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Current Trends and Future Perspectives on Omega-3 Fatty Acids

Byong H Lee

Omega-3 fatty acids (ω-3 fatty acids) confer significant health benefits in cardiovascular diseases, cancers, and other physiological and cognitive disorders. Over the years, fish has been the main source ω-3 fatty acids however, the problem of overfishing and pollution in the marine environment calls for novel and sustainable sources of omega-3 fatty acids. Marine microbes are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), hence a promising alternative source to the main dietary sources, fish and fish oil. Transgene-derived and extensive metabolic engineering of microorganisms producing LC ω-3 PUFAs have also become very important in sustaining ω-3 fatty acids production. Meanwhile, interesterification and transesterification of fats and oils remain attractive means of producing ω-3 PUFAs for human consumption and for therapeutic purposes. In this review, we discuss the recent alternative approaches for ω-3 fatty acids production