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ω-3 Fatty Acids and Cardiovascular Diseases: Effects, Mechanisms and Dietary Relevance

ω-3 fatty acids (n-3 FA) have, since the 1970s, been associated with beneficial health effects. They are, however, prone to lipid peroxidation due to their many double bonds. Lipid peroxidation is a process that may lead to increased oxidative stress, a condition associated with adverse health effec...

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Autores principales: Maehre, Hanne K., Jensen, Ida-Johanne, Elvevoll, Edel O., Eilertsen, Karl-Erik
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4613328/
https://www.ncbi.nlm.nih.gov/pubmed/26393581
http://dx.doi.org/10.3390/ijms160922636
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author Maehre, Hanne K.
Jensen, Ida-Johanne
Elvevoll, Edel O.
Eilertsen, Karl-Erik
author_facet Maehre, Hanne K.
Jensen, Ida-Johanne
Elvevoll, Edel O.
Eilertsen, Karl-Erik
author_sort Maehre, Hanne K.
collection PubMed
description ω-3 fatty acids (n-3 FA) have, since the 1970s, been associated with beneficial health effects. They are, however, prone to lipid peroxidation due to their many double bonds. Lipid peroxidation is a process that may lead to increased oxidative stress, a condition associated with adverse health effects. Recently, conflicting evidence regarding the health benefits of intake of n-3 from seafood or n-3 supplements has emerged. The aim of this review was thus to examine recent literature regarding health aspects of n-3 FA intake from fish or n-3 supplements, and to discuss possible reasons for the conflicting findings. There is a broad consensus that fish and seafood are the optimal sources of n-3 FA and consumption of approximately 2–3 servings per week is recommended. The scientific evidence of benefits from n-3 supplementation has diminished over time, probably due to a general increase in seafood consumption and better pharmacological intervention and acute treatment of patients with cardiovascular diseases (CVD).
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spelling pubmed-46133282015-10-26 ω-3 Fatty Acids and Cardiovascular Diseases: Effects, Mechanisms and Dietary Relevance Maehre, Hanne K. Jensen, Ida-Johanne Elvevoll, Edel O. Eilertsen, Karl-Erik Int J Mol Sci Review ω-3 fatty acids (n-3 FA) have, since the 1970s, been associated with beneficial health effects. They are, however, prone to lipid peroxidation due to their many double bonds. Lipid peroxidation is a process that may lead to increased oxidative stress, a condition associated with adverse health effects. Recently, conflicting evidence regarding the health benefits of intake of n-3 from seafood or n-3 supplements has emerged. The aim of this review was thus to examine recent literature regarding health aspects of n-3 FA intake from fish or n-3 supplements, and to discuss possible reasons for the conflicting findings. There is a broad consensus that fish and seafood are the optimal sources of n-3 FA and consumption of approximately 2–3 servings per week is recommended. The scientific evidence of benefits from n-3 supplementation has diminished over time, probably due to a general increase in seafood consumption and better pharmacological intervention and acute treatment of patients with cardiovascular diseases (CVD). MDPI 2015-09-18 /pmc/articles/PMC4613328/ /pubmed/26393581 http://dx.doi.org/10.3390/ijms160922636 Text en © 2015 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Maehre, Hanne K.
Jensen, Ida-Johanne
Elvevoll, Edel O.
Eilertsen, Karl-Erik
ω-3 Fatty Acids and Cardiovascular Diseases: Effects, Mechanisms and Dietary Relevance
title ω-3 Fatty Acids and Cardiovascular Diseases: Effects, Mechanisms and Dietary Relevance
title_full ω-3 Fatty Acids and Cardiovascular Diseases: Effects, Mechanisms and Dietary Relevance
title_fullStr ω-3 Fatty Acids and Cardiovascular Diseases: Effects, Mechanisms and Dietary Relevance
title_full_unstemmed ω-3 Fatty Acids and Cardiovascular Diseases: Effects, Mechanisms and Dietary Relevance
title_short ω-3 Fatty Acids and Cardiovascular Diseases: Effects, Mechanisms and Dietary Relevance
title_sort ω-3 fatty acids and cardiovascular diseases: effects, mechanisms and dietary relevance
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4613328/
https://www.ncbi.nlm.nih.gov/pubmed/26393581
http://dx.doi.org/10.3390/ijms160922636
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