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Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits

2018· review· en· 1,337 citations· W2768855358 on OpenAlex· 10.1146/annurev-food-111317-095850

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Opus teacher head0.048
GPT teacher head0.378
Teacher spread
0.330 · how far apart the two teachers sit on this one work
Validation status
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from it

Abstract

Omega-3 polyunsaturated fatty acids (PUFAs) include α-linolenic acid (ALA; 18:3 ω-3), stearidonic acid (SDA; 18:4 ω-3), eicosapentaenoic acid (EPA; 20:5 ω-3), docosapentaenoic acid (DPA; 22:5 ω-3), and docosahexaenoic acid (DHA; 22:6 ω-3). In the past few decades, many epidemiological studies have been conducted on the myriad health benefits of omega-3 PUFAs. In this review, we summarized the structural features, properties, dietary sources, metabolism, and bioavailability of omega-3 PUFAs and their effects on cardiovascular disease, diabetes, cancer, Alzheimer's disease, dementia, depression, visual and neurological development, and maternal and child health. Even though many health benefits of omega-3 PUFAs have been reported in the literature, there are also some controversies about their efficacy and certain benefits to human health.

Fetched live from OpenAlex and de-inverted. Abstracts are not stored in this database: the inverted indexes are 8.6 GB of the frame’s 9.3 GB of text, and the host has 13 GB free.

The record

Venue
Annual Review of Food Science and Technology
Topic
Fatty Acid Research and Health
Field
Nursing
Canadian institutions
Memorial University of Newfoundland
Funders
Keywords
Docosahexaenoic acidDocosapentaenoic acidEicosapentaenoic acidPolyunsaturated fatty acidMedicineDiseaseFatty acidBiochemistryChemistryInternal medicine
Has abstract in OpenAlex
yes