Abstract
Nutrition plays a critical role in health promotion and disease prevention, while nutrition-related factors are in many cases key risk factors contributing to morbidity and mortality. The “modern” diet is increasingly leading to health problems such as overweight and obesity, type 2 diabetes, some types of cancer, neurodegenerative and other diseases. In recent years, there has been a growing interest in polyunsaturated fatty acids (PUFAs) due to their positive effects on human health. This correlates with the ever-increasing demand for two omega-3 PUFAs, eicosapentaenoic acid and docosahexaenoic acid (EPA and DHA). Humans cannot synthesize omega-3 PUFAs de novo or produce them from their precursors in sufficient quantities. Thus, they must be obtained from food or means that allow you to adjust the diet of a person. Therefore, it is important to find sustainable ways to provide PUFAs to meet demand.
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