Description of Essential Fatty Acids (Omega-3&6&9) from Different Sources
[1]
Kamal-Alahmad , School of Food Science and Technology, Jiangnan University, Wuxi, China; Laboratory of Food Enzymology and Food Chemistry, Jiangnan University, Wuxi, Jiangsu, China; Department of Food Science and Technology, Faculty of Agriculture, University of Alfurat, Deir Ezzor, Syria.
[2]
Sameh A. Korma, School of Food Science and Technology, Jiangnan University, Wuxi, China; State Key Laboratory of Food Science and Technology, Synergetic Innovation Centers of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.
[3]
Abdalbasit A. Gasmalla, School of Food Science and Technology, Jiangnan University, Wuxi, China; Laboratory of Food Enzymology and Food Chemistry, Jiangnan University, Wuxi, Jiangsu, China.
[4]
Hinawi A. M. Hassanin, School of Food Science and Technology, Jiangnan University, Wuxi, China.
Essential fatty acids so important to our body so this study focused on advantages and benefits of these supplements sources, as known omega 3&6&9 extracted from different sources, moreover using some Techniques to enhance the concentration and stabilisation of omega-3&6&9 fatty acids for applying into food and beverage products. EPA – DHA Oily fishes such as Cod Liver considered source of omega-3, however LA – AA Soybean oil, Corn oil / Peanut Oil, Meat, Eggs are sources of omega-6, Oleic acid – Canola oil, Sunflower Oil, and Almonds respectively counted sources of omega-9.
Omega 3&6&9, EPA & DHA, Lipases, Cis&Trans, Microbial Sources, Pharmaceutical Applications, Uses in Food Industries
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