Omega‐3 fatty acids in coronary heart disease: Recent updates and future perspectives

Ajith, Thekkuttuparambil Ananthanarayanan; Jayakumar, T.G.

doi:10.1111/1440-1681.13034

Cited by 34 publications

(19 citation statements)

References 94 publications

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“…Even though C20:5n-3 and C22:6n-3 were increased in FO milk, their concentrations were not enough to markedly contribute to the human intake recommendations (approx. 1 g/d) of n-3 to reduce the risk of cardiovascular disease [30]. Even though the n-3 levels were increased in FO, the total PUFA were not changed relative to control.…”

Section: Resultsmentioning

confidence: 99%

Effect of Feeding Cows with Unsaturated Fatty Acid Sources on Milk Production, Milk Composition, Milk Fatty Acid Profile, and Physicochemical and Sensory Characteristics of Ice Cream

Vargas‐Bello‐Pérez

Cancino‐Padilla

Geldsetzer-Mendoza

et al. 2019

Animals

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Simple SummaryThe objective of this study was to evaluate the effects of supplementation of dairy cows’ diets with different fatty acid (FA) sources on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. Supplementation (3% dry matter (DM)) of diets with soybean oil (SO) and fish oil (FO) did not have detrimental effects on milk production, milk composition, or ice cream physicochemical and sensory characteristics. From a human standpoint, SO and FO improved the FA profile of milk.AbstractThe objective of this study was to evaluate the effects of supplementation of dairy cows with different fatty acid sources (soybean oil (SO) and fish oil (FO)) on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. During 63 days, fifteen Holstein cows averaging 198 ± 35 days in milk were assigned to three groups: control diet with no added lipid (n = 5 cows); and supplemented diets with SO (n = 5 cows; unrefined SO; 30 g/kg DM) or FO (n = 5 cows; FO from unrefined salmon oil; 30 g/kg DM). Milk production, milk fat, and milk protein were not affected by treatments. Saturated fatty acids in milk fat were decreased with SO and FO compared with control. C18:2 cis-9, cis-12 was increased with SO whereas C18:2 cis-9, trans-11, C20:3n-3, C20:3n-6, C20:5n-3, and C22:6n-3 were the highest with FO. Draw temperature and firmness were higher in SO compared to control and FO ice creams. Melting resistance was higher in FO compared with control and SO ice creams. Supplementation of cow diets with SO and FO did not have detrimental effects on milk production, or ice cream physicochemical and sensory characteristics.

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Section: Resultsmentioning

confidence: 99%

Effect of Feeding Cows with Unsaturated Fatty Acid Sources on Milk Production, Milk Composition, Milk Fatty Acid Profile, and Physicochemical and Sensory Characteristics of Ice Cream

Vargas‐Bello‐Pérez

Cancino‐Padilla

Geldsetzer-Mendoza

et al. 2019

Animals

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“…The mortality rate of CHD is the highest among all CVDs, accounting for about 40% of all CVD-related deaths (Rezaei-Hachesu et al, 2017; Zhu et al, 2018). Numerous studies have shown that diabetes, hypertension, dyslipidemias, abdominal obesity, unhealthy diet, smoking, and psychosocial stress are major risk factors for CHD (Chow et al, 2007; Gupta et al, 2016; Ajith and Jayakumar, 2018). CHD events were defined as hospitalization for unstable angina pectoris (UAP), myocardial infarction (MI), percutaneous coronary intervention (PCI) or coronary artery bypass grafting, and cardiovascular death (Makino et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Salvia miltiorrhiza in Treating Cardiovascular Diseases: A Review on Its Pharmacological and Clinical Applications

et al. 2019

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Bioactive chemical constitutes from the root of Salvia miltiorrhiza classified in two major groups, viz., liposoluble tanshinones and water-soluble phenolics. Tanshinone IIA is a major lipid-soluble compound having promising health benefits. The in vivo and in vitro studies showed that the tanshinone IIA and salvianolate have a wide range of cardiovascular and other pharmacological effects, including antioxidative, anti-inflammatory, endothelial protective, myocardial protective, anticoagulation, vasodilation, and anti-atherosclerosis, as well as significantly help to reduce proliferation and migration of vascular smooth muscle cells. In addition, some of the clinical studies reported that the S. miltiorrhiza preparations in combination with Western medicine were more effective for treatment of various cardiovascular diseases including angina pectoris, myocardial infarction, hypertension, hyperlipidemia, and pulmonary heart diseases. In this review, we demonstrated the potential applications of S. miltiorrhiza , including pharmacological effects of salvianolate, tanshinone IIA, and its water-soluble derivative, like sodium tanshinone IIA sulfonate. Moreover, we also provided details about the clinical applications of S. miltiorrhiza preparations in controlling the cardiovascular diseases.

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“…1,2 Omega-3 longchain polyunsaturated fatty acids are known to have antiinflammatory and lipid-lowering effects, as well as antihypertensive effects. 3 Previous studies evaluating the impact of fish consumption on cardiovascular disease events have shown inconsistent results. 1,4,5 Therefore, our aim in this investigation was to systematically review the existing literature about the relationship between fish consumption and cardiovascular disease events in human studies in order to inform the integration of fish into a well-balanced diet.…”

Section: Introductionmentioning

confidence: 99%

Fish Consumption and Cardiovascular Health: A Systematic Review

Krittanawong

Isath

Hahn

et al. 2021

The American Journal of Medicine

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Studies evaluating fish consumption and cardiovascular disease events have shown inconsistent results. We performed a systematic review of peer-reviewed publications from an extensive query of Ovid MEDLINE, Ovid Embase, Ovid Cochrane Database of Systematic Reviews, Scopus, and Web of Science from database inception to September 2020 for observational studies that reported the association between fish consumption and cardiovascular disease events. We identified and reviewed 24 studies related to fish consumption and the effect on cardiovascular outcomes. The study population included a total of 714,526 individuals and multiple cohorts from several countries. We found that nonfried fish consumption is probably associated with a reduced risk of overall cardiovascular disease events and myocardial infarction risk. In contrast, fried fish consumption is probably associated with an increased risk of overall cardiovascular disease events and myocardial infarction risk. No studies to date have shown any significant association between fish consumption and stroke. Our analysis suggests that fish consumption may reduce cardiovascular disease events, but fried fish consumption was associated with an increased risk of cardiovascular events.

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Omega‐3 fatty acids in coronary heart disease: Recent updates and future perspectives

Cited by 34 publications

References 94 publications

Effect of Feeding Cows with Unsaturated Fatty Acid Sources on Milk Production, Milk Composition, Milk Fatty Acid Profile, and Physicochemical and Sensory Characteristics of Ice Cream

Effect of Feeding Cows with Unsaturated Fatty Acid Sources on Milk Production, Milk Composition, Milk Fatty Acid Profile, and Physicochemical and Sensory Characteristics of Ice Cream

Salvia miltiorrhiza in Treating Cardiovascular Diseases: A Review on Its Pharmacological and Clinical Applications

Fish Consumption and Cardiovascular Health: A Systematic Review

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