L’enrichissement alimentaire : l’exemple de l’œuf
作者： J.-M. Lecerf
DOI: 10.1016/S1957-2557(08)74035-5
关键词:
摘要: La composition de l’œuf est, pour une part, modulable selon l’alimentation animale. Apres avoir rappele les qualites nutritionnelles des œufs et modifications observees sur modernes, ameliorations sont passees en revue. Il est notamment possible d’augmenter l’incorporation acides gras omega 3 (notamment DHA) a partir diverses sources alimentaires animales ou vegetales. teneur carotenoides (en luteine particulierement), vitamine E selenium egalement pu etre tres fortement accrue avec plusieurs modeles. Des etudes nutrition humaine ont montre que l’on pouvait ameliorer le statut nutritionnel mais aussi certains parametres biologiques, tels triglycerides plasmatiques sujets ingerant enrichis : il s’agit donc bien d’œufs fonctionnels. applications la prevention pathologies possibles.
em-consulte.com参考文章(24)
F Galea, J M Bourre, An important source of omega-3 fatty acids, vitamins D and E, carotenoids, iodine and selenium: a new natural multi-enriched egg. Journal of Nutrition Health & Aging. ,vol. 10, pp. 371- 376 ,(2006)
J. S. Sim, Zhirong Jiang, Consumption of n-3 polyunsaturated fatty acid-enriched eggs and changes in plasma lipids of human subjects Nutrition. ,vol. 9, pp. 513- 518 ,(1993)
Mach P, Svedová M, Kastel' R, Trebunová A, Vasko L, Tucková M, The influence of omega-3 polyunsaturated fatty acids feeding on composition of fatty acids in fatty tissues and eggs of laying hens. Deutsche Tierarztliche Wochenschrift. ,vol. 114, pp. 275- 279 ,(2007)
Peter F. Surai, Brian K. Speake, The natural fatty acid compositions of eggs of wild birds and the consequences of domestication. Humana Press. pp. 121- 137 ,(2008) , 10.1007/978-1-59745-330-1_10
B. K. Speake, R. R. Watson, P. F. Surai, N. H. C. Sparks, T. T. Papazyan, F. de Meester, Simultaneous enrichment of eggs with PUFAs and antioxidants: prospects and limitations. Wild-type food in health promotion and disease prevention: the Columbus Concept. pp. 139- 153 ,(2008)
R. R. Watson, F. de Meester, G. Cherian, Omega-3 fatty acids: studies in avians. Humana Press. pp. 169- 177 ,(2008)
Maria Makrides, Joanna S Hawkes, Mark A Neumann, Robert A Gibson, Nutritional effect of including egg yolk in the weaning diet of breast-fed and formula-fed infants: a randomized controlled trial The American Journal of Clinical Nutrition. ,vol. 75, pp. 1084- 1092 ,(2002) , 10.1093/AJCN/75.6.1084
Sofia Fredriksson, Klas Elwinger, Jana Pickova, Fatty acid and carotenoid composition of egg yolk as an effect of microalgae addition to feed formula for laying hens Food Chemistry. ,vol. 99, pp. 530- 537 ,(2006) , 10.1016/J.FOODCHEM.2005.08.018
Les K. Ferrier, Linda Caston, Steve Leeson, E. James Squires, Bernadette Celi, Lisa Thomas, Bruce J. Holub, Changes in serum lipids and platelet fatty acid composition following consumption of eggs enriched in alpha-linolenic acid (LnA) Food Research International. ,vol. 25, pp. 263- 268 ,(1992) , 10.1016/0963-9969(92)90122-L
Zafrira Nitsan, Shoshana Mokady, A. Sukenik, Enrichment of Poultry Products with ω3 Fatty Acids by Dietary Supplementation with the Alga Nannochloropsis and Mantur Oil Journal of Agricultural and Food Chemistry. ,vol. 47, pp. 5127- 5132 ,(1999) , 10.1021/JF981361P