Sources, nutritional and health values of omega-3 and omega-6 fatty acids
2008
Milovanovic, M., University of Belgrade, Belgrade - Zemun (Serbia). Faculty of Agriculture, Department of Food Technology | Vucelic-Radovic, B.V., University of Belgrade, Belgrade - Zemun (Serbia). Faculty of Agriculture, Department of Food Technology
Because of the importance of functional food factors for the nutrition of humans and animals, an increasing scientific interest has emerged in health related effects occurring as a consequence of their control in diet. Therefore, in this paper we tried to present the state of the art concerning nutritional aspects as well as health benefits of the most important and widespread omega-3 and omega-6 fatty acids. Furthermore, we reviewed nonfish alternative sources of omega-3 and omega-6 fatty acids as well as their occurrence in domestic oil seeds, rare and medicinal herbs. Recent attempts to incorporate higher levels of omega-3 fatty acids into food and feedare also presented.
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