N-3 fatty acids for human nutrition: Stability considerations

Afaf Kamal-Eldin, Nedyalka V. Yanishlieva

Research output: Contribution to journalArticlepeer-review

95 Citations (Scopus)


Currently there is great interest in dietary n-3 fatty acids to promote health. The food industry aims to produce food products enriched in α-linolenic acid (Ln), eicosapentaenoic acid (EPA) and/or docosahexaenoic acid (DHA) to reduce some of the physiological effects of linoleic acid (L), the major polyunsaturated fatty acid in our diet. However, the goal is hampered by the susceptibility of the n-3 fatty acids to oxidation. As a result the sensory and nutritional quality of such foods deteriorates. Lipid scientists therefore have to find a way to stabilise these fatty acids. Innovative technologies to protect n-3 polyunsaturates using antioxidants, adequate preparation, refining and packaging of the oil are needed. In this paper we review the inherent stability and the stabilisation of these nutritionally valuable polyunsaturated fatty acids.

Original languageEnglish
Pages (from-to)825-836
Number of pages12
JournalEuropean Journal of Lipid Science and Technology
Issue number12
Publication statusPublished - 2002
Externally publishedYes


  • Docosahexaenoic acid
  • Eicosapentaenoic acid
  • N-3 fatty acids
  • Oxidative stability
  • α-linolenic acid

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • General Chemistry
  • Industrial and Manufacturing Engineering


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