Effect of fish and fish oil-derived omega-3 fatty acids on lipid oxidation

被引：43
作者：
Mori, TA
机构：
[1] Univ Western Australia, Sch Med & Pharmacol, Perth, WA 6847, Australia
[2] Cardiovasc Res Ctr, Perth, WA, Australia
[3] Western Australian Inst Med Res, Perth, WA, Australia
来源：
REDOX REPORT | 2004年 / 9卷 / 04期
关键词：
fish oil; omega-3 fatty acids; lipid oxidation; F-2-isoprostanes;
D O I：
10.1179/135100004225005200
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
There is evidence that omega-3 (omega3) fatty acids derived from fish and fish oils reduce the risk of cardiovascular disease via mechanisms underlying atherosclerosis, thrombosis and inflammation. Despite these benefits, there has been concern that these fatty acids may increase lipid peroxidation. However, the in vivo data to date are inconclusive, due in part to limitations in the methodologies. In this regard, our findings using the measurement of F-2-isoprostanes, a reliable measure of in vivo lipid peroxidation and oxidant stress, do not support adverse effects of omega3 fatty acids on lipid peroxidation.
引用
收藏
页码：193 / 197
页数：5
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