polyunsaturated fatty acids

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omega-3 fatty acids

A family of long-chain polyunsaturated fatty acids, primarily eicosapentaenoic (C20:5) and docosahexanenoic acid (C22:6). Increased dietary omega-3 fatty acids are cardioprotective and have a positive impact on inflammatory conditions, interfering with the production of mediators of inflammation—including leukotrienes, platelet-activating factor, interleukin-l and tumour necrosis factor; increased consumption of dietary omega-3FAs and/or fish is reported to benefit patients with chronic inflammatory conditions, including rheumatoid arthritis, ulcerative colitis and chronic obstructive pulmonary disease. Following ingestion, omega-3FAs are rapidly incorporated into phospholipids of plasma and blood vessels; they decrease plasma levels of VLDL-cholesterol, decrease platelet aggregation, cause vasodilation and protect against coronary artery disease and atherosclerosis.

fatty acids

the main components of fat, consisting of straight hydrocarbon chains with the number of carbon atoms ranging from 4 to more than 20, although chains of 16 and 18 are the most prevalent. All fat-containing foods, and all fat or lipid in the human body, consist of a mixture of different proportions of (1) saturated fatty acids (SFA) which have only single bonds between carbon atoms, all the remaining bonds being attached to hydrogen. SFA occur primarily in animal products like beef, lamb, pork, chicken, cream, milk, butter. Coconut and palm oil, hydrogenated margarine, commercially prepared cakes, pies, and biscuits are also rich in SFA; (2) monounsaturated fatty acids (MUFA) which have one double bond along the main carbon chain. They are present in canola oil, olive oil, peanut oil and oil in almonds, pecans and avocados; (3) polyunsaturated fatty acids (PUFA) which have two or more double bonds along the main carbon chain. Safflower, sunflower, soybean and corn oil are rich in PUFA. See also essential fatty acids, free fatty acids, omega-3 fatty acids.

polyunsaturated fatty acids

; PFAs dietary fat constituent; diet deficient in PFAs is linked to increased levels of oxidized low-density lipoproteins and large-artery atherosclerosis


denoting a fatty acid, e.g. linoleic acid, having more than one double bond in its hydrocarbon chain.

polyunsaturated fatty acids
see fatty acids.
References in periodicals archive ?
Intake of n-3 polyunsaturated fatty acids and non-alcoholic fatty liver disease: a cross-sectional study in Japanese men and women.
The report reviews, analyses and projects the market of marine and algal omega-3 polyunsaturated fatty acid ingredients for global and the regional markets including North America, Europe, Asia-Pacific and Rest of World.
6g per 100g of a type of polyunsaturated fat called omega-6 linoleic acid, and no other polyunsaturated fatty acids.
Omega-6 (n-6) polyunsaturated fatty acids (PUFA) and omega-3 (n-3) PUFA are precursors to potent lipid mediator signalling molecules, eicosanoids, which have important roles in the regulation of inflammation.
The infants who received the fish oil did have higher levels of omega-3 polyunsaturated fatty acids than the control group.
Consequently, significant decrease in the percentage of the polyunsaturated fatty acids was determine& being more affected: C22: 5 n6 and C22: 6 n3 in both herds, whereas C20: 4 n6 and C22: 4 n6 only in H2.
Argan Oil possesses a high concentration of polyunsaturated fatty acids, antioxidants and squalene.
Recently, risk assessors have noted the need to address the benefits of ingesting polyunsaturated fatty acids (PUFAs) that are also contained in fish.
Dietary intake and status of n-3 polyunsaturated fatty acids in a population of fish-eating and non-fish-eating meat-eaters, vegetarians, and vegans and the precursor-product ratio of alpha-linolenic acid to long-chain n-3 polyunsaturated fatty acids: results from the EPIC-Norfolk cohort.
While polyunsaturated fatty acids are essential nutrients for everything from brain function to cell function, they are the most vulnerable components in human cells because of their high sensitivity to oxidative modifications caused by highly reactive oxygen molecules in the body.
Dietary patterns were calculated based upon variations in seven possible nutrients related to AD vitamin E, folate, omega-3 and omega-6 polyunsaturated fatty acids, vitamin B12, monounsaturated fatty acids, and saturated fatty acids.