Efficacy of omega‐3 fatty acids as a functional food: a multifaceted approach to health reinforcement

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 for health-related products and innovations is expected to have an impact on developing dietary patterns. As a result, omega-3s are increasingly incorporated into functional foods and supplements. This analysis highlights omega-3s ability to improve health outcomes as well as prevent chronic diseases. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Journal
Journal of the Science of Food and Agriculture
Published
2025-12-22
DOI
https://doi.org/10.1002/jsfa.70346
Primary Topic
Fatty Acid Research and Health
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article
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article

Efficacy of omega‐3 fatty acids as a functional food: a multifaceted approach to health reinforcement

Abdullah F. Aldairi, Farkad Bantun, Boshra Mozaffar, Mohamed H. Abdelrahman et al.
Journal of the Science of Food and Agriculture
Fatty Acid Research and Health
article

Efficacy of omega‐3 fatty acids as a functional food: a multifaceted approach to health reinforcement

Abdullah F. Aldairi, Farkad Bantun, Boshra Mozaffar, Mohamed H. Abdelrahman, Mohammed Bajahzer, Abdulrahman A. Alsayegh, Awais Ahmed, Faruque Ahmad, Mohammad Intakhab Alam, Md Zeyaullah, Ahmad O Babalghith, Anjum Khanam, António Raposo
article en

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 for health-related products and innovations is expected to have an impact on developing dietary patterns. As a result, omega-3s are increasingly incorporated into functional foods and supplements. This analysis highlights omega-3s ability to improve health outcomes as well as prevent chronic diseases. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Journal of the Science of Food and Agriculture
Umm al-Qura University (SA), Shri Jagdishprasad Jhabarmal Tibrewala University (IN), Technologies pour la Santé (FR), King Khalid University (SA), Universidade Lusófona (PT), Jazan University (SA)
Openalex Percentile: Top 36%
Fatty Acid Research and Health
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