A high omega-3 fatty acid diet rapidly changes the lipid composition of cardiac tissue and results in cardioprotection

2018 ◽  
Vol 96 (9) ◽  
pp. 916-921 ◽  
Author(s):  
Mélissa Desnoyers ◽  
Kim Gilbert ◽  
Ness Madingou ◽  
Marc-André Gagné ◽  
Caroline Daneault ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Docosahexaenoic Acid ◽  
Infarct Size ◽  
Lipid Composition ◽  
Cardiac Tissue ◽  
Docosapentaenoic Acid ◽  
The Other ◽  
Omega 3 ◽  
Sprague Dawley ◽  
Omega 3 Fatty Acid

The present study was designed to ascertain the effects of 3 diets with different omega-3/6 fatty acid ratios on infarct size and the modifications that these diets induce in the lipid composition of cardiac tissue. Sprague-Dawley rats were fed omega-3/6 fatty acid diets with 1:1, 1:5, or 1:20 ratios for at least 10 days, followed by occlusion of the left anterior descending artery for 40 min and 24 h of reperfusion. Infarct size was significantly smaller in the 1:1 group than in the other groups. Significantly higher concentrations of the omega-3 fatty acids eicosapentaenoic acid, docosapentaenoic acid, and docosahexaenoic acid were found in the 1:1 group than in the other groups. Omega-6 polyunsaturated fatty acid levels were similar between groups, although they were higher in the 1:5 and 1:20 groups than in the 1:1 group. Margaric acid concentrations were higher in the 1:1 group than in the other groups. Docosahexaenoic acid levels in cardiac tissue and infarct size were significantly correlated with no other significant links being apparent. The present study indicated that a 1:1 omega-3/6 fatty acid ratio protected against ischemia and was associated with increased omega-3 fatty acid composition of cardiac tissue.

Protective effects of dietary omega-3 fatty acid supplementation on organophosphate poisoning

2017 ◽  
Vol 34 (2) ◽  
pp. 69-82 ◽  
Author(s):  
Bahattin Avci ◽  
S. Sirri Bilge ◽  
Gokhan Arslan ◽  
Omer Alici ◽  
Ozge Darakci ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
The Body ◽  
Control Group ◽  
Organophosphate Poisoning ◽  
Protective Effects ◽  
Omega 3 ◽  
Sprague Dawley ◽  
Omega 3 Fatty Acid ◽  
Locomotor Activities

In this study, we aimed to study the possible preventive effect of docosahexaenoic acid (DHA), a dietary omega-3 fatty acid, on toxicity caused by chlorpyrifos (CPF). Six groups of Sprague Dawley rats (200–250 g) consisting of equal numbers of males and females (n = 8) were assigned to study. The rats were orally given for 5 days. The control group was administered pure olive oil, which was the vehicle for CPF. The CPF challenge groups were administered oral physiological saline, pure olive oil, or DHA (50, 100 and 400 mg/kg dosages) for 5 days. The animals were weighed on the sixth day and then administered CPF (279 mg/kg, subcutaneously). The rats were weighed again 24 h following CPF administration. The body temperatures and locomotor activities of the rats were also measured. Blood samples, brain and liver tissues were collected for biochemical, histopathological and immunohistochemical examinations. A comparison with the control group demonstrated that CPF administration increased malondialdehyde (MDA) levels in blood, brain and liver, while it reduced catalase (CAT), superoxide dismutase (SOD) and glutathione peroxidase (GPx) concentrations ( p < 0.05–0.001). Advanced oxidation protein products (AOPPs) increased only in the brain ( p < 0.001). DHA reduced these changes in MDA and AOPP values ( p < 0.05–0.001), while it increased CAT, SOD and GPx concentrations ( p < 0.05–0.001). Similarly, DHA prevented the decreases in body weight, body temperature and locomotor activities caused by CPF at 100 mg/kg and 400 mg/kg dosages ( p < 0.05–0.001). Similar to the physiological and biochemical changes, the histopathological damage scores, which increased with CPF ( p < 0.05–0.01), decreased at all three dosages of DHA ( p < 0.05–0.01). Our findings suggest that DHA, by supporting the antioxidant mechanism, reduces toxicity caused by CPF.

scholarly journals CHANGES OF OMEGA-3 FATTY ACID CONTENT AND LIPID COMPOSITION IN CANNED TUNA DURING 12-MONTH STORAGE

2008 ◽  
Vol 15 (2) ◽  
pp. 164-175 ◽  
Author(s):  
SIRITHON SIRIAMORNPUN ◽  
LIFENG YANG ◽  
JITTAWAN KUBOLA ◽  
DUO LI
Keyword(s):  
Fatty Acid ◽  
Lipid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Canned Tuna
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