鱼和海藻汉堡作为预防大脑和认知衰老的功能产品
Carlos Cardoso1,2, Jorge Valentim2,3, Romina Gomes2,4
1CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal.
Foods (Basel, Switzerland)
|May 11, 2024
概括
这项研究开发了一种富含omega-3脂肪酸,和的功能性汉堡,用于对抗认知衰退. 汉堡的配方支持日常营养需求,为老龄化人口提供潜在的饮食干预.
科学领域:
- 营养科学和食品技术 营养科学和食品技术
- 神经科学和衰老研究研究
背景情况:
- 全球老龄化人口面临阿尔茨海默病 (AD) 和痴呆症的增长率.
- 饮食干预措施在保护与年龄相关的认知衰退方面表现有前途.
- 西方饮食往往缺乏关键的神经保护营养,如omega-3多不和脂肪酸 (n-3PUFA) 和 (I).
研究的目的:
- 开发和优化一个功能性的汉堡包,结合大鱼 (富含DHA),菜 (富含维生素B9),海藻 (富含).
- 评估处理 (生,蒸,烤,烤) 和消化对营养物质生物可访问性的影响.
- 评估汉堡的潜力,以满足对关键营养素的日常需求,如eicosapentaenoic acid (EPA),DHA, (Se) 和 (I).
主要方法:
- 一个功能性的汉堡的配方使用鱼,菜和海藻.
- 通过初步测试优化汉堡包配方.
- 评估各种疗法和模拟消化后的营养素生物可访问性.
主要成果:
- 开发的汉堡包呈现出高的n-3PUFA含量 (42.0-46.4%) 与有利的n-3/n-6比率 (>6).
- 一份可以满足每天EPA + DHA的需求,根据方法的不同数量.
- 存在高水平的 (Se) 和 (I),具有显著的生物可访问性 (70-85%的Se,57-70%的I).
结论:
- 功能性汉堡是n-3PUFAs,Se和I的有希望的来源,可能有助于衰老的认知健康.
- 疗法影响营养物质的生物可访问性,并提出了最大限度摄入的具体建议.
- 消费92.0-184.2克的汉堡可能是必要的,以满足每日和的需求,这取决于制备.
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