NDLI: Omega-3 Fatty Acids and Inflammatory Processes

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Year: 2010, Volume: 2, Issue: 2

Year: 2010, Volume: 2, Issue: 1

Year: 2009, Volume: 1

Omega-3 Fatty Acids and Inflammatory Processes

Content Provider	PubMed Central
Author	Calder, Philip C.
Copyright Year	2010
Abstract	Long chain fatty acids influence inflammation through a variety of mechanisms; many of these are mediated by, or at least associated with, changes in fatty acid composition of cell membranes. Changes in these compositions can modify membrane fluidity, cell signaling leading to altered gene expression, and the pattern of lipid mediator production. Cell involved in the inflammatory response are typically rich in the n-6 fatty acid arachidonic acid, but the contents of arachidonic acid and of the n-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) can be altered through oral administration of EPA and DHA. Eicosanoids produced from arachidonic acid have roles in inflammation. EPA also gives rise to eicosanoids and these often have differing properties from those of arachidonic acid-derived eicosanoids. EPA and DHA give rise to newly discovered resolvins which are anti-inflammatory and inflammation resolving. Increased membrane content of EPA and DHA (and decreased arachidonic acid content) results in a changed pattern of production of eicosanoids and resolvins. Changing the fatty acid composition of cells involved in the inflammatory response also affects production of peptide mediators of inflammation (adhesion molecules, cytokines etc.). Thus, the fatty acid composition of cells involved in the inflammatory response influences their function; the contents of arachidonic acid, EPA and DHA appear to be especially important. The anti-inflammatory effects of marine n-3 PUFAs suggest that they may be useful as therapeutic agents in disorders with an inflammatory component.
Related Links	http://dx.doi.org/10.3390/nu2030355
Ending Page	374
Starting Page	355
File Format	PDF
ISSN	20726643
e-ISSN	20726643
Journal	Nutrients
Issue Number	3
Volume Number	2
Language	English
Publisher	Molecular Diversity Preservation International
Publisher Date	2010-03-18
Access Restriction	Open
Rights Holder	Molecular Diversity Preservation International
Subject Keyword	Research in Higher Education
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Food Science

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