Walory prozdrowotne kwasów omega-3

• Autorzy: Kulczyński, Bartosz , Gramza-Michałowska, Anna , Sidor, Andrzej

Warianty tytułu

EN

Health-promoting benefits of omega-3 fatty acids

• Języki publikacji: PL

Abstrakty

PL

Kwasy tłuszczowe omega-3 to niezbędne dla zdrowia wielonienasycone kwasy tłuszczowe, które organizm musi pozyskiwać zpożywienia. Najważniejsze znich to kwas alfa-linolenowy (ALA), kwas eikozapentaenowy (EPA) ikwas dokozaheksaenowy (DHA). ALA znajduje się głównie w roślinach, natomiast EPA i DHA w rybach morskich ioleju zalg. Regularne spożywanie omega-3 zapewnia liczne korzyści zdrowotne, w tym m.in. ochronę układu sercowo-naczyniowego, poprawęstanu wątroby, złagodzenie objawów zapalenia stawów, wsparcie dla kobiet zPCOS, jakrównież znajduje zastosowanie w przypadku cukrzycy typu2, depresji, łuszczycy, migreny czy astmy. Zalecane dzienne spożycie omega-3 to ok. 500 mg, przy czym większe dawki mogą być wymagane dla skutecznego wspomagania leczenia różnych schorzeń.

EN

Omega-3 fatty acids are essential polyunsaturated fatty acids for health, which the body must obtain from food. The most important of these are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) anddocosahexaenoic acid (DHA). ALA is mainly found in plants, while EPA and DHA are found in marine fish and algae oil. Regular consumption of omega-3 provides numerous health benefits, including cardiovascular protection, improved liver health, relief of arthritis symptoms, support for women with PCOS, as well as being used for type2 diabetes, depression, psoriasis, migraine or asthma, among others. The recommended daily intake of omega-3 is about 500 mg, with higher doses may be required to support treatment of various conditions.

Słowa kluczowe

PL

kwasy tłuszczowe omega-3; kwas eikozapentaenowy; kwas dokozaheksaenowy; kwas alfa-linolenowy; choroby metaboliczne

EN

omega-3 fatty acids; eicosapentaenoic acid; docosahexaenoic acid; alpha-linolenic acid; metabolic diseases

• Czasopismo: Przemysł Spożywczy
• Rocznik: 2024
• Tom: T. 78, nr 6
• Strony: 52--56
• Opis fizyczny: Bibliogr. 35 poz.

Twórcy

autor

Kulczyński, Bartosz

• Katedra Technologii Gastronomicznej i Żywności Funkcjonalnej, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy w Poznaniu,

autor

Gramza-Michałowska, Anna

• Katedra Technologii Gastronomicznej i Żywności Funkcjonalnej, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy w Poznaniu

autor

Sidor, Andrzej

• Katedra Technologii Gastronomicznej i Żywności Funkcjonalnej, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy w Poznaniu

Bibliografia

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Identyfikatory

DOI

10.15199/65.2024.6.6