International Journal of Nutritions

The dietary balance between omega-3 (n-3) and omega-6 (n-6) polyunsaturated fatty acids (PUFAs) is crucial in modulating inflammation and promoting optimal physiological function. Modern diets, particularly in industrialized countries, are skewed heavily in favor of n-6 fatty acids, often reaching ratios as high as 1:20 or more, compared to the ideal range of 1:1 to 1:4. This imbalance is associated with the pathogenesis of numerous chronic diseases, including cardiovascular conditions, obesity, diabetes, neurodegenerative disorders, and certain cancers

The rapidly developing subject of nutraceuticals is critically examined in this review, with a focus on its scientific basis, proven health advantages, and possible future applications in the functional food industry.

The rising prevalence of chronic health conditions, including obesity, diabetes, and hypertension, has become a significant global health challenge.

Silage is a critical component in dairy production systems, offering a consistent and high-quality feed source throughout the year.

Pasta is one of the most consumed food among the food products prepared from cereals due to low cost, ease in preparation along with pleasant textural and sensory characteristics.

Consumers perceive ‘grass-fed milk’ as healthier than conventional ones since grass-fed milk contains higher levels of beneficial fatty acids and lower levels of omega-6.