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Omega-3 fatty acids in health and disease and in growth and development

Article Abstract:

Extensive research on omega-3 fatty acids has revealed that they play an important role in normal growth and development processes, in maintaining health, in and preventing disease. A review is presented in which various aspects of omega-3 are discussed including its functional role in nutrition and its potential use in preventing cardiovascular and other diseases. Omega-3 fatty acids are an important part of cell membranes and they have been reported to be essential for normal development of the eyes and brain. Omega-3 fatty acids have been shown to reduce blood clot formation. When consumed in the diet in the form of fish oil and used in conjunction with certain drugs, they lower blood pressure in patients with hypertension, improve joint pain in patients with arthritis, improve the healing of skin lesions, and have beneficial effects in patients with ulcerative colitis. It is well established that diets rich in saturated fat increase the risk of heart disease. Many studies have examined the ability of polyunsaturated fats, such as the omega-3 fatty acids, to lower blood cholesterol. Among people with normal and high blood cholesterol or lipid levels, diets supplemented with fish oil containing omega-3 fatty acids lower blood triglyceride (fatty acid) levels. In most studies, the fish oil diet has not lowered total cholesterol or low density cholesterol. However, when the amount of saturated fat in the diet was reduced, omega-3 fatty acids were effective in lowering blood cholesterol levels. Increasing the amount of omega-3 fatty acids in the diet by increasing consumption of fish oils may help prevent heart disease and may be beneficial in the treatment of other diseases as well. (Consumer Summary produced by Reliance Medical Information, Inc.)

Coronary heart disease, Diet therapy, Hyperlipidemia

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Administration of low doses of fish oil derived N-3 fatty acids to elderly subjects

Article Abstract:

The fatty acid composition of erythrocytes and plasma in the elderly may be altered through the consumption of a small quantity of fish oil. The antioxidant balance can be maintained by supplementing appropriate quantities of antioxidants. Total levels of n-3 polyunsaturated fatty acids rose 18% in erythrocytes and 32% in plasma through the ingestion of fish oil in a study of 45 elderly subjects. Incidence of coronary heart disease is low among populations with high fish consumption due to the n-3 polyunsaturated fatty acid content.

Aged, Elderly, Research, Food and nutrition, Erythrocytes, Red blood cells, Unsaturated fatty acids, Fish oils, Blood plasma

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