Health and Environmental Impact of Sustainable PUFA-Rich Food Sources in Modulating Oxidative Stress and Inflammation

This review examines sustainable sources of polyunsaturated fatty acids (PUFAs) and their potential roles in oxidative stress and inflammation. It focuses on plant-derived α-linolenic acid (ALA) sources, including flaxseed, chia seed, and hemp seed, and on microalgae-derived eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These sources are not biologically equivalent because conversion of ALA to EPA is limited and conversion to DHA is very low. Moreover, the effects of whole plant foods may reflect the combined actions of fiber, lignans, polyphenols, proteins, and micronutrients rather than ALA alone. Available evidence suggests that sustainable PUFA-rich foods may modulate redox balance, inflammatory signaling, cytokine activity, antioxidant defenses, and specialized pro-resolving mediators. However, findings remain heterogeneous and depend on study design, source, dose, bioavailability, and population characteristics. The review also addresses oxidative instability, formulation challenges, and the environmental benefits and limitations of sustainable PUFA production. Overall, these sources show promise for preventive nutrition and functional food development, but their clinical relevance and technological performance require cautious interpretation and further well-designed human studies.