A Comprehensive Review on Nutritional Traits, Extraction Methods, Oxidative Stability, Encapsulation Technologies, Food Applications and Health Benefits of Omega Fatty Acids

Abstract

This review has studied omega fatty acids, their importance, functionality, health benefits, sources, oxidation, preservation, and the function of foods prepared with omega fatty acid edible sources. Omega fatty acids are essential polyunsaturated fatty acids (PUFAs), and their consumption has increased with increasing awareness about their health benefits. Plant oilseeds, including chia seeds (CS), flax seeds, linseeds, sesame seeds, and fish oil (FO), are some of the major sources of omega fatty acids. These essential omega fatty acids have been studied for their health benefits and effectiveness against the pathophysiology of various diseases, including metabolic dysfunction, cardiovascular diseases, malignancy, mental health, neurodegenerative diseases, liver diseases, systemic circula