Innovative Dietary Sources of N-3 Fatty Acids

Abstract

It is now established that dietary n-3 polyunsaturated fatty acids (PUFAs) are involved in health promotion and disease prevention, particularly those traditionally derived from marine sources (e.g., eicosapentaenoic acid and docosahexaenoic acid). A number of organizations have made specific recommendations for the general population to increase their intakes of these nutrients. In response to and along with these recommendations, n-3 PUFAs are being incorporated into nontraditional food sources because of advances in the technology to safely enrich/fortify our food supply. Fatty acid compositions of traditional oils (e.g., canola and soybean) are being genetically modified to deliver more highly concentrated sources of n-3 PUFA. The advent of algal sources of docosahexaenoic acid provides one of the few terrestrial sources of this fatty acid in a concentrated form. All of this is possible because of newer technologies (microencapsulation) and improved processing techniques that ensure stability and preserve the integrity of these unstable fatty acids.

Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in rats

“…As with cholesterol, elevated blood triglyceride levels damage vascular endothelial cells, causing cardiovascular disorders (WHELAN; RUST, 2006). Diets based on saturated fats increase triglyceride levels, and despite the increased lipase activity, fat accumulates in the liver (PELLIZZON et al, 2008).…”

“…Omega-3 PUFAs are primarily found in fish, especially in twait shad, salmon, tuna, and anchovies (WHELAN; RUST, 2006). Another important source of PUFA is flaxseed obtained from Linum usitatissimum plants (Linaceae family), cropped mainly in Argentina, Brazil, Canada, China, India.…”

Determination of Omega Fatty Acid Profiles in Egg Yolk by HILIC-LC-MS and GC-MS

“…Transformation of EFAs takes place in the endoplasmic reticulum of cells, where, in the renaturing and elongation process, they are converted into long-chain LC PUFA-having an essential biological activity (Newton 1996). The sources of PUFAs are plants (Behr 1994), fish (especially cold water fish), clams, oysters, and shrimps (Friedman and Moe 2006), but also plant products, such as nuts (especially English walnuts), sesame seeds (Namiki 2007), and linseed, and vegetable oils such as soybean oil and rapeseed oil (Whelan and Rust 2006).…”

The effects of short-term fish oil supplementation on pulmonary function and airway inflammation following a high-fat meal

“…The omega-3 fatty acids EPA and DHA can be derived from a variety of sources including marine or fish oil (Whelan and Rust 2006). As such significant associations between fish intake and lung function suggest that omega-3 fatty acids may have a beneficial influence on pulmonary physiology (Laerum et al 2007;Schwartz and Weiss 1994).…”