Increased consumption of long chain n-3 polyunsaturated fatty acids from marine sources has been shown to reduce the risk of cardiovascular and inflammatory diseases.Consequently,a number of functional food products containing marine n-3 fatty acids have already been introduced to the market but,due to an adverse fishy smell and taste,contain only a fraction of the recommended daily intake (300-600 mg) of n-3 fatty acids.Clearly,there is a need to increase the amount of n-3 fatty acids consumed per serve of these products if they are to contribute substantially to human health.Long chain n-3 fatty acids are highly sensitive to heat,light and oxygen and readily undergo oxidative damage during food processing and storage.