Omega-3 Fatty Acids and Cancer

Nathalia Pizato

Department of Human Nutrition, University of Brasília, Brazil

Nathalia Pizato, Department of Human Nutrition, University of Brasília, Brazil.

Keywords: Cancer Development; Bioavailability; Fatty Acids

Abstract

Omega 3 (n3) polyunsaturated fatty acids are found naturally in fish or fish oil and have been extensively studied in multiple inflammatory diseases with improved outcomes, especially in cancer, whereas n3 PUFA appear to modulate cancer progression while n6 fatty acids contribute to cancer development.

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