Journal of Food Science and Technology

, Volume 51, Issue 10, pp 2289–2303

Essential fatty acids as functional components of foods- a review


DOI: 10.1007/s13197-012-0677-0

Cite this article as:
Kaur, N., Chugh, V. & Gupta, A.K. J Food Sci Technol (2014) 51: 2289. doi:10.1007/s13197-012-0677-0


During the recent decades, awareness towards the role of essential fatty acids in human health and disease prevention has been unremittingly increasing among people. Fish, fish oils and some vegetable oils are rich sources of essential fatty acids. Many studies have positively correlated essential fatty acids with reduction of cardiovascular morbidity and mortality, infant development, cancer prevention, optimal brain and vision functioning, arthritis, hypertension, diabetes mellitus and neurological/neuropsychiatric disorders. Beneficial effects may be mediated through several different mechanisms, including alteration in cell membrane composition, gene expression or eicosanoid production. However, the mechanisms whereby essential fatty acids affect gene expression are complex and involve multiple processes. Further understanding of the molecular aspects of essential fatty acids will be the key to devising novel approaches to the treatment and prevention of many diseases.


Essential fatty acids Omega-3 fatty acids α-Linolenic acid Docosapentaenoic acid Functional foods 

Copyright information

© Association of Food Scientists & Technologists (India) 2012

Authors and Affiliations

  1. 1.Department of BiochemistryPunjab Agricultural UniversityLudhianaIndia
  2. 2.Eternal UniversitySirmourIndia

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