Monounsaturated fatty acids and immune function

Yaqoob, Parveen

doi:10.1038/sj.ejcn.1601477

Cited by 95 publications

(62 citation statements)

References 18 publications

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“…The most abundant fatty acid; linolenic acid showed either significantly negative or no correlation ship with other fatty acids in that most significant negative correlation ship was observed with palmitic acid (r=-0.933**) which was followed by oleic acid (r=-0.845**) ( linoleic and linolenic acids, as these fatty acids are important for human health (Connor and Connor, 1997;Hargrove et al, 2001;Yaqoob, 2002). …”

Section: Correlationship Among Fatty Acidsmentioning

confidence: 98%

Seasonal variation in fatty acid composition in various parts of broccoli cultivars

Bhandari¹,

Park²,

Chae³

et al. 2013

Korean Journal of Agricultural Science

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:To evaluate seasonal variation in fatty acid composition in broccoli, 12 commercial cultivars of broccoli were grown in spring and fall season at the field of NIHHS, and their floret, leaf and stem parts were used for the fatty acid composition analyses. Among 14 fatty acids detected in broccoli, linolenic, palmitic and linoleic acids were major fatty acids comprising more than 80% of total fatty acids in both the seasons and all the parts. Likewise, stearic and oleic acids were also present in considerable amount while remaining fatty acids; caproic, lauric, myristic, pentadecanoic, palmitoleic, heptadecanoic, arachidic, behenic and lignoceric acids showed their minor compositional ratio. Among the three parts, stem exhibited highest SFAs (49.681% in spring and 50.717% in fall season) compared to MUFA and PUFA, while highest compositional ratio of PUFAs were observed in leaves (62.588% in spring and 68.931% in fall season), which indicates leaves as a good source of health beneficial fatty acids. In contrast, floret part exhibited highest SFA (48.786%) and PUFA (57.518%) in spring and fall seasons, respectively. Major fatty acids; palmitic, linoleic and linolenic acid showed lowest cultivar dependent variation (below 10%) and leaf showed least variation in both the seasons compared to floret and stem. Our results suggest that all the fatty acids are significantly influenced by genotype of cultivars (C), plant parts (P) and growing seasons (S). Among the 14 fatty acids, myristic and palmitic acid showed highest positive or negative correlationship with oleic (r=0.912**) and linolenic acid (r=-0.933**), respectively. The most abundant fatty acid, linolenic acid, showed either negative or no correlation ship with other fatty acids while palmitic acid, a second major fatty acid, exhibited either positive or negative correlation ship.

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Section: Correlationship Among Fatty Acidsmentioning

confidence: 98%

Seasonal variation in fatty acid composition in various parts of broccoli cultivars

Bhandari¹,

Park²,

Chae³

et al. 2013

Korean Journal of Agricultural Science

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“…The relevance of FAs is far beyond their role as energy storage molecules in AT, and they are recognized as important metabolic effectors (Yaqoop 2002, Drevon 2005, Steinberg 2007. FAs act as transcriptional modulators, regulating the expression of genes involved in energy metabolism or AT function (Raclot et al 1997, Wilding 2001.…”

Section: Introductionmentioning

confidence: 99%

Dehydroepiandrosterone modifies rat fatty acid composition of serum and different adipose tissue depots and lowers serum insulin levels

Heredia¹,

Larqué²,

Zamora³

et al. 2009

Journal of Endocrinology

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Dehydroepiandrosterone (DHEA) is reported to exert beneficial effects, such as protection from cardiovascular risk and lowering serum insulin levels. Adipose tissue (AT) is a target for DHEA actions, and the hormone can also affect hepatic fatty acid (FA) metabolism. FAs are involved in the development of insulin resistance; thus, there might be a relationship between DHEA, FA, and insulin. However, few data are available regarding DHEA and FA composition, especially concerning AT. Seventeen-month old female Sprague-Dawley rats (nZ11; controls: nZ10) were treated with DHEA (0 . 5% w/w in the diet) for 13 weeks, after which serum, periovarian, mesenteric, s.c., and brown AT were analyzed for FA composition. DHEA treatment resulted in significant changes in FA profiles in serum and adipose depots, like reduced 16:1n-7 (s.c. and brown AT; P!0 . 01), elevated n-9 monounsaturated FA (serum and s.c. AT; P!0 . 05), diminished n-6 polyunsaturated FA (PUFA; general; P!0 . 05) and increased n-3 PUFA (brown AT; P!0 . 01), along with lower n-6/n-3 ratios (s.c. and brown AT; P!0 . 05, P!0 . 01 respectively). DHEA modified estimates of desaturase activities, decreasing stearoyl-CoAdesaturase markers in s.c., and brown AT (P!0 . 05) and increasing those of delta-6-desaturase in serum and AT (P!0 . 05). In addition, DHEA-treated rats showed lower serum insulin levels (P!0 . 05). We have demonstrated for the first time that DHEA induces significant modifications in AT fatty acid composition in vivo, mainly concerning unsaturated FAs, and changes occurred in a tissue-dependent manner. We propose that these changes may be related to the capacity of DHEA to lower serum insulin levels.

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“…There is considerable evidence that the immune system is sensitive to both the quantity of dietary fat and the degree of saturation (Davis et al, 1992). Monounsaturated fatty acids and the n-6 polyunsaturated fatty acids are believed to decrease immune function through suppression of lymphocyte proliferation and inhibition of production of pro-inflammatory cytokines such as interleukin (IL)-1, IL-6, and tumor necrosis factor (TNF) (Purdue et al, 2004;Stefani et al, 2013), whereas the n-3 polyunsaturated fatty acids promote immune function and are well known for their anti-inflammatory properties (Yaqoob et al, 2002;Amoori et al, 2014). However, the effects of specific types of fat on immune function in humans and the subsequent development of NHL are not well understood.…”

Section: Discussionmentioning

confidence: 99%

Red Meat Intake and Risk of Non-Hodgkin Lymphoma: A Meta-Analysis

Fallahzadeh¹,

Cheraghi²,

Amoori³

et al. 2015

Asian Pacific Journal of Cancer Prevention

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Background: While the incidence of non-Hodgkins lymphoma (NHL) has been rising worldwide, the reasons remain undefined. Recent research has focused on effect of red andf processed meat intake as a risk factor, but with inconclusive results. We therefore conducted a meta-analysis of data published to date, to ascertain the overall association between intake and NHL. Materials and Methods: A published literature search was performed through Pubmed, Cochrane Library, Medline, and Science Citation Index Expanded databases for articles published in English. Pooled odds ratios (ORs) and 95% confidence intervals (95%CIs) were calculated using random or fixed effects models. Heterogeneity was assessed using Chi-square and I2 statistics. Dissemination bias was evaluated by funnel plot analysis.We performed a formal meta-analysis using summary measures from these studies. Results: In total, 11 published studies were included in the final analysis. The combined analysis revealed that there was significant association between the red meat and NHL risk (OR=1.10, 95%CI: 1.02 to 1.19, p=0.01). Additionally, there was showed significance association between processed red meat and NHL risk (OR=1.17, 95%CI: 1.06 to 1.29, p=0.001). In subgroup analysis, a statistical significant association was noted between diffuse large B-cell lymphoma (DLBCL) (OR=1.20, 95%CI: 1.04 to 2.37, P=0.01) and red meat intake. Conclusions: In this meta-Analysis, there was evidence for association between consumption of red meat, or processed meat and risk of NHL, particularly with the DLBCL subtype in the red meat case.

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Monounsaturated fatty acids and immune function

Cited by 95 publications

References 18 publications

Seasonal variation in fatty acid composition in various parts of broccoli cultivars

Seasonal variation in fatty acid composition in various parts of broccoli cultivars

Dehydroepiandrosterone modifies rat fatty acid composition of serum and different adipose tissue depots and lowers serum insulin levels

Red Meat Intake and Risk of Non-Hodgkin Lymphoma: A Meta-Analysis

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