Microalgae as an alternative source of omega‐3 long chain polyunsaturated fatty acids

Abstract

Abstract The health benefits of omega‐3 long chain polyunsaturated fatty acids (omega‐3 LC‐PUFA) are recognized worldwide. The traditional source of omega‐3 LC‐PUFA is fish. However, global consumer needs cannot be supplied by the current global fish harvest. Therefore, new sources of omega‐3 LC‐PUFA have to be found. Microalgae are producers of omega‐3 LC‐PUFA and a potential alternative for seafood. Other sources of omega‐3 LC‐PUFA include krill oil, calamari oil and genetically engineered land plant crops.