Omega Fatty Acids: Biological Effects and Herbal Sources Omega Yağ Asitleri: Biyolojik Etkileri ve Bitkisel Kaynakları

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Salar B., UZ A.

Hacettepe University Journal of the Faculty of Pharmacy, vol.41, no.3, pp.194-209, 2021 (Scopus) identifier


© 2021, Hacettepe University, Faculty of Pharmacy. All rights reserved.Omega fatty acids, one of the important components of the diet, are commonly known as omega-3, omega-6, and omega-9. The richest food sources of omega fatty acids are vegetable oils and fish oils. Omega-3 and omega-6 are essential fatty acids that must be taken externally. While mainly omega-3, α-linolenic acid (ALA) is of vegetable origin; eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are abundant in fish. Seeds of plants and especially nuts such as ha-zelnuts and walnuts are the main sources of omega fatty acids. Omega fatty acids, especially omega-3, have positive effects in many diseases such as cardiovascular diseases, cognitive functions, metabolic disorders, inflammatory diseases, oxidative stress, skin disorders, eye diseases, psychiatric disorders and Alzheimer’s and are used in treatment. It is also known that they play an important role in fetal development. The omega-6 / omega-3 ratio should be low in order to see beneficial effects on health. The mechanisms of action have not yet been completely understood. In this article, it is aimed to review general information about important omega fatty acids, plant sources where they are found, their biological effects and uses.