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Fatty Acids

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Functional Foods

Abstract

In the last 20 years epidemiologic studies, clinical investigations, and animal experiments have expanded our knowledge of the properties of dietary fatty acids in health and disease and in growth and development. The impetus for the research and expansion in our knowledge resulted from research advances in prostaglandin metabolism, membrane structure and function, the role of ω-3 (omega- 3) fatty acids in gene expression, and the epidemiologic investigations that demonstrated a much lower rate of coronary heart disease in Eskimos (Bang and Dyerberg 1972; Dyerberg, Bang, and Hjorne 1975; Bang, Dyerberg, and Hjorne 1976; Dyerberg, Bang, and Stofferson 1978; United States (Phillipson et al. 1985; Shekelle et al. 1985; Harris et al. 1988), and elsewhere (Kromhout, Bosschieter, and Coulander 1985); and by clinical investigations on the hypolipidemic (Harris 1989), antithrombotic (Weber et al. 1986a), and anti-inflammatory (Lee et al. 1985; Kremer and Robinson 1991) aspects of ω-3 fatty acids and the mechanisms involved (Simopoulos, Kifer, and Martin 1986; Galli and Simopoulos 1989; Simopoulos et al. 1991).

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  1. Artemis P. Simopoulos
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Israel Goldberg

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Simopoulos, A.P. (1994). Fatty Acids. In: Goldberg, I. (eds) Functional Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2073-3_16

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