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How Omega 3 Fatty Acids Can Reduce Your Risk For Alzheimer’s — Happihuman By Kelly Aiello Nutrition Coach & Brain Health
By Anamaria Balić 1 , Domagoj Vlašić 2 , Kristina Žužul 3 , Branka Marinović 1 and Zrinka Bukvić Mokos 1, *
Department of Dermatology and Venereology, University Hospital Center Zagreb, Faculty of Medicine, University of Zagreb, Šalata 4, 10 000 Zagreb, Croatia
Received: December 31, 2019 / Reviewed: January 20, 2020 / Accepted: January 21, 2020 / Published: January 23, 2020
Omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids (PUFAs) are currently desirable components of oils with special dietary and functional properties. Its therapeutic and health-promoting effects have already been established in several chronic inflammatory and autoimmune diseases through various mechanisms, including modifications in cell membrane lipid composition, gene expression, cell metabolism and signal transduction. The application of ω-3 and ω-6 PUFAs in the most common skin diseases has been examined in several studies, but their results and conclusions have been mostly opposite and inconclusive. It appears that combined supplementation of ω-6, gamma-linolenic acid (GLA) and ω-3 long-chain PUFAs exhibit the greatest potential in decreasing inflammatory processes, which may be beneficial for the treatment of inflammatory skin diseases, such as atopic dermatitis, psoriasis and acne. Due to significant population and individual-based genetic variations that affect the metabolism of PUFAs and associated metabolites, gene expression, and subsequent inflammatory responses, at this time, we are unable to recommend strict dietary and supplementation strategies for disease prevention and treatment that will be appropriate for all. . Well-balanced nutrition and PUFA-based anti-inflammatory supplementation should be encouraged in a targeted manner for individuals who need to provide better management of skin disorders, but more importantly maintain and improve overall skin health.
Higher Omega 3 Dha Levels Linked To Less Lung Inflammation, Lower Ild Risk
Nutraceuticals; polyunsaturated fatty acids; supplementation; eicosapentaenoic acid; docosahexaenoic acid; gamma-linolenic acid; inflammatory skin diseases; atopic dermatitis; acne; psoriasis
Since 1929, when Burr and Burr first described a syndrome caused by the strict reduction of fat in a diet (which manifested itself mainly as cutaneous symptoms such as erythema with scaling, hair loss, itching and increased water loss), it became It is clear that fat in particular plays an essential role in the structure of the skin [1, 2]. The word “essential” best describes these fats due to the human body’s inability to synthesize them, meaning they can only be supplied through dietary intake. The term essential fatty acids (EFAs) was coined and referred to two polyunsaturated fatty acids (PUFAs), linoleic acid (LA) and α-linolenic acid (ALA), initiating acids for the elongation cascade for very long-chain PUFAs ( more than 22 C atoms). PUFAs are divided into two families, omega-3 (ω-3) and omega-6 (ω-6). ω-3 fatty acids (FAs) have in common a terminal carbon-carbon double bond at the omega three position, the third bond from the methyl end of the acid, while ω-6 acids have it at the omega six position, the sixth attachment of the methyl end of the fatty acid, respectively. LA is a member of the ω-6 family, while ALA is classified as a ω-3 PUFA. The double bonds in these EFAs are always in cis configuration, which means that there are two hydrogen atoms on the same side of the double bond [3]. The salubrious effects of PUFAs may be mediated by several mechanisms, including changes in cell membrane lipid composition, gene expression, cell metabolism and signal transduction [4]. However, ω-3 and ω-6 fatty acids have antagonistic effects on the metabolic functions of the human organism.
Currently, PUFAs are desirable components of “specialty oils”, oils with special dietary and functional properties that are used as nutraceuticals or cosmeceuticals. Due to the better understanding of their biological and functional properties, and their health benefits, PUFAs, especially ω-3 PUFAs, are of great importance for the health system, due to their potential applications in disease prevention, but also in treatment of the most common chronic inflammatory diseases. diseases, including inflammatory skin conditions such as atopic dermatitis (AD), psoriasis and acne. Nowadays, clinicians have at their disposal useful tools such as lipidomics and nutrilipomics that guide them to provide the most appropriate and individualized GA supplementation in the treatment of their patients, but also in the prevention of diseases in various clinical areas, as well as in the field of dermatology [5].
High ω-6 intake is typical of the Western diet, which is loaded with processed foods and lacks fishmeal, as opposed to high intakes of red meat [6]. Most seed and vegetable oils (safflower, grapeseed, rapeseed, poppy seed, sunflower, palm, hemp, corn, wheat germ, cottonseed, soybean) that are used in cooking are significant sources of ω-6 PUFAs in the form of LA with low proportions of ω-3 FAs, first to mention – ALA. In contrast to ω-6 fatty acids, intake of ω-3 is generally insufficient due to limited sources. ALA is found in green leafy vegetables, flaxseed, walnuts, soy and canola oils. Its derivatives, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are obtained from breast milk and fish oils, such as salmon, mackerel, sardines, anchovies, herring and rainbow trout, but also algae [7, 8 , 9, 10]. Marine (wild) cold-water fish are abundant in ω-3 PUFAs, since most of them feed on phytoplankton and zooplankton, a rich source of ω-3 PUFAs. ω-6 PUFAs, gamma-linolenic acid (GLA) which is commonly consumed as part of dietary supplementation, is found in human milk and some botanical seed oils such as borage oil, currant oil and evening primrose oil (EPO), while the acid arachidonic acid (ARA ) is obtained from a diet rich in viscera, poultry and eggs. In typical Western diets, the ω-6/ω-3 ratio is 15/1 to 16.7/1, although the recommended ratio ranges from 1:1 to 4:1, as recommended by competent bodies in Japan (Table 1 ). In animal and plant foods, most PUFAs are found in the form of triacylglycerols (TAG), phospholipids (PL), diacylglycerols (DAG) and cholesterol esters (CE). PLs are the most bioavailable due to their aliphatic characteristics, which lead to better dispersibility in water and greater susceptibility [11]. Therefore, krill oils obtained from Antarctic krill (Euphausia superba), which are filled with ω-3 PUFAs in PL form, are becoming more popular as an ω-3 supplement. In addition to food supplements, we can now find many new conventional foods and infant formulas enriched with microalgae and fish DHA [12].
Benefits Of Omega 3
The FA ω-6 and ω-3, when consumed in food, are mostly assimilated into TAG and undergo digestion in the small intestine. The destruction of the TAG structure and the release of AGs allow their absorption and transport in the bloodstream to the tissues where they are incorporated into their structure. FAs can follow three different metabolic pathways: (a) esterification in cellular lipids such as PL, TAG, CE; (b) beta-oxidation to provide energy for ATP formation; (c) be a starting structure for the process of elongation and desaturation through enzymatic reactions to create long-chain PUFAs. The distribution of FAs in PL is now considered the most important factor driving the cell membrane composition and consequent maintenance of cell membrane homeostasis achieved by the membrane balance of FAs, but also the detachment of FAs from the PL to become signaling mediators. . Nutrition, metabolism, external and internal stressors with consequent oxidative stress, and lifestyle factors cause changes in FAs that result in impaired cell membrane homeostasis. That is why fatty acids are today considered as one of the biomarkers of pathological conditions and it is important to address the role of fatty acid-based membrane lipidomics, a powerful diagnostic tool to determine quantitative and qualitative alterations of fatty acids, but also the next up
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