Efficacy of omega-3 fatty acids as a functional food: a multifaceted approach to health reinforcement
Abstract
Omega-3 fatty acids (omega-3s) are polyunsaturated fatty acids linked with numerous health benefits. Omega-3s exhibit multifaceted activities through various mechanisms. Eicosapentaenoic acid (EPA) alleviates oxidative stress by lowering reactive oxygen species and improving oxidative stress in brain tissues and acts against neurodegenerative disorders. It has the potential to regulate cell membranes, decrease inflammation, improve endothelial activities, reduce triglycerides (TGs), weaken oxidative stress, and encourage cardiovascular, metabolic and immunological health. Docosahexaenoic acid (DHA) modulates mitochondrial activity, enhances mitochondrial biogenesis and facilitates fatty acid oxidation, which lowers lipid accumulation and helps energy metabolism and is effective in obesity. Omega-3s such as EPA, DHA and alpha-linolenic acid show anticancer activity, promote apoptosis, decrease the proliferation of cancer cell and enhance chemotherapy efficacy. Moreover, DHA has potential effects during pregnancy and fetal development. Omega-3s are often inadequate in our diet and play a significant therapeutic function in several disorders. They have been documented by global health specialists as essential constituents of the human diet. Their relevance depends on their ability to act as a nutritional intervention with significant uses in health promotion. Consequently, dietary nutrition is associated with disease prevention and enhanced clinical results. The growing demand…
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