The Anti-inflammatory Properties of Food Polar Lipids

Lordan, Ronan; Nasopoulou, Constantina; Τσούπρας, Αλέξανδρος; Zabetakis, Ioannis

doi:10.1007/978-3-319-78030-6_95

Cited by 5 publications

(6 citation statements)

References 175 publications

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“…During the past few decades, many potentially bioactive lipids have been identified in marine fish, and their biological activity assessed (Andersen, Andersen, & Baron, 2007;Lordan, Nasopoulou, Tsoupras, & Zabetakis, 2018). The fatty acid composition in some fish during salt-drying has already been catalogued for investigation of the lipolysis and lipid oxidation processes (Andersen et al, 2007), but few studies have focused on the profiles of total PLs.…”

Section: Introductionmentioning

confidence: 99%

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

Yang

Cai

et al. 2019

J Food Process Preserv

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Twelve categories of polar lipids (PLs) were quantified in round scad and hairtail during salt‐drying with electrospray ionization‐tandem mass spectrometry based on lipidomics. The major species were phosphatidylcholine (PC), phosphatidylethanolamine (PE), and ether‐linked PC (ePC), accounting for 67.8%, 11.1%, and 9.7% of total PLs in the raw round scad respectively, and 74.3%, 7.3%, and 10.9% in raw hairtail. Among the 272 and 263 kinds of PLs molecules detected in the two raw fish respectively, only 125 and 94 PLs were strongly affected by salt‐drying, including 28 PCs, 23 PEs, 21 ePCs, 9 phosphatidylinositols (PIs), 14 phosphatidylserines/phosphatidic acids/phosphatidylglycerols (PSs/PAs/PGs), 12 lysophosphatidylcholines (LPCs), 5 lysophosphatidylethanolamines (LPEs), 9 ether‐linked PEs (ePEs), 4 sphingomyelins (SMs) in round scad, and 21 PCs, 17 PEs, 15 ePCs, 10 PIs, 7 PSs/PAs/PGs, 9 LPCs, 5 LPEs, 6 ePEs, 4 SMs in hairtail. Salt‐drying had a very different effect on the two fish. Ultimately, the total PLs content decreased slightly (p > .01) in salt‐dried round scad product while increased significantly in hairtail final product (p < .01). Practical applications The change of PLs caused by salt‐drying is closely related to the flavor and quality of fish products, and is very important for fish preservation and processing.

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Section: Introductionmentioning

confidence: 99%

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

Yang

Cai

et al. 2019

J Food Process Preserv

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“…Those compounds act antagonistically to other inflammatory and thrombotic eicosanoids (prostaglandins, leukotrienes, and thromboxanes), which are usually produced by n-6 PUFAs such as arachidonic acid. The latter further supports the health benefits derived from marine PL bioactives rich in MUFAs and ω-3 PUFAs, namely preventing cardiovascular diseases [ 81 , 82 ].…”

Section: The Anti-inflammatory Potential Of Microalgal Lipid Extractsmentioning

confidence: 57%

“…Polar lipids, such as phospholipids (PLs), glycolipids (GLs), and betaine lipids, have also been recognized as excellent anti-inflammatory mediators [ 81 , 82 ]. In fact, most of the studies mentioned in the previous chapter assessed the anti-inflammatory potential of microalgae polar lipids in comparison to crude extracts and other lipids ( Supplementary Table S1 ).…”

Section: Interplay Between Activity and Microalgae Lipidsmentioning

confidence: 99%

Microalgal Lipid Extracts Have Potential to Modulate the Inflammatory Response: A Critical Review

Conde

Zabetakis

Τσούπρας

et al. 2021

IJMS

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Noncommunicable diseases (NCD) and age-associated diseases (AAD) are some of the gravest health concerns worldwide, accounting for up to 70% of total deaths globally. NCD and AAD, such as diabetes, obesity, cardiovascular disease, and cancer, are associated with low-grade chronic inflammation and poor dietary habits. Modulation of the inflammatory status through dietary components is a very appellative approach to fight these diseases and is supported by increasing evidence of natural and dietary components with strong anti-inflammatory activities. The consumption of bioactive lipids has a positive impact on preventing chronic inflammation and consequently NCD and AAD. Thus, new sources of bioactive lipids have been sought out. Microalgae are rich sources of bioactive lipids such as omega-6 and -3 polyunsaturated fatty acids (PUFA) and polar lipids with associated anti-inflammatory activity. PUFAs are enzymatically and non-enzymatically catalyzed to oxylipins and have a significant role in anti and pro-resolving inflammatory responses. Therefore, a large and rapidly growing body of research has been conducted in vivo and in vitro, investigating the potential anti-inflammatory activities of microalgae lipids. This review sought to summarize and critically analyze recent evidence of the anti-inflammatory potential of microalgae lipids and their possible use to prevent or mitigate chronic inflammation.

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“…PLs are consumed in abundance as part of this dietary pattern. PLs have been postulated to be one of the constituents of the Mediterranean diet that may exert cardioprotective benefits via their antithrombotic and anti-inflammatory bioactivities against the actions of platelet-activating factor (PAF) and other inflammatory mediators [79][80][81][82]. PAF is a potent phospholipid mediator that interacts with its receptor (PAF-R) on the surface of numerous immune cells and platelets, causing platelet activation and pro-inflammatory cytokine release [83].…”

Section: Polar Lipids and Cardiovascular Health Effectsmentioning

confidence: 99%

Cardiovascular Diseases and Marine Oils: A Focus on Omega-3 Polyunsaturated Fatty Acids and Polar Lipids

Caffrey,

Leamy,

O’Sullivan

et al. 2023

Marine Drugs

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Cardiovascular diseases (CVD) remain the leading cause of death across the globe, hence, establishing strategies to counteract CVD are imperative to reduce mortality and the burden on health systems. Dietary modification is an effective primary prevention strategy against CVD. Research regarding dietary supplementation has become increasingly popular. This review focuses on the current in vivo, in vitro, and epidemiological studies associated with that of omega-3 polyunsaturated fatty acids (n-3 PUFAs) and polar lipids (PLs) and how they play a role against CVD. Furthermore, this review focuses on the results of several major clinical trials examining n-3 PUFAs regarding both primary and secondary prevention of CVD. Notably, we place a lens on the REDUCE-IT and STRENGTH trials. Finally, supplementation of PLs has recently been suggested as a potential alternative avenue for the reduction of CVD incidence versus neutral forms of n-3 PUFAs. However, the clinical evidence for this argument is currently rather limited. Therefore, we draw on the current literature to suggest future clinical trials for PL supplementation. We conclude that despite conflicting evidence, future human trials must be completed to confirm whether PL supplementation may be more effective than n-3 PUFA supplementation to reduce cardiovascular risk.

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The Anti-inflammatory Properties of Food Polar Lipids

Cited by 5 publications

References 175 publications

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

Microalgal Lipid Extracts Have Potential to Modulate the Inflammatory Response: A Critical Review

Cardiovascular Diseases and Marine Oils: A Focus on Omega-3 Polyunsaturated Fatty Acids and Polar Lipids

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