Polyunsaturated fatty acids in health and disease

Abstract

Polyunsaturated fatty acids (PUFAs) are necessary for overall health. The two PUFAs families, n-6 and n-3 fatty acid are physiologically and metabolically distinct. Proportion of PUFAs in serum and erythrocyte phospholipids is an important determinant of both health and disease, and depends on endogenous metabolism controlled by genetic polymorphisms and dietary intake. Both n-3 and n-6 PUFAs are processed to powerful promoters of eicosanoids synthesis at the cyclooxygenase and lipoxygenase level. Evidence from observational and intervention studies suggest that n-3 PUFAs are cardioprotective, perhaps through their anti-inflammatory, anti-arrhythmic, lipid-lowering, and antihypertensive effects. In contrast, dietary n-6 PUFAs have pro-inflammatory effect. Low n-3 and elevated n-6 PUFAs levels were found in patients with cancer on different sites. The present review will focus on the current knowledge related to PUFAs intake and status in health and disease, with reference to the Serbian population. [Projekat Ministarstva nauke Republike Srbije, br. III41030

Effects of dietary hemp seed oil to sows on fatty acid profiles, nutritional and immune status of piglets

“…Considering that one of the most investigated health effects of n-3 PUFA in human is their capability to reduce serum triglyceride levels [42], it was expected to obtain lower levels of plasma triglyceride, cholesterol and other plasma lipids in plasma of piglets of sows fed diets with increased levels of n-3 PUFA. However, in disagreement with these expectations, dietary fat sources did not differ with regard to plasma lipid levels of their progeny.…”

The Effects of Grass-Based versus Grain-Based Feeding of Ruminants on the Human Hygienic Status, a Review.

“…The recommended proportion of PUFA to SFA in ruminant meat should be 0.4 or higher (Wood et al, 2003). In this context, changing FA compositions by decreasing concentrations of PUFA and increasing levels of SFA leads to decrease the PUFA: SFA ratio in red blood cell membranes, which may be linked to lower membrane fluidity, as seen in the chronic diseases (Ristić-Medić et al, 2013). On the other hand, the consumption of meat with an imbalanced ratio of n-6:n-3 PUFA can be a risk factor for CVDs, resulting in blood clots and possibly leading to a heart attack (Wood et al, 2003).…”

Acción de flavonoides sobre la conversión de ácidos grasos poliinsaturados de cadena larga a partir de ácidos grasos esenciales

“…AL y ALA son considerados esenciales y deben obtenerse a partir de la dieta 15 ya que las células animales carecen de enzimas desaturasas capaces de añadir enlaces dobles a los ácidos grasos en los últimos nueve carbonos de la molécula, lo que impide la síntesis de novo de AGPI 13,16 . La síntesis de AGPI-CL n-3 y n-6 a partir de ALA y AL es posible por una secuencia de desaturaciones y elongaciones catalizadas en ambos casos, por las enzimas desaturasas Δ5 y Δ6 (Δ5D y Δ6D) y presumiblemente elongasas 2 y 5 17 .…”