Correcting ω6/ω3 Ratio Through Combating Oxidation is the Key to the Success for Better Health

Abstract

In human nutrition, we need to balance ω6/ω3 ratio in our foods. Our research has shown internal stabilization is the solution to eliminate oxidation problems in oils and fats, and thus can be an asset in designing foods. Thus, high incorporation of ω3 will be possible eliminating oxidation values and create intact lipids. Our internal stabilized Nutarian with very low ω6/ω3 ratio (0.5) will help to correct ω6/ω3 ratio in foods with extremely high stability. a) ω6/ω3 ratio and oxidative stability are major factors to consider usage of polyunsaturated fatty acid oils in all foods, especially in bakery products. b) ratio achieved Internal of eliminating oxidation problems with natural/organic ingredients.