Omega-6, Omega-3 fatty acid and fish
Yazarlar (1)
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale)
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| Dergi Adı | Aquaculture Studies | ||
| Makale Dili | – | Basım Tarihi | 02-2013 |
| Cilt / Sayı / Sayfa | 13 / 2 / 45–50 | DOI | – |
| Makale Linki | https://www.aquast.org/abstract.php?id=152 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| Omega-6 and omega-3 fatty acids, polyunsaturated fatty acids, are essential fatty acids. Minor differences in their molecular structure of omega-3 and omega-6 fatty acids act very different role in the body. These important fatty acids may cause some discomfort in humans if not taken recommended proportions. It is advised to get more omega-3 fatty acids, or at least equal amounts of these fatty acids. However due to changes in consumption habits in recent years, an increase in ratio of omega-6 to omega-3 ratio has been observed. One of the omega-3 fatty acids, eicosapentaenoic acid, C20: 5n-3 (EPA) play a role in the prevention of cardiovascular problems, while another one docosahexaenoic acid, C22: 6n-3 (DHA) is more effective for the visual function, growth and brain development. Fish, especially oily fish are excellent sources of long chain omega-3 fatty acids. In this review, using the results of studies in recent years, omega-6 and omega-3 fatty acids and impact on health and the importance of fish flesh contained wellbalanced amounts of these fatty acids has also been mentioned. |
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