Some Aspects of Omega-3 Fatty Acids from Different Foods

  • Joyce L. Beare-Rogers


The most widely available omega-3 fatty acid in common diets comes from plants. Omega-3 linolenic acid has to be converted to docosahexaenoic acid to exert its essential role as a constituent of neural membranes. This paper will attempt to describe some dietary sources of omega-3 linolenic acid, its likelihood of conversion and an example of metabolic control with linolenic acid contrasted with marine omega-3 fatty acids.


Linolenic Acid Essential Fatty Acid Docosahexaenoic Acid Eicosapentaenoic Acid Domoic Acid 
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Copyright information

© Springer Science+Business Media New York 1989

Authors and Affiliations

  • Joyce L. Beare-Rogers
    • 1
  1. 1.Bureau of Nutritional SciencesOttawaCanada

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