Foods enriched with omega-3 polyunsaturated fatty acids of marine origin, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), may be classified as functional foods, by acting on human health. The omega-3 fatty

acids constitute the tissues that compose the Regorafenib chemical structure central nervous system, act in the proper functioning of sight, as well as in the prevention of cardiovascular diseases, cancer and autoimmune and inflammatory diseases (Simopoulos, 1991 and Thautwein, 2001). Whelan and Rust (2006) list the recommendations for the daily intake of omega-3 made by various authors and entities. In 1999, the British Nutrition Foundation (U.K.) recommended the consumption of 1.25 g/day total omega-3 fatty acids; in 2000, Simopoulos, Leaf and Salem, 650 mg/day EPA + DHA; in 2002, the Scientific Advisory Committee on Nutrition, also from the U.K., >0.2 g/day omega-3 fatty acids; in 2003, the World Health Organization (WHO), 1–2 calories/100 calories from omega-3 fatty acids; in 2004, the International www.selleckchem.com/products/Thiazovivin.html Society for the Study of Fatty Acids and Lipids, ≥500 mg/day EPA + DHA.

In 2004, the Food and Drug Administration (FDA) of the United States of America allowed the claim of functional foods enriched with omega-3 belonging to the functional foods group, but also suggested that EPA + DHA consumption does not exceed 3 g/day 6-phosphogluconolactonase because of possible adverse effects on glycemic control, increased bleeding time and elevation in LDL cholesterol. In Brazil, the National Health Surveillance Agency (ANVISA) requires that products enriched with omega-3 fatty acids should provide at least 0.1 g EPA and/or DHA per serving or 100 g or 100 mL to allow the claim of functional property ( ANVISA, 2009). The greatest difficulty

for the fortification of food with fish oil containing EPA and DHA is because they are polyunsaturated fatty acids, highly unstable and susceptible to oxidation in the presence of light and oxygen, losing their functional and sensory qualities (Ackman, 2006). In order to be incorporated into food formulations, a maximum limit should be observed to avoid affecting sensory acceptance. Depending on the food type, the added concentration ranges from 1.0 to 60.0 g/kg food, and the product cannot be strongly heated, stored in packages exposed to light and oxygen and for long periods of time (Kolanowski & Laufenberg, 2006).