Plants as vegetarian source of Omega-3

Healthful oils derived from plants are processed by the human body in exactly the same manner as when fish oils are eaten, according to a research led by the University of Southampton’s Faculty of Medicine.

Omega-3 fats are mainly present in fish oil and are vital for health and development. Because of Omega-3 source limitation, Rothamsted Research scientists developed a seed oil plant (Camelina sativa) using genetic engineering to produce an enhanced vegetable oil with similar amount of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) as fish oil.

University of Southampton, in collaboration with Rothamsted Research, tested if the GM camelina oil is as good as fish oil in providing fatty acids in human diet. The findings, published in British Journal of Nutrition, show that when young and middle aged men and women consumed the same amount of EPA plus DHA in a single standard meal, either as fish oil or as the oil from the GM camelina, there was no difference in the uptake of these fatty acids from the meal or the body processing these fats.

West et al. 2019 Postprandial incorporation of EPA and DHA from transgenic Camelina sativa oil into blood lipids is equivalent to that from fish oil in healthy humans. British Journal Of Nutrition • https://dx.doi.org/10.1017/S0007114519000825

Rothmasted repository

Source: Crop Biotech Update

Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPrint this page