![]() ![]() ![]() In addition, they also recommend the intake of at least two servings of fish per week, thus providing nearly 0.3–0.45 g of EPA and DHA per day. According to Dietitians of Canada (2013), the required ALA level varies between 1.1 and 1.6 g/day depending on the age and gender. However, production of LC ω-3 PUFAs from ALA in the body is limited to rates of less than 4% at best, hence incorporating LC ω-3 PUFAs into the daily diet is important. ![]() For example, flax, chia, and canola seeds are good sources of ALA, which serves as a precursor to the synthesis of LC PUFAs in the human body. Although marine organisms are the major source of ω-3 PUFAs, some plant seeds also contain them. Furthermore, soy and other plants have been genetically modified to contain higher levels of ω-3 PUFAs ( FAO 2010). Researchers have also incorporated ω-3 PUFAs into different oils such as borage oil and evening primrose oil to provide a better balance of PUFA components ( Hamam & Shahidi 2006, Senanayake & Shahidi 2002). In addition, krill oil containing both triacylglycerol (TAG) and phospholipid (PL) forms containing EPA and DHA has been successfully marketed. Fish oils are sold as ω-3 PUFA supplements or in a concentrated form as ethyl esters (EEs) or acylglycerols, whereas algal, fungal, and single-cell oils have recently become popular as novel and renewable sources of LC ω-3 FAs. Long-chain (LC) ω-3 FAs such as EPA and DHA occur in the body lipids of fatty fish, the liver of white lean fish, and the blubber of marine mammals. Oils containing these fatty acids (FAs), or some of these fatty acids, originate primarily from certain plant sources or are modified in plants, as well as marine, algal, and single-cell sources. ω-3 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). Interest in omega-3 (ω-3) polyunsaturated fatty acids (PUFAs) has escalated in recent years because of their various roles in health promotion and disease risk reduction. ![]()
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