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Annual Review of Food Science and Technology

Volume 9, 2018

Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits

Abstract

Omega-3 polyunsaturated fatty acids (PUFAs) include α-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 past few decades, many epidemiological studies have been conducted on the myriad health benefits of omega-3 PUFAs. In this review, we summarized the structural features, properties, dietary sources, metabolism, and bioavailability of omega-3 PUFAs and their effects on cardiovascular disease, diabetes, cancer, Alzheimer's disease, dementia, depression, visual and neurological development, and maternal and child health. 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.

Keyword(s): bioavailability, cardiovascular disease, fish oil, health benefits, metabolism, omega-3
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2018-03-25
2024-04-16
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/content/journals/10.1146/annurev-food-111317-095850
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Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits
Annual Review of Food Science and Technology 9, 345 (2018); https://doi.org/10.1146/annurev-food-111317-095850
/content/journals/10.1146/annurev-food-111317-095850
/content/journals/10.1146/annurev-food-111317-095850
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  • Article Type: Review Article

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