Omega-3 Fatty Acids from Vegetable Oils

  • J. Edward Hunter


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.


Linolenic Acid Linolenic Acid Level Capita Availability Linolenic Acid Deficiency Principal Food Source 
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Copyright information

© Springer Science+Business Media New York 1989

Authors and Affiliations

  • J. Edward Hunter
    • 1
  1. 1.The Procter and Gamble CompanyCincinnatiUSA

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