ABSTRACT
Long-chain polyunsaturated fatty acids (PUFAs), such as docosahexaenoic acid (DHA; 22:6n-3), eicosapentaenoic acid (EPA; 20:5n-3), and arachidonic acid (AA; 20:4n-6), are known to have signicant biochemical and physiological effects that primarily exhibit a positive inuence on human nutrition and health. The functions of these PUFAs have attracted consumer’s attention, and these compounds are used in functional foods and nutraceuticals. However, these PUFAs are easily oxidized because of the high degree of unsaturation. The lipid oxidation products cause undesirable avors and lower the nutritional quality and safety of lipid-containing foods. Thus, while investigating the dietary effects of these n-3 and n-6 PUFAs, lipid peroxidation has received considerable attention because of its possible contribution to the avor deterioration of foods and to the potential damage of biological systems [1-6].
