必需脂肪酸及其代谢转化产物的营养生理功能研究进展

Advances in Nutritional and Physiological Functions of Essential Fatty Acids and Their Metabolites

为了开发富含n-3多不饱和脂肪酸(n-3PUFA)这一功能性食品,需要我们更深入地认识n-3和n-6脂肪酸.必需脂肪酸α-亚麻酸和亚油酸分别是n-3和n-6多不饱和脂肪酸的母体,两者及其碳链延长产物是不能相互转化的.n-3和n-6脂肪酸的作用也不能相互替代.作为功能性食品成分的n-3和n-6脂肪酸具有预防心血管疾病、治疗高血脂症、轻度老年痴呆症、降低胆固醇血症的危险等作用.本文主要综述n-3和n-6脂肪酸的特殊作用、n-6和n-3脂肪酸之间的相互关系以及在开发富含n-3PUFA动物产品及食品方面的研究进展,并提出了今后尚待解决的问题.

In order to research and develop the food rich in n-3 polyunsaturated fatty acids (n-3PUFA), we should identify n-3 and n-6 fatty acids. Linoleic acid (LA) is the major n-6 fatty acid, and alpha-linolenic acid (ALA) is the major n-3 fatty acid. LA and ALA are the precur- sor of n-6 and n-3 polyunsaturated fatty acids. The n-6 and n-3 fatty acids are not intertransf- ormable in the human body. A balanced n-6/n-3 ratio in the ration can decrease cardiovascu- lar disease, treat hypertriglyceridemia, and decrease the risk of cholesteremia etc.This review is based on above problems.