Are the health benefits of fish oils limited by products of oxidation?

Nutrition Research Reviews

Karen M Silvers¹  Carlene H McLean¹  Rufus Turner¹ 

关键词: Fish oils;    Oxidised lipids;    Hydroperoxides;    Human clinical trials;    Animals;    Cells;   

DOI  :  10.1079/NRR2006117

学科分类：卫生学

来源: Cambridge University Press

【 摘 要 】

Human clinical trials have shown that fish oils reduce the risk of a variety of disorders including CVD. Despite this, results have been inconsistent. Fish oils are easily oxidised and some fish oils contain higher than recommended levels of oxidised products, but their effects have not been investigated. Recent evidence indicates that dietary oxidised fats can contribute to the development of atherosclerosis and thrombosis. This review summarises findings from cellular, animal and human trials that have examined the effects of oxidised lipids and their potential to affect health outcomes, and proposes that oxidised products in fish oils may attenuate their beneficial effects. More research is required to determine the magnitude of negative effects of fish oil on health outcomes in clinical trials.

【 授权许可】

Unknown