A Comprehensive Review of Chemistry, Sources and Bioavailability of Omega-3 Fatty Acids.
A Comprehensive Review of Chemistry, Sources and Bioavailability of Omega-3 Fatty Acids.
复制标题
omega-3脂肪酸的化学，来源和生物利用度的全面综述。
DOI：
10.3390/nu10111662
复制
发表时间：
2018-11-04
期刊：
影响因子：
5.9
通讯作者：
Tomczyk M
中科院分区：
文献类型：
--
作者：
Cholewski M;Tomczykowa M;Tomczyk M
Omega-3脂肪酸是细胞膜的关键组成部分之一，多年来一直受到科学家的特别关注。然而，只有一小部分最重要的omega-3多不饱和脂肪酸被考虑。这篇完整的综述介绍了关于omega-3单不饱和脂肪酸、多不饱和脂肪酸的广泛而相对完整的横截面知识，以及它们的修饰。这一点很重要，因为所有这些亚群无疑在生物体的功能中发挥着重要作用。一些单不饱和的omega-3是昆虫的信息素前体。具有非常长链的多不饱和化合物通常存在于中枢神经系统和哺乳动物睾丸、海绵生物中，并且也是免疫调节剂。欧米茄-3酸的许多修饰都是植物激素。它们的化学结构、化学结合（在三酰甘油、磷脂和乙酯中）和生物利用度已被广泛讨论，表明后两者之间存在相关性。特别注意的是有效的补充方法，并提出了欧米茄-3酸来源的详细清单，并详细参考了一般可用的食物。考虑了口服和肠胃外给药途径，并提到了omega-3通过血脑屏障的转运。考虑到不同的饮食习惯，食物脂肪酸摄入量之间的相互作用进行了讨论。Omega-3酸非常容易氧化，储存条件通常会导致这种暴露的急剧增加。因此，简要概述了氧化对其生物利用度的影响。
Omega-3 fatty acids, one of the key building blocks of cell membranes, have been of particular interest to scientists for many years. However, only a small group of the most important omega-3 polyunsaturated fatty acids are considered. This full-length review presents a broad and relatively complete cross-section of knowledge about omega-3 monounsaturated fatty acids, polyunsaturates, and an outline of their modifications. This is important because all these subgroups undoubtedly play an important role in the function of organisms. Some monounsaturated omega-3s are pheromone precursors in insects. Polyunsaturates with a very long chain are commonly found in the central nervous system and mammalian testes, in sponge organisms, and are also immunomodulating agents. Numerous modifications of omega-3 acids are plant hormones. Their chemical structure, chemical binding (in triacylglycerols, phospholipids, and ethyl esters) and bioavailability have been widely discussed indicating a correlation between the last two. Particular attention is paid to the effective methods of supplementation, and a detailed list of sources of omega-3 acids is presented, with meticulous reference to the generally available food. Both the oral and parenteral routes of administration are taken into account, and the omega-3 transport through the blood-brain barrier is mentioned. Having different eating habits in mind, the interactions between food fatty acids intake are discussed. Omega-3 acids are very susceptible to oxidation, and storage conditions often lead to a dramatic increase in this exposure. Therefore, the effect of oxidation on their bioavailability is briefly outlined.
登录
查看更多内容
影响因子：
29.4
作者：
BARTRAM, HP;GOSTNER, A;KASPER, H
通讯作者：
KASPER, H
影响因子：
4.5
作者：
Al-Taan O;Stephenson JA;Spencer L;Pollard C;West AL;Calder PC;Metcalfe M;Dennison AR
通讯作者：
Dennison AR
影响因子：
2.2
作者：
Bjelkova, Marie;Nozkova, Janka;Tejklova, Eva
通讯作者：
Tejklova, Eva
影响因子：
3.8
作者：
Abad, JL;Camps, F;Fabriàs, G
通讯作者：
Fabriàs, G
影响因子：
2.7
作者：
Akinoso, Rahman;Suleiman, Abubarkar
通讯作者：
Suleiman, Abubarkar