NUTRITIONAL STUDIES ON DRIED FUNCTIONAL INGREDIENTS CONTAINING N-3 POLYUNSATURATED FATTY ACIDS

Summary


Role of diet in diseases and disorders : Use of dose response studies to define the lowest level of intake of n-3 PUFA which exert a positive nutritional effect against biomakers of chronic diseases in humans. These biomarkers include the lowering of plasma triaglycerol, reducing cytokine production and the thrombotic tendancy of blood.

Functional foods : Design a range of microencapsulated n-3 PUFA functional
ingredients with high levels of n-3 PUFA which can be used in a wide range of end products and for a wide range of specific consumer groups.

Nutritional adequacy & bioavailability : Optimise the bioavailability/oxidative stability balance by cooperative effort between process technology development and nutritional bioavailability studies. The technologies evaluated shall include antioxidant stabilisation and microencapsulation.

Tasks : The main tasks involved shall include the following : dose reponse study; sourcing & stabilisation of fish oil; development and use of novel analytical techniques; process development; shelf life optimisation studies; n-3 PUFA bioavailability studies; applications development - explore a number of possible end end use products; the project should be completed in 3 years.

The team : This project is led by a successful Irish Dairy Company who have recently launched a n-3 PUFA
More information
Web resources: https://cordis.europa.eu/project/id/FAIR950085
Start date: 01-12-1995
End date: 30-11-1998
Total budget - Public funding: 3 060 000,00 Euro - 2 048 000,00 Euro
Cordis data

Original description



Role of diet in diseases and disorders : Use of dose response studies to define the lowest level of intake of n-3 PUFA which exert a positive nutritional effect against biomakers of chronic diseases in humans. These biomarkers include the lowering of plasma triaglycerol, reducing cytokine production and the thrombotic tendancy of blood.

Functional foods : Design a range of microencapsulated n-3 PUFA functional
ingredients with high levels of n-3 PUFA which can be used in a wide range of end products and for a wide range of specific consumer groups.

Nutritional adequacy & bioavailability : Optimise the bioavailability/oxidative stability balance by cooperative effort between process technology development and nutritional bioavailability studies. The technologies evaluated shall include antioxidant stabilisation and microencapsulation.

Tasks : The main tasks involved shall include the following : dose reponse study; sourcing & stabilisation of fish oil; development and use of novel analytical techniques; process development; shelf life optimisation studies; n-3 PUFA bioavailability studies; applications development - explore a number of possible end end use products; the project should be completed in 3 years.

The team : This project is led by a successful Irish Dairy Company who have recently launched a n-3 PUFA

Status

Call topic

3.2.2

Update Date

24-03-2022
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