1 - Omega-3 Fatty Acids in Health and Disease

Abstract

The omega-3 (n-3) fatty acids belong to the family of polyunsaturated fatty acids (PUFAs) with three or more double bonds with the first un-saturation site occurring on the third carbon from the methyl end group. The first member of the omega-3 family and the parent molecule in this series is alpha-linolenic acid (ALA, 18:3n-3), which is abundant in flaxseed oil and is also present in canola, soybean, and walnut oils, among other commodities. This chapter provides an overview of the use of omega-3 fatty acids in health and disease. The plant sources of omega-3 oils provide ALA, which may promote health. However, the importance of omega-3 fatty acids is often ascribed to the long-chain PUFAs, especially EPA and DHA. Marine oils and their omega-3 fatty acids provide the best example of functional food ingredients and nutraceuticals that may serve as a continuum for their perceived and demonstrated health benefit. Regular consumption of fatty fish or fish oils containing n-3 long-chain PUFA lowers the rate of incidence and death from cardiovascular heart disease. Omega-3 fatty acids may be used in the treatment and/or management of inflammatory diseases because they alter the cytokine biosynthesis and n-3 fatty acids have been shown to have anti-carcinogenic effects while saturated and n-6 fatty acids may promote cancer development.