The influence of linseed oil diet on fatty acid pattern in phospholipids and thromboxane formation in platelets in man

Mest, H.‐J.; Beitz, J.; Heinroth, I; Block, Helena; Förster, W

doi:10.1007/bf01488973

Cited by 52 publications

(15 citation statements)

References 24 publications

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“…Consistent with our findings in hamsters, several human studies have also shown significant increases in plasma levels of long-chain n-3 PUFA levels with high ALA and low LA intakes [18][19][20] . Mest et al [20] reported that 30 ml of flaxseed oil consumed daily (providing approximately 15 g ALA per day) with the usual diet for 4 weeks resulted in a significant increase of EPA and DHA in plasma.…”

Section: Discussionsupporting

confidence: 81%

“…On the other hand, 0.6 and 1.2 g per day of FO capsules resulted in higher proportions of EPA and DPA but not DHA than those found in the control group, whereas no differences in any FA were observed in comparison with the flax oil-supplemented groups. The absence of an elevation of DHA with dietary ALA supplementation detected in the studies of Mantzioris et al [37] and Barcelo-Coblijn et al [38] contrasts with the 3 human studies discussed previously [18][19][20] . The shorter trial period and/or the use of small amounts of dietary ALA may have contributed to the lack of DHA elevation in the studies of Mantzioris et al [37] and Barcelo-Coblijn et al [38] .…”

Section: Discussioncontrasting

confidence: 52%

“…Mest et al [20] reported that 30 ml of flaxseed oil consumed daily (providing approximately 15 g ALA per day) with the usual diet for 4 weeks resulted in a significant increase of EPA and DHA in plasma. Moreover, ALA and EPA but not DHA levels increased in the plasma of elderly Japanese subjects after a 3-month intervention where the daily intake of ALA was increased to 3 g by substituting perilla oil (55-60% ALA) for soy oil (7% ALA and 54% LA) [18] .…”

Section: Discussionmentioning

confidence: 99%

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Increasing Dietary α-Linolenic Acid Enhances Tissue Levels of Long-Chain n-3 PUFA when Linoleic Acid Intake Is Low in Hamsters

Aziz

Cruz‐Hernandez²,

Plouffe³

et al. 2010

Ann Nutr Metab

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Background/Aims: We tested whether feeding hamsters diets varying in α-linolenic acid (ALA) content and low in linoleic acid (LA) could increase the tissue levels of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA) to the same extent as a fish oil-supplemented diet. Methods: For 5 weeks, 60 hamsters were fed 1 of the following 5 diets containing 2% of total dietary energy (TE) as LA and either 0.5% (diet A), 1% (diets B and E), 2% (diet C), or 4% (diet D) ALA of TE, so that the ratio of LA/ALA was 4:1, 2:1, 1:1, or 1:2. Diet E was supplemented with fish oil at the level of 0.2% of total energy intake. At the end of the study, overnight-fasted hamsters were sacrificed, and blood and tissues were collected. Results: Tissue levels of ALA, EPA, DPA, and DHA rose in proportion to the increase in the dietary ALA level (p < 0.01); however, the levels of DHA reached a plateau at ALA intakes above 1% (p < 0.01). These changes were accompanied by decreases in arachidonic acid with or without increases in LA levels (p < 0.01). Hamsters fed diet D had similar or higher EPA, DPA, and DHA tissue levels to those fed diet E (p < 0.01). Conclusions: In hamsters, diets containing 4% energy as ALA and 2% energy as LA can increase the tissue levels of EPA, DPA, and DHA to the same extent as feeding 0.2% energy as fish oil.

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Section: Discussionsupporting

confidence: 81%

Section: Discussioncontrasting

confidence: 52%

Section: Discussionmentioning

confidence: 99%

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Increasing Dietary α-Linolenic Acid Enhances Tissue Levels of Long-Chain n-3 PUFA when Linoleic Acid Intake Is Low in Hamsters

Aziz

Cruz‐Hernandez²,

Plouffe³

et al. 2010

Ann Nutr Metab

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“…It has been estimated to be less than 10% for EPA [164][165][166][167] and less than 5% (more likely less than 1%) for DHA [164,166,168,169]. Even the EPA-to-DHA conversion is weak, and maybe nil [70,[170][171][172].…”

Section: Ala + Mufa Subclassmentioning

confidence: 98%

Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

Dubois

Breton

Linder

et al. 2007

Euro J Lipid Sci & Tech

560

368

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Fatty acid profiles of 80 vegetable oils with regard to their nutritional potentialThe current concern for fat intake in western countries has raised the question of the individual fatty acid (FA) impact on health. This important issue has strengthened the awareness of nutritionists and food manufacturers for the control of the FA profile of food products. The aim of this review is to provide a classification of the FA profiles of 80 vegetable oil sources, according to their nutritional potential. The first part of the review focuses on lipoprotein metabolism, and on the impact of each dietary FA on blood lipid composition (LDL-cholesterol, HDL-cholesterol and circulating triacylglycerols). In the second part of the review, the oil sources are clustered by similar FA profiles, and the classification is discussed with regard to the individual FA action on blood lipid composition. Apart from the major vegetable seeds, the clustering highlighted some interesting nutritional oil sources containing mainly a-linolenic acid (camelina, linseed, perilla and stock oils), or interesting amounts of the two essential FA (purslane, chia, raspberry seed, sea buckthorn seed and salicorn oils). Furthermore, this classification provides a useful tool for the formulation of the FA profile of food products. A fatty acid is a hydrocarbon chain, saturated or not, with a methyl group at one end (n), and a carboxylic function at the other (D). An SFA, as its name suggests, possesses an alkane-like structure with a fully saturated hydrocarbon chain, while a MUFA has one double bond, and a PUFA several ones, with these double bonds being naturally in cis configuration [2]. KeywordsVegetable oils are mainly triacylglycerols, made by esterification of three FA on the glycerol skeleton [3]. The three positions are not equivalent when it comes to bioavailability, and a fortiori to health. Indeed, the sn-2 position is conserved during the whole digestive process, which explains why in natural fats and oils the most physiologically important FA are esterified on the sn-2 position [4-6].In vegetable sources, unsaturated FA are mainly esterified on this important sn-2 position [7].Among PUFA, the most important families are the wellknown n-3 and n-6 fatty acids [8]. These two families are similar as they both comprise a precursor, namely ALA for the n-3 and linoleic acid (LA) for the n-6 family ( Fig. 1), and terminal products obtained by a succession of elongations and desaturations during the metabolism, the two groups of FA sharing the same long-chain converting enzymes [2]. These compounds are said to be essential because the human body is unable to synthesize them, although it can metabolize them to longer-chain derivatives. So the diet must cover the organism need for theseThus, a competition exists between n-3 and n-6 FA, with an excess of one group causing a significant decrease in the conversion yield of the other (Fig. 2) (LA, bottom), showing the double bonds in the hydrocarbon chain. The numbers represent the carbon atoms bearing a ...

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“…Mest et al [1983] reported that 30 ml of flaxseed oil consumed daily (providing approximately 15 g ALA per day) with the usual diet for 4 weeks resulted in significant increase in EPA and DHA, and decrease in AA in plasma PL in healthy volunteers. A study in Japan tested effects of long-term intakes of ALA on elderly subjects [Ezaki et al, 1999].…”

Section: Efficiency Of Conversion Of Ala To Epa and Dhamentioning

confidence: 99%

Fat and Fatty Acid Terminology, Methods of Analysis and Fat Digestion and Metabolism: A Background Review Paper

Ratnayake

Galli²

2009

Ann Nutr Metab

285

225

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The influence of linseed oil diet on fatty acid pattern in phospholipids and thromboxane formation in platelets in man

Cited by 52 publications

References 24 publications

Increasing Dietary α-Linolenic Acid Enhances Tissue Levels of Long-Chain n-3 PUFA when Linoleic Acid Intake Is Low in Hamsters

Increasing Dietary α-Linolenic Acid Enhances Tissue Levels of Long-Chain n-3 PUFA when Linoleic Acid Intake Is Low in Hamsters

Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

Fat and Fatty Acid Terminology, Methods of Analysis and Fat Digestion and Metabolism: A Background Review Paper

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