The Role of Omega‐3 Polyunsaturated Fatty Acids in Stroke

Abstract

Stroke is the third commonest cause of death following cardiovascular diseases and cancer. In particular, in recent years, the morbidity and mortality of stroke keep remarkable growing. However, stroke still captures people attention far less than cardiovascular diseases and cancer. Past studies have shown that oxidative stress and inflammation play crucial roles in the progress of cerebral injury induced by stroke. Evidence is accumulating that the dietary supplementation of fish oil exhibits beneficial effects on several diseases, such as cardiovascular diseases, metabolic diseases, and cancer. Omega-3 polyunsaturated fatty acids (n-3 PUFAs), the major component of fish oil, have been found against oxidative stress and inflammation in cardiovascular diseases. And the potential of n-3 PUFAs in stroke treatment is attracting more and more attention. In this review, we will review the effects of n-3 PUFAs on stroke and mainly focus on the antioxidant and anti-inflammatory effects of n-3 PUFAs.

Association between serum n-3 polyunsaturated fatty acids and quadriceps weakness immediately after total knee arthroplasty

“…In contrast, in the group without a tourniquet, there was no significant difference in the quadriceps muscle volume pre-and post-operatively [14]. Additionally, previous studies have shown that n-3 PUFA supplementation might attenuate IR-induced cell death in the brain, lung, intestine, and liver [17,[19][20][21]. Furthermore, a recent study in a mouse model of hind limb IR showed that fish oil (n-3 PUFA) pre-treatment suppressed muscle damage through modulating the inflammatory response [30].…”

“…IR injury has been shown to be preventable by nutritional preconditioning [17][18][19]. Studies have demonstrated that intake of sufficient amounts of dietary n-3 polyunsaturated fatty acids (PUFA), such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), can limit tissue damage associated with IR [17,18,20,21]. The suspected molecular mechanism underlying this phenomenon can be attributed to the anti-inflammatory and antioxidant properties of n-3 PUFA [22][23][24][25].…”

Phytochemical, anti-inflammatory, anti-ulcerogenic and hypoglycemic activities of Periploca angustifolia L extracts in rats

“…Cellular exhaustion in turn leads to the development of several diseases, such as gastrointestinal ulcers, hyperglycemia, and hepatic dysfunction [27]. Thus, natural antioxidants provide cellular protection and lead to favorable effects in diabetes mellitus [28] and the majority of inflammatory and cardiovascular diseases [29]. Examples of naturally occurring antioxidants are flavonoids, phenolic acids, coumarin, isorhamnetin and quercetin that were separated and identified from P. angustifolia extract with promising anti-inflammatory agents.…”

Enhancing Omega-3 Long-Chain Polyunsaturated Fatty Acid Content of Dairy-Derived Foods for Human Consumption

“…Cardiovascular diseases refer to a collective term for heart and/or blood vessels related diseases that are by far, the most leading cause of mortality worldwide with 17.9 million deaths reported in 2018 [13]. Therefore, the effects of n-3 PUFA on major CVD including coronary heart disease (CHD) and stroke have been reported in numerous studies [54,55,56]. One of the potential roles of n-3 PUFA in reducing the risk of CHD is by counteracting many steps of atherosclerosis [57], the major cause of CHD [58].…”

“…In terms of stroke, dietary consumption of n-3 PUFA can reduce the volume of ischemic stroke [60] by promoting antioxidant enzyme activities or partly acting as an antioxidant. n-3 PUFA can provide further benefits relating to stroke post-treatments [55], by generating other important responses such as neuranagenesis and revascularization. The latest meta-analysis of prospective cohort studies [61] supported a strong inverse relationship between daily fish intake and the risk of stroke.…”