Abstract
The dietary recommendation encourages reducing saturated fatty acids (SFA) in diet and replacing them with polyunsaturated fatty acids (PUFAs) n–3 (omega–3) and n–6 (omega–6) to decrease the risk of metabolic disturbances. Consequently, excessive n–6 PUFAs content and high n–6/n–3 ratio are found in Western-type diet. The importance of a dietary n–6/n–3 ratio to prevent chronic diseases is linked with anti-inflammatory functions of linolenic acid (ALA, 18:3n–3) and longer-chain n–3 PUFAs. Thus, this review provides an overview of the role of oxylipins derived from n–3 PUFAs and oxylipins formed from n–6 PUFAs on inflammation. Evidence of PUFAs’ role in carcinogenesis was also discussed. In vitro studies, animal cancer models and epidemiological studies demonstrate that these two PUFA groups have different effects on the cell growth, proliferation and progression of neoplastic lesions.
Highlights
An improper diet can lead to negative metabolic changes, including increased blood pressure, overweight, obesity, elevated glucose, and cholesterol levels and leads to the development of chronic diseases, including cardiovascular diseases, cancer, diabetes and chronic respiratory diseases [1,2]
Dietary recommendations assume limiting the amount of consumption of saturated fatty acids (SFAs) due to their effect on increasing low-density lipoprotein (LDL) cholesterol, which contributes to an increased risk of developing cardiovascular disease (CVD)
Authors showed that epoxydocosapentaenoic acids (EDPs), which are lipid mediators produced by cytochrome P450 epoxygenases from DHA, inhibit VEGF and fibroblast growth factor 2-induced angiogenesis in vivo and suppress endothelial cell migration and protease production in vitro via a VEGF receptor 2-dependent mechanism in mice inoculated with Met-1 syngeneic mammary tumor cells
Summary
An improper diet can lead to negative metabolic changes, including increased blood pressure, overweight, obesity, elevated glucose, and cholesterol levels and leads to the development of chronic diseases, including cardiovascular diseases, cancer, diabetes and chronic respiratory diseases [1,2]. Dietary recommendations assume limiting the amount of consumption of saturated fatty acids (SFAs) due to their effect on increasing low-density lipoprotein (LDL) cholesterol, which contributes to an increased risk of developing cardiovascular disease (CVD). A positive effect on health is observed when dietary SFA is replaced with polyunsaturated fatty acids (PUFAs) [8]. Such change in the diet has the potential to reduce the risk of cardiovascular disease and type II diabetes [3]. The quality of PUFAs plays an important role in health effects
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