Whelan Jay, Rust Cheryl
Department of Nutrition, The University of Tennessee, Knoxville, Tennessee 37996-1920, USA.
Annu Rev Nutr. 2006;26:75-103. doi: 10.1146/annurev.nutr.25.050304.092605.
It is now established that dietary n-3 polyunsaturated fatty acids (PUFAs) are involved in health promotion and disease prevention, particularly those traditionally derived from marine sources (e.g., eicosapentaenoic acid and docosahexaenoic acid). A number of organizations have made specific recommendations for the general population to increase their intakes of these nutrients. In response to and along with these recommendations, n-3 PUFAs are being incorporated into nontraditional food sources because of advances in the technology to safely enrich/fortify our food supply. Fatty acid compositions of traditional oils (e.g., canola and soybean) are being genetically modified to deliver more highly concentrated sources of n-3 PUFA. The advent of algal sources of docosahexaenoic acid provides one of the few terrestrial sources of this fatty acid in a concentrated form. All of this is possible because of newer technologies (microencapsulation) and improved processing techniques that ensure stability and preserve the integrity of these unstable fatty acids.
现已确定，膳食中的n-3多不饱和脂肪酸（PUFAs）有助于促进健康和预防疾病，尤其是那些传统上来源于海洋的脂肪酸（如二十碳五烯酸和二十二碳六烯酸）。一些组织已针对普通人群提出了具体建议，以增加这些营养素的摄入量。为响应并配合这些建议，由于安全强化/富集食物供应技术的进步，n-3多不饱和脂肪酸正被添加到非传统食物来源中。传统食用油（如油菜籽油和大豆油）的脂肪酸组成正通过基因改造，以提供更高浓度的n-3多不饱和脂肪酸来源。二十二碳六烯酸藻类来源的出现，提供了少数几种该脂肪酸的陆地浓缩来源之一。所有这些之所以成为可能，是因为有了更新的技术（微胶囊化）和改进的加工工艺，确保了这些不稳定脂肪酸的稳定性并保持其完整性。
