Controversies in omega-3 efficacy and novel concepts for application

Abstract

The interest in the cardioprotective effects of long chain omega-3 polyunsaturated fatty acids (LCn3) was largely influenced by the low rates of cardiovascular disease (CVD) amongst the Inuits of Greenland who consumed a high marine fat diet rich in LCn3s. This finding stimulated years of epidemiological and clinical studies investigating the cardioprotective effects of LCn3s, thought to be primarily mediated through anti-inflammatory (and antiaggregatory) prostaglandins that protect the vascular wall from pro-inflammatory effects of metabolic stress precipitated by poor diet and lifestyle. Although the original hypothesis of the link between LCn3s and CVD protection was based on a high LCn3 containing diet (namely a high marine fat diet) the majority of clinical trials since have focussed on EPA and DHA supplementation, and results of repeated meta-analyses have not shown conclusive evidence in support of their beneficial health effects. In this review we focus on the controversies that surround the efficacy of LCn3s in cardiovascular and other chronic diseases and present emerging areas of research for novel applications. We will examine factors that can impact on the efficacy of LCn3s such as source (plant vs marine vs supplements (algal vs marine)), stability of product, dose, trial duration, ratio of EPA:DHA, and ratio of LCn6:LCn3 fatty acids in the diet.

Acyl-CoA synthetases as regulators of brain phospholipid acyl-chain diversity

“…Omega-3 and omega-6 fatty acid accretion in the brain is particularly high during the brain growth spurt, a period that includes the last trimester of gestation and up to the first two years of life when deficient consumption of omega-3 fatty acids is associated with impaired cognition [52][53][54][55]. Cognitive deficits associated with low omega-3 fatty acid intake can be observed beyond development, during aging [56][57][58][59]. Numerous age-related neurological diseases and disorders are inversely associated with omega-3 fatty acids [58][59][60][61][62][63][64].…”

“…While several observational, animal, and randomized control trial studies show positive outcomes, null outcomes between omega-3 fatty acid consumption and brain health are also widely reported [64][65][66][67][68]. The reason that omega-3 fatty acid consumption fails to mediate beneficial effects in some intervention studies remains debated [56,69]. One plausible explanation relates to unexplained variable rates of absorption and membrane integration of dietary and/or supplemental forms of omegafatty acids into the brain [40][41][42][43][44][45].…”

Effects of rosemary (Rosmarinus officinalis L.) extracts and dry ice on the physicochemical stability of omega‐3 fatty‐acid‐fortified surimi‐like meat products

“…In order to increase the usage of spent hens, diversify product types, and satisfy consumers' demands for meat products, an ω‐3 fatty‐acid (FA)‐fortified surimi‐like meat product was successfully developed, as reported in our previous study . However, lipid peroxidation is a major challenge when ω‐3 FAs are incorporated into processed meat products . Not only their susceptible structure with multiple double bonds, but also exposure to oxygen and fluctuating temperature during processing, may lead to easy degradation of FAs and increased production of oxidative substances, that is, peroxide, malondialdehyde, conjugated diene, etc., resulting in rancidity, off‐odors, and other negative impacts on the products .…”

“…2 However, lipid peroxidation is a major challenge when -3 FAs are incorporated into processed meat products. 3 Not only their susceptible structure with multiple double bonds, but also exposure to oxygen and fluctuating temperature during processing, may lead to easy degradation of FAs and increased production of oxidative substances, that is, peroxide, malondialdehyde, conjugated diene, etc., resulting in rancidity, off-odors, and other negative impacts on the products. 4 Accordingly, the quality stabilization of products is a critical issue that has been investigated over the years to comply with growing demands for -3 FA-fortified meat products.…”

“…4 Accordingly, the quality stabilization of products is a critical issue that has been investigated over the years to comply with growing demands for -3 FA-fortified meat products. 3 Rosemary (Rosmarinus officinalis L.) extract has been reported to be an easy natural source of antioxidants for several meat products, preserving their appearance while retarding lipid peroxidation and extending their shelf life. 5,6 Its antioxidant properties are attributed to its phenolic components.…”