ABSTRACT
Speciality vegetable oils containing long chain polyunsaturated fatty acids, especially those providing y-linolenic acid (18:3n-6), have become established over the past 20 years in the alternative crop and minor oilseed markets. The first to· be commercialized was evening primrose oil, closely followed by borage and black currant oil and more recently echium, noteworthy in that it contains in addition to y-linolenic acid a significant amount of stearidonic acid (18: 4n-3).
