Omega-3 Fatty Acid from Plant Sources and Its Application in Food Technology
Lipids are considered as one of the most elemental nutrients for humans. Lipid metabolism generates many bioactive lipid molecules, which are fundamental mediators of multiple signaling pathways, and they are also indispensable compounds of cell membranes
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Omega-3 Fatty Acid from Plant Sources and Its Application in Food Technology Poonam Yadav, Anil Kumar Chauhan, and Mohammed A. Al-Sebaeai
Abstract
Lipids are considered as one of the most elemental nutrients for humans. Lipid metabolism generates many bioactive lipid molecules, which are fundamental mediators of multiple signaling pathways, and they are also indispensable compounds of cell membranes. Omega-3 fatty acids are also found in smaller quantities in nuts, seeds, and soy products, as well as beans, vegetables, and whole grains. They are also involved in inflammatory processes in the body. The three types of omega-3 fatty acids involved in human physiology are α-linolenic acid (ALA) (found in plant oils) and eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (both commonly found in marine oils). It is important for vegetarians to include foods that are rich in omega-3 fatty acids on a daily basis. Alpha-linolenic acid is found in many vegetables, beans, nuts, seeds, and fruits. The best source of alpha-linolenic acid is flaxseeds or flaxseed oil. For those seeking to increase their intake of omega-3 fatty acids, more concentrated sources can be found in oils such as canola (also known as rapeseed), soybean, walnut, and wheat germ. Omega-3 fatty acids can be found in smaller quantities in nuts, seeds, and soy products, as well as beans, vegetables, and whole grains. Fortification and encapsulation are the most common methods used for addition of omega-3 fatty acids to food products such as yogurt, juices, grains, nuts, fresh produce, oil, and baby food. Keywords
Omega-3 · Fatty acid · Plant · Food
P. Yadav · A. K. Chauhan (*) · M. A. Al-Sebaeai Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India # Springer Nature Singapore Pte Ltd. 2020 P. Mishra et al. (eds.), Innovations in Food Technology, https://doi.org/10.1007/978-981-15-6121-4_4
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Introduction
Omega-3 polyunsaturated fatty acids (FA) include α-linolenic acid (ALA, 18:3ω3), eicosapentaenoic acid (EPA, 20:5ω3), and docosahexaenoic acid (DHA, 22:6ω3). The potential health benefits of regularly consuming omega-3 FA have been extensively studied. EPA and DHA are recognized as the principle omega-3 FA associated with increased health benefits. Omega-3 FA have been associated with reduced risk and alleviation of many health conditions, such as coronary heart disease and arthritis, and are important for the development and functions of the brain and nervous systems (Simopoulos 1999; Ruxton et al. 2004). Fatty acids are the basic structural components of fats and oils present in foods. Based on the presence of double bonds in their structure, they are classified into saturated fatty acids (no double bond), monounsaturated fatty acids (MUFA) (single double bond), and polyunsaturated fatty acids (PUFAs) (more than one double bond). PUFAs are grouped into omega-3 (n-3) and omega-6 (n-6) based on the presence of the first double bond from the terminal
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