Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids

Omega-3 Polyunsaturated fatty acids (n-3 PUFAs), especially long-chain eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids, exert a strong positive influence on human health. At present, fish oil is the major source of omega-3. EPA and DHA are highly susceptible to lipid oxidation Lipid oxidation of fish oil and other PUFA-rich foods is a serious problem that often leads to loss of shelf-life, consumer acceptability, functionality, nutritional value, and safety. In this review, some beneficial effects of omega-3 fatty acids are presented. In addition, some approaches used to protect PUFAs such as antioxidants, microencapsulation and modified atmosphere packaging are reviewed.