Review on Omega-3 (n-3) Fatty Acids in Fish and Seafood

İlkan Ali Olgunoglu


Aquatic organisms (fish, algaes and other sea organisms) are the main natural sources of essential fatty acids in the human diet in particular. The fish oil is considered to have the highest amounts of n-3 PUFAs (Poly-Unsaturated Fatty Acids), which play important roles in the human body, such as in the synthesis of specific active compounds, in the brain and eye development of infants, as well as in the prevention of coronary heart disease. However, public opinion is commonly that different species of fish are of similar nutritional value, and fish selections are made only based on availability freshness, flavor, and other physical factors. Therefore, when fish is suggested for consumption, the PUFA composition must be considered. Extensive research has been done on fatty acids composition of some fish species. However,  significant variations have been noted in the PUFA composition of various fish species.

Keywords: essential fatty acids, PUFAs, n-3, fish, seafood

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ISSN (Paper)2224-3208 ISSN (Online)2225-093X

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