BELOVO sa Industrial area 1, bldg 31
B-6600 Bastogne
Belgium
Phone: (32) 61 240540
Fax: (32) 61 240541 belovo@belovo.com
Publications of interest.
Baby
Vitamin F® and Columbus Egg®
Long
chain polyunsaturated fatty acids (LCPs) are essential rheological and
functional building blocks of all human cell membranes. Under certain
physiological conditions, when the endogenous synthesis cannot fulfill the
basic bodyis homeostatic requirements, a dietary supplementation of
conditionally essential nutrients has been recommended. Egg yolk
phospholipids (Novel Food Status - EC/258/97) is an ideal carrier for
these dietary LCPs.
Columbus®,
the Natural Original Egg A Model for Healthy Animal-derived Food
The
Structure of egg lipids calls for an overall hypocholesterolaemic and
hypotriglyceridaemic effect on human blood lipid composition. Columbus
Eggs, rich in omega-3 polyunsaturated fatty acids originating from the
bird's diet (a-LnA)
and metabolism (EPA, DPA, DHA), provide an additional health attribute
through the delivery of the right mixture of dietary LC-PUFA to body
tissues and blood circulating cells. It is believed that the omega-6 :
omega-3 ratio of PUFAs present in the triglyceride fraction of egg lipids,
and in the fat stores of animals, is an important indicator showing their
ideal nutritional make-up for human consumption. Therefore, it is
postulated that food fats should contain a 1 : 1 ratio of omega-6 :
omega-3 PUFAs, which reflects the natural characteristic of egg
triglycerides from free wandering (non-domesticated) birds and of fat
stores from wild animals (game).
Recommended
Dietary Intakes for Omega-6 and Omega-3 Fatty Acids
Workshop
on the Essentiality of and Recommended Dietary Intakes for Omega-6 and
Omega-3 Fatty Acids. Artemis
P., Simopoulos, MD (1), Alexander Leaf, MD (2), Norman Salem, Jr, PhD (3) (1) The Center for Genetics, Nutrition and Health, Washington, D.C.,
(2)Massachusetts General Hospital, Charlestown, MA, (3)National Institute
on Alcohol Abuse and Alcoholism, National Institutes of Health, Rockville,
MD, USA.
Publications as on
March 20, 2001
N°
Articles &
References
Mailed
1
New Developments in Yolk-Containing Egg
Powders Conference Proceedings, FIE,
London, 1994, pp. 236-240
2
Preparation of Deglycosylated Egg White
Avidin Applied Biochemistry and
Biotechnology, 1995, 53, 1-9
3
The Food Formulator and Egg Ingredients The World of Ingredients,
May-June 1996, pp. 24-26
4
The Hen as a Bioreactor for the Design
of Functional Fats Food Technology International, 1998, pp. 22-24
5
Columbus, the Natural Original Egg – A
Model for Healthy Animal-derived Food Leatherhead Food RA Food Industry Journal, 1998, 1, 289-300
6
Why the Egg Shell is not necessarily a
Bad Egg Food Technology International, 1999, pp. 29-30
7
Egg yolk lipids and proteins for
intelligent food development Food Technology International, 2000, pp. 8 & 10
8
Baby Vitamin F® and Columbus Egg® Innovations in Food Technology, Aug. 99, pp. 25-27
9
Egg Yolk Phospholipids as a
Balanced Dietary Source of Vitamin F XXI World’s Poultry Congress – Aug. 20 to 24,
2000 - Abstracts & Proceedings
10
Vitamin F gets the attention it
deserves Food Technology International, 2001, pp. 43 &
44
Within a few days, you will be able to buy
on-line all the above mentioned brochures (prices will be on-line in a near
future).
