Omega-3 Polyunsaturated Fatty Acids (PUFAs): Emerging Plant and Microbial Sources, Oxidative Stability, Bioavailability, and Health Benefits—A Review.

Ramesh Kumar, Saini and Prasad, Parchuri and Sreedhar, R. V. and Akhilender Naidu, K. and Keum, Young Soo (2021) Omega-3 Polyunsaturated Fatty Acids (PUFAs): Emerging Plant and Microbial Sources, Oxidative Stability, Bioavailability, and Health Benefits—A Review. Antioxidants, 10. p. 1627.

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Abstract

The omega

Item Type:	Article
Uncontrolled Keywords:	eicosapentaenoic acid (EPA); docosahexaenoic acid (DHA); chia (Salvia hispanica); Echium plantagineum; Buglossoides arvensis; microalgae; thraustochytrids; Schizochytrium sp.
Subjects:	500 Natural Sciences and Mathematics > 10 Plants 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
Divisions:	Dept. of Biochemistry Plant Cell Biotechnology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Mar 2022 08:27
Last Modified:	29 Mar 2022 08:27
URI:	http://ir.cftri.res.in/id/eprint/15153

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