Effects of dietary marine oils and olive oil on fatty acid composition, platelet membrane fluidity, platelet responses, and serum lipids in healthy humans

Abstract

The influence of various dietary marine oils and olive oil on fatty acid composition of serum and platelets and effects on platelets and serum lipids were investigated as part of an extensive study of the effects of these oils on parameters associated with cardiovascular/thrombotic diseases. Healthy volunteers (266) consumed 15 mL/d of cod liver oil (CLO); whale blubber oil (refined or unrefined); mixtures of seal blubber oil and CLO; or olive oil/CLO for 12 wk. In the CLO, seal oil/CLO, and whale oil groups, serum levels of eicosapentaenoic acid (EPA) were increased. In platelets, EPA was increased in the CLO, seal/CLO, and olive oil/CLO groups. The localization of n-3 polyunsaturated fatty acids in the triacylglycerols did not seem to influence their absorption. Intake of oleic acid is poorly reflected in serum and platelets. No significant differences in triacylglycerols (TG), total cholesterol, or high density lipoprotein cholesterol were observed, even though TG were reduced in the CLO, CLO/seal oil, and whale oil groups. Mean platelet volume increased significantly in both whale oil groups and the CLO/olive oil group. Platelet count was significantly reduced in the refined whale oil group only. Lipopolysaccharide-stimulated blood tended to generate less thromboxane B2 in CLO, CLO/seal, and CLO/olive groups. The whale oils tended to reduce in vivo release of beta-thromboglobulin. In conclusion, intake of various marine oils causes changes in platelet membranes that are favorably antithrombotic. The combination of CLO and olive oil may produce better effects than these oils given separately. The changes in platelet function are directly associated with alterations of fatty acid composition in platelet membranes.

Mediterranean diet, but not red wine, is associated with beneficial changes in primary haemostasis

“…Previous intervention studies have shown that distinctive components of MD reduce platelet function, and this effect has been proposed as a mechanism contributing to the CV benefit of this diet. In fact, fish oils (Goodnight et al, 1981;Agren et al, 1997;Vognild et al, 1998), a-linolenic acid (Renaud & Nordøy, 1983;Allman et al, 1995;Freese et al, 1994) and various spices (Janssen et al, 1998;Ackerman et al, 2001;Srivastava et al, 1995) induce a decrease of platelet function. The apparent discrepancy of our results with those findings is probably explained by the lower content of each one of these substances in the complete MD, as opposed to the amounts used for single components of MD in selective intervention studies.…”

“…In this context, some of the beneficial effects of MD and wine consumption could be mediated by a reduction in platelet reactivity. Several studies report that diets enriched with fish, a-linolenic acid and spices, abundant in the case of MD, include substances that reduce or could reduce platelet function (Vognild et al, 1998;Allman et al, 1995;Janssen et al, 1998;Ackerman et al, 2001;Srivastava et al, 1995). Similarly, other reports indicate that the intake of moderate amounts of ethanol or nonalcoholic components of wine, for 2 or more weeks, is associated with a decrease in ex vivo platelet function (Pikkar et al, 1987;Pellegrini et al, 1996;Pace-Asciak et al, 1996;Freedman et al, 2001).…”

The influence of fish, meat and polyunsaturated fat intakes on platelet phospholipid polyunsaturated fatty acids in male Melbourne Chinese and Caucasian

“…Dietary intervention studies show that EPA and DHA in fish=fish oil can be effectively incorporated into platelets in humans (Vidgren et al, 1997;Nelson et al, 1997;Vognild et al, 1998).…”

Physico-chemical Characterization of Seed Oils Extracted from Oranges (Citrus sinensis)

“…The iodine index was significantly correlated with the (Vognild et al, 1998). The seed oil of orange had considerable amounts of oleic fatty acid, with oil-seeds Pera-rio highest value obtained, 29.31%.…”