INTERNATIONAL JOURNAL OF ADVANCE RESEARCH
IN MULTIDISCIPLINARY

This comprehensive review explores the health-promoting characteristics of omega-3 fatty acids and the nutritional benefits of integrating flaxseed and chia seeds into jelly formulations. Confectionery jelly is selected due to its favourable organoleptic properties, gel matrix structure, and consumer acceptability, which facilitate the stable incorporation and delivery of functional biologically active constituents including omega fatty acids. Both flaxseed and chia seeds serve as rich sources of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid recognized for its beneficial effects on cardiovascular health, inflammation modulation, and cognitive function. The review highlights how incorporating these seeds enhances jelly products with essential fatty acids, fibre, antioxidants, and proteins. Furthermore, omega-3 enriched jellies are highlighted as convenient functional foods that facilitate healthier dietary choices. The discussion further addresses the nutritional improvements achieved by integrating flaxseed and chia seeds in such formulations. Future research should focus on optimizing formulations to enhance omega-3 stability and bioavailability, maximizing nutritional benefits and supporting overall health.