Effect of fish and fish oil-derived omega-3 fatty acids on lipid oxidation

Abstract

There is evidence that omega-3 (ω3) fatty acids derived from fish and fish oils reduce the risk of cardiovascular disease via mechanisms underlying atherosclerosis, thrombosis and inflammation. Despite these benefits, there has been concern that these fatty acids may increase lipid peroxidation. However, the in vivo data to date are inconclusive, due in part to limitations in the methodologies. In this regard, our findings using the measurement of F₂-isoprostanes, a reliable measure of in vivo lipid peroxidation and oxidant stress, do not support adverse effects of ω3 fatty acids on lipid peroxidation.

Keywords:

• FISH OIL
• OMEGA-3 FATTY ACIDS
• LIPID OXIDATION
• F2-ISOPROSTANES