Abstract
Lipids have an important role in human health. Their health benefits include the reduction of cardiovascular diseases, the improvement of cognitive function, and they act as antiinflammatory and antioxidant compounds. Despite these benefits, the consumption of these compounds is very low, due to the actual lifestyles and lack of knowledge by the general consumer. On the other hand, during food production and storage, the total amount of lipids decreases due to the oxidative processes. For this reason, many strategies have been developed to control the oxidation processes and their consequences and enhancing the amount of these bioactive compounds in foods. In this chapter, the principal challenges in functional foods developed are reviewed focusing on the oxidation processes. The encapsulation techniques and the addition of antioxidants are also addressed as the main strategies to solve the oxidation consequences.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
