Nutritional Properties of Dietary Omega-3-Enriched Phospholipids

Murru, Elisabetta; Banni, Sebastiano; Carta, Gianfranca

doi:10.1155/2013/965417

Cited by 53 publications

(47 citation statements)

References 175 publications

(184 reference statements)

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“…DHA is transported in plasma as either non esterified or lysoPC forms. Non esterified form of DHA gets delivered to platelets, whereas lysoPC form is delivered to RBC [ 28 ]. In both humans and mice, there was a proportional association between plasma and dietary EPA, whereas saturable incorporation of DHA into plasma lipids was found [ 29 , 30 ].…”

Section: Discussionmentioning

confidence: 99%

Supplementation of krill oil with high phospholipid content increases sum of EPA and DHA in erythrocytes compared with low phospholipid krill oil

Ramprasath

Eyal²,

Zchut³

et al. 2015

Lipids Health Dis

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Background: Bioavailability of krill oil has been suggested to be higher than fish oil as much of the EPA and DHA in krill oil are bound to phospholipids (PL). Hence, PL content in krill oil might play an important role in incorporation of n-3 PUFA into the RBC, conferring properties that render it effective in reducing cardiovascular disease (CVD) risk. The objective of the present trial was to test the effect of different amounts of PL in krill oil on the bioavailability of EPA and DHA, assessed as the rate of increase of n-3 PUFA in plasma and RBC, in healthy volunteers. Methods and design: In a semi randomized crossover single blind design study, 20 healthy participants consumed various oils consisting of 1.5 g/day of low PL krill oil (LPL), 3 g/day of high PL krill oil (HPL) or 3 g/day of a placebo, corn oil, for 4 weeks each separated by 8 week washout periods. Both LPL and HPL delivered 600 mg of total n-3 PUFA/day along with 600 and 1200 mg/day of PL, respectively.

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Section: Discussionmentioning

confidence: 99%

Supplementation of krill oil with high phospholipid content increases sum of EPA and DHA in erythrocytes compared with low phospholipid krill oil

Ramprasath

Eyal²,

Zchut³

et al. 2015

Lipids Health Dis

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“…However, within the last decade there is evidence that when ω-3 PUFAs (such as EPA and DHA) are combined to PLs, they are more efficiently incorporated into tissue membranes and at much lower doses than when these PUFAs are combined to TAGs. These PLs containing ω-3 PUFAs seem to provide beneficial effects towards inflammation related disorders through specific mechanisms and a plethora of bioactivities including their ability to modulate the eicosanoid pathway [ 43 , 57 , 58 , 59 ].…”

Section: Introductionmentioning

confidence: 99%

Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties

2017

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In this review paper, the latest literature on the functional properties of phospholipids in relation to inflammation and inflammation-related disorders has been critically appraised and evaluated. The paper is divided into three sections: Section 1 presents an overview of the relationship between structures and biological activities (pro-inflammatory or anti-inflammatory) of several phospholipids with respect to inflammation. Section 2 and Section 3 are dedicated to the structures, functions, compositions and anti-inflammatory properties of dietary phospholipids from animal and marine sources. Most of the dietary phospholipids of animal origin come from meat, egg and dairy products. To date, there is very limited work published on meat phospholipids, undoubtedly due to the negative perception that meat consumption is an unhealthy option because of its putative associations with several chronic diseases. These assumptions are addressed with respect to the phospholipid composition of meat products. Recent research trends indicate that dairy phospholipids possess anti-inflammatory properties, which has led to an increased interest into their molecular structures and reputed health benefits. Finally, the structural composition of phospholipids of marine origin is discussed. Extensive research has been published in relation to ω-3 polyunsaturated fatty acids (PUFAs) and inflammation, however this research has recently come under scrutiny and has proved to be unreliable and controversial in terms of the therapeutic effects of ω-3 PUFA, which are generally in the form of triglycerides and esters. Therefore, this review focuses on recent publications concerning marine phospholipids and their structural composition and related health benefits. Finally, the strong nutritional value of dietary phospholipids are highlighted with respect to marine and animal origin and avenues for future research are discussed.

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“…Different studies support the hypothesis that the choice of the dietary form of PUFAs may affect their lipid incorporation and/or nutritional activity, overall suggesting that PL-bound EPA and DHA have distinct effects compared to TAG-bound EPA and DHA [57]. In particular, n23 PUFAs are reported to be mainly bound to PLs in fish products, while in fatty fish such as salmon they are bound to PLs and TAGs in a 40:60 ratio; when available as supplement like in FO, n23 PUFAs are almost exclusively bound to TAGs [58].…”

Section: Does Dietary Form Of Fatty Acids Impact On Ecb Levels?mentioning

confidence: 94%

Endocannabinoid signaling and its regulation by nutrients

Bisogno

Maccarrone

2014

BioFactors

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Diet plays a central role in maintaining health throughout life and a controlled food intake is associated to a reduced risk of certain diseases. A proper diet should include vitamins, minerals, carbohydrates, proteins, and fats that have to be optimally balanced in order to exert their physiological functions. The endogenous ligands of type-1 and type-2 cannabinoid receptors, N-arachidonoyl-ethanolamine and 2-arachidonoylglycerol, are arachidonic acid (AA) derivatives whose levels are regulated by the activity of metabolic enzymes, as well as by AA availability. Since the only sources of AA in mammals are diet and the enzymatic production in the liver from shorter-chain essential fatty acids like linoleic acid, it is realistic to hypothesize that endocannabinoid levels might be modulated by fatty acid composition of food. Therefore, in this review we summarize literature data indicating that endocannabinoid levels, and hence their activity at cannabinoid receptors, might be modulated by food composition. We focused our attention on dietary fatty acid content, and on type and esterified form of fatty acids in the different diets.

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Nutritional Properties of Dietary Omega-3-Enriched Phospholipids

Cited by 53 publications

References 175 publications

Supplementation of krill oil with high phospholipid content increases sum of EPA and DHA in erythrocytes compared with low phospholipid krill oil

Supplementation of krill oil with high phospholipid content increases sum of EPA and DHA in erythrocytes compared with low phospholipid krill oil

Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties

Endocannabinoid signaling and its regulation by nutrients

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