Anti-inflammation Research
Asia
Pac J Clin Nutr. 2008;17 Suppl 1:131-4.
The omega-6/omega-3 fatty acid ratio, genetic variation, and cardiovascular disease.
Simopoulos AP.
Author information
A high omega-6/omega-3 ratio, as is found in today's Western diets, promotes the pathogenesis of many chronic diseases, including cardiovascular disease. Increased dietary intake of linoleic acid (LA) leads to oxidation of low-density lipoprotein (LDL), platelet aggregation, and interferes with the incorporation of essential fatty acids (EFA) in cell membrane phopholipids. Both omega-6 and omega-3 fatty acids influence gene expression. Omega-3 fatty acids have strong anti-inflammatory effects, suppress interleukin 1 beta (IL-1 beta), tumor necrosis factor-alpha (TNF alpha) and interleukin-6 (IL-6), whereas omega-6 fatty acids tend to be pro-inflammatory. Because inflammation is at the base of many chronic diseases, including coronary heart disease, dietary intake of omega-3 fatty acids plays an important role in the manifestation of disease, particularly in persons with genetic variation, as for example in individuals with genetic variants at the 5-lipoxygenase (5-LO). Increased dietary arachidonic acid (AA) significantly enhances the apparent atherogenic effect of genotype, whereas increased dietary intake of omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) blunts this effect. The diet-gene interaction further suggests that dietary omega-6 fatty acids promote, whereas marine omega-3 fatty acids EPA and DHA inhibit leukotriene-mediated inflammation that leads to atherosclerosis in this subpopulation.
PMID: 18296320
http://www.ncbi.nlm.nih.gov/pubmed/19103324
The omega-6/omega-3 fatty acid ratio, genetic variation, and cardiovascular disease.
Simopoulos AP.
Author information
- The Center for Genetics, Nutrition and Health, 2001 S Street, NW, Suite 530, Washington, DC 20009 USA. cgnh@bellatlantic.net
A high omega-6/omega-3 ratio, as is found in today's Western diets, promotes the pathogenesis of many chronic diseases, including cardiovascular disease. Increased dietary intake of linoleic acid (LA) leads to oxidation of low-density lipoprotein (LDL), platelet aggregation, and interferes with the incorporation of essential fatty acids (EFA) in cell membrane phopholipids. Both omega-6 and omega-3 fatty acids influence gene expression. Omega-3 fatty acids have strong anti-inflammatory effects, suppress interleukin 1 beta (IL-1 beta), tumor necrosis factor-alpha (TNF alpha) and interleukin-6 (IL-6), whereas omega-6 fatty acids tend to be pro-inflammatory. Because inflammation is at the base of many chronic diseases, including coronary heart disease, dietary intake of omega-3 fatty acids plays an important role in the manifestation of disease, particularly in persons with genetic variation, as for example in individuals with genetic variants at the 5-lipoxygenase (5-LO). Increased dietary arachidonic acid (AA) significantly enhances the apparent atherogenic effect of genotype, whereas increased dietary intake of omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) blunts this effect. The diet-gene interaction further suggests that dietary omega-6 fatty acids promote, whereas marine omega-3 fatty acids EPA and DHA inhibit leukotriene-mediated inflammation that leads to atherosclerosis in this subpopulation.
PMID: 18296320
http://www.ncbi.nlm.nih.gov/pubmed/19103324
Biomed Pharmacother. 2002 Oct;56(8):365-79.
The importance of the ratio of omega-6/omega-3 essential fatty acids.
Simopoulos AP.Author information
Several sources of information suggest that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of approximately 1 whereas in Western diets the ratio is 15/1-16.7/1. Western diets are deficient in omega-3 fatty acids, and have excessive amounts of omega-6 fatty acids compared with the diet on which human beings evolved and their genetic patterns were established. Excessive amounts of omega-6 polyunsaturated fatty acids (PUFA) and a very high omega-6/omega-3 ratio, as is found in today's Western diets, promote the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 PUFA (a low omega-6/omega-3 ratio) exert suppressive effects. In the secondary prevention of cardiovascular disease, a ratio of 4/1 was associated with a 70% decrease in total mortality. A ratio of 2.5/1 reduced rectal cell proliferation in patients with colorectal cancer, whereas a ratio of 4/1 with the same amount of omega-3 PUFA had no effect. The lower omega-6/omega-3 ratio in women with breast cancer was associated with decreased risk. A ratio of 2-3/1 suppressed inflammation in patients with rheumatoid arthritis, and a ratio of 5/1 had a beneficial effect on patients with asthma, whereas a ratio of 10/1 had adverse consequences. These studies indicate that the optimal ratio may vary with the disease under consideration. This is consistent with the fact that chronic diseases are multigenic and multifactorial. Therefore, it is quite possible that the therapeutic dose of omega-3 fatty acids will depend on the degree of severity of disease resulting from the genetic predisposition. A lower ratio of omega-6/omega-3 fatty acids is more desirable in reducing the risk of many of the chronic diseases of high prevalence in Western societies, as well as in the developing countries, that are being exported to the rest of the world.
PMID: 12442909
http://www.ncbi.nlm.nih.gov/pubmed/12442909
The importance of the ratio of omega-6/omega-3 essential fatty acids.
Simopoulos AP.Author information
- The Center for Genetics, Nutrition and Health, Washington, DC 20009, USA. cgnh@bellatlantic.net
Several sources of information suggest that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of approximately 1 whereas in Western diets the ratio is 15/1-16.7/1. Western diets are deficient in omega-3 fatty acids, and have excessive amounts of omega-6 fatty acids compared with the diet on which human beings evolved and their genetic patterns were established. Excessive amounts of omega-6 polyunsaturated fatty acids (PUFA) and a very high omega-6/omega-3 ratio, as is found in today's Western diets, promote the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 PUFA (a low omega-6/omega-3 ratio) exert suppressive effects. In the secondary prevention of cardiovascular disease, a ratio of 4/1 was associated with a 70% decrease in total mortality. A ratio of 2.5/1 reduced rectal cell proliferation in patients with colorectal cancer, whereas a ratio of 4/1 with the same amount of omega-3 PUFA had no effect. The lower omega-6/omega-3 ratio in women with breast cancer was associated with decreased risk. A ratio of 2-3/1 suppressed inflammation in patients with rheumatoid arthritis, and a ratio of 5/1 had a beneficial effect on patients with asthma, whereas a ratio of 10/1 had adverse consequences. These studies indicate that the optimal ratio may vary with the disease under consideration. This is consistent with the fact that chronic diseases are multigenic and multifactorial. Therefore, it is quite possible that the therapeutic dose of omega-3 fatty acids will depend on the degree of severity of disease resulting from the genetic predisposition. A lower ratio of omega-6/omega-3 fatty acids is more desirable in reducing the risk of many of the chronic diseases of high prevalence in Western societies, as well as in the developing countries, that are being exported to the rest of the world.
PMID: 12442909
http://www.ncbi.nlm.nih.gov/pubmed/12442909
Br Poult Sci.
2011 Dec;52(6):750-60. doi: 10.1080/00071668.2011.638621.
Omega-3 enriched egg production: the effect of α -linolenic ω -3 fatty acid sources on laying hen performance and yolk lipid content and fatty acid composition.
Antruejo A1, Azcona JO, Garcia PT, Gallinger C, Rosmini M, Ayerza R, Coates W, Perez CD.
Author information
1. Diets high in total lipids, saturated fatty acids, trans fatty acids, and having high ω-6:ω-3 fatty acid ratios, have been shown to be related to increased instances of coronary heart disease, while diets high in ω-3 fatty acids have been shown to decrease the risk. 2. Feeding ω-3 fatty acid diets to laying hens has been shown to improve the quality of eggs produced in terms of saturation and ω-3 content. 3. A study was undertaken to determine if the ω-3 fatty acid source, when fed to hens, influences the amount transferred to eggs. 4. Flaxseed and flaxseed oil, along with chia seed and chia seed oil, were the two main sources of ω-3 fatty acid examined during the 84 d trial. 5. All α-linolenic enriched treatments yielded significantly higher ω-3 fatty acid contents per g of yolk and per yolk, than the non-α-linolenic enriched diets. Chia oil and chia seed yielded 54·5 and 63·5% more mg of ω-3 fatty acid per g of yolk for the 56 d test period, and 13·4 and 66·2% more for the 84 d test period, than flaxseed oil and flaxseed, respectively. 6. The differences in omega-3 content were significant, except for the chia oil compared with the flax oil, at the end of the trial. 7. This trial has shown that differences in conversion exist among ω-3 fatty acid sources, at least when fed to hens, and indicates that chia may hold a significant potential as a source of ω-3 fatty acid for enriching foods, thereby making these foods a healthier choice for consumers.
PMID: 22221241
http://www.ncbi.nlm.nih.gov/pubmed/22221241
Omega-3 enriched egg production: the effect of α -linolenic ω -3 fatty acid sources on laying hen performance and yolk lipid content and fatty acid composition.
Antruejo A1, Azcona JO, Garcia PT, Gallinger C, Rosmini M, Ayerza R, Coates W, Perez CD.
Author information
- 1Fac. Cs. Veterinarias-Universidad Nacional de Rosario, 2170-Casilda, Argentina.
1. Diets high in total lipids, saturated fatty acids, trans fatty acids, and having high ω-6:ω-3 fatty acid ratios, have been shown to be related to increased instances of coronary heart disease, while diets high in ω-3 fatty acids have been shown to decrease the risk. 2. Feeding ω-3 fatty acid diets to laying hens has been shown to improve the quality of eggs produced in terms of saturation and ω-3 content. 3. A study was undertaken to determine if the ω-3 fatty acid source, when fed to hens, influences the amount transferred to eggs. 4. Flaxseed and flaxseed oil, along with chia seed and chia seed oil, were the two main sources of ω-3 fatty acid examined during the 84 d trial. 5. All α-linolenic enriched treatments yielded significantly higher ω-3 fatty acid contents per g of yolk and per yolk, than the non-α-linolenic enriched diets. Chia oil and chia seed yielded 54·5 and 63·5% more mg of ω-3 fatty acid per g of yolk for the 56 d test period, and 13·4 and 66·2% more for the 84 d test period, than flaxseed oil and flaxseed, respectively. 6. The differences in omega-3 content were significant, except for the chia oil compared with the flax oil, at the end of the trial. 7. This trial has shown that differences in conversion exist among ω-3 fatty acid sources, at least when fed to hens, and indicates that chia may hold a significant potential as a source of ω-3 fatty acid for enriching foods, thereby making these foods a healthier choice for consumers.
PMID: 22221241
http://www.ncbi.nlm.nih.gov/pubmed/22221241
Metabolism. 2010 May;59(5):620-7. doi: 10.1016/j.metabol.2009.09.005. Epub 2009 Nov 14.
Distribution of omega-3 fatty acids in tissues of rabbits fed a flaxseed-supplemented diet.
Ander BP1, Edel AL, McCullough R, Rodriguez-Leyva D, Rampersad P, Gilchrist JS, Lukas A, Pierce GN. Author information
Diets rich in omega-3 polyunsaturated fatty acids are associated with decreased incidences of cardiovascular disease. The extent of incorporation and distribution of these beneficial fats into body tissues is uncertain. Rabbits were fed regular rabbit chow or a diet containing 10% ground flaxseed that is highly enriched with the omega-3 polyunsaturated fatty acid alpha-linolenic acid (ALA). The high-flaxseed diet resulted in an incorporation of ALA in all tissues, but mostly in the heart and liver with little in the brain. Docosahexaenoic and eicosapentaenoic acid levels were also selectively increased in some tissues, and the effects were not as large as ALA. Arachidonic acid and the ratio of omega-6/omega-3 fatty acids were decreased in all tissues obtained from the flax-supplemented group. Consumption of dietary flaxseed appears to be an effective means to increase ALA content in body tissues, but the degree will depend upon the tissues examined.
PMID: 19913851
http://www.ncbi.nlm.nih.gov/pubmed/19913851
Distribution of omega-3 fatty acids in tissues of rabbits fed a flaxseed-supplemented diet.
Ander BP1, Edel AL, McCullough R, Rodriguez-Leyva D, Rampersad P, Gilchrist JS, Lukas A, Pierce GN. Author information
- 1Department of Physiology, Faculty of Medicine, Canadian Centre for Agri-Food Research in Health and Medicine and Institute of Cardiovascular Sciences, St Boniface General Hospital Research Centre, University of Manitoba, Winnipeg, Canada.
Diets rich in omega-3 polyunsaturated fatty acids are associated with decreased incidences of cardiovascular disease. The extent of incorporation and distribution of these beneficial fats into body tissues is uncertain. Rabbits were fed regular rabbit chow or a diet containing 10% ground flaxseed that is highly enriched with the omega-3 polyunsaturated fatty acid alpha-linolenic acid (ALA). The high-flaxseed diet resulted in an incorporation of ALA in all tissues, but mostly in the heart and liver with little in the brain. Docosahexaenoic and eicosapentaenoic acid levels were also selectively increased in some tissues, and the effects were not as large as ALA. Arachidonic acid and the ratio of omega-6/omega-3 fatty acids were decreased in all tissues obtained from the flax-supplemented group. Consumption of dietary flaxseed appears to be an effective means to increase ALA content in body tissues, but the degree will depend upon the tissues examined.
PMID: 19913851
http://www.ncbi.nlm.nih.gov/pubmed/19913851
See comment in PubMed Commons belowFoodborne Pathog Dis. 2005 Winter;2(4):330-40.
A comparison of the antimicrobial activity of garlic, ginger, carrot, and turmeric pastes against Escherichia coli O157:H7 in laboratory buffer and ground beef.
Gupta S1, Ravishankar S.Author information
The antimicrobial effects of garlic, ginger, carrot and turmeric pastes against Escherichia coli O157:H7 in laboratory buffer and model food system were investigated. Turmeric paste, fresh carrot, ginger and garlic pastes from roots, and commercial ginger and garlic paste were heated alone or with buffered peptone water (BPW) or ground beef at 70 degrees C for 7 min. All samples were inoculated with a three strain cocktail of overnight cultures of E. coli O157: H7 and stored at 4 degrees C and 8 degrees C for 2 weeks. Each paste exhibited different antimicrobial effects alone and in ground beef or BPW at 4 degrees C and 8 degrees C for 2 weeks. Commercial ginger paste and fresh garlic paste showed the strongest antimicrobial activity with complete inactivation of E. coli O157:H7 in the paste at 3 days at 4 degrees C and 8 degrees C. Carrot and turmeric pastes did not show any antimicrobial activity both at 4 degrees C and 8 degrees C. Commercial garlic showed antimicrobial activity at both 4 degrees C and 8 degrees C (about 1 log CFU/g reduction) in the paste. However, fresh ginger paste showed antimicrobial activity only at 8 degrees C. Only commercial ginger paste had antimicrobial activity in BPW at 4 degrees C for 2 weeks. However, commercial ginger paste showed antimicrobial activity in ground beef at 3 days and after (about 1-2 log CFU/g) compared to control samples at 8 degrees C for 2 weeks. Fresh garlic paste showed antimicrobial activity only in BPW (1.3 log CFU/g) at 8 degrees C. These results indicate that the antimicrobial activity of these pastes is decreased in ground beef and laboratory buffer.
PMID: 16366855
http://www.ncbi.nlm.nih.gov/pubmed/16366855
A comparison of the antimicrobial activity of garlic, ginger, carrot, and turmeric pastes against Escherichia coli O157:H7 in laboratory buffer and ground beef.
Gupta S1, Ravishankar S.Author information
- 1National Center for Food Safety and Technology, Illinois Institute of Technology, Summit-Argo, Illinois 60501, USA.
The antimicrobial effects of garlic, ginger, carrot and turmeric pastes against Escherichia coli O157:H7 in laboratory buffer and model food system were investigated. Turmeric paste, fresh carrot, ginger and garlic pastes from roots, and commercial ginger and garlic paste were heated alone or with buffered peptone water (BPW) or ground beef at 70 degrees C for 7 min. All samples were inoculated with a three strain cocktail of overnight cultures of E. coli O157: H7 and stored at 4 degrees C and 8 degrees C for 2 weeks. Each paste exhibited different antimicrobial effects alone and in ground beef or BPW at 4 degrees C and 8 degrees C for 2 weeks. Commercial ginger paste and fresh garlic paste showed the strongest antimicrobial activity with complete inactivation of E. coli O157:H7 in the paste at 3 days at 4 degrees C and 8 degrees C. Carrot and turmeric pastes did not show any antimicrobial activity both at 4 degrees C and 8 degrees C. Commercial garlic showed antimicrobial activity at both 4 degrees C and 8 degrees C (about 1 log CFU/g reduction) in the paste. However, fresh ginger paste showed antimicrobial activity only at 8 degrees C. Only commercial ginger paste had antimicrobial activity in BPW at 4 degrees C for 2 weeks. However, commercial ginger paste showed antimicrobial activity in ground beef at 3 days and after (about 1-2 log CFU/g) compared to control samples at 8 degrees C for 2 weeks. Fresh garlic paste showed antimicrobial activity only in BPW (1.3 log CFU/g) at 8 degrees C. These results indicate that the antimicrobial activity of these pastes is decreased in ground beef and laboratory buffer.
PMID: 16366855
http://www.ncbi.nlm.nih.gov/pubmed/16366855
Acta Med Okayama. 2014 Dec;68(6):349-61.
Protective effect of eicosapentaenoic Acid on insulin resistance in hyperlipidemic patients and on the postoperative course of cardiac surgery patients:the possible involvement of adiponectin.
Yamamoto T1, Kajikawa Y, Otani S, Yamada Y, Takemoto S, Hirota M, Ikeda M, Iwagaki H, Saito S, Fujiwara T.Author information
http://www.ncbi.nlm.nih.gov/pubmed/25519029
Protective effect of eicosapentaenoic Acid on insulin resistance in hyperlipidemic patients and on the postoperative course of cardiac surgery patients:the possible involvement of adiponectin.
Yamamoto T1, Kajikawa Y, Otani S, Yamada Y, Takemoto S, Hirota M, Ikeda M, Iwagaki H, Saito S, Fujiwara T.Author information
- 1Iwakuni Clinical Center, National Hospital Organization, Iwakuni, Yamaguchi 740-0041, Japan.
http://www.ncbi.nlm.nih.gov/pubmed/25519029
