Les nombreuses propriétés des acides gras polyinsaturés (AGPI) ne sont plus à démontrer. Le rapport entre les AGPI oméga (ω) 6 et ω3 est un élément clé des bénéfices des huiles végétales. Présentant un rapport ω6/ω3 optimal, l'huile de cameline, autorisée en alimentaire depuis 1999 en France, pourrait être considérée comme l'huile végétale idéale. Sa composition en acides gras en fait un aliment de choix pour contribuer au bon fonctionnement de la fonction cardiovasculaire et au bon fonctionnement du cerveau.Abstract: The numerous properties of poly-unsaturated fatty acids (PUFA) are well-known. The ratio of ω6 on ω3 PUFA is a key element in the benefit of vegetable oils, Camelina oil, which has been authorized for use in food since 1999 in France, presents an optimal ω6/ω3 ratio and could be considered the ideal vegetable oil. Its fatty acid's composition gives to this oil the status of an ideal food to contribute to the cardiovascular and brain function.
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