Weitere Kapitel dieses Buchs durch Wischen aufrufen
The health benefits of lipids are usually due to content and type of unsaturated fatty acids present in the food. However, saturated fatty acids such as butyric acid and the medium-chain forms (capric and caprylic acids) can enhance gut health and reduce adipose tissue weight, respectively. Oleic acid, a monounsaturated fatty acid, has been found to reduce plasma cholesterol by modulating synthesis of low-density lipoproteins. Oleic acid has also been suggested to have a potential role in reducing the pathological intensity of Alzheimer’s disease by decreasing β-amyloid formation. Polyunsaturated fatty acids belong to two main classes, the omega-3 and omega-6. Omega-3 fatty acids are believed to have anti-inflammatory properties, while the omega-6 type has proinflammatory properties. Increased dietary consumption of omega-3 fatty acids enhances cardiovascular health by maintaining fluidity of cell membranes for essential and regular intercellular communications. Omega-3 fatty acids have also been implicated in attenuation of the progression of other chronic diseases such as cancer, kidney malfunction, obesity, and diabetes mainly through their impact on cell signaling pathways. For example, eicosapentaenoic acid (an omega-3 fatty acid) has anti-obesity effects because it can activate adenosine monophosphate-activated protein kinase, which in turn regulates mitochondria expression of carnitine palmitoyl transferase 1, the enzyme that enhances availability of fatty acids for oxidation. Some of the omega fatty acids, especially linoleic acid, are also bioactive when the double bonds are in the conjugated form; disease amelioration by conjugated linoleic acid has been demonstrated.
Bitte loggen Sie sich ein, um Zugang zu diesem Inhalt zu erhalten
Sie möchten Zugang zu diesem Inhalt erhalten? Dann informieren Sie sich jetzt über unsere Produkte:
Bradbury, J. 2011. Docosahexaenoic acid (DHA): an ancient nutrient for the modern human brain. Nutrients 3: 529–554. CrossRef
Brousseau, M., A.F. Stucchi, D.B. Vespa, E.J. Schaeffer, and R.J. Nicolosi. 1993. A diet rich in monounsaturated fats decreases low density lipoprotein concentrations in cynomolgus monkeys by a different mechanism than does a diet enriched in polyunsaturated fats. The Journal of Nutrition 123: 2049–2058.
Buckley, J.D., and P.R.C. Howe. 2010. Long-chain omega-3 polyunsaturated fatty acids may be beneficial for reducing obesity- a review. Nutrients 2: 1212–1230. CrossRef
Calder, P. 2010. Omega-3 fatty acids and inflammatory processes. Nutrients 2: 355–374. CrossRef
Carrillo, C., M. del Mar Cavia, and S.R. Alonso-Torre. 2012. Oleic acid inhibits store-operated calcium entry in human colorectal adenocarcinoma cells. European Journal of Nutrition. doi: 10.1007/s00394-011-0246-8.
Das, U.N. 2004. Long-chain polyunsaturated fatty acids interact with nitric oxide, superoxide anion, and transforming growth factor-β to prevent human essential hypertension. European Journal of Clinical Nutrition 58: 195–203. CrossRef
Dhiman, T.R., S.-H. Nam, and A.L. Ure. 2005. Factors affecting conjugated linoleic acid content in milk and meat. Critical Reviews in Food Science and Nutrition 45: 463–482. CrossRef
Fan, Y.-Y., Y. Zhan, H.M. Aukema, L.A. Davidson, L. Zhou, E. Callaway, Y. Tian, B.R. Weeks, J.R. Lupton, S. Toyokuni, and R.S. Chapkin. 2009. Proapoptotic effects of dietary (n-3) fatty acids are enhanced in colonocytes of manganese-dependent superoxide dismutase knockout mice. The Journal of Nutrition 139: 1328–1332. CrossRef
Huang, T., J. Zheng, Y. Chen, B. Yang, M.L. Wahlqvist, and L. Duo. 2011. High consumption of Ω-3 polyunsaturated fatty acids decrease plasma homocysteine: a meta-analysis of randomized, placebo-controlled trials. Nutrition 27: 863–867. CrossRef
Liu, Y., C. Xue, Y. Zhang, Q. Xu, X. Yu, X. Zhang, J. Wang, R. Zhang, X. Gong, and C. Guo. 2011. Triglyceride with medium-chain fatty acids increases the activity and expression of hormone-sensitive lipase in white adipose tissue of C57BL/6J mice. Bioscience, Biotechnology, and Biochemistry 75: 1939–1944. CrossRef
Mata Lopez, P., and R.M. Ortega. 2003. Omega-3 fatty acids in the prevention and control of cardiovascular disease. European Journal of Clinical Nutrition 57(Suppl. 1): S22–S25. CrossRef
Park, Y.-S., H.-J. Jang, K.-H. Lee, T.-R. Hahn, and Y.-S. Paik. 2006. Prolyl endopeptidase inhibitory activity of unsaturated fatty acids. Journal of Agricultural and Food Chemistry 54: 1238–1242. CrossRef
Sankaran, D., N. Bankovic-Calic, C.Y.-C. Peng, M.R. Ogborn, and H.M. Aukema. 2006. Dietary flax oil during pregnancy and lactation retards disease progression in rat offspring with inherited kidney disease. Pediatric Research 60: 729–733. CrossRef
Sankaran, D., N. Bankovic-Calic, L. Cahill, C.Y.-C. Peng, M.R. Ogborn, and H.M. Aukema. 2007. Late dietary intervention limits benefits of soy protein or flax oil in experimental polycystic kidney disease. Nephron. Experimental Nephrology 106: e122–e128. CrossRef
Siddiqui, R.A., K.A. Harvey, and G.P. Zaloga. 2008. Modulation of enzymatic activities by n-3 polyunsaturated fatty acids to support cardiovascular health. The Journal of Nutritional Biochemistry 19: 417–437. CrossRef
Terada, S., S. Yamamoto, S. Sekine, and T. Aoyama. 2012. Dietary intake of medium- and long-chain triacylglycerols ameliorates insulin resistance in rats fed a high-fat diet. Nutrition 28: 92–97. CrossRef
Tsuzuki, T., Y. Kawakami, Y. Suzuki, R. Abe, K. Nakagawa, and T. Miyazawa. 2005. Intake of conjugated eicosapentaenoic acid suppresses lipid accumulation in liver and epididymal adipose tissue in rats. Lipids 40: 1117–1123. CrossRef
Tsuzuki, T., A. Shibata, Y. Kawakami, K. Nakagawa, and T. Miyazawa. 2007. Conjugated eicosapentaenoic acid inhibits vascular endothelial growth factor-induced angiogenesis by suppressing the migration of human umbilical vein endothelial cells. The Journal of Nutrition 137: 641–646.
Weiler, H.A., H. Kovacs, E. Nitschmann, N. Bankovic-Calic, H. Aukema, and M. Ogborn. 2007. Feeding flaxseed oil but not secoisolariciresinol diglucoside results in higher bone mass in healthy rats and rats with kidney disease. Prostaglandins, Leukotrienes, and Essential Fatty Acids 76: 269–275. CrossRef
Williams, C.M., and G. Burdge. 2006. Long-chain n-3 PUFA: plant v. marine sources. The Proceedings of the Nutrition Society 65: 42–50. CrossRef
Williams, C.D., B.M. Whitley, C. Hoyo, D.J. Grant, J.D. Iraggi, K.A. Newman, L. Gerber, L.A. Taylor, M.G. McKeever, and S.J. Freedland. 2011. A high ratio of dietary n-6/n-3 polyunsaturated fatty acids is associated with increased risk of prostate cancer. Nutrition Research 31: 1–8. CrossRef
Xue, C., Y. Liu, J. Wang, R. Zhang, Y. Zhang, J. Zhang, Y. Zhang, Z. Zheng, X. Yu, H. Jing, N. Nosaka, C. Arai, M. Kasai, T. Aoyama, and J. Wu. 2009. Consumption of medium- and long-chain triacylglycerols decreases body fat and blood triglyceride in Chinese hypertriglyceridemic subjects. European Journal of Clinical Nutrition 63: 879–886. CrossRef
- Bioactive Lipids
- Springer New York
in-adhesives, MKVS, Hellmich GmbH/© Hellmich GmbH, Zühlke/© Zühlke, Neuer Inhalt/© momius | stock.adobe.com