再没有比这味道更好的欧米伽-3了：向食品产品配方中添加马泰克的life＇sDHA-一种纯天然的DHA欧米伽-3来源

消费者对DHA欧米伽-3健康功效了解程度的日益提高正在推动这种重要成分强化产品的需求量的增加。食品配方师曾经一度为了向各种食品中添加传统的欧米伽-3资源而努力，而现在微来源的DHA欧米伽-3提供了一种既安全又有效的资源，这种资源可以在不折中产品感官特性的条件下为消费者提供保健功效。选择正确的DHA欧米伽-3资源-马泰克公司的life’sDHA^TM将会有助于您的产品取得完美的成功! 这次研讨会旨在告诉参会者使用微藻来源DHA的各种功效和益处。讨论内容将会涉及到如何向以下各种食品中添加微藻来源的DHA，即马泰克的DHA产品：酸奶、纯牛奶、冰淇淋、橙汁、烘焙食品棒、曲奇饼干。     

起源于海洋微藻的life''s DHATM——访美国马泰克生物科学有限公司高层

DHA是一种多链不饱和的Omega-3脂肪酸,属于人体必需不饱和脂肪酸之一.而源自植物的life'sDHA是美国马泰克(Martek)公司直接从海洋单细胞微藻中提取的DHA专利产品.     

马泰克与中粮集团建立战略合作伙伴关系

美国马泰克生物科学有限公司近日宣布,其与世界500强企业中粮集团下属中粮食品营销有限公司签署了为期五年的合作协议,中粮集团将在烹饪油和其他潜在产品中添加马泰克公司的life’s DHA。     

微藻DHA在食用油中的应用

随着人们对微藻DHA认知度的不断提高,对其重视及需求程度也日益增加.近来,将微藻DHA添加于食用油成为一种新的应用趋势.主要从微藻DHA在食用油中的热稳定性、微藻DHA食用油的保质期、气味和口感等方面,对添加微藻DHA食用油的应用可行性进行了考察和评估.结果表明,微藻DHA在常用烹调过程中稳定,不会对食用油的保质期、气味和口感等产生明显影响.作为一种新型功能性食品,微藻DHA食用油有着广阔的市场前景.     

ω-3多元不饱和脂肪酸在食品中的应用

<正> EPA和DHA是ω-3多元不饱和脂肪酸(PUFA)的一种,其商业来源主要是海洋鱼油,而以生物技术生产PUFA则具有较大的研究潜力。在健康食品市场调查中,添加有EPA和DHA的健康食品呈不断上升的趋势,并且在未来的几年内其需求量将会继续增长。本文论述了ω-3 PUFA的生理作用、生产研究现状及市场概况,并介绍了它在食品中的用途。     

欧米伽-3无助预防心血管疾病

新华社华盛顿9月11日电,含欧米伽-3脂肪酸的营养药物因被认为有助于身体健康而很受消费者追捧,但希腊研究人员11日在《美国医学会杂志》上发表的一份报告认为,人体补充这一物质并不会降低猝死、心肌梗塞或中风等心血管疾病的风险。据报告介绍,研究人员对此前进行的20项临床试验结果进行综合分析,参与这些试验的     

最新研究指出，增加欧米伽-3的日常摄入量有利于增强学龄儿童记忆

日前,一篇题为“英国儿童认知表现和行为不佳与血液中欧米伽-3脂肪酸浓度偏低有关--一项源自DOLAB研究的大型横断面分析”的论文发表于同行评审期刊《公共科学图书馆》。英国牛津大学最新开展的这项观测研究表明,血液中长链欧米伽-3,尤其是DHA （二十二碳六烯酸）的浓度越高,人的阅读能力和工作记忆表现越佳。首席研究员指出,增加欧米伽-3的饮食摄入,可能对身体健康但学习表现不佳的7-9岁儿童有益。这项观察分析是由牛津大学发起、帝斯曼营养产品部赞助的一项独立研究。     

微藻DHA在月饼中的应用

本文主要研究在月饼中添加不同形式的微藻DHA及其添加方式,从微藻DHA月饼在保质期内的气味、口感和DHA含量等方面,对添加微藻DHA月饼的应用可行性进行了考察和评估.结果表明,添加微藻DHA的月饼在保质期内的气味和口感均无异常,具有正常的月饼风味,微藻DHA油剂或粉剂添加在月饼皮中时,其产品在保质期内DHA含量有较明显...     

Life's DHATM,健康一生的DHA——访马泰克生物科学有限公司总裁David M.Abramson

记者:感谢接受我刊采访.先请为我们介绍一下马泰克life's DHATM产品在全球的应用情况吧. David M.Abramson:马泰克于1993年在纳斯达克上市,致力于DHA的研发超过25年.全球很多知名配方奶粉品牌,如美赞臣、惠氏、雅培等,添加于婴幼儿奶粉的DHA和ARA大多由马泰克供应.安全性和高品质无疑是这些知名企业选择马泰克的原因.     

信息动态

此次研讨会上,希拉里琼斯先生Dr Hilary Jones指出,帝斯曼集团是全球领先的营养补充剂制造商之一,其生产的life'sDHA是从天然微藻中提取的欧米伽-3 DHA(二十二碳六烯酸),同时也是帮助孩子走上健康之路的关键营养素.     

Omega-6/Omega-3 Essential Fatty Acid Ratio and Chronic Diseases

Several sources of information suggest that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of ∼1 whereas in Western diets the ratio is 15/1-16.7/1. Western diets are deficient in omega-3 fatty acids, and have excessive amounts of omega-6 fatty acids compared with the diet on which human beings evolved and their genetic patterns were established. Excessive amounts of omega-6 polyunsaturated fatty acids (PUFA) and a very high omega-6/omega-3 ratio, as is found in today's Western diets, promote the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 PUFA (a lower omega-6/omega-3 ratio), exert suppressive effects. In the secondary prevention of cardiovascular disease, a ratio of 4/1 was associated with a 70% decrease in total mortality. A ratio of 2.5/1 reduced rectal cell proliferation in patients with colorectal cancer, whereas a ratio of 4/1 with the same amount of omega-3 PUFA had no effect. The lower omega-6/omega-3 ratio in women with breast cancer was associated with decreased risk. A ratio of 2-3/1 suppressed inflammation in patients with rheumatoid arthritis, and a ratio of 5/1 had a beneficial effect on patients with asthma, whereas a ratio of 10/1 had adverse consequences. These studies indicate that the optimal ratio may vary with the disease under consideration. This is consistent with the fact that chronic diseases are multigenic and multifactorial. Therefore, it is quite possible that the therapeutic dose of omega-3 fatty acids will depend on the degree of severity of disease resulting from the genetic predisposition. A lower ratio of omega-6/omega-3 fatty acids is more desirable in reducing the risk of many of the chronic diseases of high prevalence in Western societies, as well as in the developing countries, that are being exported to the rest of the world     

Omega—3系多不饱和脂肪酸的生理作用

本文主要阐述近年来研究报道Omega-3系多不饱和脂肪酸的生理作用。     

Omega-3 Fatty Acids in Lake Superior Fish

Proximate analysis and fatty acid composition of eight commercially important species of Lake Superior fish were determined. Palmitic acid (C16:0) was the predominant saturated fatty acid, accounting for 68–79% of total saturated acids. Oleic acid (C18:1) was the most abundant monounsaturated fatty acid. Linoleic acid (C18:2), linolenic acid (C18:3), eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) were the predominant polyunsaturated fatty acids. Brining, smoking and refrigerated storage caused a reduction in total lipid, but only a small loss in n-3 fatty acids. The data revealed that most Lake Superior fish examined were excellent sources of polyunsaturated fatty acids with very high levels of omega-3 (n-3) fatty acids, especially eicosapentaenoic and docosahexaenoic acids.     

Omega-3市场机遇挑战并存

美国著名的增长咨询公司弗若斯特沙利文（Frost ＆ sullivan）公司发表研究报告，认为美国Omega-3脂肪酸市场正在经历高速的发展和快速的扩张。但在全球性的金融危机影响下，这一行业也不可避免的承受了一些压力。     

Fortification of Foods with Omega-3 Polyunsaturated Fatty Acids

A $600 million nutritional supplements market growing at 30% every year attests to consumer awareness of, and interests in, health benefits attributed to these supplements. For over 80 years the importance of polyunsaturated fatty acid (PUFA) consumption for human health has been established. The FDA recently approved the use of ω-3 PUFAs in supplements. Additionally, the market for ω-3 PUFA ingredients grew by 24.3% last year, which affirms their popularity and public awareness of their benefits. PUFAs are essential for normal human growth; however, only minor quantities of the beneficial ω-3 PUFAs eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are synthesized by human metabolism. Rather PUFAs are obtained via dietary or nutritional supplementation and modified into other beneficial metabolites. A vast literature base is available on the health benefits and biological roles of ω-3 PUFAs and their metabolism; however, information on their dietary sources and palatability of foods incorporated with ω-3 PUFAs is limited. DHA and EPA are added to many foods that are commercially available, such as infant and pet formulae, and they are also supplemented in animal feed to incorporate them in consumer dairy, meat, and poultry products. The chief sources of EPA and DHA are fish oils or purified preparations from microalgae, which when added to foods, impart a fishy flavor that is considered unacceptable. This fishy flavor is completely eliminated by extensively purifying preparations of n-3 PUFA sources. While n-3 PUFA lipid autoxidation is considered the main cause of fishy flavor, the individual oxidation products identified thus far, such as unsaturated carbonyls, do not appear to contribute to fishy flavor or odor. Alternatively, various compound classes such as free fatty acids and volatile sulfur compounds are known to impart fishy flavor to foods. Identification of the causative compounds to reduce and eventually eliminate fishy flavor is important for consumer acceptance of PUFA-fortified foods.

[Supplementary materials are available for this article. Go to the publisher's online edition of Critical Reviews in Food Science and Nutrition for the following free supplemental files: Additional text, tables, and figures.]     

Omega-3 Fatty Acid Composition of Persian Gulf Fishes

The aim of this study was to investigate the content of omega-3 fatty acids in Persian Gulf fishes. The fishes were collected from Persian Gulf and the content of fatty acids in the head, muscle, and liver of fishes were determined. Quantitative analysis of fatty acids was performed by gas chromatography (GC) and methylmyristate was used as the reference material. GC and mass spectrometer (GC- mass) was applied for qualitative analysis and cod liver oil with all of omega-3 fatty acids was used as standard. Ghezel ala, Zamin kan-e-dom navari and Sorkhu mahi had maximum levels of omega-3 in total body. Halva Sefid, Gish-e-deraz baleh and Shamshiri were poor sources of omega-3. The liver of fish had the most content of omega-3 fatty acids followed by muscle and head, respectively.     

Omega-3脂肪酸磷脂制备方法综述

Omega-3脂肪酸磷脂生理功能明确,生物利用度高,在医药、保健品领域具有巨大的市场潜力,其制备方法是全球磷脂研究开发的新动向。综述了目前Omega-3脂肪酸磷脂的制备方法,包括天然提取法、酶促转化法、化学合成法及微生物发酵法。天然提取法是最早获得Omega-3脂肪酸磷脂产品的方法,主要包括溶剂萃取法、膜分离法、柱层析法和盐沉淀法;酶促转化法主要包括酶促酯交换法和酶促酯化法,是目前Omega-3脂肪酸磷脂合成效率最高、最常用的方法;化学合成法及微生物发酵法处于初步研究阶段,为Omega-3脂肪酸磷脂的制备提供了新的思路。