Health Benefits of DHA Fortification In Dairy and Non-Dairy Products

摘要

There has been a long standing interest in supplementation of Docosahexaenoic Acid (DHA) in milk and dairy products. A number of highly unsaturated dietary lipid sources are currendy available for supplementation purpose e.g. algal oil, which do not exhibit toxic effect (Fedorova-Dahms et al, 2011). Health professionals are prescribing DHA as neutraceutical ingredient in the prevention of coronary heart diseases. Simple dietary interventions or nutritional supplements may be a more acceptable methodfor providing such benefits. DHA occurs naturally in breast milk and is essential for normal infant brain and eye development. The omega-3 LC-PUFA (Long chain polyunsaturated fatty acid) can protect against coronary heart diseases (CVD). It has been known since four decades that DHA, an CO-3 poly unsaturated fatty acid (PUFA) is a major component present in fish oil. Linoleic (Clg2 (0-6) and Alpha Linolenic Acid (ALA) are synthesized by plants but undergo further desaturation and chain elongation to give rise to longer chain derivatives.