Omega-3 fatty acids and ventricular arrhythmias.
Omega-3 fatty acids and ventricular arrhythmias.
复制标题
Omega-3 脂肪酸和室性心律失常。
DOI：
10.1159/000088226
复制
发表时间：
2005
影响因子：
--
通讯作者：
Xiao,Yong-Fu
中科院分区：
文献类型：
--
作者：
Leaf,Alexander;Kang,JingX;Xiao,Yong-Fu
The first investigators to demonstrate the antiarrhythmic effects of w-3 fish oil fatty acids were two Australians, Peter McLennan and John Charnock. In the late 1980s they were publishing their simple and clear experiments. They subjected young rats to a diet in which they could control the major fat component for a period of 3 or 4 months. Then they simply ligated the coronary arteries of the rats and counted the numbers of rats, which died of irreversible ventricular fibrillation (VF). When the rats were fed a diet in which the major fat component was saturated fatty acids, an arrhythmic mortality of over 40% was observed. When the dietary fat was olive oil (a monounsaturat onounsaturated fatty acid) there was no significant change in mortality from VF. A diet of plant seed oil, safflower seed, reduced the mortality by a significant 70%, but when the fat was tuna fish oil no arrhythmic deaths occurred [1]. Since there are very few things in medicine reported to be such an effective treatment, we wanted to see whether we could confirm these findings. But first let me digress briefly to describe the polyunsaturated fatty acids to which we will be referring. Polyunsaturated fatty acids are essential in at least two ways: First, they are essential since we cannot make them in our bodies, but must get them from our diets. Second, they are absolutely essential for optimal development and function of brain and heart. They come in our diet in two forms. The most prevalent today are plant seed oils of which the parent compound is linoleic acid, an 18-carbon fatty acid with two C= C double bonds. Since it is 6 carbon atoms back from the methyl end of the fatty acid before the first double bond is encountered this is an w-6 fatty acid. This 18-carbon linoleic acid can be further elongated and desaturated in our bodies to a 20-carbon fatty acid with 4 double bonds, the familiar arachidonic acid, which we know as the precursor of prostaglandins, leukotrienes, lipoxins and epoxinginase products,
