Polyunsaturated Fatty Acids on Cardiovascular Health: Revealing Potentials of Functional Food

Abstract

Functional food is a food containing components that show beneficial effects on one or more body functions and improve general condition and health or significantly affect lowering of disease risks. This chapter is aimed to examine the effect of dietary intake of omega-3 polyunsaturated fatty acids (n3-PUFA) on cardiovascular health. This chapter presents current knowledge on functional poultry products and the reasons to consume them, omega-3 enrichment of eggs and poultry meat, and the differences in profile of fatty acids in conventional and omega-3-enriched eggs. The second part of the chapter focuses on the metabolism of fatty acids and effectiveness of n-3 PUFA in the improvement of endothelial function, improvement of elasticity of the vascular wall and the anti-inflammatory effects in patients with chronic diseases, such as metabolic syndrome, diabetes mellitus and hypercholesterolemia, and overall effect on cardiovascular health and protection. To achieve long-term protective effects, the functional food should be consumed on daily basis. There are no specific constrains in taking functional food; even more, it can be recommended to athletes and cardiovascular patients. General population can also benefit from eating functional food enriched with n-3 PUFA due to their anti-inflammatory and vascular-protective effects.

Hepatoprotective Effects of Steamed and Freeze-Dried Mature Silkworm Larval Powder against Ethanol-Induced Fatty Liver Disease in Rats

“…In addition, the amount of polyphenol, flavonoids, and minerals were examined. Since the amino acids and n-3 fatty acids have been shown to be effective in preventing metabolic diseases and promoting human health [26,27], in line with this notion, we suggest that the administration of SMSP may have beneficial effects on health based on its nutritional composition.…”

The Physiological Effect of n-3 Polyunsaturated Fatty Acids (n-3 PUFAs) Intake and Exercise on Hemorheology, Microvascular Function, and Physical Performance in Health and Cardiovascular Diseases; Is There an Interaction of Exercise and Dietary n-3 PUFA Intake?

“…EPA and DHA are metabolized into numerous eicosanoids and docosanoids, respectively, by cyclooxygenases (COX), lipoxygenase (LOX), and cytochrome P450 (Figure 2). Because n-3 PUFAs can compete for the same metabolic pathways against n-6 PUFAs, n-3 PUFAs supplementation may also affect the metabolism of AA, thereby shifting the profile of metabolites derived from AA (Figure 2) (Drenjančević et al, 2017).…”

“…Since it is widely accepted that n-3 PUFA consumption reduces CV risk (Auger et al, 2016), numerous studies set their focus on investigating whether n-3 PUFA intake may prevent or delay the initial steps in the pathogenesis of various CV diseases, e.g., changes in endothelium and vascular function, in both healthy and diseased population. In particular, n-3 PUFAs may improve endothelial function by increasing the bioavailability of endothelial nitric oxide (NO) (through increasing its production by stimulating endothelial NO synthase gene and protein expression) (Lo et al, 2004; Gortan et al, 2013; Zhang et al, 2013) or by reducing the level of oxidative stress (through attenuating reactive oxygen species, which indirectly increases NO bioavailability) (Gortan et al, 2013; Zhang et al, 2013; Drenjančević et al, 2017). Additionally, vascular function could be improved by reducing inflammation (by affecting mediators of local endothelial and/or systemic inflammation) (Wang et al, 2011).…”

Omega-3 polyunsaturated fatty acids-enriched hen eggs consumption enhances microvascular reactivity in young healthy individuals

“…This pertains to food of natural origin that contains ingredients with a beneficial effect on human health (Drenjancevic et al 2017). Food can be considered functional if it is shown to a satisfactory degree that, in addition to appropriate nutritional effects, it also has beneficial effects on one or more target functions of the body, in a way that it is important for improving the health condition and general well-being or reducing risks of disease (Drenjancevic et al 2017). It is important to emphasize that functional food has to be actual food (not in the form of pills or capsules), and it has to show its effects when consumed in normal daily amounts (Diplock et al 1999).…”