ω-3 Fatty Acids and Cardiovascular Diseases: Effects, Mechanisms and Dietary Relevance

International Journal of Molecular Sciences

Hanne K. Maehre¹  Ida-Johanne Jensen²  Edel O. Elvevoll²  Karl-Erik Eilertsen² 

[1] Norwegian College of Fishery Science Faculty of Biosciences, Fisheries and Economics, UIT The Arctic University of Norway, N-9037 Tromsø, Norway;

关键词: n-3 fatty acids;    eicosapentaenoic acids (EPA);    docosahexaenoic acid (DHA);    lipid peroxidation;    cardiovascular diseases;    seafood;    supplements;   

DOI  :  10.3390/ijms160922636

来源: mdpi

【 摘 要 】

ω-3 fatty acids (n-3 FA) have, since the 1970s, been associated with beneficial health effects. They are, however, prone to lipid peroxidation due to their many double bonds. Lipid peroxidation is a process that may lead to increased oxidative stress, a condition associated with adverse health effects. Recently, conflicting evidence regarding the health benefits of intake of n-3 from seafood or n-3 supplements has emerged. The aim of this review was thus to examine recent literature regarding health aspects of n-3 FA intake from fish or n-3 supplements, and to discuss possible reasons for the conflicting findings. There is a broad consensus that fish and seafood are the optimal sources of n-3 FA and consumption of approximately 2–3 servings per week is recommended. The scientific evidence of benefits from n-3 supplementation has diminished over time, probably due to a general increase in seafood consumption and better pharmacological intervention and acute treatment of patients with cardiovascular diseases (CVD).

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.