Essential fatty acids: From fish to human nutrition
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BioMar Global R&D, Volos, Greece
Publication date: 2022-05-27
Public Health Toxicol 2022;2(Supplement Supplement 1):A25
The beneficial effects of long-chain omega-3 PUFAs (LC n-3 PUFAs), namely eicosapentaenoic acid (20:5n-3, EPA) and docosahexaenoic acid (22:6n-3, DHA) in human health have been thoroughly studied in recent decades1. Fish have traditionally been the main sources of these nutrients for humans. Differences can be found between fish species both in their fat contents as well as in their fatty acid profile. The latter is affected by several factors with the feed the fish eat being the main one so that the fatty acid profile of the fish tissues typically reflects that of the fish diet2. Moreover, fish themselves need adequate essential fatty acids in their diets for their own optimal growth and robustness3. With global fisheries production being relatively stable, aquaculture contributes significantly to fulfill the increasing demand for fish and seafood4 and hence, to provide sufficient omega-3 LC-PUFA to a growing human population5. The use of novel omega-3 sources like microalgae, can further contribute to the efficient production of nutritious and sustainable aquaculture products.
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