Omega-3 Fatty Acids
Fatty acids are fat molecules that are ubiquitous in the diet and all living organisms. The long-chain, omega-3 fatty acids, eicosapentaenoic and docosahexaenoic acids (EPA, DHA) are known to be effective in reducing recurrence of heart disease events and in the treatment of depression. EPA and DHA are being studied in relation to heart disease prevention, various psychiatric disorders, eye health, cancer, immune function, and arthritis.
Biochemistry and Nutritional Sources
Triglycerides are the classic fat molecule and consist of three fatty acids bound to a 3-carbon glycerol backbone. Phospholipids are triglycerides in which a phosphate group has replaced one of the fatty acids. Phospholipids are the primary building block of all cell membranes.
Fatty acids are simple chains of carbons atoms of lengths between 6 and 22 with a carboxylic...
References and Readings
- Chow, C. K. (2008). Fatty acids in foods and their health implications (3rd ed.). Boca Raton, FL: CRC Press.Google Scholar