Effects of polyunsaturated fatty acid–rich diets and risk of non-communicable diseases

Singh, Ram B.; Watanabe, Shaw; Li, Duo; Nakamura, Teiji; Juneja, Lekh Raj; Takahashi, Toru; Wichansawakun, Sanit; Wilczynska, Agnieszka; Jantan, Ibrahim; Sulaeman, Ahmad; Ridwan, Hardinsyah; Bharadwaj, Kshitij; Mojto, Viliam; Kartikey, Kumar; Rawal, Somansh; Smail, Manal M.A.

doi:10.1016/b978-0-12-819815-5.00011-2

Cited by 5 publications

(3 citation statements)

References 89 publications

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“…These biologically active lipids are referred to as oxylipins, which is a common name for oxygenated unsaturated fa y acid derivatives. Twenty-carbon oxylipins are referred to as eicosanoids (from the Ancient Greek word ἴ for "twenty") [6]. Since many human oxylipins have 20 carbon atoms, this name is commonly used in biomedicine.…”

Section: Structure-functional Basis Of Pufa Lipoxygenationmentioning

confidence: 99%

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Lipoxygenases at the Intersection of Infection and Carcinogenesis

Amoah,

Pestov,

Korneenko

et al. 2024

IJMS

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The persisting presence of opportunistic pathogens like Pseudomonas aeruginosa poses a significant threat to many immunocompromised cancer patients with pulmonary infections. This review highlights the complexity of interactions in the host’s defensive eicosanoid signaling network and its hijacking by pathogenic bacteria to their own advantage. Human lipoxygenases (ALOXs) and their mouse counterparts are integral elements of the innate immune system, mostly operating in the pro-inflammatory mode. Taking into account the indispensable role of inflammation in carcinogenesis, lipoxygenases have counteracting roles in this process. In addition to describing the structure-function of lipoxygenases in this review, we discuss their roles in such critical processes as cancer cell signaling, metastases, death of cancer and immune cells through ferroptosis, as well as the roles of ALOXs in carcinogenesis promoted by pathogenic infections. Finally, we discuss perspectives of novel oncotherapeutic approaches to harness lipoxygenase signaling in tumors.

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Section: Structure-functional Basis Of Pufa Lipoxygenationmentioning

confidence: 99%

“…κoσι" for "twenty") [6]. Since many human oxylipins have 20 carbon atoms, this name is commonly used in biomedicine.…”

Section: Structure-functional Basis Of Pufa Lipoxygenationmentioning

confidence: 99%

Lipoxygenases at the Intersection of Infection and Carcinogenesis

Amoah,

Pestov,

Korneenko

et al. 2024

IJMS

View full text Add to dashboard Cite

show abstract

“…In plant oil, the high level of essential fatty acids is an advantage in food consumption, and a better total unsaturated/saturated ratio makes this oil nutritionally applicable for domestic purposes. Linoleic acid, the most abundant fatty acid in oil, is also valuable as it prevents cardiovascular diseases (Singh et al, 2022). It helps relieve rough and flaky skin, maintaining smooth and silky skin (Adeyeye, 2020).…”

Section: Fatty Acidsmentioning

confidence: 99%

Biochemical Composition, Nutritional Values, and Calorie Content of Allium Species: A Systematic Review

BAIKOV

2024

SABRAOJBG

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Food Color, Taste, Smell, Culinary Plate, Flavor, Locale, and their Impact on Nutrition: Present and Future Multisensory Food Augmentation and Noncommunicable Disease Prevention: An Overview

Wilson,

Meester,

Takahashi

et al. 2024

Botanicals and Natural Bioactives: Prevention and Treatment of Diseases

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Cognizant that ‘the world is one family’, this overview describes chemosensory characteristics of food and related issues that may enable global inequalities in healthy food consumption to be improved with a reduction in noncommunicable diseases (NCDs), preventatively. Past and modern aspects of food tradition are briefly described followed by titular chemosensory characteristics and their potential application to improving health in nutrition in the sense intended, including the culinary plate. Human-computer interface and food augmentation reality and commensal dining, in association with chemosensory properties, including sound concerning oral food processing, are described. Future research on arresting trends in the prevalence of NCD is suggested based on the literature. Visual cues for in-store food choice are discussed that potentially allow the consumer, through psychological processes and behavior outcomes, to be more discerning. Advertisements and store architecture per se are not discussed. The relatively high prevalence of anosmia caused by COVID-19 infection relative to non-infected subjects may alter taste and flavor perception and lead to changed dietary habits and metabolism. Most global consumers can practice the 'how' and 'when' to beneficially eat but food insecurity poses a global problem.

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Effects of polyunsaturated fatty acid–rich diets and risk of non-communicable diseases

Cited by 5 publications

References 89 publications

Lipoxygenases at the Intersection of Infection and Carcinogenesis

Lipoxygenases at the Intersection of Infection and Carcinogenesis

Biochemical Composition, Nutritional Values, and Calorie Content of Allium Species: A Systematic Review

Food Color, Taste, Smell, Culinary Plate, Flavor, Locale, and their Impact on Nutrition: Present and Future Multisensory Food Augmentation and Noncommunicable Disease Prevention: An Overview

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