期刊
BIOMOLECULES
卷 9, 期 9, 页码 -出版社
MDPI
DOI: 10.3390/biom9090485
关键词
eicosapentaenoic acid; docosahexaenoic acid; nutritive quality; eutrophication; fish; culinary treatments
资金
- Russian Science Foundation [16-14-10001]
- Russian Science Foundation [19-14-13004] Funding Source: Russian Science Foundation
Over the past three decades, studies of essential biomolecules, long-chain polyunsaturated fatty acids of the omega-3 family (LC-PUFAs), namely eicosapentaenoic acid (20:5n-3, EPA) and docosahexaenoic acid (22:6n-3, DHA), have made considerable progress, resulting in several important assumptions. However, new data, which continue to appear, challenge these assumptions. Based on the current literature, an attempt is made to reconsider the following assumptions: 1. There are algal classes of high and low nutritive quality. 2. EPA and DHA decrease with increasing eutrophication in aquatic ecosystems. 3. Animals need EPA and DHA. 4. Fish are the main food source of EPA and DHA for humans. 5. Culinary treatment decreases EPA and DHA in products. As demonstrated, some of the above assumptions need to be substantially specified and changed.
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