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Physiological Effects of Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA)—A Review

Bhaskar, Narayan and Kazuo, Miyashita and Masashi, Hosakawa (2006) Physiological Effects of Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA)—A Review. Food Reviews International, 22. pp. 291-307.

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Marine lipids have long been documented to be the major source of polyunsaturated fatty acids (PUFAs), especially n-3 fatty acids such as eicosapentaenoic acid (EPA; 20:5 n-3) and docosahexaenoic acid (DHA; 22:6 n-3). Both EPA and DHA have been documented to have significant influence on biochemical and physiological changes in the body. Although these long chain PUFA exert positive influences on human nutrition and health, there are also some controversies pertaining to the functioning of these n-3 PUFAs including the extent of their requirement by the body. As marine lipids have been thoroughly reviewed often, the present review mainly focuses on works related to physiological effects of EPA and DHA.

Item Type: Article
Uncontrolled Keywords: PUFA, Health benefits
Subjects: 600 Technology > 08 Food technology > 11 Food Biochemistry
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Meat Fish and Poultry Technology
Depositing User: Users 197 not found.
Date Deposited: 06 Jan 2011 10:00
Last Modified: 28 Dec 2011 10:20
URI: http://ir.cftri.com/id/eprint/9833

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