Omega-3 fatty acids--nutritional aspects.

Omega-3 fatty acids contain a double bond in the third position from the methyl group. The very long-chain (20 or 22 carbon atoms) omega-3 fatty acids are mostly found in fatty fish and fish oils. The omega-3 fatty acids are essential and may act as precursors for eicosanoids, altering membrane fluidity or binding to transcription factors. Dietary intake of omega-3 fatty acids reduces plasma concentration of triglycerides, probably by decreasing hepatic secretion of very low density lipoprotein (VLDL) and by increasing catabolism of chylomicrons. In addition, lipid peroxidation of omega-3 fatty acids may take place, with good and bad consequences. As the number of double bonds is high, the omega-3 fatty acids may easily react with oxygen radicals. We performed studies where 5 g/day of very long-chain omega-3 fatty acids was given as a supplement for four months along with vitamin E, whereas control groups received similar amounts of other oils. The unsaturation index was higher in fatty acids of LDL from individuals exposed to omega-3 fatty acids, and the amounts of cholesteryl esters and total lipids were lower compared with control LDL, whereas similar electrophoretic mobility and apolipoprotein B structure were observed. There was a decrease in the melting temperature of cholesteryl esters in omega-3 fatty acid-enriched LDL, but no change in the susceptibility of LDL to Cu2+ catalyzed lipid peroxidation, as measured by changes in amounts of lipid peroxides or in the uptake of LDL in macrophages.(ABSTRACT TRUNCATED AT 250 WORDS)