Role of n‐3 Fatty Acids on Bile Acid Metabolism and Transport in Dyslipidemia: A Review

Abstract

Dietary n‐3 fatty acids, especially of marine origin, eicosapentaenoic acid (20:5n‐3) and docosahexaenoic acid (22:6n‐3), have always been lauded for their profound effects on regulating the risk factors for major metabolic disorders. Yet, their consumption rate is poor compared to n‐6 fatty acids [linoleic acid (18:2n‐6)], which are predominantly consumed. Hence, the skewed n‐6 to n‐3 fatty acid ratio may have a bearing on the risk factors of various diseases, including dyslipidemia. Dyslipidemia and other lifestyle diseases associated with it, such as diabetes, obesity, hypertension, are a growing concern in both developed and developing countries. A common strategy for addressing dyslipidemia involves bile acid (BA) sequestration, to interrupt the enterohepatic circulation of BA, resulting in the modulation of lipid absorption in the intestine, thereby normalizing the levels of circulating lipids. The BA homeostasis is under the tight control of hepatic and enteric BA transporters. Many investigations have reported the effects of dietary constituents, including certain fatty acids on the reabsorption and transport of BA. However, a critical review of the effects of n‐3 fatty acids on BA metabolism and transport is not available. The present review attempts to explore certain unmapped facets of the n‐3 fatty acids on BA metabolism and transport in dyslipidemia, and their interplay with biological processes involving lipid rafts and gut microbiome.

Óleo da polpa de quatro variedades de abacate: extração, rendimento, caracterização e avaliação da atividade antioxidante

“…These substances are closely related to neuronal composition, neurochemical signaling and nerve transmission. Therefore, essential fatty acids contribute to neurotransmission in the nervous system, acting in the modulation of the biophysical properties of the membrane, and pre-synaptic vesicular secretion of neurotransmitters (Acharya et al, 2020;Saini & Keum, 2018). The objectives of this work were to extract the oil from four avocado varieties using methanol and hexane and evaluate the yield and composition of the oils as well as their antioxidant potential.…”