Chapter 4: Role of Omega-3s in Functional Foods

The intake of omega-3 fatty acids is typically insufficient in diets, which can be primarily attributing to the inadequate consumption of oily fish. Over recent decades, a multitude of epidemiological investigations have been carried out to explore the diverse health advantages of omega-3 fatty acids (PUFAs). α-Linolenic acid (ALA), commonly referred to as omega-3, is an essential fatty acid (EFA) that is present in various plant-based food sources. Upon consumption, α-linolenic acid (ALA) acts as a substrate for the breakdown of eicosapentaenoic acid and docosahexaenoic acid, both of which are integral to the proper functioning of the nervous system. These fatty acids have been shown to possess anti-atherogenic properties and have been found to be beneficial in reducing heart rate and blood pressure, as well as improving overall cardiovascular health. This chapter provides a summary of the structural characteristics, properties, dietary origins, metabolism, absorption, bioavailability, and functional food of omega-3 PUFAs. Additionally, it examines the impact of these fatty acids on various health conditions, including Alzheimer’s disease, cardiovascular disease, hypertension, cancer, cholesterol, inflammation, and neurological development. It is expected that this chapter will provide the knowledge and understanding of the impact of omega-3 fatty acids on various health conditions and their role in development of functional food products.