| Literature DB >> 32599864 |
Adriana R Silva1,2,3, Bianca P T Moraes1,2,4, Cassiano F Gonçalves-de-Albuquerque1,2,4,5.
Abstract
The Mediterranean diet (MedDiet) consists of consumption of vegetables and healthy oils and have beneficial effects on metabolic and inflammatory diseases. Our goal here is to discuss the role of fatty acid content in MedDiet, mostly omega-3, omega-6, and omega-9 on malaria. Malaria affects millions of people around the globe. The parasite Plasmodium causes the disease. The metabolic and inflammatory alterations in the severe forms have damaging consequences to the host. The lipid content in the MedDiet holds anti-inflammatory and pro-resolutive features in the host and have detrimental effects on the Plasmodium. The lipids from the diet impact the balance of pro- and anti-inflammation, thus, lipids intake from the diet is critical to parasite elimination and host tissue damage caused by an immune response. Herein, we go into the cellular and molecular mechanisms and targets of the MedDiet fatty acids in the host and the parasite, reviewing potential benefits of the MedDiet, on inflammation, malaria infection progression, and clinical outcome.Entities:
Keywords: fatty acid; inflammation; malaria; mediterranean diet; omega-3; omega-6; omega-9
Year: 2020 PMID: 32599864 PMCID: PMC7350014 DOI: 10.3390/ijms21124489
Source DB: PubMed Journal: Int J Mol Sci ISSN: 1422-0067 Impact factor: 5.923
Daily nutritional suggested composition for the experimental MedDiet (2240 kcal/d).
| Nutrients | Amount |
|---|---|
| Carbohydrate (g) | 194.0 |
| Fiber (g) | 41.1 |
| Protein (g) | 87.3 |
| Fat (g) | 106.0 |
| SFA (g) | 20.9 |
| MUFA (g) | 52.5 |
| PUFA (g) | 24.8 |
| Cholesterol (mg) | 289.7 |
| Alcohol (g) | 11.1 |
| MUFA to SFA ratio | 2.7 |
| Omega-3 (g) | 5.9 |
| Omega-6 (g) | 18.7 |
| Cholesterol (mg) | 255.8 |
| Beta carotene (μg) | 3039 |
| Vitamin A (RE) | 2161.6 |
| Vitamin D (μg) | 3.2 |
| Vitamin E (mg) | 29.3 |
This table has been modified from other publications [13,14,15,16]. SFA—saturated fatty acid, MUFA—monounsaturated fatty acid, PUFA—polyunsaturated fatty acid.
Figure 1Structures of typical omega-6, omega-3, and omega-9 fatty acids.
Figure 2Effects of omega-6, omega-3, and omega-9 on inflammation in host cells. IL—interleukin, CXCL8—C-X-C motif chemokine ligand 8, NFκB nuclear factor kappa B, Th—T helper cells, IL—interleukin, TNF-α—tumor necrosis factor alpha, CPT1A—carnitine palmitoyltransferase 1A, UCP2—uncoupling protein 2, AMPK—5′ adenosine monophosphate-activated protein kinase, ROS—reactive oxygen species, and NEFA—non-esterified fatty acid.