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Omega-3 Fatty Acids from Vegetable Oils

  • J. Edward Hunter

Abstract

This article reviews the significance of vegetable oils as dietary sources of omega-3 fatty acids. In addition to fish and fish oils, certain vegetable oils, namely soybean and canola (or low erucic acid rapeseed) oils, may provide a significant source of dietary omega-3 fatty acids (1–6). The omega-3 fatty acid found in these vegetable oils is α-linolenic acid, an 18 carbon fatty acid with 3 double bonds (C18:3ω3). In contrast, the principal omega-3 fatty acids of fish oils, eicosapentaenoic (C20:5ω3) and docosahexaenoic (C22:6ω3) acids, have longer carbon chains and are more highly polyunsaturated than α-linolenic acid.

Keywords

Linolenic Acid Linolenic Acid Level Capita Availability Linolenic Acid Deficiency Principal Food Source 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1989

Authors and Affiliations

  • J. Edward Hunter
    • 1
  1. 1.The Procter and Gamble CompanyCincinnatiUSA

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