Food or edible material: processes – compositions – and products – Treatment of live animal
Patent
1997-03-04
1999-09-07
Paden, Carolyn
Food or edible material: processes, compositions, and products
Treatment of live animal
426601, 426541, 424439, A23D 900
Patent
active
059484519
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a food composition containing an omega-6/omega-3 unsaturated fatty acid balance modifier whose active ingredient is a dioxabicyclo(3.3.0)octane derivative, and to an omega-6/omega-3 unsaturated fatty acid balance modifier.
BACKGROUND ART
Since polyunsaturated fatty acids are essential fatty acids, the amount ingested for satisfying the required amount from a nutritional viewpoint has been discussed. At present, however, since the ingested amount is sufficient, attention has focused on serum lipid lowering effects, resulting in a situation in which emphasis is placed on the ratio of unsaturated fatty acids to saturated fatty acids of ingested fats. On the other hand, there are two representatives series of unsaturated fatty acids, namely omega-3 and omega-6 (omega indicates the number of carbon atoms from the terminal methyl group of the fatty acid to the carbon atom at which the first double bond is located). Recently, a growing emphasis has come to be placed on the ratio of these omega-6 fatty acids to omega-3 fatty acids.
Although it has been confirmed that various fatty acids such as omega-6 fatty acids, including linoleic acid, dihomo-.gamma.-linolenic acid and arachidonic acid, and omega-3 fatty acids, including .alpha.-linolenic acid, eicosapentaenoic acid and docosahexaenoic acid, exhibit different physiological actions, at the same time, what is important is that these two series of unsaturated fatty acids mutually have a potent effect on the physiological action of the other, as well as that both of these series of fatty acids cannot be biosynthesized in the body, both series are not interchangeable, and the ratio of omega-3 and omega-6 unsaturated fatty acids in the body reflects that in the diet.
In view of these circumstances, Japanese Unexamined Patent Publication No. 3-53869 discloses a food in which the fatty acid composition therein is adjusted so that the ratio of omega-3 fatty acids to omega-6 fatty acids is 1:1 to 1:5. In the revision of Japanese nutritional requirements of 1994 (Japanese Ministry of Health and Welfare, 5th Revision of Japanese Nutritional Requirements, pp. 56-58, 1994), it is stated that the preferable ratio of omega-6 unsaturated fatty acids to omega-3 unsaturated fatty acids is 4:1. However, it is difficult during the daily life to ingest only foods in which the ratio of omega-6 and omega-3 fatty acids is adjusted, and is essentially difficult to constantly keep in mind the ingestion ratio of omega-6 and omega-3 unsaturated fatty acids.
In addition, since the Japanese diet has been Westernized recently, there has been a considerable increase in the opportunities to consume meals made primarily of meat resulting in an increase in the ingestion of omega-6 fatty acids in comparison with omega-3 fatty acids. Due to this trend, there has been a dramatic increase in the mortality rate due to arteriosclerotic diseases such as myocardial infarction and cerebral thrombosis. In order to improve this situation, foods and nutritional supplements have been developed to which have been added omega-3 unsaturated fatty acids such as eicosapentaenoic acid and docosahexaenoic acid concentrated to high concentrations. However, in considering actual dietary habits, it is virtually impossible to consume only one type of fatty acid. In particular, it is dangerous to ingest large amount of only one of these types of unsaturated fatty acids in consideration of the physiological functions of omega-3 and omega-6 unsaturated fatty acids.
For instance, examples of metabolic disorders thought to occur due to ingestion of large amounts of omega-6 unsaturated fatty acids include: (1) disturbance in the balance of eicosanoid production (promotion of thrombus formation, arteriosclerosis and allergic reactions), (2) accelerated gallstone formation, (3) promotion of cancer cell growth (including breast cancer and colon cancer), and (4) depressed immunity and reduced phagocyte function. In addition, examples of metabolic disorders thought to occur acc
Paden Carolyn
Suntory Limited
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