Long chain polyunsaturated fatty acids(LC-PUFAs)such as docosahexaenoic acid(DHA)and eicosapentaenoic acid(EPA)have special physiological functions,such as preventing various diseases and maintaining human health.Fish oil is a traditional source of LC-PUFAs,but more and more research has found that marine fish can't synthesize DHA and EPA and they only enrich DHA and EPA from the marine food chain.The marine algae is the synthesizers of DHA and EPA.Since algae oil abounds in PUFAs,it is easy to be oxidized and rancid,especially under conditions such as oxygen,light,and high temperature.In order to improve the stability and edible safety of algae oil,various methods have been developed to inhibit or slow down the oxidation of algae oil.It has been reviewed the physiological functions of algae oil,factors affecting the stability of algal oil,and measures to increase the yield.As a result,it provides some theoretical foundation for the development and utilization of algae oil in the future.
维普
万方数据