Essential food component Eicosapentaenoic acid
Eicosapentaenoic acid (20:5, EPA) belongs to the omega-3 fatty acid class. These are highly unsaturated fatty acids with a special positioning of the first double bond. Many organisms cannot synthesize omega-3 fatty acids, they are essential. In humans, too, they must be supplied during child development.
Omega-3 fatty acids serve as a precursor for important tissue hormones. A lack of omega-3 fatty acids leads to an increased risk of civilization diseases such as heart attack and stroke. An anti-oxidative and thus cancer-protective effect of omega-3 fatty acids is also being discussed. The main source of EPA in the diet is fish oil from marine cold-water fish. Low fish consumption leads to an undersupply in broad sections of the population. Fish oil is also used for the industrial production of omega-3 fatty acids. The disadvantages here are the perceived bad taste and the accumulation of toxic heavy metals, especially mercury, from the environment. Therefore, other sources for the technical production of EPA are being intensively sought.