A team of European scientists is working to improve the stability of fatty acids found naturally in fish, gaining increasing interest for their heart-health benefits.

Health professionals across Europe are advising people to increase their intake of oily fish, rich in omega-3 polyunsaturated fatty acids, thought to have powerful anti-inflammatory actions. But the deterioration of the lipids naturally present in fish and certain vegetables results in undesirable odours and appearance, which are unappealing to consumers, explain the scientists. This may reduce the acceptability of these products, and negatively influence people's dietary choices, they suggest.

An EU-funded project has investigated how this process of deterioration occurs and hopes to help formulate strategies to improve the stability of the fatty acids in foods such as fish in the future.

Researchers have identified the rate-limiting step in the deterioration process in peas and spinach, and the oxidative catalyst in mackerel. They hope that their findings will help future work to promote these omega-3-rich foods.

For more information on the research, contact the project co-ordinator .