Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits

被引：799
作者：
Shahidi, Fereidoon [1 ]
Ambigaipalan, Priyatharini [1 ]
机构：
[1] Mem Univ Newfoundland, Dept Biochem, St John, NF A1B 3X9, Canada
来源：
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 9 | 2018年 / 9卷
关键词：
omega-3; fish oil; health benefits; metabolism; bioavailability; cardiovascular disease; LONG-CHAIN OMEGA-3-FATTY-ACIDS; FISH-OIL SUPPLEMENTATION; CORONARY-HEART-DISEASE; PLACEBO-CONTROLLED TRIAL; ALPHA-LINOLENIC ACID; CONTROLLED CLINICAL-TRIAL; QUALITY-OF-LIFE; DOCOSAHEXAENOIC ACID; DOUBLE-BLIND; CARDIOVASCULAR-DISEASE;
D O I：
10.1146/annurev-food-111317-095850
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Omega-3 polyunsaturated fatty acids (PUFAs) include a-linolenic acid (ALA; 18:3 omega-3), stearidonic acid (SDA; 18:4 omega-3), eicosapentaenoic acid (EPA; 20:5 omega-3), docosapentaenoic acid (DPA; 22:5 omega-3), and docosahexaenoic acid (DHA; 22:6 omega-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.
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页码：345 / 381
页数：37
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