Omega-3 benefits to health – review

Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits

Annual Review of Food Science and Technology Vol. 9:- (Volume publication date April 2018)

Fereidoon Shahidi 1: fshahidi@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,

• properties,

• dietary sources,

• metabolism,

• bioavailability

  and health effects, such as

• cardiovascular disease,

• diabetes,

• cancer,

• Alzheimer disease,

• dementia,

• depression,

• 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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