Functional roles and novel tools for improving‐oxidative stability of polyunsaturated fatty acids: A comprehensive review-Reference-Cited by-同舟云学术

Functional roles and novel tools for improving‐oxidative stability of polyunsaturated fatty acids: A comprehensive review

Published:2023-02-28 Issue:6 Volume:11 Page:2471-2482
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Islam Fakhar¹^ORCID,Imran Ali¹^ORCID,Nosheen Farhana²,Fatima Maleeha²,Arshad Muhammad Umair¹,Afzaal Muhammad¹,Ijaz Nosheen²,Noreen Rabia²,Mehta Shilpa³,Biswas Sunanda⁴,Rasool Izza Faiz Ul¹,Aslam Muhammad Arslan¹,Usman Ifrah¹^ORCID,Zahra Syeda Mahvish⁵⁶,Segueni Narimane⁷^ORCID,Amer Ali Yuosra⁸^ORCID

Affiliation:

1. Department of Food Science Government College University Faisalabad Faisalabad Pakistan

2. Department of Home Economics Government College University Faisalabad Faisalabad Pakistan

3. Department of Electrical and Electronic Engineering Auckland University of Technology Auckland New Zealand

4. Department of Food and Nutrition Acharya Prafulla Chandra College Kolkata India

5. Department of Environmental Design, Health and Nutritional Sciences Allama Iqbal Open University Islamabad Pakistan

6. Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan

7. Faculty of Medicine University Salah Boubnider Constantine 3 Constantine Algeria

8. Department of Food Sciences, College of Agriculture and Forestry University of Mosul Mosul Iraq

Abstract

AbstractPolyunsaturated fatty acids may be derived from a variety of sources and could be incorporated into a balanced diet. They protect against a wide range of illnesses, including cancer osteoarthritis and autoimmune problems. The PUFAs, ω‐6, and ω‐3 fatty acids, which are found in both the marine and terrestrial environments, are given special attention. The primary goal is to evaluate the significant research papers in relation to the human health risks and benefits of ω‐6 and ω‐3 fatty acid dietary resources. This review article highlights the types of fatty acids, factors affecting the stability of polyunsaturated fatty acids, methods used for the mitigation of oxidative stability, health benefits of polyunsaturated fatty acids, and future perspectives in detail.

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3272

Reference108 articles.

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