Omega-3 Fatty Acids in Health and Disease: New Knowledge 2019

Dear Colleagues,

Over the past several decades, the beneficial properties of long-chain omega-3 polyunsaturated fatty acids (ω-3 PUFA) have become extremely popular among the majority of the population. Usually, nutritionists recommend fish and nuts as dietary sources, and it has become a common practice to take ω-3 PUFA supplements for various accepted health reasons. On this basis, and in order to prevent them from becoming considered as a panacea on a non-scientific basis, there is an urgent need to gather recent scientific knowledge in the field, so as to precisely outline the current documented and specific ω-3 PUFA healthy properties as well as their possible harmful effects. This Special Issue intends to cover new advances in: (a) ω-3 PUFA effects and mechanisms of action in the areas of cardiovascular health, physiological development of the central nervous system, maintenance of cognitive functions, vision and mental health, as well as aging, immunity, inflammation, metabolism, epigenetics, and cancer; (b) the combination of ω-3 PUFA with other preventive or therapeutic agents; (c) genetic or metabolic conditions—and others—that could make individuals more/less sensitive to the effects of ω-3 PUFA; and (d) innovative ω-3 PUFA sources and delivery.

Prof. Dr. Gabriella Calviello
Dr. Simona Serini
Guest Editor

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