ABSTRACT
Fats and oils are major nutritional compounds and the main source of energy for humans. Dietary lipids may be divided into three major groups: saturated, monounsaturated, and polyunsaturated fatty acids. The polyunsaturated fatty acids can be subdivided into n-6 (omega-6) and n-3 (omega-3) fatty acids, which have different functions in the human body. Vegetable oils such as soybean, corn, sunflower, and safflower oils are rich in n-6 fatty acids, whereas fatty fish and algal oil as well as soybean oil and canola oil are good sources of n-3 fatty acids. The marine n-3 long-chain polyunsaturated fatty acids (n-3 LC PUFA) for the last three decades have received ever increasing attention because of their association with a lower risk of atherosclerosis1-3 and for a number of other beneficial health effects. The beneficial effects of n-3 LC PUFA have been ascribed to eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3) (Figure 21.1).
