n−3 fatty acids: functional differences between food intake, oral supplementation and drug treatments

Marangoni, Franca; Poli, Andrea

doi:10.1016/j.ijcard.2013.06.039

Cited by 8 publications

(4 citation statements)

References 33 publications

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“…Microalgae are a viable option for n -3 LCPUFA production because they do not require arable land for their growth and can operate as biofactories using only sunlight energy, thereby having the ability to accumulate high levels of FA under adverse environmental conditions [ 12 ]. In fact, new improvements on microalgae production have been made concerning growth optimization requirements, able to produce highly pure EPA and DHA oils [ 13 ] containing up to 30–40% of a target FA [ 14 ]. Some microalgae oils have also demonstrated safety nutritional profiles with no trace of toxicity, because they are produced under controlled conditions, thus being approved for consumption by the Food and Drug Administration.…”

Section: Introductionmentioning

confidence: 99%

Markers of neuroprotection of combined EPA and DHA provided by fish oil are higher than those of EPA (Nannochloropsis) and DHA (Schizochytrium) from microalgae oils in Wistar rats

et al. 2017

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BackgroundTo overcome the current overexploitation of fish rich in n-3 long chain polyunsaturated fatty acids (LCPUFA), microalgae have become a promising marine lipid source. The purpose of this study was to assess eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3), isolated or combined from distinct marine origins, on the promotion of neuroprotective effects.MethodsThe experiment lasted for 10 weeks and involved 32 Wistar rats, divided into 4 diets (n = 8): a diet rich in milk fat was taken as control (Milk Fat) and compared to n-3 LCPUFA enriched diets, either in EPA + DHA form through fish oil (Fish Oil), or EPA through Nannochloropsis oil (Nanno), or DHA through Schizochytrium oil (Schyzo), while maintaining Milk Fat incorporation.ResultsPlasma lipid profile and dopamine levels were more beneficial in Fish Oil diet. In addition, n-3 LCPUFA incorporation was found increased in liver and erythrocytes from Fish Oil fed rats, suggesting that fish oil is a better dietary source for fatty acids deposition in the organism than microalgae. The Forced Swimming Test revealed a positive behavioural action of EPA + DHA, in opposition to Milk Fat and Nanno diets, which had higher immobile times. mRNA levels of serotonin receptors, HT1A and HT2A along with CREB, the transmission factor for learning and memory, were higher in the hippocampus of rats fed n-3 LCPUFA diets comparative to Milk Fat.ConclusionTaken together, the combination of EPA and DHA from fish oil can counteract the undesirable health effects of saturated fat based diets and benefit, in the long run, neurological function.

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Section: Introductionmentioning

confidence: 99%

Markers of neuroprotection of combined EPA and DHA provided by fish oil are higher than those of EPA (Nannochloropsis) and DHA (Schizochytrium) from microalgae oils in Wistar rats

et al. 2017

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“…16,17 In addition, vegetarian alternatives for food supplements containing n-3 PUFA EPA and DHA are algae. 12 It should be noted that several oils from land plants such as flaxseed are sold alongside the marine n-3 PUFA products, which may serve as sources for ALA, 2,4,18 but do not contain relevant amounts of EPA and DHA. 19 The total amount of n-3 PUFA and the content of other relevant PUFA are declared on the label of the supplements as requested by European and U.S. law.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Krill oils contain n-3 PUFA in TG and a major portion as polar phospholipids (PL). , In addition, vegetarian alternatives for food supplements containing n-3 PUFA EPA and DHA are algae . It should be noted that several oils from land plants such as flaxseed are sold alongside the marine n-3 PUFA products, which may serve as sources for ALA, ,, but do not contain relevant amounts of EPA and DHA …”

Section: Introductionmentioning

confidence: 99%

Lipid Class Specific Quantitative Analysis of n-3 Polyunsaturated Fatty Acids in Food Supplements

Kutzner¹,

Ostermann²,

Konrad

et al. 2016

J. Agric. Food Chem.

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Supplementation products containing n-3 PUFA from marine sources serve a large market. Although the amount of eicosapentaenoic acid and docosahexaenoic acid in the products is provided by the manufacturer, no or little information is available on their lipid pattern. Therefore, we quantitatively analyzed the fatty acid pattern in the lipid fractions triglycerides, phospholipids, ethyl esters, and free fatty acids in supplementation products by means of solid phase extraction and gas chromatography. Twelve products from the European and U.S. markets containing fish, krill, algal, or plant oil were analyzed. Total n-3 PUFA content ranged from 68 g/100 g fat (fish oil) to 42 g/100 g fat (algal oil) to 17 g/100 g fat (krill oil). On the basis of the n-3 PUFA containing lipid class, the supplements can be separated dominantly in ethyl ester, re-esterified triglyceride, triglyceride, and phospholipid containing products. Algae-based products contained natural triglycerides, krill oils a complex mixture of phospholipids, triglycerides, and free fatty acids, and fish oil products either ethyl esters, re-esterified triglycerides, or triglycerides. Even products of the same class and source showed distinct differences in their lipid pattern. A specification of the lipid composition of n-3 PUFA products would allow distinguishing the different (qualities of) supplements.

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“…Based on NHANES 2013-2016 data, 20.1% of Americans met the recommendation of consuming seafood twice/week, a decline from the previous NHANES survey [23], indicating challenges with incorporating seafood in the diets of Americans. The concentration of n-3 HUFA in marine food sources varies considerably and depends on wild or farmed conditions and feeding practices [24]. Use of dietary supplements is another approach to improve n-3 HUFA intake.…”

Section: Introductionmentioning

confidence: 99%

A Food-Based Intervention in a Military Dining Facility Improves Blood Fatty Acid Profile

et al. 2022

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Enhancing dietary omega-3 high unsaturated fatty acids (n-3 HUFA) intake may confer neuroprotection, brain resiliency, improve wound healing and promote cardiovascular health. This study determined the efficacy of substituting a few common foods (chicken meat, chicken sausage, eggs, salad dressings, pasta sauces, cooking oil, mayonnaise, and peanut butter) lower in omega-6 polyunsaturated fatty acids (n-6 PUFA) and higher in n-3 HUFA in a dining facility on blood fatty acid profile. An eight-week prospective, between-subjects (n = 77), repeated measures, parallel-arm trial was conducted. Participants self-selected foods consumed from conventionally produced foods (control), or those lower n-6 PUFA and higher n-3 HUFA versions (intervention). Changes in blood omega-3 index, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), n-6 PUFA, lipid profile, and food satisfaction were main outcomes. Between-group differences over time were assessed using a linear mixed model to measure the effect of diet on blood serum fatty acids and inflammatory markers. The intervention group achieved a higher omega-3 index score (3.66 ± 0.71 vs. 2.95 ± 0.77; p < 0.05), lower total n-6 (10.1 ± 4.6 vs. 15.3 ± 6.7 µg/mL; p < 0.05), and higher serum concentration of EPA (5.0 ± 1.31 vs. 4.05 ± 1.56 µg/mL; p < 0.05) vs. controls. Satisfaction in intervention foods improved or remained consistent. Substitution of commonly eaten dining facility foods with like-items higher in DHA and EPA and lower in n-6 PUFA can favorably impact fatty acid status and the omega-3 index.

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n−3 fatty acids: functional differences between food intake, oral supplementation and drug treatments

Cited by 8 publications

References 33 publications

Markers of neuroprotection of combined EPA and DHA provided by fish oil are higher than those of EPA (Nannochloropsis) and DHA (Schizochytrium) from microalgae oils in Wistar rats

Markers of neuroprotection of combined EPA and DHA provided by fish oil are higher than those of EPA (Nannochloropsis) and DHA (Schizochytrium) from microalgae oils in Wistar rats

Lipid Class Specific Quantitative Analysis of n-3 Polyunsaturated Fatty Acids in Food Supplements

A Food-Based Intervention in a Military Dining Facility Improves Blood Fatty Acid Profile

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