Fish Oils: Composition and Health Effects

Charlotte Jacobsen*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review


This article provides an overview of sources of the two long-chain omega-3 polyunsaturated fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), including new sources such as krill oils, microalgal oils, and GMO oils. This is followed by a discussion of the current and future consumption pattern of EPA and DHA. Subsequently, the mechanisms behind the health beneficial effects of EPA and DHA are summarized followed by an overview of the beneficial effects of these healthy fatty acids in different stages of life.

Original languageEnglish
Title of host publicationEncyclopedia of Food and Health
Publication date2015
ISBN (Print)9780123849472
ISBN (Electronic)9780123849533
Publication statusPublished - 2015


  • Algal oils
  • Cancer
  • Cardiovascular diseases
  • Docosahexaenoic acid (DHA)
  • Eicosapentaenoic acid (EPA)
  • Fish oils
  • Immune function
  • Marine oils
  • Mental health
  • Omega-3 fatty acids
  • Psychiatric disorders


Dive into the research topics of 'Fish Oils: Composition and Health Effects'. Together they form a unique fingerprint.

Cite this