Oxidative Stability of Omega-3 Polyunsaturated Fatty Acids Enriched Eggs
Published:November 23, 2014
Summary
INTRODUCTION Omega-3 polyunsaturated fatty acids (n-3 PUFA), mainly eicosapentaenoic acid (EPA, 20:5 n-3), docosahexaenoic acid (DHA, 22:6 n-3) and alpha-linolenic acid (ALA, 18:3 n-3), are suggested to reduce the risk of cardiovascular diseases and certain forms of cancer, as well as to improve brain development and function. Due to compelling evidence supporting the health benefits of n-3 PU...