Annual Review of Food Science and Technology Vol. 9:- (Volume publication date April 2018)
Fereidoon Shahidi 1: fshahidi at mun.ca and Priyatharini Ambigaipalan 2
1 Department of Biochemistry, Memorial University, St. John's, Newfoundland, A1B 3X9 Canada
2 Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, A1C 5S7 Canada
Omega-3 polyunsaturated fatty acids (PUFAs) are considered as essential fatty acids for humans. These include alpha-linolenic acid (ALA; 18:3 ω-3), stearidonic acid (SDA; 18:4 ω-3), eicosapentaenoic acid (EPA; 20:5 ω-3), docosapentaenoic acid (DPA; 22:5 ω-3) and docosahexaenoic acid (DHA; 22:6 ω-3). In the last few decades plenty of epidemiological studies have been conducted on a myriad health benefits of omega-3 PUFAs.
In this review, we have summarized
- structural features,
- dietary sources,
and health effects, such as
- cardiovascular disease,
- Alzheimer disease,
- visual and neurological development,
- maternal and child health,
of omega-3 PUFAs.
Even though many health benefits of omega-3 PUFAs have been reported in the literature, there are also some controversies about their efficacy and certain benefits to human health.
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