Omega-3 Fatty Acid from Plant Sources and Its Application in Food Technology

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.