| Title: | "A Comprehensive Review of Chemistry, Sources and Bioavailability of Omega-3 Fatty Acids" |
| Author(s): | Cholewski M; Tomczykowa M; Tomczyk M; |
| Address: | "Department of Pharmacognosy, Faculty of Pharmacy, Medical University of Bialystok, ul. Mickiewicza 2a, 15-230 Bialystok, Poland. matchol.bot@gmail.com. Department of Organic Chemistry, Faculty of Pharmacy, Medical University of Bialystok, ul. Mickiewicza 2a, 15-230 Bialystok, Poland. monika.tomczyk@umb.edu.pl. Department of Pharmacognosy, Faculty of Pharmacy, Medical University of Bialystok, ul. Mickiewicza 2a, 15-230 Bialystok, Poland. michal.tomczyk@umb.edu.pl" |
| ISSN/ISBN: | 2072-6643 (Electronic) 2072-6643 (Linking) |
| Abstract: | "Omega-3 fatty acids, one of the key building blocks of cell membranes, have been of particular interest to scientists for many years. However, only a small group of the most important omega-3 polyunsaturated fatty acids are considered. This full-length review presents a broad and relatively complete cross-section of knowledge about omega-3 monounsaturated fatty acids, polyunsaturates, and an outline of their modifications. This is important because all these subgroups undoubtedly play an important role in the function of organisms. Some monounsaturated omega-3s are pheromone precursors in insects. Polyunsaturates with a very long chain are commonly found in the central nervous system and mammalian testes, in sponge organisms, and are also immunomodulating agents. Numerous modifications of omega-3 acids are plant hormones. Their chemical structure, chemical binding (in triacylglycerols, phospholipids, and ethyl esters) and bioavailability have been widely discussed indicating a correlation between the last two. Particular attention is paid to the effective methods of supplementation, and a detailed list of sources of omega-3 acids is presented, with meticulous reference to the generally available food. Both the oral and parenteral routes of administration are taken into account, and the omega-3 transport through the blood-brain barrier is mentioned. Having different eating habits in mind, the interactions between food fatty acids intake are discussed. Omega-3 acids are very susceptible to oxidation, and storage conditions often lead to a dramatic increase in this exposure. Therefore, the effect of oxidation on their bioavailability is briefly outlined" |
| Keywords: | "Animals Biological Availability Diet Fatty Acids, Omega-3/*blood/*chemistry/*pharmacokinetics Humans Phospholipids/blood/chemistry Triglycerides/blood/chemistry Omega-3 fatty acids bioavailability chemistry sources;" |
| Notes: | "MedlineCholewski, Mateusz Tomczykowa, Monika Tomczyk, Michal eng Review Switzerland 2018/11/08 Nutrients. 2018 Nov 4; 10(11):1662. doi: 10.3390/nu10111662" |
