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New perspectives of omega-3 fatty acids from diatoms

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Abstract

Omega-3 fatty acids are polyunsaturated fatty acids that are vital for human food consumption and metabolism. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), two long-chain polyunsaturated fatty acids (LC-PUFAs), are primarily obtained from diatoms in the oceanic food web. Though microalgae are the main producers of EPA and DHA, but currently, only few algal strains are known to produce large levels of EPA and DHA. The demand for nutraceuticals has significantly increased because of people’s increased awareness and health consciousness. Due to foods being the concentrated supply of omega-3 PUFAs (polyunsaturated fatty acids), this has increased the demands on aquatic sources of n-3 PUFAs. Micro-algal sources must be carefully examined due to the numerous drawbacks and difficulties of fish oils and the lack of DHA and EPA in plant sources. This review focuses on the current state of omega-3 PUFA (polyunsaturated fatty acids) production, sources, and market demand to provide an overview of sources that are being explored for sustainability as well as current and anticipated market trends in the omega-3 industry. This will make it possible for them to be produced on a wide scale for the benefit of human health.

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Acknowledgements

The authors acknowledge the University for required infrastructure support.

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Authors and Affiliations

  1. Diatom Research Laboratory, Amity Institute of Biotechnology, Amity University, Uttar Pradesh, Noida, India

    Rashi Tyagi & Archana Tiwari

  2. Ministry of Environment, Forest and Climate Change, Jorbagh Road, New Delhi, India

    Rajesh Prasad Rastogi

  3. Immanuel Kant Baltic Federal University, Kaliningrad, Russia

    Olga Babich

  4. College of Natural Resources and Environment, Northwest A&F University, Yangling, China

    Mukesh Kumar Awasthi

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  1. Rashi Tyagi
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  2. Rajesh Prasad Rastogi
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  3. Olga Babich
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Contributions

RT: writing original draft and data curation; RPR: data curation and reviewing; OB: visualization and reviewing; MKA: visualization and reviewing; AT: reviewing, conceptualization, and supervision.

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Correspondence to Archana Tiwari.

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Tyagi, R., Rastogi, R.P., Babich, O. et al. New perspectives of omega-3 fatty acids from diatoms. Syst Microbiol and Biomanuf 4, 528–541 (2024). https://doi.org/10.1007/s43393-023-00202-2

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  • DOI: https://doi.org/10.1007/s43393-023-00202-2

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