scholarly journals The effect of natural and synthetic fatty acids on membrane structure, microdomain organization, cellular functions and human health

2014 ◽  
Vol 1838 (6) ◽  
pp. 1518-1528 ◽  
Author(s):  
Maitane Ibarguren ◽  
David J. López ◽  
Pablo V. Escribá
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Membrane Structure ◽  
Cellular Functions ◽  
Natural And Synthetic

The Role of Essential Fatty Acids in Human Health

2013 ◽  
Vol 18 (4) ◽  
pp. 268-289 ◽  
Author(s):  
Norris R. Glick ◽  
Milton H. Fischer
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Human Health ◽  
Membrane Structure ◽  
Essential Fatty Acids ◽  
Dietary Fatty Acids ◽  
Energy Sources ◽  
Human Diet ◽  
Vital Functions

Fatty acid research began about 90 years ago but intensified in recent years. Essential fatty acids (linoleic and α-linolenic) must come from diet. Other fatty acids may come from diet or may be synthesized. Fatty acids are major components of cell membrane structure, modulate gene transcription, function as cytokine precursors, and serve as energy sources in complex, interconnected systems. It is increasingly apparent that dietary fatty acids influence these vital functions and affect human health. While the strongest evidence for influence is found in cardiovascular disease and mental health, many additional conditions are affected. Problematic changes in the fatty acid composition of human diet have also taken place over the last century. This review summarizes current understanding of the pervasive roles of essential fatty acids and their metabolites in human health.

scholarly journals Milk Fatty Acid Profiles in Different Animal Species: Focus on the Potential Effect of Selected PUFAs on Metabolism and Brain Functions

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1111
Author(s):  
Maria P. Mollica ◽  
Giovanna Trinchese ◽  
Fabiano Cimmino ◽  
Eduardo Penna ◽  
Gina Cavaliere ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Milk Fat ◽  
Animal Species ◽  
Essential Fatty Acids ◽  
In Vivo Studies ◽  
Omega 3 ◽  
Milk Fatty Acids ◽  
Brain Functions ◽  
The Impact

Milk contains several important nutrients that are beneficial for human health. This review considers the nutritional qualities of essential fatty acids (FAs), especially omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids (PUFAs) present in milk from ruminant and non-ruminant species. In particular, the impact of milk fatty acids on metabolism is discussed, including its effects on the central nervous system. In addition, we presented data indicating how animal feeding—the main way to modify milk fat composition—may have a potential impact on human health, and how rearing and feeding systems strongly affect milk quality within the same animal species. Finally, we have presented the results of in vivo studies aimed at supporting the beneficial effects of milk FA intake in animal models, and the factors limiting their transferability to humans were discussed.

scholarly journals Microalgae n-3 PUFAs Production and Use in Food and Feed Industries

Marine Drugs ◽  
2021 ◽  
Vol 19 (2) ◽  
pp. 113
Author(s):  
Marine Remize ◽  
Yves Brunel ◽  
Joana L. Silva ◽  
Jean-Yves Berthon ◽  
Edith Filaire
Keyword(s):  
Fatty Acids ◽  
Global Warming ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Human Health ◽  
Current Knowledge ◽  
Epa And Dha ◽  
Anti Cancer ◽  
Food And Feed

N-3 polyunsaturated fatty acids (n-3 PUFAs), and especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are essential compounds for human health. They have been proven to act positively on a panel of diseases and have interesting anti-oxidative, anti-inflammatory or anti-cancer properties. For these reasons, they are receiving more and more attention in recent years, especially future food or feed development. EPA and DHA come mainly from marine sources like fish or seaweed. Unfortunately, due to global warming, these compounds are becoming scarce for humans because of overfishing and stock reduction. Although increasing in recent years, aquaculture appears insufficient to meet the increasing requirements of these healthy molecules for humans. One alternative resides in the cultivation of microalgae, the initial producers of EPA and DHA. They are also rich in biochemicals with interesting properties. After defining macro and microalgae, this review synthesizes the current knowledge on n-3 PUFAs regarding health benefits and the challenges surrounding their supply within the environmental context. Microalgae n-3 PUFA production is examined and its synthesis pathways are discussed. Finally, the use of EPA and DHA in food and feed is investigated. This work aims to define better the issues surrounding n-3 PUFA production and supply and the potential of microalgae as a sustainable source of compounds to enhance the food and feed of the future.

scholarly journals Polyunsaturated Fatty Acids Mediated Regulation of Membrane Biochemistry and Tumor Cell Membrane Integrity

Membranes ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 479
Author(s):  
Souvik Mukerjee ◽  
Abdulaziz S. Saeedan ◽  
Mohd. Nazam Ansari ◽  
Manjari Singh
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Human Health ◽  
Biological Membrane ◽  
Membrane Integrity ◽  
Dietary Fatty Acids ◽  
Body System ◽  
Omega 3 ◽  
Membrane Composition ◽  
Tumor Cell Membrane

Particular dramatic macromolecule proteins are responsible for various cellular events in our body system. Lipids have recently recognized a lot more attention of scientists for understanding the relationship between lipid and cellular function and human health However, a biological membrane is formed with a lipid bilayer, which is called a P–L–P design. Our body system is balanced through various communicative signaling pathways derived from biological membrane proteins and lipids. In the case of any fatal disease such as cancer, the biological membrane compositions are altered. To repair the biological membrane composition and prevent cancer, dietary fatty acids, such as omega-3 polyunsaturated fatty acids, are essential in human health but are not directly synthesized in our body system. In this review, we will discuss the alteration of the biological membrane composition in breast cancer. We will highlight the role of dietary fatty acids in altering cellular composition in the P–L–P bilayer. We will also address the importance of omega-3 polyunsaturated fatty acids to regulate the membrane fluidity of cancer cells.

The effects of altering dietary fatty acid and vitamin E content on the chemical, physical and organoleptic quality of pig meat and fat

1996 ◽  
Vol 1996 ◽  
pp. 30-30
Author(s):  
C.O. Leskanich ◽  
K.R. Matthews ◽  
C.C. Warkup ◽  
R.C. Noble
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Human Health ◽  
Acid Composition ◽  
Oxidative Degradation ◽  
Meat Products ◽  
Dietary Vitamin ◽  
Affecting Factors

The tissues of animals for food use have come to be associated with a predominance of saturated and monounsaturated fatty acids, the result of which has been to contribute to the perceived human dietary imbalance of fatty acids. The fact that porcine tissues assume a fatty acid composition similar to that of the respective diet has enabled the composition to be altered with respect to human dietary needs (Morgan et al, 1992). The fatty acid compositions of rapeseed and fish oils are characterised by a number of factors of relevance to human health recommendations (BNF, 1992). Thus, rapeseed oil contains a low content of saturates, a moderate content of linoleic acid and a high content of α-linolenic acid whilst fish oil contains high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Although benefiting the nutritional value of meat/fat, the feeding of increased levels of highly polyunsaturated fatty acids has the potential, in theory at least, of adversely affecting organoleptic and various physical properties. Such adverse effects could be manifested during and/or after the preparation and cooking of the meat or meat products at which times the oxidative degradation of fatty acids is maximised. The inclusion of dietary vitamin E has a range of beneficial effects on meat quality principally due to its antioxidant effects. The present experiment was an attempt to optimise the fatty acid composition of pork and pork products for human health purposes whilst not adversely affecting factors controlling consumer acceptability.

scholarly journals Zsírsavtúltengés – inzulinrezisztencia és β-sejt-halál

2016 ◽  
Vol 157 (19) ◽  
pp. 733-739 ◽  
Author(s):  
Miklós Csala
Keyword(s):  
Fatty Acids ◽  
Insulin Signaling ◽  
Cell Damage ◽  
Local Inflammation ◽  
Cellular Functions ◽  
Β Cell ◽  
The Metabolic Syndrome ◽  
Rapid Spread ◽  
New Strategies

The increasing prevalence of type 2 diabetes correlates with the rapid spread of obesity worldwide. Adipocytes are strained by the demand of excessive storage, and the local inflammation accelerates triglyceride turnover, which elevates the plasma levels of free fatty acids. Sustained hyper-free fatty acidemia leads to disturbances in cellular functions (lipotoxicity) or even to programmed cell death. Activated stress kinases interfere with insulin signaling, and often facilitate apoptosis. Hyper-free fatty acidemia, therefore, links obesity to diabetes through insulin resistance and β-cell damage. Lipotoxicity research – including the comparison of the effects exerted by saturated, unsaturated and trans fatty acids – provides explanations for long-known phenomena. Our widening knowledge in the field offers new strategies for prevention and treatment of the metabolic syndrome and diabetes. Orv. Hetil., 2016, 157(19), 733–739.

scholarly journals Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption

Poljoprivreda ◽  
2021 ◽  
Vol 27 (2) ◽  
pp. 67-74
Author(s):  
Zlata Kralik ◽  
Gordana Kralik ◽  
Manuela Grčević ◽  
Danica Hanžek ◽  
Ewa Biazik
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Functional Foods ◽  
Health Benefits ◽  
Nutritional Composition ◽  
Poultry Production ◽  
Composition Change ◽  
Omega 3 ◽  
Research And Innovation ◽  
Positive Effect

Designed-enriched products have been recently one of the most interesting areas of research and innovation in the animal production and food industry. These products are considered functional foods and contain ingredients that have beneficial physiological effects on human health. Designed or enriched eggs are an important type of functional food in poultry production. Demand for functional foods in the market has been increasing in recent years. Due to the increased interest of people in buying designed products, there is a production adjustment in the poultry industry. Composition change of laying hens feed affects nutritional composition change of eggs as well as their quality preservation. This process can an effect of the change in the concentration of cholesterol and its fractions, fatty acids, and pigments in eggs. It is evident from the relevant scientific literature that designer eggs consumption can have a positive effect on human health. Therefore, the aim of this paper is to describe different concepts of designer eggs production and emphasize the health benefits of their consumption in humans.

scholarly journals Omega-3 Polyunsaturated Fatty Acids Inhibit the Function of Human URAT1, a Renal Urate Re-Absorber

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1601 ◽  
Author(s):  
Hiroki Saito ◽  
Yu Toyoda ◽  
Tappei Takada ◽  
Hiroshi Hirata ◽  
Ami Ota-Kontani ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Serum Urate ◽  
The Body ◽  
Omega 3 ◽  
Beneficial Effects ◽  
Uricosuric Agents ◽  
Transport Assay ◽  
The Impact

The beneficial effects of fatty acids (FAs) on human health have attracted widespread interest. However, little is known about the impact of FAs on the handling of urate, the end-product of human purine metabolism, in the body. Increased serum urate levels occur in hyperuricemia, a disease that can lead to gout. In humans, urate filtered by the glomerulus of the kidney is majorly re-absorbed from primary urine into the blood via the urate transporter 1 (URAT1)-mediated pathway. URAT1 inhibition, thus, contributes to decreasing serum urate concentration by increasing net renal urate excretion. Here, we investigated the URAT1-inhibitory effects of 25 FAs that are commonly contained in foods or produced in the body. For this purpose, we conducted an in vitro transport assay using cells transiently expressing URAT1. Our results showed that unsaturated FAs, especially long-chain unsaturated FAs, inhibited URAT1 more strongly than saturated FAs. Among the tested unsaturated FAs, eicosapentaenoic acid, α-linolenic acid, and docosahexaenoic acid exhibited substantial URAT1-inhibitory activities, with half maximal inhibitory concentration values of 6.0, 14.2, and 15.2 μM, respectively. Although further studies are required to investigate whether the ω-3 polyunsaturated FAs can be employed as uricosuric agents, our findings further confirm FAs as nutritionally important substances influencing human health.

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