chain omega-3 fatty acids eicosapentaenoic EPA and docosahexaenoic DHA acids and oleic acid has been reported to decrease cardiovascular risk by reducing blood lipids, mainly cholesterol. In this review, the effect of EPA, DHA, and oleic acid consumption and the consumption of milk enriched with these fatty acids on human health have been discussed. Furthermore, the possible use of EPA, DHA, and oleic acid in the enrichment of milk has been presented by reviewing the related in vivo studies

Keywords

Eicosapentaenoic acid EPA , Docosahexaenoic acid DHA , Oleic acid, Enriched milk, Cardiovascular disease

Uzun Zincirli Omega-3 Yağ Asitleri EPA ve DHA ve Oleik Asidin Sütün Zenginleştirilmesinde Kullanımı

Abstract

Gıda endüstrisi son yıllarda, kalp-damar hastalıkları üzerinde olumsuz etkileri olduğu iddia edilen doymuş yağ miktarı azaltılmış süt üretme eğilimindedir. Diyetetik doymuş yağ yerine uzun zincirli omega-3 yağ asitleri eikosapentaenoik EPA ve dokosahekzaenoik DHA asitler ve oleik asidin bulunmasının başta kolesterol olmak üzere kan lipidlerini düşürerek kardiyovasküler riski azalttığı bildirilmektedir. Bu derlemede EPA, DHA ve oleik asidin ve bu yağ asitleri ile zenginleştirilmiş süt tüketiminin sağlık üzerindeki etkileri üzerinde durulmuştur. Ayrıca, sütün zenginleştirilmesinde EPA, DHA ve oleik asidin kullanım olanakları ilgili in vivo çalışmalar değerlendirilerek yorumlanmıştır

Keywords

Eikosapentaenoik asit EPA, Dokosahekzaenoik asit DHA, Oleik asit, Zenginleştirilmiş süt, Kardiyovasküler hastalık

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