Long-chain n-3 fatty acids specifically affect rat coagulation factors dependent on vitamin K - Relation to peroxidative stress

Fatty acids of marine origin have been shown to affect blood coagulation in the rat. In an attempt to gain insight into the mechanisms of this phenome non, we studied the effects of dietary linseed and fish oils on the liver a ntioxidant status and plasma coagulation parameters in rats on a time-cours e basis. Dietary enrichment in eicosapentaenoic and docosahexaenoic acids r esulted in strong hypocoagulation after only 1 week and a concomitant incre ase in liver lipid peroxidation and tocopherolquinone content. Enrichment i n linolenic acid induced similar increases in lipid peroxidation and tocoph erol catabolism but negligible alteration of coagulation. A significant cor relation between plasma factor II coagulant activity and liver tocopherolqu inone was found in fish oil- but not in linseed oil-fed rats. Although inge stion of tocopherolquinone led to high levels of this compound in the liver , it had only marginal effects on coagulation factors. Thus, it seems unlik ely that this vitamin E metabolite could be involved in the lowering of vit amin K-dependent clotting factors through inhibition of gamma -glutamylcarb oxylase. Rather, our results indicate that the effects of the n-3 fatty aci ds of fish oil on vitamin K-dependent coagulation factors are specific and independent of liver tocopherolquinone levels.