Bioavailability and Potential Uses of Vegetarian Sources of Omega-3 Fatty Acids: A Review of the Literature

@article{Lane2014BioavailabilityAP,
  title={Bioavailability and Potential Uses of Vegetarian Sources of Omega-3 Fatty Acids: A Review of the Literature},
  author={Katie E Lane and Emma J Derbyshire and Weili Li and Charles Stephen Brennan},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2014},
  volume={54},
  pages={572 - 579}
}
Presently alpha-linolenic acid (ALA) is the most widely used vegetarian LC3PUFA, but only marginal amounts are converted into eicosapentaenoic (EPA) and docosahexaenoic acid (DHA); both of which are strongly related to human health. Currently, fish oils represent the most prominent dietary sources of EPA and DHA; however, these are unsuitable for vegetarians. Alternative sources include flaxseed, echium, walnut, and algal oil but their conversion to EPA and DHA must be considered. The present… Expand
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