T. Foulon et al., Effects of fish oil fatty acids on plasma lipids and lipoproteins and oxidant-antioxidant imbalance in healthy subjects, SC J CL INV, 59(4), 1999, pp. 239-248
Citations number
59
Categorie Soggetti
Research/Laboratory Medicine & Medical Tecnology","Medical Research General Topics
Journal title
SCANDINAVIAN JOURNAL OF CLINICAL & LABORATORY INVESTIGATION
The purpose of this study was to investigate the effect of eicosapentaenoic
and docosahexaenoic acids on plasma lipids and lipoproteins, lipid peroxid
ation and antioxidant status in healthy humans. A total of 19 healthy volun
teers consumed 6 g/day Maxepa(R) fish oil for 3 weeks (1.8 g n-3 fatty acid
s/day). At baseline and at day 21, we evaluated plasma lipoproteins, plasma
and low-density lipoprotein fatty acids, lipid peroxidation markers (malon
dialdehyde concentration, low-density lipoprotein peroxidation in vitro), a
nd the content of a number of antioxidants (reduced and oxidized glutathion
e in whole blood, plasma and erythrocyte glutathione peroxidases, plasma vi
tamin E and beta carotene). Plasma concentrations of total cholesterol, tri
glycerides, phospholipids, low-density lipoprotein cholesterol and low-dens
ity lipoprotein size did not differ significantly after 3 weeks of suppleme
ntation. Adding the fish oil to the diet increased the concentration of n-3
very-long-chain polyunsaturated fatty acids and decreased the concentratio
n of n-6 fatty acid and oleic acid in plasma and low-density lipoprotein. E
icosapentaenoic and docosahexaenoic acid supplementation caused elevated va
lues of the high-density lipoprotein cholesterol due to an increment of the
high-density lipoprotein 2 fraction and reduced low-density lipoprotein pe
roxidation rate in vitro. However, we observed an imbalance between oxidiza
ble substrates and antioxidants with an increased lipid peroxidation, where
as the content of reduced glutathione and beta carotene decreased without a
ny variation in vitamin E. Association of antioxidants with n-3 PUFA could
prevent lipid peroxidation and enhance the antiatherogenic effects of n-3 p
olyunsaturated fatty acids.