Essential Fatty Acids: Sources, Processing Effects and Health Benefits

Essential fatty acids are fatty acids that humans must ingest because the body requires them for good health, but it cannot synthesize itself. Therefore, such nutrients need to be supplied from either diet or dietary supplements. Recent studies raised scientific and medical interest in the beneficial effects of these fatty acids on brain and retina function, as well as reducing ill health effects, such as cardio-metabolic diseases. Thus, there is an interest in developing requirements and dietary recommendations.

provides a systematic introduction and comprehensive information about the essentiality of diets rich in omega fatty acids for successful human growth, development and disease prevention. This book presents detailed knowledge about essential fatty acids, their different food sources, biochemistry, and metabolism. It provides a comprehensive assessment of current knowledge about the effects of various processing and storage conditions on essential fatty acids, their bioavailability and supplementation in foods and diet. Chapters highlight the contribution of essential fatty acids in prevention and improvement of various conditions such as heart problems, arthritis, cancer, brain and bone health, especially in developing fetuses and children.

By bringing together diverse areas of biochemistry, storage, as well as processing behavior and dietary requirements, this book lays the groundwork for striking expansion in our understanding of these important biochemicals and their role in health and disease prevention. Essential Fatty Acids will be of interest to a large and varied audience of researchers in academia, industry, nutrition, dietetics, food science, agriculture, and regulators.