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.
Keywords
Docosahexaenoic acidDocosapentaenoic acidEicosapentaenoic acidPolyunsaturated fatty acidMedicineDiseaseFatty acidBiochemistryChemistryInternal medicine
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Publication Info
- Year
- 2018
- Type
- review
- Volume
- 9
- Issue
- 1
- Pages
- 345-381
- Citations
- 1252
- Access
- Closed
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Cite This
Fereidoon Shahidi,
Priyatharini Ambigaipalan
(2018).
Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits.
Annual Review of Food Science and Technology
, 9
(1)
, 345-381.
https://doi.org/10.1146/annurev-food-111317-095850
Identifiers
- DOI
- 10.1146/annurev-food-111317-095850