Omega-3 PUFAs and innovation food technologies
At the present stage of the development of civilization, preventive measures play the greatest role in healthcare, and introduction of functional food products enriched with essential food factors into paediatric nutrition, nutrition for seniors and diet therapies will permit to pass from routine treatments to prevention of diseases. In the past 30-40 years, research works have come to magnificent results in the struggle with diseases of adaptation, especially with atherosclerosis. Much success was achieved by Russian creators of innovative food products and medical researchers in various localizations of atherosclerosis. As a result, the mortality due to infarctions and strokes decreased, the mosaicity of cerebral circulation also decreased, the threshold of the electrical stability of the heart rose, hemorheological parameters, vision, intellectual capacities and the brain operating possibilities improved. New processes of fine dispersion, micro-emulsification, micro-encapsulation are introduced into technological practices, which permits to decrease the negative effects of negative food factors (refined sucrose, white flour, saturated fats) and to enrich diets with essential food factors such as ω-3polyunsaturated fatty acids (PUFAs), trace elements, vitamins, adaptogens, antioxidants. The opportunities for introducing food products of sparing regimens are broader, especially in children's nutrition, nutrition for senior people and diet therapies. The Research Institute of Paediatric Nutrition and the chair of paediatric nutrition of Moscow State University of Technologies and Management by order of manufacturing companies perform a series of innovation research works to widen the assortment and improve the quality of functional food products for various categories of people.