The Role of Omega-3 Fatty Acids in Diets

Gómez-Candela, Carmen; Puchalt, M. C. Roldan; Milla, Samara Palma; Plaza, Bricia López; Bermejo, Laura M.

doi:10.1080/07315724.2015.1080111

Cited by 8 publications

(4 citation statements)

References 28 publications

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“…However, there is a disproportionally high proportion of n-6 FAs and low proportion of n-3 FAs in our current dietary structure. This results in a high ratio of n-6/n-3, which is associated with cardiovascular disease, inflammation and cancer (1)(2)(3). The n-3 FAs are long-chain polyunsaturated FAs.…”

Section: Introductionmentioning

confidence: 99%

Apoptosis is induced by docosahexaenoic acid in breast cancer cells via death receptor and mitochondria-mediated pathways

Xue

et al. 2017

Molecular Medicine Reports

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In the present study, the antitumor effect of n‑3 fatty acid was evaluated, and the effect of docosahexaenoic acid (DHA) on the induction of apoptosis and its underlying mechanism were examined. Flow cytometry and western blot analysis were performed to analyze apoptosis and the expression of protein factors in human breast cancer cells. The data revealed that DHA inhibited the viability of MCF‑7 breast cancer cells in vitro, and promoted cell death by the induction of apoptosis. DHA decreased the expression of B‑cell lymphoma 2 (Bcl‑2), whereas the expression of Bcl‑2‑associated X protein was increased. DHA was also shown to promote the release of Smac/Diablo and cytochrome c from the mitochondria. DHA increased the levels of cleaved caspase‑8, ‑9 and ‑3. Additionally, the protein expression of tumor necrosis factor‑related apoptosis‑inducing ligand, death receptor 4 and Fas were increased following DHA treatment. In conclusion, DHA caused apoptosis of the human breast cancer cells in vitro through the death receptor and mitochondria‑mediated pathways. The results of this study encourage further investigation of the effect of fish oil on the prevention and treatment of human breast cancer.

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Section: Introductionmentioning

confidence: 99%

Apoptosis is induced by docosahexaenoic acid in breast cancer cells via death receptor and mitochondria-mediated pathways

Xue

et al. 2017

Molecular Medicine Reports

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“…In further metabolic transformations, PUFA n-6 compete at the enzymatic level with PUFA n-3, therefore the high dietary intake of PUFA n-6 inhibits the synthesis of EPA and DHA while enhances the synthesis of arachidonic acid. This in turn may prevent the body from maintaining homeostasis, therefore the proper ratio of PUFA n-6/n-3 should be kept (Harper and Jacobson, 2001;Benatti et al, 2004;Gomez-Candela et al, 2015). Another study found also that in addition to its strong lipid-lowering effect, strawberry seed oil may adversely affect the metabolism of microorganisms in the distal part of the intestine (Jurgoński et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

Effect of feeding strawberry, raspberry and rapeseed oil in rats’ diet on the fatty acid profile of muscle tissue

Szczurek

Pieszka

Migdał

et al. 2022

Annals of Animal Science

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Currently, alternative plant oils with pro-health properties are sought. The aim of the present study was to investigate the effect of feeding strawberry, raspberry and rapeseed oils in rats’ diet on the fatty acid profile of muscle tissue. Adult rats were randomly divided into 4 groups (n=7) and fed with the addition of rapeseed, raspberry or strawberry seed oil, respectively, or control group. After a 6-week treatment period, the fatty acid profile in m. latisssimus dorsi, was analyzed using gas chromatography. The dietary strawberry or raspberry seed oil led to a significant increase in C-18:2 n-6 ad C-18:3 n-3 level in muscle fat when compared to control group. At the same time, in the group receiving raspberry oil, an unfavorable phenomenon of lowering the EPA content was observed, while a tendency towards a decrease in DHA level was observed in groups supplemented with both raspberry and strawberry oil. Both oils as a source of PUFA n-3 and n-6, increased ALA n-3 and LA n-6 fatty acids in latissimus dorsi muscle, but due to different activity of enzymes taking apart in conversion of polyunsaturated fatty acids to their long chain derivatives in rats, the research on pig model would be advisable.

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“…Fish, such as mackerel, salmon, sardines, halibut, herring, and tuna, in the human diet is the major source of n-3 PUFAs, containing docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Quite a few kinds of vegetables and vegetable oil, such as flaxseeds, canola, pumpkin seeds, flaxseed oil, canola oil, and perilla seed oil, also can provide n-3 PUFAs, such as alpha-linolenic acid (ALA), which can be converted to EPA and further to DHA by a desaturase enzyme [ 6 ]. Isotope-labeled ALA trials suggested that the conversion of natural ALA to EPA is between 0.2% and 21% and further to DHA is between 0% and 9% [ 7 ].…”

Section: Subsets Sources and Metabolism Of N-3 Pufasmentioning

confidence: 99%

The Role of Omega‐3 Polyunsaturated Fatty Acids in Stroke

Dou

Tian

et al. 2016

Oxidative Medicine and Cellular Longevity

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Stroke is the third commonest cause of death following cardiovascular diseases and cancer. In particular, in recent years, the morbidity and mortality of stroke keep remarkable growing. However, stroke still captures people attention far less than cardiovascular diseases and cancer. Past studies have shown that oxidative stress and inflammation play crucial roles in the progress of cerebral injury induced by stroke. Evidence is accumulating that the dietary supplementation of fish oil exhibits beneficial effects on several diseases, such as cardiovascular diseases, metabolic diseases, and cancer. Omega-3 polyunsaturated fatty acids (n-3 PUFAs), the major component of fish oil, have been found against oxidative stress and inflammation in cardiovascular diseases. And the potential of n-3 PUFAs in stroke treatment is attracting more and more attention. In this review, we will review the effects of n-3 PUFAs on stroke and mainly focus on the antioxidant and anti-inflammatory effects of n-3 PUFAs.

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The Role of Omega-3 Fatty Acids in Diets

Cited by 8 publications

References 28 publications

Apoptosis is induced by docosahexaenoic acid in breast cancer cells via death receptor and mitochondria-mediated pathways

Apoptosis is induced by docosahexaenoic acid in breast cancer cells via death receptor and mitochondria-mediated pathways

Effect of feeding strawberry, raspberry and rapeseed oil in rats’ diet on the fatty acid profile of muscle tissue

The Role of Omega‐3 Polyunsaturated Fatty Acids in Stroke

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