omega-3 – mikrobik.net https://wp.mikrobik.net Wed, 25 Jun 2025 20:33:41 +0000 tr hourly 1 https://wordpress.org/?v=6.9.1 New insights into the health effects of dietary saturated and omega-6 and omega-3 polyunsaturated fatty acids https://wp.mikrobik.net/new-insights-into-the-health-effects-of-dietary-saturated-and-omega-6-and-omega-3-polyunsaturated-fatty-acids/ Fri, 08 Jun 2012 10:11:00 +0000 New insights into the health effects of dietary saturated and omega-6 and omega-3 polyunsaturated fatty acids
Michel DE Lorgeril and Patricia Salen

BMC Medicine 2012, 10:50

Cardiovascular diseases and cancers are leading causes of morbidity and mortality. Reducing dietary saturated fat and replacing it with polyunsaturated fat is still the main dietary strategy to prevent cardiovascular diseases, although major flaws have been reported in the analyses supporting this approach. Recent studies introducing the concept of myocardial preconditioning have opened new avenues to understand the complex interplay between the various lipids and the risk of cardiovascular diseases. The optimal dietary fat profile includes a low intake of both saturated and omega-6 fatty acids and a moderate intake of omega-3 fatty acids. This profile is quite similar to the Mediterranean diet. On the other hand, recent studies have found a positive association between omega-6 and breast cancer risk. In contrast, omega-3 fatty acids do have anticancer properties. It has been shown that certain (Mediterranean) polyphenols significantly increase the endogenous synthesis of omega-3 whereas high intake of omega-6 decreases it. Finally, epidemiological studies suggest that a high omega-3/omega-6 ratio may be the optimal strategy to decrease breast cancer risk. Thus, the present high intake of omega-6 in many countries is definitely not the optimal strategy to prevent CVD and cancers. A moderate intake of plant and marine omega-3 in the context of the traditional Mediterranean diet (low in saturated and omega-6, but high in plant monounsaturated fat) appears to be the best approach to reduce the risk of both cardiovascular diseases and cancers, in particular breast cancer.

]]> Omega 3 – Omega 6: What is right for the liver? https://wp.mikrobik.net/omega-3-omega-6-what-is-right-for-the-liver/ Fri, 13 Feb 2009 22:14:00 +0000 Omega 3 – Omega 6: What is right for the liver?
Ashraf Mohammad El-Badry, Rolf Graf, Pierre-Alain Clavien

J Hepatol 2007;47(5):718-725

Linoleic and alpha-linolenic acids are the fatty acids designated as “essential” since they are not synthesized by mammalian cells and must be provided in the diet. The recent dietary shift towards the consumption of n-6 (omega-6) at the expense of n-3 (omega-3) polyunsaturated fatty acids (PUFAs) is thought to be a primary cause of many diseases related to the Western diet. The body converts linoleic acid to arachidonic acid and derives eicosapentaenoic acid from alpha-linolenic acid. Ideally the effects of these fatty acids and their eicosanoid derivatives are tailored to the specific biological needs of the body. The balance between n-3 and n-6 PUFAs is essential for metabolism and maintenance of the functions of both classes. The availability of n-3 long chain PUFAs plays a major role in regulating both fat accumulation and its elimination by the liver. Derangement of hepatic n-6:n-3 PUFA ratio impacts on the histological pattern of fatty liver through modulation of the amount of intrahepatic lipids. Moreover, the influence of PUFAs and their eicosanoid products on hepatic microcirculation and ischemia/reperfusion injury has been demonstrated in many studies. This concise review article will focus on the role of PUFAs and eicosanoids in hepatic steatosis, microcirculation and ischemia/reperfusion injury.

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