The Role of Omega-3 Fatty Acids in Diets

Effect of feeding strawberry, raspberry and rapeseed oil in rats’ diet on the fatty acid profile of muscle tissue

Currently, alternative plant oils with pro-health properties are sought. The aim of the present study was to investigate the effect of feeding strawberry, raspberry and rapeseed oils in rats’ diet on the fatty acid profile of muscle tissue. Adult rats were randomly divided into 4 groups (n=7) and fed with the addition of rapeseed, raspberry or strawberry seed oil, respectively, or control group. After a 6-week treatment period, the fatty acid profile in m. latisssimus dorsi, was analyzed using gas chromatography. The dietary strawberry or raspberry seed oil led to a significant increase in C-18:2 n-6 ad C-18:3 n-3 level in muscle fat when compared to control group. At the same time, in the group receiving raspberry oil, an unfavorable phenomenon of lowering the EPA content was observed, while a tendency towards a decrease in DHA level was observed in groups supplemented with both raspberry and strawberry oil. Both oils as a source of PUFA n-3 and n-6, increased ALA n-3 and LA n-6 fatty acids in latissimus dorsi muscle, but due to different activity of enzymes taking apart in conversion of polyunsaturated fatty acids to their long chain derivatives in rats, the research on pig model would be advisable.

Fatty acid composition of salted and fermented products from Baikal omul (Coregonus autumnalis migratorius)

The fatty acid (FA) composition of raw, salted, and fermented fish products prepared from two populations of Baikal omul (Coregonus autumnalis migratorius) was determined. Total lipid content in the raw, salted, and fermented fish products was 3.85, 4.04, and 3.76%, respectively. Overall, the most abundant fatty acids were 14:0 (myristic acid), 16:0 (palmitic acid), 16:1n-7 (palmitoleic acid), 18:1n-9 (oleic acid), 20:5n-3 (eicosapentaenoic acid), and 22:6n-3 (docosahexaenoic acid, DHA). Polyunsaturated FAs were the main fatty acid group. Among unsaturated FA, n-3 forms dominated. The highest amounts of n-3 FAs were found in raw fish, followed by fermented and salted fish. Salting significantly increased the content of some FAs (15:0, 16:2n-4, 18:3n-3, 20:3n-3) compared with raw fish and decreased the DHA content. The FA composition of fermented fish did not differ from that of raw fish. The n-3:n-6 ratio did not differ between raw, salted, and fermented fish from population A, while the ratio was higher in raw fish from population B. Overall, thiobarbituric acid reactive substances, and thereby oxidation, were significantly lower in raw fish than in salted and fermented fish. Salting, but not fermentation, affected the FA composition of fish.

The Role of Omega-3 Polyunsaturated Fatty Acids in Stroke

Stroke is the third commonest cause of death following cardiovascular diseases and cancer. In particular, in recent years, the morbidity and mortality of stroke keep remarkable growing. However, stroke still captures people attention far less than cardiovascular diseases and cancer. Past studies have shown that oxidative stress and inflammation play crucial roles in the progress of cerebral injury induced by stroke. Evidence is accumulating that the dietary supplementation of fish oil exhibits beneficial effects on several diseases, such as cardiovascular diseases, metabolic diseases, and cancer. Omega-3 polyunsaturated fatty acids (n-3 PUFAs), the major component of fish oil, have been found against oxidative stress and inflammation in cardiovascular diseases. And the potential of n-3 PUFAs in stroke treatment is attracting more and more attention. In this review, we will review the effects of n-3 PUFAs on stroke and mainly focus on the antioxidant and anti-inflammatory effects of n-3 PUFAs.