Polyunsaturated cardiovascular disease risk

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. 

Finis, L. TaltavuU, N. Munoz-Cortes, M. Sanchez-Martos, V. Romeu, M. GiralF M. Molinar-Toribio, E. et al.. Protective effect of the omega-3 polyunsaturated fatty acids Eicosapentaenoic acid/docosa-hexaenoic acid 1 1 ratio on cardiovascular disease risk markers in rats. Lipids in Health and Disease (2013) 12. 

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) . 

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. 

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... 

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. 

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. 

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