ABSTRACT
Fatty Acids ...................................................................................... 32 2.2.2 Omega-3 Fatty Acids and Cardiovascular Disease ......................... 34 2.2.3 Omega-3 Fatty Acids and Cancer .................................................... 36 2.2.4 Omega-3 Fatty Acids and Infl ammatory Diseases .......................... 40 2.2.5 Omega-3 Fatty Acids in Mental Health and Neural Function ......... 46 2.2.6 Omega-3 Fatty Acids and Gene Expression .................................... 47
2.2.6.1 Omega-3 Fatty Acids and Peroxisome Proliferator Activated Receptors ........................................................... 48
2.2.6.2 Omega-3 Fatty Acids and Sterol Regulatory Element Binding Proteins ................................................................ 49
2.2.6.3 Omega-3 Fatty Acids and Liver X Receptors .................... 50 2.2.6.4 Omega-3 Fatty Acids and Hepatic Nuclear Factor
4α (HNF4α) ....................................................................... 50 References ........................................................................................................... 51
Marine oils serve as a rich source of long-chain omega-3 polyunsaturated fatty acids (PUFA), which have attracted much attention in recent years. They originate primarily from the body of fatty fi sh such as mackerel and herring, the liver of white lean fi sh, and the blubber of marine mammals such as seals and whales. They are also present in high amounts in certain algal and fungal oils. The main sources of fi sh oils are pelagic species caught in large quantities, particularly
those with oily fl esh, such as salmon, tuna, mackerel, and herring or small fi sh such as anchovy and capelin. The oily fl esh is often used for the purpose of fi sh meal and oil production, but fi sh oil can also be produced from fi sh processing by-products. The latter may include those from aquaculture industries.
