Omega 3 Fatty Acid as a Health Supplement: An Overview of its Manufacture and Regulatory Aspects

Abstract

Dietary supplements are used for potential health benefits and are mainly intended to provide those nutrients that may be insufficiently consumed through regular dietary intake. They are mostly made from natural sources and are readily available in the form of capsules, tablets, or liquid form. Nowadays, omega-3 fatty acids (n−3 FAs) supplements are in high demand and have gained noteworthy popularity as the human body cannot produce them, and need to be administrated externally. They are polyunsaturated fatty acids (PUFA) characterized by at least one cis double bond at the third and fourth omega-end carbons, with primary examples being ɑ- linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) and are classified as functional foods. The natural sources of these supplements include aquatic organisms like freshwater and marine fish, microalgae, seaweeds; nuts and seeds plant oils, and fortified foods. n-3 FAs, being biologically active molecules, are highly susceptible to oxidation due to double bonds in their long chains, leading to degradation over time, during storage. Various encapsulation systems, such as gels, emulsions, and powders, have been developed to effectively encapsulate PUFAs to enhance their chemical stability, dispersibility, and bioavailability. These quality control measures are essential to guarantee the effectiveness and safety of products containing n-3 FAs. This paper explores various sources of omega-3 fatty acid supplements and summarizes the multiple manufacturing techniques used for the production of these products. Additionally, the article tried to correlate quality aspects with the regulations for such products in an attempt to prevent exposure of consumers to harmful ingredients contained within these products. Lastly, potential recommendations for harmonizing the regulation and control of omega-3 supplements are proposed.