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Omega-3 Polyunsaturated Fatty Acids
Can essential fatty acids reduce the burden of disease(s)?
Das UN. Lipids Health Dis. 2008 Mar 18;7:9.
UND Life Sciences, 13800 Fairhill Road, #321, Shaker Heights, OH 44120, USA. undurti@hotmail.com
Coronary heart disease, stroke, diabetes mellitus, hypertension, cancer, depression schizophrenia, Alzheimer's disease, and collagen vascular diseases are low-grade systemic inflammatory conditions that are a severe burden on health care resources. Essential fatty acids (EFAs) and their metabolites: eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), gamma-linolenic acid (GLA), dihomo-gamma-linolenic acid (DGLA), and arachidonic acid (AA) and their products: prostaglandin E1, prostacyclin, lipoxins, resolvins, and protectins suppress inflammation, augment healing, and are of benefit in the prevention and management of these conditions. Hence, supplementation of EFAs could reduce burden of these disease(s).
Omega 3 in our diet
n−3 fatty acids (popularly referred to as ω−3 fatty acids or omega-3 fatty acids) are a family of unsaturated fatty acids that have in common a carbon–carbon double bond in the n−3 position; that is, the third bond from the methyl end of the fatty acid.
Important nutritionally essential n−3 fatty acids are: a-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) but there are many more intermediates. The human body cannot synthesize ω−3 fatty acids de novo, but it can form 20- and 22-carbon unsaturated ω−3 fatty acids from the eighteen-carbon n−3 fatty acid, α-linolenic acid. These conversions occur competitively with n−6 fatty acids, which are essential closely related chemical analogues that are derived from linoleic acid. Both the ω−3 α-linolenic acid and ω−6 linoleic acid are essential nutrients which must be obtained from food. Synthesis of the longer ω−3 fatty acids from linolenic acid within the body is competitively slowed by the n−6 analogues. Thus accumulation of long-chain n−3 fatty acids in tissues is more effective when they are obtained directly from food or when competing amounts of ω−6 analogs do not greatly exceed the amounts of ω−3.
Three of those special components found in prime fish oils, are Eicosapentaenoic Acid (EPA), Docosahexaenoic Acid (DHA) and Alpha Linolenic Acid (ALA), otherwise know as the Omega 3 fatty acids. Thousands of research studies indicate that Omega 3 oils play a beneficial in multiple health maintenance systems such as: cardiovascular and heart health, blood glucose modulator, flexibility, joint and bone health, immune system health, eye health, cognitive function, anti neoplastic, anti-inflammatory and cell health. The area of most intense research has focused on the effect of Omega 3 fatty acids on cardiovascular health.
Studies show that the body converts Omega 3 fatty acids into special hormone-like eicosanoids or prostaglandins that protect the body from, among many other things such as inflammation, heart disease. The blood has less tendency to clot, and therefore flows more freely. Arterial walls are more elastic and smooth. As a result, the blood doesn’t “snag” on them causing a build-up of plaque. Triglyceride and cholesterol levels in the blood drop, sometimes dramatically. Blood pressure is lowered.
All of these results have been reported and confirmed in the most respected medical journals, including the Journal of the American Medical Association, The Lancet, the British Medical Association and the American Journal of Medicine. By regularly ingesting marine lipids containing EPA, DHA and ALA, it is possible to win a decisive battle in the war against heart disease. Is this probably the most important step in Anti Aging?
The beneficial effects of Omega 3 derived prostaglandins may be just the beginning of solving the puzzle of good health. Perhaps the most intriguing areas of research are focusing on Omega 3 derived prostaglandins as well as other biochemical avenues that strongly influence inflammation. The health effects of minor, yet constant inflammations are just beginning to come to light. There is an expanding list of the destructive effects of inflammation on arterial walls, the lining of the bowels and joints, to name a few.
The evidence is accumulating: minor inflammation at a cellular level, over a long period can have devastating health effects. The powerfully influential cascade of biochemical’s, formed from Omega 3 oils, mediate inflammation. For this simple reason, the long-term healthful benefits of ensuring a steady intake of fine Omega 3 oils (EPA, DHA, and ALA) may be far broader than is understood today. The story of fish oils doesn’t end with the proven effectiveness of EPA, DHA and ALA. There are many other important components that may occur in fish oil. Oil can be extracted form many different sources, including cod, salmon, tuna and shark. As each source differs, so does the resulting oil. Each of those different lipids is naturally composed of various combinations of elements that join to make the oil unique. The quality and usefulness of that oil depends on those special components. Ideally, they should form a group with nutritional value that can successfully protect itself from the main enemy of any oil - oxygen. Oxygen easily attacks, and then destroys the vital, delicate compounds such as the Omega 3 oils. It can push these important but unstable lipids into useless, toxic rancidity. Only a few special marine lipids contain the unusual combination of components that act together to form not only nutritionally important oil, but also one stable enough to resist the attack of destructive oxygen. Quality marine oil, if it is to provide nutritional benefits, should contain some, or ideally all, of the following components:
Omega 3 oils – including EPA, DHA and ALA - have a wide array of health benefits ranging from heart health to joint health.
Structures of most important omega 3 fatty acids.
They are shown in free form. There are more intermediate shapes, not shown here. See fatty acid metabolism for full conversion diagram.
Lipids in health and disease.