Long-Chain Omega-3 Oils–An Update on Sustainable Sources
| Autor: | Peter D. Nichols, James Robertson Petrie, Surinder P. Singh |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2010 |
| Předmět: |
Conservation of Natural Resources
Krill lcsh:TX341-641 Review Aquaculture Biology novel land plants Aquatic organisms Food group Global population Environmental protection Fatty Acids Omega-3 Animals Humans Shellfish Nutrition and Dietetics business.industry algal oils food and beverages biology.organism_classification Plants Genetically Modified fish oils Fishery sustainable sources Seafood Red meat business Long chain lcsh:Nutrition. Foods and food supply long-chain omega-3 Food Science Plant Sources Euphausiacea |
| Zdroj: | Nutrients Nutrients, Vol 2, Iss 6, Pp 572-585 (2010) |
| ISSN: | 2072-6643 |
| Popis: | Seafood is currently the best and generally a safe source of long-chain (LC, (≥C(20)) omega-3 oils amongst the common food groups. LC omega-3 oils are also obtained in lower amounts per serve from red meat, egg and selected other foods. As global population increases the opportunities to increase seafood harvest are limited, therefore new alternate sources are required. Emerging sources include microalgae and under-utilized resources such as Southern Ocean krill. Prospects for new land plant sources of these unique and health-benefiting oils are also particularly promising, offering hope for alternate and sustainable supplies of these key oils, with resulting health, social, economic and environmental benefits. |
| Databáze: | OpenAIRE |
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