INTRODUCTION Consumption of trans fatty acids TFA from dietary foods is thought to be one of the leading causes of heart attack around the world, because TFA change the ratio of low-density lipoprotein LDL to high-density lipoprotein HDL cholesterol in blood, which leads to cardiovascular disease CVD 1 5. A famous meta-analytical epidemiological study by Ascherico indicates that the ratio of LDL to HDL cholesterol LDL/HDL in blood increases with the intake of TFA 6, 7. In particular, daily caloric intake of more than 2 TFA significantly increases the LDL/HDL ratio. Consequently, the World Health Organization WHO recommends that more than 1 of a person s daily caloric intake should not come from TFA 8. TFA is synthesized during the production of foods or biosynthesis in ruminants by three main methods, namely hydrogenation of oil, biohydrogenation of oil in ruminants, and heating of oil. Partially hydrogenated oil PHO formed by the hydrogenation of liquid oil contains TFA and is used for margarine, chocolate fat substitute, and shortening oil, among other foods 9. PHO, also known as industrial TFA, was banned from use in foods in the USA because it is considered a main source
The n-3 type polyunsaturated fatty acids (n-3PUFAs), including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), from fish oil exhibit health benefits such as triacylglycerol-and cholesterollowering effects. Some pelagic fishes contain long-chain monounsaturated fatty acids (LC-MUFAs) such as eicosenoic acid (C20:1), which exert health-promoting effects. However, no study has evaluated beneficial effects of n-3PUFA and LC-MUFA combination. Here, we investigated effects of simultaneous treatment with n-3PUFA (EPA and DHA) and LC-MUFA (cis-5-C20:1 and cis-7-C20:1) and found that n-3PUFA and LC-MUFA combination significantly decreased lipid accumulation and reduced total cholesterol in HepG2 cells. Cholesterol level was significantly lower in DHA + cis-7-C20:1 group than in DHA + EPA group. These results suggest the importance of LC-MUFA as a functional molecule in fish oil.
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