Study of the stability of two different fish oils obtained by extraction with supercritical carbon dioxide
نویسندگان
چکیده
During the last years the evidence of the nutritional benefits of polyunsaturated fatty acids (PUFA), especially omega-3 fatty acids, in the human body has become established. Moreover, the nutrition experts have recently recommended to increase the PUFA consumption in order to maintain an omega-6/omega-3 ratio between 5:1 and 10:1 in the diet [1]. Fish is the major dietary source of ω-3 PUFA; therefore an increase in the consumption of fish is advisable in order to reach the recommended level of the average intake of ω-3 and to improve the ω-6/ω-3 ratio in the diet. However, it is apparently difficult to change the dietary habits towards a higher fish intake, and therefore, many products enriched with ω-3 PUFA have been developed in the last years. For that reason, it is important to find natural sources of ω-3 fatty acids abundant and profitable.
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