Endothelial Effects of Marine and Plant-Derived Omega-3 Fatty Acids

Résumé fourni par la source

Human beings evolved with a diet that contained roughly equal amounts of omega-6 fatty acids and polyunsaturated essential fatty acids. Over the past 100–150 years, there has been a colossal increase in the consumption of omega-6 fatty acids due to the increased intake of vegetable oils from seeds of corn, sunflower, safflower, cotton, and soybeans. Omega-3 fatty acids possess anti-inflammatory, anti-thrombotic, anti-arrhythmic, hypolipidemic, and vasodilatory properties. These beneficial effects of omega-3 fatty acids have been shown in the secondary prevention of coronary heart disease, anti-inflammatory actions, and some other endothelial dysfunctions. The present review discusses the potential effect of plant- and marine-derived omega-3 fatty acids as a source for ALA, which further elongates into EPA and DHA.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.