Cardiovascular disease Polyunsaturated fatty

Unfortunately, excess consumption of fatty foods has been correlated with serious human disease conditions. Effects on cardiovascular disease (95), cancer (96), and function of the immune system (97) have been shown. Numerous studies have been conducted to determine the effects of saturated, monounsaturated, and polyunsaturated fatty acids on semm cholesterol and more recently high density Hpoprotein (HDL) and low density Hpoprotein... 

Arachidonic acid (C20 4 n-6) is the precursor for the synthesis of prostaglandin molecules (Section 4.4.4), which have a wide range of biochemical effects on for example, the perception of pain, inflammation, blood clotting and smooth muscle contraction. Docosahexaenoic acid (DHA, C22 6) and eicosapentaenoic acid (EPA, C20 5) are both n-3 long-chain polyunsaturated fatty acids (PUFA) which have been shown to have significantly beneficial effects on intellectual development and inflammatory conditions such as asthma and cardiovascular disease. 

Fish oils that contain high amounts of the n-3 polyunsaturated fatty acids eiocosapentaenoic acid (EPA, 20 5, n-3) and docosahexaenoic acid (DHA, 22 6, n-3) have been suggested to decrease the risk of development of cardiovascular disease. Freshwater fish oil carp oil are not rich in n-3 polyunsaturated fatty acids, but tuna oil is rich in n-3 polyunsaturated fatty acids such as EPA and DHA Table (1) . 

Polyunsaturated fatty acids Triacylglycerols containing primarily fatty acids with more than one double-bond are referred to as polyunsaturated fats. The effects of polyunsaturated fatty acids on cardiovascular disease is influenced by the location of the double bonds within the molecule. 

Consumption of fats containing n-6 polyunsaturated fatty acids lowers plasma LDLs, but HDLs, which protect against coronary heart disease, are also lowered. Dietary n-3 polyunsaturated fats have little effect on plasma HDL or LDL levels, but they suppress cardiac arrhythmias and reduce serum triacylglycerols, decrease the tendency to thrombosis, and substantially reduce the risk of cardiovascular mortality. 

Ravnskov, U. 1998. The questionable role of saturated and polyunsaturated fatty acids in cardiovascular disease. J. Clin. Epidemiol. 51, 443-460. 

Bucher HC, Hengstler P, Schindler C, Meier G. N-3 polyunsaturated fatty acids in coronary heart disease a meta-analysis of randomized controlled trials. Am. J. Med. 2002 112 298-304. Psota TL, Gebauer SK, Kris-Eflierton P, Dietary omega-3 fatty acid intake and cardiovascular risk. Am. J. Cardiol. 2006 98(suppl) 3i-18i. 

Das UN. Beneficial actions of polyunsaturated fatty acids in 168. cardiovascular diseases but, how and why Current Nutr. Food... 

Kristensen SD, Schmidt EB, Dyerberg J. Dietary supplementation with n-3 polyunsaturated fatty acids and human platelet function a review with particular emphasis on implications for 171. cardiovascular disease. J. Intern. Med. 1989 225(suppl) 141-150. 

Diseases of the heart and circulatory system, cardiovascular diseases, have long been the leading cause of mortality in Europe and North America, and total cholesterol and low-density lipoprotein (LDL) cholesterol are the two most important risk factors for coronary heart disease. Decreased arterial compliance of the arteries is thought to contribute to systolic hypertension and coronary artery insufficiency. A number of nutraceuticals have been used for long-term prevention or symptom reduction in cardiovascular diseases, notably soy products, tea flavonoids, octacosanol, n-3-polyunsaturated fatty acids (PUFAs), and, to a lesser extent, melatonin, Pycnogenol, resveratrol, coenzyme QIO, lycopene, and DHEA. 

Two polyunsaturated fatty acids (PUFAs), linoleic and a-linolenic acid, are necessary for good health. Referred to as essential fatty acids (EFAs) because they cannot be manufactured by the body, but depend on being provided by nutritional intake, EFAs have beneficial effects when available in moderation. Excesses of the otherwise beneficial fatty acids may, however, exert harmful effects, with high intakes of saturated and hydrogenated fats being linked to an increase in a number of health risks, including degenerative diseases, cardiovascular disease, cancer, and diabetes. 

Several studies have shown the protective role of dietary (n-3) polyunsaturated fatty acids (PUFA) against cardiovascular diseases [56-57]. Greenland Eskimos and, to a lesser extent, some Japanese, with high dietary intake of (n-3) PUFA from seafood, have a low incidence of cardiovascular diseases compared with Western populations [58]. 

Q-3 fatty acids lower blood pressure, improve lipids and reduce other cardiovascular disease risk factors [83]. Polyunsaturated fatty acids (PUFA) of the co-3 or eo-6 series have the potential to regulate serum triglycerides and cholesterol levels that are considered important risk factors in cardiovascular pathologies. 

Seaweeds are known as low-energy food. Despite low lipid content, (B-3 and (B-6 polyunsaturated fatty acids (PUFAs) introduce a significant part of seaweed lipids. PUFAs are the important components of all cell membranes and precursors of eicosanoids that are essential bioregulators of many cellular processes. PUFAs effectively reduce the risk of cardiovascular diseases, cancer, ostheo-porosis, and diabetes. Because of the frequent usage of seaweeds in Asia and their increasing utilization as food also in other parts of the world, seaweeds could contribute to the improvement of a low level of (B-3 PUFAs, especially in the Western diet The major... 

KinseUa, J. E., Lokesh, B., and Stone, R. A. (1990). Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease Possible mechanisms. Am. J. Clin. Nutr. 52,1-28. 

Eaton, S.B., et al.. Evolutionary health promotion, Prev. Med., 34, 109, 2002. Ravnskov, U., et al.. Studies of dietary fat and heart disease. Science, 295,1464,2002. Ravnskov, U., The questionable role of saturated and polyunsaturated fatty acids in cardiovascular disease, J. Clin. Epidemiol., 51, 443, 1998. 

Sacks, F.M. and Campos, H., Polyunsaturated fatty acids, inflammation, and cardiovascular disease Time to widen our view of the mechanisms, J. Clin. Endocrinol. Metab., 91, 398-400, 2006. 

Fig. 2. The n-3 long-chain polyunsaturated fatty acids (LC-PUFA) and vitamin E have direct and indirect roles in reducing cardiovascular disease morbidity and mortality. Abbreviations CHD, coronary heart disease TG, triglycerides.

---