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Long-chain Omega-3 Polyunsaturated Fatty Acids in Natural Ecosystems and the Human Diet: Assumptions and Challenges

1
Institute of Biophysics of Siberian Branch of Russian Academy of Sciences, Akademgorodok, 50/50, Krasnoyarsk 660036, Russia
2
Siberian Federal University, Svobodny av. 79, Krasnoyarsk 660041, Russia
*
Author to whom correspondence should be addressed.
Biomolecules 2019, 9(9), 485; https://doi.org/10.3390/biom9090485
Received: 1 August 2019 / Revised: 28 August 2019 / Accepted: 7 September 2019 / Published: 12 September 2019
(This article belongs to the Special Issue Fatty Acids in Natural Ecosystems and Human Nutrition)
Over the past three decades, studies of essential biomolecules, long-chain polyunsaturated fatty acids of the omega-3 family (LC-PUFAs), namely eicosapentaenoic acid (20:5n-3, EPA) and docosahexaenoic acid (22:6n-3, DHA), have made considerable progress, resulting in several important assumptions. However, new data, which continue to appear, challenge these assumptions. Based on the current literature, an attempt is made to reconsider the following assumptions: 1. There are algal classes of high and low nutritive quality. 2. EPA and DHA decrease with increasing eutrophication in aquatic ecosystems. 3. Animals need EPA and DHA. 4. Fish are the main food source of EPA and DHA for humans. 5. Culinary treatment decreases EPA and DHA in products. As demonstrated, some of the above assumptions need to be substantially specified and changed. View Full-Text
Keywords: eicosapentaenoic acid; docosahexaenoic acid; nutritive quality; eutrophication; fish; culinary treatments eicosapentaenoic acid; docosahexaenoic acid; nutritive quality; eutrophication; fish; culinary treatments
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Gladyshev, M.I.; Sushchik, N.N. Long-chain Omega-3 Polyunsaturated Fatty Acids in Natural Ecosystems and the Human Diet: Assumptions and Challenges. Biomolecules 2019, 9, 485.

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