Islam, FImran, ANosheen, FFatima, MArshad, MUAfzaal, MIjaz, NNoreen, RMehta, SBiswas, SRasool, IFUAslam, MAUsman, IZahra, SMSegueni, NAmer Ali, Y2023-07-312023-07-312023-02-28Food Science and Nutrition, ISSN: 2048-7177 (Print); 2048-7177 (Online), Wiley, 11(6), 2471-2482. doi: 10.1002/fsn3.32722048-71772048-7177http://hdl.handle.net/10292/16473Polyunsaturated 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.© 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.http://creativecommons.org/licenses/by/4.0/health benefitsnanoencapsulationoxidative stabilitypolyunsaturated fatty acids32 Biomedical and Clinical Sciences3210 Nutrition and DieteticsPreventionComplementary and Integrative HealthNutrition0908 Food Sciences1111 Nutrition and Dietetics3006 Food sciences3210 Nutrition and dieteticsJournal ArticleOpenAccess10.1002/fsn3.3272