Resumo

PALANCA, V.; RODRIGUEZ, E.; SENORANS, J.  e  REGLERO, G.. Scientific bases for the development of functional meat products with combined biological activity. Nutr. Hosp. [online]. 2006, vol.21, n.2, pp.199-202. ISSN 1699-5198.

The scientific evidences on the relationship between food and health have given place to a new food market of rapid growth in the last years: the market of the functional food. Though the interest of maintaining or improving the state of health by means of the consumption of traditional food with bioactive ingredients added is undoubtedly high, the Spanish population, increasingly formed and informed, is unwilling to consume functional food, until these possess a scientific rigorous base. This article presents a review of the scientific bases that support the development of functional meat products with balanced ratio omega-6/omega-3 and a combination of synergic antioxidants, among them an extract of rosemary obtained by means of extraction with supercritical CO₂.

Palavras-chave : Functional meat products; Omega-6/omega-3 ratio; Antioxidants.

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