Bioactive fatty acids from non‐conventional lipid sources and their potential application in functional food development

Abstract

There is growing evidence that bioactive fatty acids (BFAs), including eicosapentaenoic acid (EPA; 20:5–3), docosahexaenoic acid (DHA; 22:6–3), and conjugated fatty acids offer multiple biological benefits and constitute ingredients in functional food development. Despite their potential, novel and alternative/nonconventional sources with unique bioactive properties to meet growing demand remain largely unexplored, poorly characterized, and their effects are not well understood. We systematically reviewed the literature to identify studies on alternative sources of BFAs, their functions, extraction, and application in the food and nutraceutical industry. Twenty studies delved into alternate sources such as plants, bacteria, and algae. Six studies found EPA and DHA as the dominant FA in algal sources, while ten studies reported several BFAs from plant sources. Five studies assessed the health benefits of docosapentaenoic acid (DPA), arachidonic acid (ARA), EPA, γ‐linolenic acid (GLA), and linoleic acid (LA). Eleven studies compared the quality of oil recovered by green solvents, pressurized liquid, supercritical fluid, and assisted extraction methods. Three studies assessed the effects of assisted extraction methods and reported that these approaches improved oil yield and quality, but the findings may have limited applicability to other lipid sources. The quality of nonconventional lipids largely depends on extraction techniques. Four studies suggested methods like 1D and 2D NMR spectroscopy, LC‐MS/MS; however, their analytical differences make accurate comparison inadequate. Five studies found that the incorporation of algal and seafood biolipids during product development increased EHA and DHA contents.

Cellular Basis of Adjuvant Role of n-3 Polyunsaturated Fatty Acids in Cancer Therapy: Molecular Insights and Therapeutic Potential against Human Melanoma

“…Nowadays, the role of n-3 PUFAs has advanced significantly with the growing understanding of the unique specialized proresolving lipid mediators [14]. However, the extraction method also plays a role, as the quality of unconventional lipids largely depends on these extraction techniques [15].…”

“…However, the activity of the eicosanoids depends on the kind of PUFA that it is derived from [14]. Those eicosanoids that come from n-3 PUFA are described to have an antiinflammatory effect, which is why in recent years there has been a growing interest in possible therapeutic use for several diseases [15]. On the other hand, eicosanoids that come from n-6 PUFAs have a pro-inflammatory effect, which has been described as a predisposing factor for cancer and other diseases [16].…”

The Healthy Fatty Index Allows for Deeper Insights into the Lipid Composition of Foods of Animal Origin When Compared with the Atherogenic and Thrombogenicity Indexes

“…However, over time high-fat foods have been strongly demonized because great attention was paid to fat quantity rather than quality [2,3]. In particular, polyunsaturated fatty acids (PUFA), particularly those of the n-3 series, have positive health effects for reducing the risk of several diseases, such as coronary heart disease and strokes, chronic inflammation, and several cancers, and are important for the development and functionality of the brain and retina, along with reproductive functions [4,5].…”