Anti-inflammatory effects of omega 3 and omega 6 polyunsaturated fatty acids in cardiovascular disease and metabolic syndrome

Tortosa-Caparrós, Esther; Navas-Carrillo, Diana; Marín, Francisco; Orenes‐Piñero, Esteban

doi:10.1080/10408398.2015.1126549

Cited by 188 publications

(132 citation statements)

References 57 publications

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“…Introduction Persistent inflammation is a major factor that contributes to the development and progression of many chronic diseases (Laveti et al, 2013). Diet, particularly the amount and type of dietary fatty acids consumed, plays a significant role in the development, progression, prevention, and reversal of several inflammatory diseases (Jho et al, 2004;Poudyal et al, 2011;Sijben and Calder, 2007;Tortosa-Caparros et al, 2017;Tur et al, 2012;Zarate et al, 2017). Epidemiological studies indicate an inverse association between inflammatory disease and the intake and tissue concentrations of omega-3 polyunsaturated fatty acids (n-3 PUFA) (Jew et al, 2009).…”

mentioning

confidence: 99%

Accretion of Dietary Docosahexaenoic Acid in Mouse Tissues Did Not Differ between Its Purified Phospholipid and Triacylglycerol Forms

Adkins

Laugero

Mackey

et al. 2019

Lipids

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Recent studies suggest that dietary krill oil leads to higher omega‐3 polyunsaturated fatty acids (n‐3 PUFA) tissue accretion compared to fish oil because the former is rich in n‐3 PUFA esterified as phospholipids (PL), while n‐3 PUFA in fish oil are primarily esterified as triacylglycerols (TAG). Tissue accretion of the same dietary concentrations of PL‐ and TAG‐docosahexaenoic acid (22:6n‐3) (DHA) has not been compared and was the focus of this study. Mice (n = 12/group) were fed either a control diet or one of six DHA (1%, 2%, or 4%) as PL‐DHA or TAG‐DHA diets for 4 weeks. Compared with the control, DHA concentration in liver, adipose tissue (AT), heart, and eye, but not brain, were significantly higher in mice consuming either PL‐ or TAG‐DHA, but there was no difference in DHA concentration in all tissues between the PL‐ or TAG‐DHA forms. Consumption of PL‐ and TAG‐DHA at all concentrations significantly elevated eicosapentaenoic acid (20:5n‐3) (EPA) in all tissues when compared with the control group, while docoshexapentaenoic acid (22:5n‐6) (DPA) was significantly higher in all tissues except for the eye and heart. Both DHA forms lowered total omega‐6 polyunsaturated fatty acids (n‐6 PUFA) in all tissues and total monounsaturated fatty acids (MUFA) in the liver and AT; total saturated fatty acid (SFA) were lowered in the liver but elevated in the AT. An increase in the DHA dose, independent of DHA forms, significantly lowered n‐6 PUFA and significantly elevated n‐3 PUFA concentration in all tissues. Our results do not support the claim that the PL form of n‐3 PUFA leads to higher n‐3 PUFA tissue accretion than their TAG form.

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mentioning

confidence: 99%

Accretion of Dietary Docosahexaenoic Acid in Mouse Tissues Did Not Differ between Its Purified Phospholipid and Triacylglycerol Forms

Adkins

Laugero

Mackey

et al. 2019

Lipids

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“…Our finding that moderate intake of n-6 PUFA actually reduced non-isolated IFG provides additional support for some of the beneficial effects of this type of PUFA. More research exists regarding the impact of n-3 PUFA on diabetes or blood glucose (57) ; however, these findings should generate further discussion about the possible health benefits of n-6 PUFA and their role on blood glucose regulation as well as overall disease risk, which is still poorly understood (58) .…”

Section: Discussionmentioning

confidence: 99%

Impact of dietary fat composition on prediabetes: a 12-year follow-up study

Krishnan

Steffen

Paton

et al. 2017

Public Health Nutr.

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Objective: Dietary fatty acid composition likely affects prediabetic conditions such as isolated impaired fasting glucose (IFG) or impaired glucose tolerance (IGT); however, this risk has not been evaluated in a large population nor has it been followed prospectively. Design: Diet, physical activity, anthropometric, socio-economic and blood glucose data from the Atherosclerosis Risk in Communities (ARIC) study were obtained from BioLINCC. Cox proportional hazards regression models were used to evaluate associations of dietary SFA, MUFA, PUFA, n-3 fatty acid (FA) and n-6 FA intakes with incidence of one (isolated IFG) or two (IFG with IGT) prediabetic conditions at the end of 12-year follow-up. Setting: Study volunteers were from counties in North Carolina, Mississippi, Minnesota and Maryland, USA. Subjects: Data from 5288 volunteers who participated in the ARIC study were used for all analyses reported herein. Results: The study population was 62 % male and 84 % white, mean age 53·5 (SD 5·7) years and mean BMI 26·2 (SD 4·6) kg/m 2 . A moderately high intake of dietary MUFA (10-15 % of total daily energy) was associated with a 10 % reduced risk of isolated IFG incidence, while a high intake of n-3 FA (>0·15 % of total daily energy) was associated with a 10 % increase in risk. Curiously, moderately high intake of n-6 PUFA (4-5 % of total daily energy) was associated with a 12 % reduction in IFG and IGT incidence. Conclusions: MUFA, n-3 and n-6 FA contribute differently to the development of isolated IFG v. IFG with IGT; and their mechanism may be more complex than originally proposed. . T2DM is a chronic disease that is characterized by high levels of blood glucose (fasting >126 mg/dl and/or postprandial >200 mg/dl). Impaired glucose tolerance (IGT; 2 h postprandial blood glucose between 140 and 199 mg/dl, but fasting glucose <126 mg/dl) and impaired fasting glucose (IFG; fasting glucose between 100 and 126 mg/dl) are prediabetic conditions (2) . The transition from IFG and IGT to overt T2DM appears to be relative to other confounding factors, with 25 % progressing, while another 50 % remain in the impaired glycaemic state and the remaining 25 % revert back to normoglycaemic conditions (3,4) . Having both prediabetic conditions (IFG and IGT) puts a person at higher risk than having just one of the two (5,6) . Further, the dietary modifications required to manage one v. both may be quite different, based on their pathophysiology. IFG is characterized by basal and firstphase glucose-induced insulin response loss, but without differences in second-phase insulin release or insulin resistance (7) . IGT, on the other hand, is associated with defects in oral glucose-induced insulin response, but an even stronger deficit in late-phase insulin secretion, and reduced hepatic as well as skeletal muscle insulin resistance (7) . Since insulin resistance is closely associated with dietary fat intake (8) , dietary risk factors contributing to isolated IFG (only one prediabetic condition) v. both IFG and IGT (two prediabe...

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“…Ruderalia, Punica granatum, Rosa micrantha, and Trifolium angustifolium ( Table 2). Both fatty acids have important roles in human growth and development, as well as in the prevention and treatment of coronary artery diseases, hypertension, diabetes, arthritis, other inflammatory and autoimmune disorders, and cancer [40][41][42][43][44]. So, the presence of ω-3 and ω-6 fatty acids in edible flowers could be a way to promote their consumption and inclusion in the human diet.…”

Section: Fatty Acidsmentioning

confidence: 99%

The Unexplored Potential of Edible Flowers Lipids

et al. 2018

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Edible flowers have been historically linked to traditional world cuisine and culture. They are often used as ingredients in food and beverages for medicinal or pharmaceutical purposes. However, little attention has been paid to the quality of their lipids, and therefore to their potential for oil extraction and use in the food and food supplements industries. This review summarizes the current knowledge on the lipid composition of several edible flowers, including fat content, fatty acids, vitamin E, and carotenoids profiles. Edible flower lipids were found to be rich in linoleic (C18:2) and α-linolenic (C18:3) acids, which are essential fatty acids. Furthermore, most flowers are a good source of α-tocopherol and xanthophylls, such as lutein and zeaxanthin. This review provides valuable information on the lipid profile of some edible flowers in order to better characterize them and to increase their popularization among the food industry and consumers, boosting agriculture demand for these products.

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Anti-inflammatory effects of omega 3 and omega 6 polyunsaturated fatty acids in cardiovascular disease and metabolic syndrome

Cited by 188 publications

References 57 publications

Accretion of Dietary Docosahexaenoic Acid in Mouse Tissues Did Not Differ between Its Purified Phospholipid and Triacylglycerol Forms

Accretion of Dietary Docosahexaenoic Acid in Mouse Tissues Did Not Differ between Its Purified Phospholipid and Triacylglycerol Forms

Impact of dietary fat composition on prediabetes: a 12-year follow-up study

The Unexplored Potential of Edible Flowers Lipids

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