What is the effect of Omega-3 fatty acids in our body?
The Omega-3 fatty acids is attributed to a variety of positive health effects, from lowering blood-fat levels, to a strengthening of the cardiovascular system. However, the underlying molecular mechanisms were still unclear. A research team from the University of Wuppertal studied this in detail, and the formation of Oxylipinen as a result of the Omega-3 intake is identified as a relevant factor.
“Omega-3 have fatty acids a positive effect on human health is well researched”; the research reports of University of Wuppertal in a press release, the mountain. However, the molecular mechanism behind this effect is less well known. Together with her British colleagues at the food chemists at the University of Wuppertal have therefore investigated this aspect in a recent study. Their results were published in the “American Journal of Clinical Nutrition”.
Omega-3 fatty acids have numerous beneficial properties
Mostly is referred to in dietary recommendations the importance of the Omega-3 fatty acids, and therefore, for example, a regular consumption of fish. These particular unsaturated fatty acids are, for example, contribute to a reduction of the blood fat values and the Regulation of inflammation. “Omega-3 fatty acids have numerous beneficial properties for health,” stress the researchers. Particularly rich in Omega-3 fatty acids in fish, especially cold waters such as salmon, mackerel and herring is rich in fats. As Omega-3 fatty acids, especially the Eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) are included here.
Conversion in Oxylipine
It was already known that the Omega-3 fatty acids are converted by the body after their consumption partly in the so-called Eicosanoids, and other Oxylipine, explain the researchers. “These oxidized fatty acids are powerful messengers and, thus, important for the transmission of signals and chemical communication in the cells,” explains Professor Dr. Nils Helge Schebb, head of the chair for food chemistry at the University of Wuppertal. So Oxylipine of Omega-3 “fatty acids as mediators of many physiological functions, such as, for example, inhibition of inflammation,” says the expert.
Connection with the Oxylipinen in the blood
In the current study, the researchers explored the question of how the intake of Omega-3 fatty acids affect the concentration of these Oxylipinen in the blood. So healthy people were treated for a year with the amount of EPA and DHA from one, two and four portions of fish per week. This amount of Omega-3 fatty acids within the groups is always constant. Furthermore, the study team specified points of time in the blood contained amount of Oxylipinen.
A linear correlation has been found
According to Professor Schebb the interest of the research was the changes in the oxylipin pattern in dependence of the servings of Omega-3 fatty acids. “We were able to identify a clear linear relationship”; the expert reported. Simply speaking, applies: The more fish someone takes, the more Oxylipine of the body. Regulation of the formation of Oxylipinen by the organism do not take place accordingly. “What is recorded is also processed,” says Professor Schebb. This unique connection is from the point of view of the science exciting and a good base for further exploration of the effect of Omega-3 fatty acids. (fp)