|
Page 1 of 9 By Biplab Das
Introduction
Ancient hunter-gatherer
populations subsisted on a diet much lower in saturated fatty acids than is
today’s diet. The ancient diet contained small and roughly equal amounts of two
types of polyunsaturated fatty acids (PUFAs) – linoleic acid (LA) and
alpha-linolenic acid (ALA) with lower amounts of trans fatty acids. The current Western diet is very high in n-6
(Omega-6) fatty acids (ratio of n-6 to n-3 fatty acids is 20-30:1). Decrease in
fish consumption coupled with industrial production of animal feeds rich in
grains containing n-6 fatty acids is leading to production of meat rich in n-6
and poor in n-3 (Omega-3) fatty acids.
Even cultivated vegetables
contain fewer n-3 fatty acids than do plants in the wild. Modern agriculture
driven by the goal to produce is suggested to have decreased n-3 fatty acid
content in many foods: green leafy vegetables, animal meats, eggs and even
fish. These dietary composition alterations, deficiencies and other
environmental changes are contributing to diet-related diseases like
cardiovascular disease (CVD), brain disorders and other diseases.
Essential Fatty Acid
Metabolism and Function
Linoleic acid (LA) and
alpha-linolenic acid (ALA), the parent essential fatty acids (EFA), cannot be
synthesized in the human body and diet is the only source of them. After
ingestion, both linoleic acid (LA) and alpha-linolenic acid (ALA) are converted into long-chain metabolites known as
long-chain polyunsaturated fatty acids (LCP) through chain elongation,
desaturation and chain-shortening. The most important long-chain
polyunsaturated fatty acids of the (n-6) fatty acid series is arachidonic acid
(AA). Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are the major long-chain
polyunsaturated fatty acids of the (n-3) fatty acid series. Long-chain
polyunsaturated fatty acids may also be derived from diet – AA from meat and
EPA and DHA from fish.
Brain and retina are rich
in AA and DHA, which are important building blocks of structural lipids. Long-chain
polyunsaturated fatty acids in phospholipids contribute to membrane properties
like permeability, fluidity and flexibility. For instance, DHA in retina and
postsynaptic membranes is crucial for adequate functioning of embedded proteins
like rhodopsin for vision and postsynaptic receptors (protein molecules on the
nerve cell membrane) for transmission of nerve impulses across the nerve cells.
AA, EPA and dihomo-gamma-linolenic acid (DGLA of omega-6 series) give rise to
highly potent regulatory hormones collectively known as eicosanoids. These
short-lived chemicals play vital roles in inflammatory reactions, blood
pressure control and platelet (a type of blood cell) aggregation. In recent years,
polyunsaturated fatty acids (PUFA), long-chain polyunsaturated fatty acids and
their derivatives are getting attention from researchers, as these chemicals
are believed to modulate the expressions of genes.
<< Start < Prev 1 2 3 4 5 6 7 8 9 Next > End >> |