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Dietary ω3 and ω6 Fatty Acids pp 43–55Cite as

Omega-3 Fatty Acids from Vegetable Oils

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Abstract

This article reviews the significance of vegetable oils as dietary sources of omega-3 fatty acids. In addition to fish and fish oils, certain vegetable oils, namely soybean and canola (or low erucic acid rapeseed) oils, may provide a significant source of dietary omega-3 fatty acids (1–6). The omega-3 fatty acid found in these vegetable oils is α-linolenic acid, an 18 carbon fatty acid with 3 double bonds (C18:3ω3). In contrast, the principal omega-3 fatty acids of fish oils, eicosapentaenoic (C20:5ω3) and docosahexaenoic (C22:6ω3) acids, have longer carbon chains and are more highly polyunsaturated than α-linolenic acid.

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Author information

Authors and Affiliations

  1. The Procter and Gamble Company, 6071 Center Hill Road, Cincinnati, Ohio, 45224-1703, USA

    J. Edward Hunter

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  1. J. Edward Hunter
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Editor information

Editors and Affiliations

  1. Institute of Pharmacological Sciences, University of Milan, Milan, Italy

    Claudio Galli

  2. ILSI Research Foundation, Washington, D.C., USA

    Artemis P. Simopoulos

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© 1989 Springer Science+Business Media New York

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Hunter, J.E. (1989). Omega-3 Fatty Acids from Vegetable Oils. In: Galli, C., Simopoulos, A.P. (eds) Dietary ω3 and ω6 Fatty Acids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2043-3_5

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  • DOI: https://doi.org/10.1007/978-1-4757-2043-3_5

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4757-2045-7

  • Online ISBN: 978-1-4757-2043-3

  • eBook Packages: Springer Book Archive

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