Omega-9 oils consumers

Possible health benefits of consuming fish oils and omega-3 fatty acids have been reviewed by various authors (1-5). These oils can also be obtained from phytoplankton (6-8). Oils obtained from phytoplankton do not contain cholesterol. Phytoplankton require very simple nutrients in easy-to-maintain growth conditions. They can be harvested in short culture cycles. They can be manipulated by genetic engineering to increase their yield and their resistance to environmental stresses. 

Finally, consider using olive oil or canola oil as your main oils for cooking and adding to salads or other foods. Consume more fruits and vegetables. And focus on foods that contain omega-3 fatty acids to balance out the omega-6 inflammatory molecules. 

Omega-3 acids are considered essential to human health, but eannot be manufactured by the human body and must therefore be obtained from food. These acids are naturally present in most fishes and certain plant oils such as soybean and canola, which are foods that people rarely consume in large quantities. Moreover, the direct addition of omega-3 fatty acids to many foods is prevented due to some characteristics (fishy flavors, readily oxidized), which together reduce the sensory acceptability of foods containing fatty acids, limit shelf life, and potentially reduce the bioavailability of the acids. Encapsulation responds to the challenges of omega-3 fatty acid delivery and extends the reach of its health benefits. 

Though more work is required to identify the differential effects of LN on chronic diseases and to clarify the ability to form DHA from LN in humans, the need for LN is evermore apparent, given that LN is by far the predominant form of omega-3 PUFA consumed while intakes of EPA and DHA are typically very low in the Western diet (Anderson and Ma, 2009). In addition, many studies indicated that the lower intake of LA as compared with LN will be favourable for human health as higher level of LA inhibits conversion of LN to EPA and DHA. Thus, canola oil with relatively higher ratio of LN to LA as compared with other major vegetable oils is a better choice as an edible oil for Western diet. 

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