| Literature DB >> 31979308 |
Anamaria Balić1, Domagoj Vlašić2, Kristina Žužul3, Branka Marinović1, Zrinka Bukvić Mokos1.
Abstract
Omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids (PUFAs) are nowadays desirable components of oils with special dietary and functional properties. Their therapeutic and health-promoting effects have already been established in various chronic inflammatory and autoimmune diseases through various mechanisms, including modifications in cell membrane lipid composition, gene expression, cellular metabolism, and signal transduction. The application of ω-3 and ω-6 PUFAs in most common skin diseases has been examined in numerous studies, but their results and conclusions were mostly opposing and inconclusive. It seems that combined ω-6, gamma-linolenic acid (GLA), and ω-3 long-chain PUFAs supplementation exhibits the highest potential in diminishing inflammatory processes, which could be beneficial for the management of inflammatory skin diseases, such as atopic dermatitis, psoriasis, and acne. Due to significant population and individually-based genetic variations that impact PUFAs metabolism and associated metabolites, gene expression, and subsequent inflammatory responses, at this point, we could not recommend strict dietary and supplementation strategies for disease prevention and treatment that will be appropriate for all. Well-balanced nutrition and additional anti-inflammatory PUFA-based supplementation should be encouraged in a targeted manner for individuals in need to provide better management of skin diseases but, most importantly, to maintain and improve overall skin health.Entities:
Keywords: acne; atopic dermatitis; docosahexaenoic acid; eicosapentaenoic acid; gamma-linolenic acid; inflammatory skin diseases; nutraceuticals; polyunsaturated fatty acids; psoriasis; supplementation
Year: 2020 PMID: 31979308 PMCID: PMC7037798 DOI: 10.3390/ijms21030741
Source DB: PubMed Journal: Int J Mol Sci ISSN: 1422-0067 Impact factor: 5.923
Contents of ω-3 and ω-6 fatty acids in selected plant and animal-based foods.
| Food Source | ω-3 | ω-6 | Reference | |||||
|---|---|---|---|---|---|---|---|---|
| ALA * | EPA * | DHA * | LA * | ARA * | DPA * | |||
| Oil | corn | 0.6 | - | - | 49.83 | - | - | [ |
| sunflower | 0.33 | - | - | 49.89 | - | - | ||
| soybean | 7.6 | - | - | 51.36 | - | - | ||
| wheat germ | 5.3 | - | - | 55.1 | - | - | ||
| Canola | 9.15 | - | - | 18.65 | - | - | [ | |
| Safflower | 0.1 | - | - | 12.72 | - | - | ||
| Flaxseed | 53.37 | - | - | 14.33 | - | - | ||
| Fish oil | Salmon | - | 13.3 | 18.23 | - | - | 2.99 | [ |
| Sardine | - | 10.15 | 10.66 | - | - | 1.97 | ||
| Herring | - | 6.28 | 4.21 | - | - | 0.62 | ||
| menhaden | - | 13.18 | 8.56 | - | - | 4.92 | ||
| Vegetables | lettuce, raw | 0.15 | - | - | 0.06 | - | - | [ |
| green broccoli, raw | 0.11 | - | - | 0.03 | - | - | ||
| brussels sprouts, raw | 0.17 | - | - | 0.08 | - | - | ||
| Fish | salmon, raw | 0.09 | 0.89 | 1.19 | 0.15 | 0.05 | - | [ |
| herring, raw | 0.19 | 1.09 | 1.01 | 0.22 | 0.1 | - | ||
| sardine, raw | - | 0.51 | 1.16 | 0.06 | 0.04 | - | ||
| trout, raw | 0.1 | 0.15 | 0.5 | 0.37 | 0.05 | - | ||
| cod, dried | - | 0.02 | 0.62 | 0.03 | 0.12 | - | ||
| Meat | lamb, lean meat | 0.11 | - | - | 0.11 | - | - | [ |
| pork, fat and lean meat, without visible fat | - | - | - | 1.63 | 0.03 | - | ||
| beef, veal, 4 months, lean meat, without visible fat | 0.08 | - | - | 0.13 | - | - | ||
| Seeds | chia, dried | 17.83 | - | - | 5.84 | - | - | [ |
| walnuts, dried | 6.64 | - | - | 34.02 | - | - | [ | |
| hazelnuts, dried | 0.11 | - | - | 5.09 | - | - | ||
| almond, dried | 0.3 | - | - | 10.54 | - | - | ||
* g/100g; ALA, α-linolenic acid; ARA, arachidonic acid; DHA, docosahexaenoic acid; DPA, docosapentaenoic acid; EPA, eicosapentaenoic acid; LA, linoleic acid; ω-3, omega-3 fatty acids; ω-6, omega-6 fatty acids.
Figure 1Schematic presentation of the PUFAs pathway. ω-3, omega-3 fatty acids; ω-6, omega-6 fatty acids; COX, cyclooxygenase; CYP, cytochrome P450; EET, epoxyeicosatrienoic acid; ELOVL, elongase; LOX, lipoxygenase; LT, leukotriene; PG, prostaglandin; TXA, thromboxane.
Figure 2Schematic presentation of the mechanisms via which essential fatty acid influence the four main pathogenetic factors in acne, including I. increased sebum production, II. altered follicular keratinization, III. Cutibacterium acnes colonization, and IV. inflammation. ARA, arachidonic acid; C. acnes, Cutibacterium acnes; GLA, gamma-linoleic acid; IGF-1, insulin-like growth factor 1; IGF-1R, insulin-like growth factor 1 receptor; IL, interleukin; LTR4, leukotriene B4; mTORC1, mechanistic target of rapamycin complex 1; NF-κB, nuclear factor kappa B; PGE2, prostaglandin E2, SREBP-1c, sterol response element-binding protein-1c; TLR, Toll-like receptor; TNF-α, tumor necrosis factor-alpha; ω-3, omega-3 fatty acids.