粉哥进一步研究后发现,当DHA:ARA比例为1:1或1:2时,对宝宝神经系统的发育结果更有利[6];当DHA:ARA比例处于1:1-1:2之间时,对宝宝认知、语言、运动等方面的发育有积极作用[8]。同时,世界卫生组织建议,根据婴幼儿的体重,DHA每天摄入量为20mg/kg,ARA每天摄入量为40mg/kg,两种营养的推荐摄入比例约为1:2左右;...
而现行国标规定,婴幼儿配方食品中DHA含量为0到0.5%,ARA含量为0到1%,导致目前市售大部分婴幼儿配方食品中DHA、ARA含量并没有达到母乳的标准。虽然国家标准考虑到很多因素,没有把DHA和ARA作为婴幼儿配方奶粉执行标准中的强制添加营养元素,而是作为可选择性成分来添加,但谁不想宝宝能吃到足够多的“脑黄金”呢?而且,...
[11] Bazinet, Richard P. , and Sophie Layé. Polyunsaturated fatty acids and their metabolites in brain function and disease[J]. Nature Reviews Neuroscience, 2024, 15(12), 771–785. [12] Ni X , Zhang Z , Deng Z ,et al.Optimizing ARA ...
[2] Bazinet, Richard P. , and Sophie Layé. Polyunsaturated fatty acids and their metabolites in brain function and disease[J]. Nature Reviews Neuroscience, 2024, 15(12), 771–785.[3] Ni X , Zhang Z , Deng Z ,et al.Optimizing ARA and DHA in infant formula: A systematic review of ...
ARA与DHA同属长链多不饱和脂肪酸 (LC-PUFA) ,广泛存在于神经系统、视网膜细胞的膜磷脂中,能维持细胞膜的流动性、通透性,对儿童神经系统发育、视网膜发育也起着重要作用,同时ARA作为白三烯、前列腺素、血栓素等的前体,还影响着血管稳态调节[5][6][7][8]。
而在人的大脑中,含量最高的是一些长链不饱和脂肪酸,比如DHA(二十二碳六烯酸)和ARA(花生四烯酸 , 二十碳四烯酸) ,含量都很高。但并不是所有的长链不饱和脂肪酸含量都很高,比如我们听过的EPA(二十碳五烯酸)。大脑中EPA的含量要远远低于DHA,甚至只有DHA含量的三...
花生四烯酸即ARA,作为人体内含量更高、分布更广的不饱和脂肪酸,在脑和神经组织中的占比为40%-50%,在神经末梢甚至高达70%。其与DHA一起作为助力宝宝大脑与视神经发育的老搭档,相信妈妈们对它们都不陌生。而盘点的产品中,澳特力、酷幼、惠优喜等添加有敏感成分,山梨糖醇、麦芽糖醇、海藻糖、结晶果糖、葡萄糖浆、...
Lien EL, Richard C, Hoffman DR. 2018. DHA and ARA addition to infant formula: Current status and future research directions. Prostaglandins Leukot Essent Fatty Acids 128: 26-40.Lien, E.L.; Richard, C.; Hoffman, D.R. DHA and ARA addition to infant formula: Current status and future ...
, and Sophie Layé. Polyunsaturated fatty acids and their metabolites in brain function and disease[J]. Nature Reviews Neuroscience, 2024, 15(12), 771–785. [12] Ni X , Zhang Z , Deng Z ,et al.Optimizing ARA and DHA in infant formula: A systematic review of global trends, regional ...
[3] Ni X , Zhang Z , Deng Z ,et al.Optimizing ARA and DHA in infant formula: A systematic review of global trends, regional disparities, and considerations for precision nutrition[J].Food Research International, 2024, 182. [4] Damsgaard C T , Lauritzen L , Frkiaer H ,et al.Fish ...