ROLE OF OMEGA-3 FATTY ACIDS IN CARDIOVASCULAR DISEASE PREVENTION

被引：6

作者：

Pineiro-Corrales, Guadalupe ^{[1
]}

Lago Rivero, N. ^{[1
]}

Culebras-Fernandez, Jesus M. ^{[2
]}

机构：

[1] Complejo Hosp Univ Vigo, Serv Farm, Vigo, Spain

[2] Complejo Hosp Univ Leon, Leon, Spain

来源：

NUTRICION HOSPITALARIA | 2013年 / 28卷 / 01期

关键词：

Polyunsaturated fatty acids; Omega-3; Cardiovascular disease; CORONARY-HEART-DISEASE; N-3; FATTY-ACIDS; ALPHA-LINOLENIC ACID; SUDDEN CARDIAC DEATH; FISH CONSUMPTION; MYOCARDIAL-INFARCTION; DIETARY-INTAKE; RISK; MEN; MORTALITY;

D O I：

10.3305/nh.2013.28.1.6312

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Fatty acids, in addition to its known energy value and its structural function, have other beneficial properties. In particular, the polyunsaturated fatty acids omega-3 acting on the cardiovascular apparatus through many channels exerting a protective effect against cardiovascular risk. The benefits associated with the reduction in cardiac mortality and sudden death particular, are related to the incorporation of EPA and DHA in phospholipid membrane of cardiomyocytes. An index is established that relates the percentage of EPA + DHA of total fatty acids in erythrocytes and risk of death from cardiovascular disease may layering in different degrees. Therefore, the primary source of fatty fish w-3 PUFA, behaves like a reference food in cardiosaludables diets. (Nutr Hosp. 2013;28:1-5) DOI:10.3305/nh.2013.28.1.6312

引用

页码：1 / 5

页数：5

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