Evolutionary Aspects of Diet: Essential Fatty Acids

Simopoulos, Artemis P.

doi:10.1385/1-59259-119-1:3

Cited by 24 publications

(24 citation statements)

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“…As the n ‐3 and n ‐6 PUFA compete for the same enzymatic system in the human body, a higher proportion of n ‐3 also leads to a higher metabolism of these FA and subsequently in a higher proportion of their beneficial metabolites (Palmquist ). Considering this metabolic competition between n ‐6 and n ‐3 FA and the opposing properties of their metabolites (Schmitz and Ecker ), the general recommended value for this ratio is between >1 and 0.25 (Simopoulos , ). However, both groups from this study are actually within the margin, and hence, in this case, the argument of a higher lipid quality from ES is not valid.…”

Section: Discussionmentioning

confidence: 99%

The Culture System Affects Organoleptic Properties and Lipid Composition of Common Carp (Cyprinus Carpio L.) Meat

Másílko

Zajíc

Hlaváč

2015

Journal of Texture Studies

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The aim of this study was to evaluate the main quality parameters in relation to two different carp culture systems. The quality of common carp fillet, such fat content, fatty acid composition, textural properties and sensory parameters, was evaluated. Carps were harvested from semi-intensive (SIS) and extensive (ES) systems, respectively. The results show no significant differences between the groups in organoleptic tests. However, significant differences (P < 0.05) were observed in the textual parameters (especially hardness). A difference in the fat content and fatty acid profile (P < 0.05) between two different carp culture systems was also observed. This study shows that the quality of common carp fillets particularly depends on the culture system used. Feeding strategies as well as general pond management are therefore of critical importance to enhance the overall quality of common carp fillets and meet the consumer demands. PRACTICAL APPLICATIONSThe present study gives insight into the effects of different rearing systems and feeding strategies on important quality properties such as fat content and texture of carp fillets. We showed that feeding strategies as well as general pond management are of critical importance to enhance the quality of common carp fillets and meet the consumer demands. Fish farmers can use the obtained knowledge to produce carp according to the customers demand. As consumer preferences with respect to fat content and softness have shown a regional variability, the used culture system and the resulting quality should be indicated at the market.

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Section: Discussionmentioning

confidence: 99%

The Culture System Affects Organoleptic Properties and Lipid Composition of Common Carp (Cyprinus Carpio L.) Meat

Másílko

Zajíc

Hlaváč

2015

Journal of Texture Studies

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Section: Balance Of Omega-3/omega-6 Fatty Acidsmentioning

confidence: 99%

“…The imbalance of omega-3/omega-6 fatty acids in the typical Western diet sparks harmful peripheral inflammatory processes [71,72]. Evidence suggests that the actions of omega-3 promote an anti-inflammatory state, while the actions of omega-6 increase inflammation [71,72]. Increased ingestion of omega-6 fatty acid leads to the overproduction of omega-6 derived signaling molecules (eicosanoids), which when produced in large amounts appear to contribute to the onset of an inflammatory state through a variety of mechanisms, including the release of proinflammatory cytokines [73].…”

Section: Balance Of Omega-3/omega-6 Fatty Acidsmentioning

confidence: 99%

“…Increased ingestion of omega-6 fatty acid leads to the overproduction of omega-6 derived signaling molecules (eicosanoids), which when produced in large amounts appear to contribute to the onset of an inflammatory state through a variety of mechanisms, including the release of proinflammatory cytokines [73]. Furthermore, increased omega-6 in the human diet coincides with the rising prevalence of obesity, a significant risk factor for AD development and progression that leads to widespread, systemic inflammation [71,72]. A systematic review of 13 animal studies and 14 human studies supports the association between dietary omega-3/omega-6 fatty acids and the risk of developing AD [74].…”

Section: Balance Of Omega-3/omega-6 Fatty Acidsmentioning

confidence: 99%

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Diet Associated with Inflammation and Alzheimer’s Disease

Vasefi

Hudson

Ghaboolian-Zare

2019

ADR

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Neurocognitive disorders, such as Alzheimer's disease (AD), affect millions of people worldwide and are characterized by cognitive decline. Human and animal studies have shown that chronic immune response and inflammation are important factors in the pathogenesis of AD. Chronic inflammation can accelerate the aggregation of amyloid-␤ peptides and later hyperphosphorylation of tau proteins. The exact etiology of AD is not clear, but genetics and environmental factors, such as age, family history, and lifestyle are linked to neurodegenerative diseases. Lifestyle habits, such as poor diet, are associated with inflammation and could accelerate or slow down the progression of neurodegenerative diseases. Here we provide a review of the potential conditions and factors that stimulate the inflammatory processes in AD. An understanding of inflammatory mechanisms influencing the development of AD may help to protect against dementia and AD.

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“…Since omega‐6 dietary intake is high and omega‐3 intake low, the ratio of omega‐6 to omega‐3 in Western diets is currently very high compared to the past. Man has evolved on a diet with an omega‐6 : 3 ratio of 1 : 1 whereas today this ratio is greater than 10 : 1 [2,5,6]. As omega‐6 fatty acids become more prevalent in the diet, membrane levels of the omega‐3 fatty acids are reduced and production of long‐chain PUFAs, such as DHA and EPA (from short‐chain PUFAs such as alpha‐linolenic acid), decrease, due to competition for the same metabolic enzymes.…”

Section: What Is Omega‐3?mentioning

confidence: 99%