Benefits of foods supplemented with vegetable oils rich in α-linolenic, stearidonic or docosahexaenoic acid in hypertriglyceridemic subjects: a double-blind, randomized, controlled trail

Abstract

Foods enriched with different vegetable oils rich in ALA or SDA are able to increase the n-3 long-chain polyunsaturated fatty acids content in erythrocyte lipids; echium oil is more potent in comparison with linseed oil. Blood lipids were beneficially modified through the consumption of food products enriched with sunflower, linseed and microalgae oils, whereas echium oil did not affect blood lipids. ClinicalTrials.gov: NCT01437930.

Metabolism and functional effects of plant-derived omega-3 fatty acids in humans

“…For example, Harris et al demonstrated that SDA modifies the ω-3 index (EPA+DHA in RBCs) with greater efficiency than ALA [103]. This effect is likely due to increased EPA rather than DHA, since other studies show no net appearance of DHA when SDA is consumed [97,[103][104][105][106][107]. Other studies comparing the effects of SDA, ALA or EPA supplementation on the increase in blood and blood cell VLC ω-3 PUFAs report that EPA supplementation resulted in higher EPA levels than SDA supplementation, which in turn was higher than ALA supplementation.…”

“…Although there are numerous studies reporting the results of increased ALA intake in humans [32,97,106,] (see Tables 6 and 7), fewer studies have investigated the effects of increased SDA intake [38, 97-100, 104-107, 165-167] (see Table 8). …”

New vegetable oil blends to ensure high biological value and oxidative stability

“…The values of these ratios for 30 blends of sunflower oil with one of the ω-3 oils depended on the type and content of the ω-3 oil, and they ranged from 1:82 to 1:1.3. Based on the values of the ω-3:ω-6 ratios of the PUFAs, three researched mixtures were selected, namely: 55 % of sunflower oil plus 45 % of walnut oil (1), 75 % of sunflower oil plus 25 % of flaxseed oil (2), and 60 % of sunflower oil plus 40 % of camelina oil (3). The ratios of ω-3:ω-6 were 1:10 for blend 1, 1: 3.5 for blend 2, and 1: 3.3 for blend 3.…”

“…Primarily, they are components of the phospholipids of all cell membranes that regulate the transfer of impulses and the work of receptors. Moreover, phospholipids are precursors of the synthesis of lipid hormones (eicosanoids), which are important for the regulation of many physiological processes [2][3][4].…”

Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review

“…Furthermore, the hypolipidemic effect of canola oil has been reported [Innis & Dyer, 1999;Dittrich et al, 2015]. The hypolipidemic properties of canola oil may be associated with its high content of MUFA and omega-3 fatty acids [Salar et al, 2016].…”