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Challenges for the Delivery of Long-chain n-3 Fatty Acids in Functional Foods.
MedLine Citation:
PMID:  22224555     Owner:  NLM     Status:  Publisher    
Extensive research has shown that increased consumption of long-chain omega-3 polyunsaturated fatty acids (n-3 LCPUFAs), namely α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), may lower the risk of chronic diseases, such as heart disease, cancer, and arthritis. Given that Western diets are deficient in n-3 LCPUFAs, enrichment of food products is seen as an alternative for increasing the intake of these fatty acids. However, because of the high instability of these fatty acids to oxidative deterioration, enrichment of foods with n-3 LCPUFAs has been technically challenging. This review provides an overview of different technical approaches that have been taken to overcome oxidation-related problems. This review also looks at the challenges faced by health organizations, food manufacturers, and food scientists for the delivery of long-chain n-3 fatty acids in functional foods. Expected final online publication date for the Annual Review of Food Science and Technology Volume 3 is February 28, 2012. Please see for revised estimates.
Amit Taneja; Harjinder Singh
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-3-2
Journal Detail:
Title:  Annual review of food science and technology     Volume:  -     ISSN:  1941-1413     ISO Abbreviation:  Annu Rev Food Sci Technol     Publication Date:  2011 Mar 
Date Detail:
Created Date:  2012-1-9     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101561951     Medline TA:  Annu Rev Food Sci Technol     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Riddet Institute, Massey University, Palmerston North, New Zealand; email:
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