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Shahidi S, Mahmoodi MS, Komaki A, Sadeghian R. The comparison of omega-3 and flaxseed oil on serum lipids and lipoproteins in hyperlipidemic male rats. Heliyon 2022; 8:e09662. [PMID: 35721684 PMCID: PMC9204734 DOI: 10.1016/j.heliyon.2022.e09662] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 03/19/2022] [Accepted: 05/31/2022] [Indexed: 11/18/2022] Open
Abstract
Hyperlipidemia affects a significant number of patients despite treatment with cholesterol-lowering drugs. Due to the low efficacy of synthetic drugs, there is a need for new agents with low side effects. Therefore, the effects of flaxseeds oil and animal omega-3 on the hyperlipidemic rats were investigated. Forty male Wistar rats were assigned to four groups (n = 10): 1) control group that was fed with a standard diet (pallets). 2) high-fat diet (HFD) control group that was fed with high-fat food for 42 days, 3) Omega-3 group that received HFD for 21 days, followed by HFD + omega-3 capsule (600 mg/kg; 21 days/gavage), and 4) flaxseed oil group that received HFD for 21 days, followed by HFD + flaxseed oil (10 ml/kg; 21 days/gavage). Blood samples were collected three times and at the stages one to third of the experiment from the rats' tail. The results showed that high levels of fat significantly increased cholesterol, triglyceride (TG), and low-density lipoprotein (LDL) in the flaxseed, HFD control, and omega-3 groups in the second stages of the experiment. Inverse, omega-3 or flaxseed oil supplementation decreased cholesterol, TG, and LDL levels and increased high-density lipoprotein (HDL) level in comparison with the HFD control group in the third stages of the experiment. There was no significant difference in the studied parameters between the flaxseed- and omega-3-treated groups. It can be concluded that flaxseed oil similar to omega-3 is effective in the treatment of hyperlipidemia.
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Affiliation(s)
- Siamak Shahidi
- Neurophysiology Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
| | | | - Alireza Komaki
- Neurophysiology Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Reihaneh Sadeghian
- Medical Plants Research Center, Basic Health Sciences Institute, Shahrekord University of Medical Sciences, Shahrekord, Iran
- Corresponding author.
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He Z, Hao W, Kwek E, Lei L, Liu J, Zhu H, Ma KY, Zhao Y, Ho HM, He WS, Chen ZY. Fish Oil Is More Potent than Flaxseed Oil in Modulating Gut Microbiota and Reducing Trimethylamine- N-oxide-Exacerbated Atherogenesis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13635-13647. [PMID: 31736303 DOI: 10.1021/acs.jafc.9b06753] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Trimethylamine-N-oxide (TMAO) is a risk factor for atherosclerosis. We compared the potency of fish oil with flaxseed oil in reducing TMAO-exacerbated atherogenesis. Five groups of ApoE-/- mice were given one of five diets, namely, a low-fat diet, a Western high fat diet (WD), a WD plus 0.2% TMAO, and two WDs containing 0.2% TMAO with 50% lard being replaced by flaxseed oil or fish oil. TMAO accelerated atherosclerosis and disturbed cholesterol homeostasis. Compared with flaxseed oil, fish oil was more effective in inhibiting TMAO-induced atherogenesis by lowering plasma cholesterol and inflammatory cytokines. Both oils could reverse TMAO-induced decrease in fecal acidic sterols. Fish oil promoted fecal output of neutral sterols and downregulated hepatic cholesterol biosynthesis. Fish oil was more effective than flaxseed oil in promoting the growth of short-chain fatty acid-producing bacteria and lowering microbial generation of lipopolysaccharide. In conclusion, fish oil is more potent than flaxseed oil to ameliorate TMAO-exacerbated atherogenesis.
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Affiliation(s)
- Zouyan He
- Food & Nutritional Sciences Programme, School of Life Sciences , The Chinese University of Hong Kong , Shatin , NT, Hong Kong , China
| | - Wangjun Hao
- Food & Nutritional Sciences Programme, School of Life Sciences , The Chinese University of Hong Kong , Shatin , NT, Hong Kong , China
| | - Erika Kwek
- Food & Nutritional Sciences Programme, School of Life Sciences , The Chinese University of Hong Kong , Shatin , NT, Hong Kong , China
| | - Lin Lei
- Food & Nutritional Sciences Programme, School of Life Sciences , The Chinese University of Hong Kong , Shatin , NT, Hong Kong , China
- College of Food Science , Southwest University , Chongqing 400715 , China
| | - Jianhui Liu
- Food & Nutritional Sciences Programme, School of Life Sciences , The Chinese University of Hong Kong , Shatin , NT, Hong Kong , China
| | - Hanyue Zhu
- Food & Nutritional Sciences Programme, School of Life Sciences , The Chinese University of Hong Kong , Shatin , NT, Hong Kong , China
| | - Ka Ying Ma
- Food & Nutritional Sciences Programme, School of Life Sciences , The Chinese University of Hong Kong , Shatin , NT, Hong Kong , China
| | - Yimin Zhao
- Food & Nutritional Sciences Programme, School of Life Sciences , The Chinese University of Hong Kong , Shatin , NT, Hong Kong , China
| | - Hing Man Ho
- School of Chinese Medicine , Hong Kong Baptist University , Kowloon Tong , Hong Kong , China
| | - Wen-Sen He
- Food & Nutritional Sciences Programme, School of Life Sciences , The Chinese University of Hong Kong , Shatin , NT, Hong Kong , China
- School of Food and Biological Engineering , Jiangsu University , 301 Xuefu Road , Zhenjiang 212013 , Jiangsu , China
| | - Zhen-Yu Chen
- Food & Nutritional Sciences Programme, School of Life Sciences , The Chinese University of Hong Kong , Shatin , NT, Hong Kong , China
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Yadav RK, Singh M, Roy S, Ansari MN, Saeedan AS, Kaithwas G. Modulation of oxidative stress response by flaxseed oil: Role of lipid peroxidation and underlying mechanisms. Prostaglandins Other Lipid Mediat 2018; 135:21-26. [PMID: 29452256 DOI: 10.1016/j.prostaglandins.2018.02.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 02/08/2018] [Accepted: 02/08/2018] [Indexed: 12/13/2022]
Abstract
Polyunsaturated fatty acids (PUFA's) are majorly classified as ω-3 and ω-6 fatty acids. The eicosapentaenoic acid (EPA, ω-3:20-5), docosahexaenoic acid (DHA, ω-3:22-6) and alpha-linolenic acid (ALA, ω-3:18-3) are known ω-3 fatty acids, extracted from animal (e.g fish oil) and plant sources (e.g flaxseed oil). Furthermore, linoleic acid (LA, ω-6:18-2) is recognized as ω-6 fatty acid and the most prominent biological fatty acid with a pro-inflammatory response. Flaxseed oil has variety of biological roles, due to the significant amount of ω-3/ω-6 fatty acids. Numerous studies have reported that ALA (ω-3:18-3) and LA (ω-6:18-2) has diverse pharmacological activities. The ALA (ω-3:18-3) and LA (ω-6:18-2) are recognised to be the pharmacological antagonist. For example, ALA (ω-3:18-3) is recognised as anti-inflammatory, whereas LA (ω-6:18-2) is considered to be pro-inflammatory. PUFA's get oxidized in three ways; firstly, free radical-mediated pathway, secondly non-free radical non-enzymatic metabolism, and lastly enzymatic degradation. The present report is an attempt to summarize various modes of PUFA's metabolism and elaborate biological effects of the associated metabolites concerning flaxseed oil.
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Affiliation(s)
- Rajnish Kumar Yadav
- Department of Pharmaceutical Sciences, School of Biosciences and Biotechnology, Babasaheb Bhimrao Ambedkar University (A Central University), Vidya Vihar, Raebareli Road, Lucknow 226025, UP, India
| | - Manjari Singh
- Department of Pharmaceutical Sciences, School of Biosciences and Biotechnology, Babasaheb Bhimrao Ambedkar University (A Central University), Vidya Vihar, Raebareli Road, Lucknow 226025, UP, India
| | - Subhadeep Roy
- Department of Pharmaceutical Sciences, School of Biosciences and Biotechnology, Babasaheb Bhimrao Ambedkar University (A Central University), Vidya Vihar, Raebareli Road, Lucknow 226025, UP, India
| | - Mohd Nazam Ansari
- Department of Pharmacology, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj, Saudi Arabia
| | - Abdulaziz S Saeedan
- Department of Pharmacology, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj, Saudi Arabia
| | - Gaurav Kaithwas
- Department of Pharmaceutical Sciences, School of Biosciences and Biotechnology, Babasaheb Bhimrao Ambedkar University (A Central University), Vidya Vihar, Raebareli Road, Lucknow 226025, UP, India.
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Park S, Park Y. Effects of dietary fish oil and trans fat on rat aorta histopathology and cardiovascular risk markers. Nutr Res Pract 2009; 3:102-7. [PMID: 20016709 PMCID: PMC2788173 DOI: 10.4162/nrp.2009.3.2.102] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2009] [Revised: 04/24/2009] [Accepted: 04/30/2009] [Indexed: 11/04/2022] Open
Abstract
Fish oil and shortening have been suggested to have opposite effects on cardiovascular disease (CVD). This study investigated the effect of shortening and fish oil on CVD risk factors and aorta histopathology, and the association between risk factors and aorta histopathology. Male Wister rats (n=30) were fed an AIN-93G diet containing 20% fat in the form of fish oil, shortening, or soybean oil for 4 weeks. Total cholesterol (TC), triacylglyceride (TG), and C-reactive protein levels were significantly (P<0.001) lower in the fish oil than in soybean oil and shortening groups. HDL-cholesterol concentrations were significantly different (P<0.001) between groups. In addition, LDL-cholesterol levels were significantly (P<0.001) lower in the fish oil and shortening groups than in the soybean oil group. Insulin and glucose concentrations did not differ among groups. Effect of dietary fat on tissue fatty acid composition significantly differed in abdominal fat and brain compared with RBC, heart, kidney and liver. The aortic wall was significantly (P=0.02) thinner in the fish oil group than in the soybean oil and shortening groups. The aortic wall thickness was positively correlated with TG and TC, but negatively with EPA + DHA levels of all tissues. These results suggested that fish oil had protective effects on aorta histopathology by hypolipidemic action in this rat model.
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Affiliation(s)
- Seonhye Park
- Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, Korea
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