It is now established that dietary n-3 polyunsaturated fatty acids (PUFAs) are involved in health promotion and disease prevention, particularly those traditionally derived from marine sources (e.g., eicosapentaenoic acid and docosahexaenoic acid). A number of organizations have made specific recommendations for the general population to increase their intakes of these nutrients. In response to and along with these recommendations, n-3 PUFAs are being incorporated into nontraditional food sources because of advances in the technology to safely enrich/fortify our food supply. Fatty acid compositions of traditional oils (e.g., canola and soybean) are being genetically modified to deliver more highly concentrated sources of n-3 PUFA. The advent of algal sources of docosahexaenoic acid provides one of the few terrestrial sources of this fatty acid in a concentrated form. All of this is possible because of newer technologies (microencapsulation) and improved processing techniques that ensure stability and preserve the integrity of these unstable fatty acids.

中文翻译：

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n-3脂肪酸的创新饮食来源。

现已确定，饮食中的n-3多不饱和脂肪酸（PUFA）参与健康促进和疾病预防，特别是传统上来源于海洋的那些（例如二十碳五烯酸和二十二碳六烯酸）。许多组织已经为一般人群提出了具体建议，以增加他们对这些营养素的摄入。作为对这些建议的回应和补充，n-3 PUFA已被纳入非传统食品资源中，这是由于技术的进步，可以安全地丰富/加强我们的食品供应。传统油（例如低芥酸菜子和大豆）的脂肪酸组成已被基因改造，以提供更高浓度的n-3 PUFA来源。二十二碳六烯酸的藻类来源的出现以浓缩形式提供了该脂肪酸的少数陆地来源之一。由于更新的技术（微囊化）和改进的加工技术可确保稳定并保留这些不稳定脂肪酸的完整性，所有这些都是可能的。