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A Review: Supplementation of Foods with Essential Fatty Acids—Can It Turn a Breeze without Further Ado?

Author:
Ganesh, Vijayalakshmi, Hettiarachchy, Navam. S.
Source:
Critical reviews in food science and nutrition 2016 v.56 no.9 pp. 1417-1427
ISSN:
1549-7852
Subject:
bioavailability, encapsulation, essential fatty acids, foods, genetic engineering, markets, nanotechnology
Abstract:
This paper focuses on the critical aspects of supplementation of foods with essential fatty acids (EFAs), the need, health benefits of supplementation and the constraints of the process. Current trend of supplementation of foods with EFAs has been gaining momentum and more research pioneers due to the health benefits in par with the direct intake of EFA supplements. Technologies including encapsulation, nanotechnology, molecular complexing, genetic engineering and more emerging means, hold promise to food supplementation with EFAs. Food trials with adoption of various technologies, studies of bioavailability and health benefits are still underway and crucial before EFA supplementation in foods can hit the market on a global scale.
Agid:
5241582