scholarly journals A light and immunohistological study on the possible protective role of Omega-3 fatty acids and β-carotene on the testicular damage induced by methotrexate in adult male rats

2017 ◽  
Vol 1 (1) ◽  
Author(s):  
Amal A. M. Ahmed ◽  
Elsayed A. E. Hussein ◽  
Hekmatt M. Tantawy ◽  
Mona H. M. Ali
Keyword(s):  
Fatty Acids ◽  
Adult Male ◽  
Protective Role ◽  
Male Rats ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Testicular Damage ◽  
Immunohistological Study ◽  
Β Carotene

scholarly journals Micronutrients, Phytochemicals and Mediterranean Diet: A Potential Protective Role against COVID-19 through Modulation of PAF Actions and Metabolism

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 462
Author(s):  
Paraskevi Detopoulou ◽  
Constantinos A. Demopoulos ◽  
Smaragdi Antonopoulou
Keyword(s):  
Fatty Acids ◽  
Mediterranean Diet ◽  
Platelet Activating Factor ◽  
Protective Role ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Balanced Diet ◽  
Official Sources ◽  
The Relationship

The new coronavirus disease 2019 (COVID-19) pandemic is an emerging situation with high rates of morbidity and mortality, in the pathophysiology of which inflammation and thrombosis are implicated. The disease is directly connected to the nutritional status of patients and a well-balanced diet is recommended by official sources. Recently, the role of platelet activating factor (PAF) was suggested in the pathogenesis of COVID-19. In the present review several micronutrients (vitamin A, vitamin C, vitamin E, vitamin D, selenium, omega-3 fatty acids, and minerals), phytochemicals and Mediterranean diet compounds with potential anti-COVID activity are presented. We further underline that the well-known anti-inflammatory and anti-thrombotic actions of the investigated nutrients and/or holistic dietary schemes, such as the Mediterranean diet, are also mediated through PAF. In conclusion, there is no single food to prevent coronavirus Although the relationship between PAF and COVID-19 is not robust, a healthy diet containing PAF inhibitors may target both inflammation and thrombosis and prevent the deleterious effects of COVID-19. The next step is the experimental confirmation or not of the PAF-COVID-19 hypothesis.

scholarly journals Micronutrients, Non-Nutrients and Mediterranean Diet: A Potential Protective Role Against COVID-19 through Modulation of PAF Actions and Metabolism

2020 ◽  
Author(s):  
Paraskevi Detopoulou ◽  
Constantinos Demopoulos ◽  
Smaragdi Antonopoulou
Keyword(s):  
Fatty Acids ◽  
Mediterranean Diet ◽  
Platelet Activating Factor ◽  
Protective Role ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Plant Foods ◽  
Balanced Diet ◽  
Official Sources

The new coronavirus disease 2019 (COVID-19) pandemic is an emerging situation with high rates of morbidity and mortality, in the pathophysiology of which inflammation and thrombosis are implicated. The disease is directly connected to the nutritional status of patients and a well-balanced diet is recommended by official sources. Recently, the role of platelet activating factor (PAF) was suggested in the pathogenesis of COVID-19. In the present review several micronutrients (vitamin A, vitamin C, vitamin E, vitamin D, selenium, omega-3 fatty acids, minerals), phytonutrients and Mediterranean diet compounds (olive oil, fish, honey, plant foods) with potential anti-COVID activity are presented. We further underline that the well-known anti-inflammatory and anti-thrombotic actions of the investigated nutrients and/ or holistic dietary schemes, such as the Mediterranean diet, are also mediated through PAF. In conclusion, although there is no single food to prevent coronavirus, the aim is to follow a healthy diet containing PAF inhibitors in order to target both inflammation and thrombosis and try to avoid or/and reduce the deleterious effects of the COVID-19 epidemic.

Jumping on the Omega-3 Bandwagon: Distinguishing the Role of Long-Chain and Short-Chain Omega-3 Fatty Acids

2012 ◽  
Vol 52 (9) ◽  
pp. 795-803 ◽  
Author(s):  
Giovanni M. Turchini ◽  
Peter D. Nichols ◽  
Colin Barrow ◽  
Andrew J. Sinclair
Keyword(s):  
Fatty Acids ◽  
Short Chain ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Long Chain

Immunometabolic role of long-chain omega-3 fatty acids in obesity-induced inflammation

2013 ◽  
Vol 29 (6) ◽  
pp. 431-445 ◽  
Author(s):  
Michael R. Flock ◽  
Connie J. Rogers ◽  
K. Sandeep Prabhu ◽  
Penny M. Kris-Etherton
Keyword(s):  
Fatty Acids ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Long Chain

scholarly journals Fish consumption, contaminants and sudden unexpected death in epilepsy: many more benefits than risks

2010 ◽  
Vol 70 (3) ◽  
pp. 665-670 ◽  
Author(s):  
FA. Scorza ◽  
RM. Cysneiros ◽  
RM. Arida ◽  
VC. Terra ◽  
HR. Machado ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fish Consumption ◽  
Sudden Unexpected Death ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Unexpected Death ◽  
Positive Effects ◽  
Increased Risk ◽  
Fish And Shellfish

People with epilepsy have an increased risk of dying prematurely and the most common epilepsy-related category of death is sudden unexpected death in epilepsy (SUDEP). SUDEP is mainly a problem for patients with chronic uncontrolled epilepsy. The ultimate goal of research in SUDEP is to develop new methods to prevent it and actions other than medical and surgical therapies that could be very useful. Nutritional aspects, i.e., omega-3 fatty acids deficiency, could have an interesting role in this scenario. Some animal and clinical studies have suggested that omega-3 fatty acids could be useful in the prevention and treatment of epilepsy and hence SUDEP. It has been ascertained that the only foods that provide large amounts of omega-3 are seafood (fish and shellfish); however, some fish are contaminated with methylmercury, which may counteract the positive effects of omega-3 fatty acids. Our update review summarises the knowledge of the role of fish consumption on epilepsy research.

scholarly journals The Role of Micronutrients in Support of the Immune Response against Viral Infections

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3198 ◽  
Author(s):  
Francesco Pecora ◽  
Federica Persico ◽  
Alberto Argentiero ◽  
Cosimo Neglia ◽  
Susanna Esposito
Keyword(s):  
Fatty Acids ◽  
Immune Response ◽  
Immune System ◽  
Viral Infections ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Optimal Function ◽  
The Impact

Viral infections are a leading cause of morbidity and mortality worldwide, and the importance of public health practices including handwashing and vaccinations in reducing their spread is well established. Furthermore, it is well known that proper nutrition can help support optimal immune function, reducing the impact of infections. Several vitamins and trace elements play an important role in supporting the cells of the immune system, thus increasing the resistance to infections. Other nutrients, such as omega-3 fatty acids, help sustain optimal function of the immune system. The main aim of this manuscript is to discuss of the potential role of micronutrients supplementation in supporting immunity, particularly against respiratory virus infections. Literature analysis showed that in vitro and observational studies, and clinical trials, highlight the important role of vitamins A, C, and D, omega-3 fatty acids, and zinc in modulating the immune response. Supplementation with vitamins, omega 3 fatty acids and zinc appears to be a safe and low-cost way to support optimal function of the immune system, with the potential to reduce the risk and consequences of infection, including viral respiratory infections. Supplementation should be in addition to a healthy diet and fall within recommended upper safety limits set by scientific expert bodies. Therefore, implementing an optimal nutrition, with micronutrients and omega-3 fatty acids supplementation, might be a cost-effective, underestimated strategy to help reduce the burden of infectious diseases worldwide, including coronavirus disease 2019 (COVID-19).

scholarly journals The Effect of Induced Diabetes Mellitus on the Cerebellar Cortex of Adult Male Rat and the Possible Protective Role of Oxymatrine: A Histological, Immunohistochemical and Biochemical Study

2021 ◽  
Author(s):  
Amany Mohamed Shalaby ◽  
Adel Mohamed Aboregela ◽  
Mohamed Ali Alabiad ◽  
Mona Tayssir Sadek
Keyword(s):  
Diabetes Mellitus ◽  
Purkinje Cells ◽  
Cerebellar Cortex ◽  
Adult Male ◽  
Protective Role ◽  
Diabetic Rats ◽  
Male Rats ◽  
Group I ◽  
Group Ii

Abstract Diabetes mellitus (DM) represents a widespread metabolic disease with a well-known neurotoxicity in both central and peripheral nervous systems. Oxymatrine is a traditional Chinese herbal medicine that has various pharmacological activities including; anti-oxidant, anti-apoptotic and anti-inflammatory potentials. The present work aimed to study the impact of diabetes mellitus on the cerebellar cortex of adult male albino rat and to evaluate the potential protective role of oxymatrine using different histological methods. Fifty-five adult male rats were randomly divided into three groups: group I served as control, group II was given oxymatrine (80 mg/kg/day) orally for 8 weeks and group III was given a single dose of streptozotocin (50mg/kg) intaperitoneally to induce diabetes. Then diabetic rats were subdivided into two subgroups: subgroup IIIa that received no additional treatment and subgroup IIIb that received oxymatrine similar to group II. The diabetic group revealed numerous changes in the Purkinje cell layer in the form of multilayer arrangement of Purkinje cells, shrunken cells with deeply stained nuclei as well as focal loss of the Purkinje cells. A significant increment in GFAP and synaptophysin expression was reported. Transmission electron microscopy showed irregularity and splitting of myelin sheaths in the molecular layer, dark shrunken Purkinje cells with ill-defined nuclei, dilated Golgi saccules and dense granule cells with irregular nuclear outlines in the granular layer. In contrast, these changes were less evident in diabetic rats that received oxymatrine. In conclusion, Oxymatrine could protect the cerebellar cortex against changes induced by DM.

The Role of Omega-3 Fatty Acids in Diets

2015 ◽  
Vol 34 (sup1) ◽  
pp. 42-47 ◽  
Author(s):  
C. Gomez-Candela ◽  
M. C. Roldan Puchalt ◽  
S. Palma Milla ◽  
B. Lopez Plaza ◽  
L. Bermejo
Keyword(s):  
Fatty Acids ◽  
Omega 3 Fatty Acids ◽  
Omega 3
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