Microalgae as sources of omega-3 polyunsaturated fatty acids: Biotechnological aspects

Recent advances in functional foods and nutraceuticals have emphasized the beneficial impact of bioactive molecules on human health and longevity. The omega-3 (ω-3) long-chain polyunsaturated fatty acids (LC-PUFAs), namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have been shown to exert numerous positive effects on cardiovascular events, inflammatory disease, some cancers, and neurological disorders. The primary sources of ω-3 LC-PUFAs for human consumption are cold-water fish and seafood; however, these are harvested currently beyond a sustainable capacity. Therefore, new sources of ω-3 LC-PUFAs such as oleaginous microalgae are regarded as promising alternatives to fish and seafood. In this context, the aim of the present review is to summarize the recent biotechnological progress made regarding the production, purification, and concentration of ω-3 LC-PUFAs from marine microalgae. [Display omitted] •The omega-3 polyunsaturated fatty acids are known to have positive health benefits.•Their primary sources (fish and seafood) are harvested in an unsustainable fashion.•Oleaginous microalgae are regarded as promising alternative sources of fatty acids.•Biotechnological improvements are needed for increased production and purification.•The sustainable use of microalgae for improved human nutrition and health is close.