LEADER 04299nam 2201285z- 450 001 9910557702603321 005 20210501 035 $a(CKB)5400000000046254 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/68617 035 $a(oapen)doab68617 035 $a(EXLCZ)995400000000046254 100 $a20202105d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aFatty Acids in Natural Ecosystems and Human Nutrition 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 online resource (238 p.) 311 08$a3-03936-262-3 311 08$a3-03936-263-1 330 $aLong-chain polyunsaturated fatty acids (PUFAs) of the omega-3 family, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are physiologically important for many animals and humans. Moreover, fatty acids play an important roles in numerous contexts reflecting various levels: from their producers in natural ecosystems, microalgae, through to invertebrates and fish, and to culinary treatments of fish products for human consumption. Environmental threats such as anthropogenic pollution and its effects on PUFA yield in aquatic ecosystems as well as their transfer to terrestrial ecosystems are highlighted. Assumptions and challenges that are important for the study of PUFA in trophic webs of aquatic ecosystems as well as in human nutrition are discussed. 606 $aBiology, life sciences$2bicssc 606 $aFood & society$2bicssc 606 $aResearch & information: general$2bicssc 610 $aAA 610 $aadaptations 610 $aALA 610 $aaldehydes 610 $aallochthonous 610 $aalpha-linolenic acid 610 $aaquatic ecosystems 610 $aarctic 610 $aArctic 610 $abiosynthesis 610 $achronic mild stress 610 $aCLA 610 $aconjugated linoleic acid 610 $aculinary treatments 610 $adepression 610 $aDHA 610 $adietary sources 610 $adocosahexaenoic acid 610 $aeicosapentaenoic acid 610 $aEPA 610 $aessential fatty acid 610 $aessential polyunsaturated fatty acids 610 $aeutrophication 610 $aFatty acid 610 $afatty acids 610 $afatty acyl desaturase 610 $afish 610 $afish oil 610 $afood quality 610 $afood web 610 $afood webs 610 $afreshwater 610 $agreen cryo-fodder 610 $agut microbiota 610 $ahealth 610 $aisoprostanes 610 $aLC-PUFA 610 $aLeptoclinus maculatus 610 $alinoleic acid 610 $alipid oxidation 610 $alipids 610 $aliver 610 $along-chain polyunsaturated fatty acid 610 $along-chain polyunsaturated fatty acids 610 $ameat fat 610 $amollusks 610 $amuscle tissue 610 $an-3 HUFA score 610 $anutritional value 610 $anutritive quality 610 $aolive oil 610 $aontogenesis 610 $apan-frying 610 $aperiphyton 610 $aphytoplankton 610 $apolar lipids 610 $apolyunsaturated fatty acids 610 $arosemary 610 $asalmon 610 $aSalmoniformes 610 $aSalvelinus leucomaenis 610 $asubcutaneous adipose tissue 610 $asubsidies 610 $asymbiotic bacteria 610 $atransgene 610 $atriacylglycerols 610 $atrophic nets 610 $atrophic transfer 610 $avegetable fat 610 $awater pollution 610 $azoobenthos 610 $a?-linolenic acid 610 $a?6 - desaturase 610 $a?3 610 $a?6 615 7$aBiology, life sciences 615 7$aFood & society 615 7$aResearch & information: general 700 $aGladyshev$b Michail I$4edt$01324146 702 $aGladyshev$b Michail I$4oth 906 $aBOOK 912 $a9910557702603321 996 $aFatty Acids in Natural Ecosystems and Human Nutrition$93035950 997 $aUNINA