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• Petrie, J
• Singh, S
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Nutrients 2010, 2(6), 572-585; doi:10.3390/nu2060572

Review

Long-Chain Omega-3 Oils–An Update on Sustainable Sources

Peter D. Nichols ^1,* , James Petrie ²  and Surinder Singh ²

¹ CSIRO Food Futures Flagship, Division of Marine and Atmospheric Research, GPO Box 1538, Hobart, TAS 7000, Australia ² CSIRO Food Futures Flagship, Division of Plant Industry, PO Box 1600, Canberra, ACT 2601, Australia

* Author to whom correspondence should be addressed.

Received: 1 March 2010; in revised form: 30 April 2010 / Accepted: 20 May 2010 / Published: 26 May 2010

(This article belongs to the Special Issue Omega-3 Update)

Download PDF Full-Text [290 KB, uploaded 26 May 2010 10:43 CEST]

Abstract: Seafood is currently the best and generally a safe source of long-chain (LC, (≥C₂₀) omega-3 oils amongst the common food groups. LC omega-3 oils are also obtained in lower amounts per serve from red meat, egg and selected other foods. As global population increases the opportunities to increase seafood harvest are limited, therefore new alternate sources are required. Emerging sources include microalgae and under-utilized resources such as Southern Ocean krill. Prospects for new land plant sources of these unique and health-benefiting oils are also particularly promising, offering hope for alternate and sustainable supplies of these key oils, with resulting health, social, economic and environmental benefits.

Keywords: long-chain omega-3; fish oils; aquaculture; algal oils; sustainable sources; novel land plants

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