Vegetable oils as a source of Omega-3 fatty acids-An update and controversials about future applications

Omega-3 fatty acids, particularly EPA and DHA, are vital components of human nutrition. While marine sources are traditional suppliers, concerns over sustainability and dietary restrictions have led to increased interest in plant-derived alternatives. Plants do not naturally produce EPA or DHA but synthesize precursors like α-linolenic acid (ALA) and, in some species, stearidonic acid (SDA). It has been extensively reported that the conversion of these short-chain omega-3 fatty acids (C18) into long-chain omega-3 fatty acids (C20-C22) in the human body is rather limited. An interesting approach to solve this issue is the production of genetically modified plants, which contain genes from organisms that can produce EPA and DHA (i.e., microalgae). Some examples of clear improvements in this field are based on both camelina (Camelina sativa) and canola (Brassica napus). This review explores the biochemical diversity, nutritional roles, and recent advancements in plant-based omega-3 sources, highlighting their role in modern dietary and therapeutic applications. In this sense, the relevance and role that a micronutrient family of compounds, phytosterols, present in significant concentrations in both natural and GMO-derived vegetable oils may play in the area of infant nutrition is also addressed.