scholarly journals Role and significance of polyunsaturated fatty acids in nutrition in prevention and treatment of atherosclerosis

2003 ◽  
Vol 56 (1-2) ◽  
pp. 50-53 ◽  
Author(s):  
Vanja Ristic ◽  
Gordana Ristic
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Linoleic Acid ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Essential Fatty Acids ◽  
Cell Functions ◽  
Starting Point

Introduction Hyperlipoproteinemia is a key factor in development of atherosclerosis, whereas regression of atherosclerosis mostly depends on decreasing the plasma level of total and LDL-cholesterol. Many studies have reported the hypocholesterolemic effect of linolenic acid. Types of polyunsaturated fatty acids (PUFA) Linoleic and ?-linolenic acids are essential fatty acids. The main sources of linoleic acid are vegetable seeds and of ?-linolenic acid - green parts of plants. ?-linolenic acid is converted to eicosapentaenoic and docosahexaenoic acid. Linoleic acid is converted into arachidonic acid competing with eicosapentaenoic acid in the starting point for synthesis of eicosanoids, which are strong regulators of cell functions and as such, very important in physiology and pathophysiology of cardiovascular system. Eicosanoids derived from eicosapentaenoic acid have different biological properties in regard to those derived from arachidonic acid, i.e. their global effects result in decreased vasoconstriction platelet aggregation and leukocyte toxicity. Role and significant of PUFA The n-6 to n-3 ratio of polyunsaturated fatty acids in the food is very important, and an optimal ratio 4 to 1 in diet is a major issue. Traditional western diets present absolute or relative deficiency of n-3 polyunsaturated fatty acids, and a ratio 15-20 to 1. In our diet fish and fish oil are sources of eicosapentaenoic and docosahexaenoic acid. Refined and processed vegetable oils change the nature of polyunsaturated fatty acids and obtained derivates have atherogenic properties.

scholarly journals Polyunsaturated fatty acids and risk of Alzheimer’s disease: a Mendelian randomization study

2019 ◽  
Vol 59 (4) ◽  
pp. 1763-1766 ◽  
Author(s):  
Yasutake Tomata ◽  
Susanna C. Larsson ◽  
Sara Hägg
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Linoleic Acid ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Mendelian Randomization ◽  
Docosapentaenoic Acid ◽  
Alpha Linolenic Acid

Abstract Purpose Observational studies have suggested that polyunsaturated fatty acids (PUFAs) may decrease Alzheimer’s disease (AD) risk. In the present study, we examined this hypothesis using a Mendelian randomization analysis. Methods We used summary statistics data for single-nucleotide polymorphisms associated with plasma levels of n-6 PUFAs (linoleic acid, arachidonic acid) and n-3 PUFAs (alpha-linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid), and the corresponding data for AD from a genome-wide association meta-analysis of 63,926 individuals (21,982 diagnosed AD cases, 41,944 controls). Results None of the genetically predicted PUFAs was significantly associated with AD risk; odds ratios (95% confidence interval) per 1 SD increase in PUFA levels were 0.98 (0.93, 1.03) for linoleic acid, 1.01 (0.98, 1.05) for arachidonic acid, 0.96 (0.88, 1.06) for alpha-linolenic acid, 1.03 (0.93, 1.13) for eicosapentaenoic acid, 1.03 (0.97, 1.09) for docosapentaenoic acid, and 1.01 (0.81, 1.25) for docosahexaenoic acid. Conclusions This study did not support the hypothesis that PUFAs decrease AD risk.

scholarly journals Recovery of Fatty Acid Composition in Mediterranean Yellowtail (Seriola dumerili, Risso 1810) fed a Fish-Oil Finishing Diet

2020 ◽  
Vol 21 (14) ◽  
pp. 4871
Author(s):  
Francesco Bordignon ◽  
Silvia Martínez-Llorens ◽  
Angela Trocino ◽  
Miguel Jover-Cerdá ◽  
Ana Tomás-Vidal
Keyword(s):  
Arachidonic Acid ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Docosahexaenoic Acid ◽  
Eicosapentaenoic Acid ◽  
Fish Oil ◽  
Linolenic Acid ◽  
Vegetable Oils ◽  
Fa Composition

The present study evaluated the effects of wash-out on the fatty acid (FA) composition in the muscles of Mediterranean yellowtail. After 109 days during which fish were fed either a fish oil (FO)-based diet (FO 100) or a diet (FO 0) in which FO was completely substituted by vegetable oils, all fish were subjected to a wash-out with FO 100 diet for 90 days. The FA profile of muscles in fish fed FO 0 diet at the beginning of the experiment reflected that of dietary vegetable oils, rich in linoleic acid (LA), and α-linolenic acid (ALA), and was deficient in AA (arachidonic acid), EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid). No essential FA were fully restored in fish previously fed FO 0 diet on 45th or 90th day of wash-out. At the end of wash-out, the FA composition showed that AA, EPA, and DHA in the white muscles increased by +33%, +16%, and +43% (p < 0.001), respectively. Similarly, AA and DHA in the red muscles increased by +33% and +41% respectively, while EPA remained similar to fish fed FO 0 diet exclusively. Therefore, a 90-d wash-out can partially improve the FA profile in muscles of Mediterranean yellowtail previously fed vegetable oil-based diets.

scholarly journals Enriched eggs as a source of n-3 polyunsaturated fatty acids for humans

2017 ◽  
Vol 86 (3) ◽  
pp. 293-301 ◽  
Author(s):  
Gordana Kralik ◽  
Zlata Kralik ◽  
Eva Straková ◽  
Manuela Grčević ◽  
Danica Hanžek
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Fish Oil ◽  
Linolenic Acid ◽  
Laying Hens ◽  
Egg Mass ◽  
Daily Consumption ◽  
Total N

The aim of the research was to enrich eggs with n-3 polyunsaturated fatty acids by using plant oils and fish oil as dietary supplements in laying hens’ feed. The focus was put on the effect of the daily consumption of 100 g of egg yolk, i.e. 100 g of egg mass, on the human health. The 1st group of laying hens was fed a diet containing soybean and fish oil, and the 2nd group was given feed containing a combination of linseed, rapeseed, soybean, and fish oils. Eggs laid by the 2nd group contained 4.73% α-linolenic acid, 0.20% eicosapentaenoic acid and 2.37% docosahexaenoic acid (% of total fatty acids in yolk lipids, P < 0.001), which marks an increase of × 4.04 for α-linolenic acid, × 3.33 for eicosapentaenoic acid, and × 1.75 for docosahexaenoic acid compared to eggs laid by the 1st group. Total n-3 polyunsaturated fatty acids in eggs of the 2nd group were × 2.8 higher than in the 1st first group. Calculated per 100 g of eggs of the 2nd group, the intake for the human body corresponds to 435 mg α-linolenic acid, 18.43 mg eicosapentaenoic acid, and 218.2 mg docosahexaenoic acid.

scholarly journals Quantitative Determination of Fatty Acids in Marine Fish and Shellfish from Warm Water of Straits of Malacca for Nutraceutical Purposes

2013 ◽  
Vol 2013 ◽  
pp. 1-12 ◽  
Author(s):  
Nurnadia Abd Aziz ◽  
Azrina Azlan ◽  
Amin Ismail ◽  
Suryati Mohd Alinafiah ◽  
Muhammad Rizal Razman
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Marine Fish ◽  
Saturated Fatty Acids ◽  
Alpha Linolenic Acid ◽  
Straits Of Malacca ◽  
Fish And Shellfish

This study was conducted to quantitatively determine the fatty acid contents of 20 species of marine fish and four species of shellfish from Straits of Malacca. Most samples contained fairly high amounts of polyunsaturated fatty acids (PUFAs), especially alpha-linolenic acid (ALA, C18:3 n3), eicosapentaenoic acid (EPA, C20:5 n3), and docosahexaenoic acid (DHA, C22:6 n3). Longtail shad, yellowstripe scad, and moonfish contained significantly higher (P<0.05) amounts of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and alpha-linolenic acid (ALA), respectively. Meanwhile, fringescale sardinella, malabar red snapper, black pomfret, Japanese threadfin bream, giant seaperch, and sixbar grouper showed considerably high content (537.2–944.1 mg/100g wet sample) of desirable omega-3 fatty acids. The polyunsaturated-fatty-acids/saturated-fatty-acids (P/S) ratios for most samples were higher than that of Menhaden oil (P/S=0.58), a recommended PUFA supplement which may help to lower blood pressure. Yellowstripe scad (highest DHA,ω-3/ω-6=6.4,P/S=1.7), moonfish (highest ALA,ω-3/ω-6=1.9,P/S=1.0), and longtail shad (highest EPA,ω-3/ω-6=0.8,P/S=0.4) were the samples with an outstandingly desirable overall composition of fatty acids. Overall, the marine fish and shellfish from the area contained good composition of fatty acids which offer health benefits and may be used for nutraceutical purposes in the future.

scholarly journals The relationships between dietary α-linolenic: linoleic acid and rat platelet eicosapentaenoic and arachidonic acids

1996 ◽  
Vol 76 (3) ◽  
pp. 447-452 ◽  
Author(s):  
Elizabeth A. Leece ◽  
Margaret A. Allman
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Total Energy ◽  
Abdominal Aorta ◽  
Sprague Dawley ◽  
Sprague Dawley Rats ◽  
Arachidonic Acids

Increased dietary intake of α-linolenic acid (ALA) may be desirable to enrich tissue eicosapentaenoic acid (EPA; 20:5n-3) but competition between n-3 and n-6 fatty acids for enzymes involved in elongation and subsequent acylation will determine the relative proportions of phospholipid fatty acids. The aim of the present study was to examine the effects of altering the dietary ALA: linoleic acid (LA) ratio on rat platelet EPA and arachidonic acid (AA; 20:4n-6) concentrations. Sprague Dawley rats were fed on diets containing 30% total energy as fat with approximately 10% each of saturated, monounsaturated and polyunsaturated fatty acids with one of the following ALA:LA values; 1:7, l:4, l:1 or 1.3:1 (nine rats per group). After 4 weeks, blood was withdrawn from the abdominal aorta and platelet fatty acids analysed. The proportion of EPA was greater at the 1:1 and 1·3:1 ratios compared with the 1:7 and 1:4 (P < 0·05), and a decrease in AA was observed (P < 0·05) at the higher ratios. It was established that the platelet EPA:AA value increased (P < 0·05) as the dietary ALA:LA value increased

Die Strukturen der essentiellen ungesättigten Fettsäuren, Kristallstruktur der Linolsäure sowie Hinweise auf die Kristallstrukturen der α-Linolensäure und der Arachidonsäure / The Structures of the Essential Unsaturated Fatty Acids. Crystal Structure of Linoleic Acid and Evidence for the Crystal Structures of α-Linolenic Acid and Arachidonic Acid

1979 ◽  
Vol 34 (5) ◽  
pp. 706-711 ◽  
Author(s):  
Josef Ernst ◽  
William S. Sheldrick ◽  
Jürgen-Hinrich Fuhrhop
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Molecular Structures ◽  
X Ray ◽  
Crystal And Molecular Structures ◽  
First Time

Abstract The essential fatty acids linoleic, α-linolenic and arachidonic acid have been crystallized for the first time. The crystal and molecular structures have been elucidated by X-ray analysis. Linoleic acid crystallizes monoclinic P21/c with a = 4298(3), b = 463.2(3), c = 937.7(6) pm, β = 109.38(8)°, Z = 4. The closely packed molecules are stretched with a tttttts̄CssCs̄tt conformationa. By comparison of the unit-cell constants and calculated densities of the unsaturated fatty acids it may be shown that both α-linolenic acid and arachidonic acid also possess stretched structures in the crystal lattice, α-linolenic acid must display a tttttts̄CssCs̄s̄Cs and arachidonic acid a tts̄CssCs̄s̄CssCs̄ttt conformation.

Biotechnology as a useful tool for nutritional improvement of cereal-based materials enriched with polyunsaturated fatty acids and pigments

2008 ◽  
Vol 56 (4) ◽  
pp. 377-384 ◽  
Author(s):  
M. čertík ◽  
Z. Adamechová ◽  
V. Hanusová ◽  
E. Breierová
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Solid State ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Rhodotorula Glutinis ◽  
Mortierella Alpina ◽  
Nutritional Improvement ◽  
Sporobolomyces Roseus

The fungi Thamnidium elegans , as a producer of γ-linolenic acid (GLA), and Mortierella alpina , as a producer of dihomo-γ-linolenic acid (DGLA), arachidonic acid (AA) and eicosapentaenoic acid (EPA), and the yeasts Rhodotorula glutinis and Sporobolomyces roseus , as producers of ß-carotene, torulene and torularhodin, were tested for their ability to utilize cereal substrates during solid state fermentations (SSF). Depending on the strain and conditions, the cereal materials were effectively enriched with polyunsaturated fatty acids (PUFAs) or carotenoids. These naturally prepared bioproducts could find applications in food, feed, biomedical, pharmaceutical and veterinary fields.

Essential fatty acid requirements in human nutrition

1993 ◽  
Vol 71 (9) ◽  
pp. 699-706 ◽  
Author(s):  
Sheila M. Innis
Keyword(s):  
Fatty Acids ◽  
Central Nervous System ◽  
Nervous System ◽  
Arachidonic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Docosahexaenoic Acid ◽  
Human Milk ◽  
Linolenic Acid ◽  
Essential Fatty Acid

Arachidonic acid (20:4ω−6) and docosahexaenoic acid (22:6ω−3) are major acyl components of cell membrane phospholipids, and are particularly enriched in the nonmyelin membranes of the central nervous system. Dietary deficiency of linoleic acid (18:2ω−6) and linolenic acid (18:3ω−3) during development has been shown to result in reduced levels of 20:4ω−6 and 22:6ω−3 in the developing central nervous system, and this has been associated with altered learning behaviour and visual function. Synthesis of 20:4ω−6 and 22:6ω−3 depends on the dietary intake of 18:2ω−6 and 18:3ω−3, respectively, and the activity of the fatty acid desaturase–elongase enzymes. Oxidation of 18:2ω−6 and 18:3ω−3 for energy, or direct acylation of 18:2ω−6 into triglycerides, cholesteryl esters, and phospholipids, could also influence the amount of 20:4ω−6 and 22:6ω−3 formed. The tissue levels of 20:4ω−6 and 22:6ω−3, or other (ω − 6) and (ω − 3) fatty acids, compatible with optimum growth and development or health are not known. The amount of preformed 22:6ω−3 in the diet of adults, infants fed various milks or formulae, or animals is reflected in the circulating lipid levels of 22:6ω−3. Human milk levels of (ω − 6) and (ω − 3) fatty acids vary, depending in part on the mother's diet. A valid, scientific approach to extrapolate dietary essential fatty acid requirements from the composition of human milk or the circulating lipids of infants fed different diets has not been agreed on. Current data suggest that fatty acid requirements for development of term-gestation piglet brain and retina are met with 5.0% dietary kcal (1 cal = 4.1868 J) 18:2ω−6 and > 1.0% kcal 18:3ω−3, As in rodents and non-human primates, a diet source of 20:4ω−6 and 22:6ω−3 does not seem essential for the developing piglet central nervous system. However, studies in very premature infants suggest these infants may benefit from a dietary source of 20:4ω−6 and 22:6ω−3. Whether the low 20:4ω−6 and 22:6ω−3 status is due to oxidation of 18:2ω−6 and 18:3ω−3 for energy, the effects of early intravenous feeding with lipid emulsions, rapid growth, or immaturity of physiological or metabolic pathways in very preterm infants is not yet known.Key words: linoleic acid, linolenic acid, arachidonic acid, docosahexaenoic acid, brain, retina.

scholarly journals Polyunsaturated ω-3 fatty acids inhibit ACE2-controlled SARS-CoV-2 binding and cellular entry

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Anna Goc ◽  
Aleksandra Niedzwiecki ◽  
Matthias Rath
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Cathepsin L ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
In Vivo Experiments ◽  
Lipid Compounds

AbstractThe strain SARS-CoV-2, newly emerged in late 2019, has been identified as the cause of COVID-19 and the pandemic declared by WHO in early 2020. Although lipids have been shown to possess antiviral efficacy, little is currently known about lipid compounds with anti-SARS-CoV-2 binding and entry properties. To address this issue, we screened, overall, 17 polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids, as wells as lipid-soluble vitamins. In performing target-based ligand screening utilizing the RBD-SARS-CoV-2 sequence, we observed that polyunsaturated fatty acids most effectively interfere with binding to hACE2, the receptor for SARS-CoV-2. Using a spike protein pseudo-virus, we also found that linolenic acid and eicosapentaenoic acid significantly block the entry of SARS-CoV-2. In addition, eicosapentaenoic acid showed higher efficacy than linolenic acid in reducing activity of TMPRSS2 and cathepsin L proteases, but neither of the fatty acids affected their expression at the protein level. Also, neither reduction of hACE2 activity nor binding to the hACE2 receptor upon treatment with these two fatty acids was observed. Although further in vivo experiments are warranted to validate the current findings, our study provides a new insight into the role of lipids as antiviral compounds against the SARS-CoV-2 strain.

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