Functional Roles and Novel Tools for Improving-Oxidative Stability of Polyunsaturated Fatty Acids: A Comprehensive Review
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Wiley
Abstract
Polyunsaturated fatty acids may be derived from a variety of sources and could be incorporated into a balanced diet. They protect against a wide range of illnesses, including cancer osteoarthritis and autoimmune problems. The PUFAs, ω-6, and ω-3 fatty acids, which are found in both the marine and terrestrial environments, are given special attention. The primary goal is to evaluate the significant research papers in relation to the human health risks and benefits of ω-6 and ω-3 fatty acid dietary resources. This review article highlights the types of fatty acids, factors affecting the stability of polyunsaturated fatty acids, methods used for the mitigation of oxidative stability, health benefits of polyunsaturated fatty acids, and future perspectives in detail.Description
Keywords
health benefits, nanoencapsulation, oxidative stability, polyunsaturated fatty acids, 32 Biomedical and Clinical Sciences, 3210 Nutrition and Dietetics, Prevention, Complementary and Integrative Health, Nutrition, 0908 Food Sciences, 1111 Nutrition and Dietetics, 3006 Food sciences, 3210 Nutrition and dietetics
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Food Science and Nutrition, ISSN: 2048-7177 (Print); 2048-7177 (Online), Wiley, 11(6), 2471-2482. doi: 10.1002/fsn3.3272
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© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.