Effect of fish and fish oil-derived omega-3 fatty acids on lipid oxidation.
There is evidence that omega-3 (omega3) fatty acids derived from fish and fish oils reduce the risk of cardiovascular disease via mechanisms underlying atherosclerosis, thrombosis and inflammation. Despite these benefits, there has been concern that these fatty acids may increase lipid peroxidation. However, the in vivo data to date are inconclusive, due in part to limitations in the methodologies. In this regard, our findings using the measurement of F(2)-isoprostanes, a reliable measure of in vivo lipid peroxidation and oxidant stress, do not support adverse effects of omega3 fatty acids on lipid peroxidation.
Mori
Trevor A
TA
School of Medicine and Pharmacology, The University of Western Australia, Medical Research Foundation Building, Box X 2213 GPO, Perth, Western Australia 6847, Australia. tmori@cyllene.uwa.edu.au
D000818:Animals; D004912:Erythrocytes / Q000187:drug effects / Q000502:physiology; D015525:Fatty Acids, Omega-3 / Q000494:pharmacology*; D005395:Fish Oils; D005399:Fishes; D006801:Humans; D015227:Lipid Peroxidation / Q000187:drug effects; D008460:Meat
D015525:Fatty Acids, Omega-3; D005395:Fish Oils