![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
Angiogenesis is the growth of new blood vessels from existing vessels. Consequently, angiogenesis plays an essential role in tissue growth and repair, and in many diseases. In fact, any disturbances to angiogenic processes may lead to inappropriate growth and development, as well as several diseases. Apart from several angiogenic growth factors such as VEGF, PlGF, ANGPTL4 and PDGF, dietary fatty acids also modulate angiogenic processes directly or indirectly. Among these fatty acids, n.3 fatty acids inhibit angiogenesis, whereas n.6 fatty acids stimulate angiogenesis. Although docosahexaenoic acid (22:6n.3) is widely known for its antiangiogenic activity, this fatty acid stimulates angiogenesis in first-trimester placental cells via increased synthesis of VEGF. This article explores these contrasting roles of docosahexaenoic acid in angiogenic processes and its possible effects on cell growth and disease processes.