Long-chain omega-3 PUFA

Garcia, D.J., Omega-3 long-chain PUFA nutraceuticals. Food TechnoL, 52, 44 t9, 1998. 

A number of PUFA are essential micronutrients or have been ascribed particular health benefits, including oleic acid, linoleic acid, y-linolenic acid (GLA), EPA and DHA [see Chapters 8, 9 and 10]. There is strong and well-documented evidence that n-3 (commonly referred to as omega-3) long-chain PUFA such as EPA and DHA can lower the risk of coronary heart disease. There is also growing evidence that they can have beneficial effects related to inflammatory diseases, early development, neurological diseases and cognitive performance. 

There are two large families of PUFAs, Omega-3, which has a fluidic effect on the blood and Omega-6 involved in blood coagulation. A healthy body shonld maintain a balance between the tendency of the blood to clot and its tendency to flow. Both families can be metabolized to long-chain PUFAs. They have been shown to have an important role in health and disease. Diets rich in Omega-3 fatty acids contribnte to reduced risk of cardiovascular disease. 

These fishes have fat in their flesh, which is usually much darker than that of white fishes, with similar blocks of muscle and connective tissue. The amount of fat is related to the breeding cycle of the fish, so that the fat content falls considerably after breeding. The flesh of fatty fishes is generally richer in the B vitamins than that of white fishes, and significant amounts of vitamins A and D are present. The mineral concentrations are not very different, but fatty fish is a better source of iron. The oil of these fishes is particularly rich in very-long-chain PUFA, especially those of the omega-3 ( -3) series such as EPA and DHA. These fishes accumulate oils in their muscles, belly flap, and skin (subdermal fat). 

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