Abstract

BIOLOGICAL ADVANTAGES OF CONSUMPTION OF OMEGA-3 FATTY ACID AND FOOD CONTAINING OMEGA-3 FATTY ACID – A REVIEW

Rahul Thakare*, Rutvik Patel and Annika Durve Gupta

ABSTRACT

Omega-3 is the best anti-inflammatory agent found in our body. It also suppress the inflammation regulated by LA (Lenoleic Acid). Heart beat rate, blood pressure, hardening of arteries and many other health problems caused by lifestyle and other factors are majorly prevented because of Omega-3 PUFAs. Infammatory problems like arthritis, bone joint pain and stiffness are reduced by the optimum level of Omega-3 fatty acids. Omega-3 fatty acids like EPA and DHA are responsible for the regulation of dopamine level in our brain and also the growth of neurons in frontal cortex. Also, it is used in treatment and preventation of Alzheimer’s deseases and epilepsy patients. In pregnancy, n-3 long chain polyunsaturated fatty acids helps the mother and fetus in all kinds of inflammation and mental health and fetal brain development respectively. Consumption of omega-3 is necessary to retrive the health. To fortify the food with omega-3 fatty acid, omega-3 is firstly emulsified and then added to different food and beverages. Sugarcane juice is significant and healthy beverage to fortify with Omega-3. Organolyptic studies shows that the Omega-3 emulsion when added in beverages with natural flavours has acceptance within test groups. In outgoing studies in RWNL foundation, omega-3 has been tested and studied in sugarcane juice fortification.

Keywords: PUFAs, omega-3, marine bioactives, seafood, functional foods, nutrition.