ω-3 and ω-6 Polyunsaturated Fatty Acids, Obesity and Cancer.
ω-3 and ω-6 Polyunsaturated Fatty Acids, Obesity and Cancer.
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DOI：
10.3390/nu12092751
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发表时间：
2020-09-10
期刊：
影响因子：
5.9
通讯作者：
Meccariello R
中科院分区：
文献类型：
--
作者：
D'Angelo S;Motti ML;Meccariello R
最近，人们发现食品中的营养生物活性化合物具有潜在的健康益处，可预防癌症、炎症、心血管和代谢疾病等慢性疾病。膳食 omega-3 多不饱和脂肪酸 (ω-3PUFA)，包括 α-亚麻酸、二十二碳五烯酸和二十碳五烯酸，最有吸引力。它们可以通过常用食品和/或作为商业食品补充剂的成分提供给世界各地的客户。这些脂肪酸的抗炎和降甘油三酯作用是众所周知的，而促炎特性已在其膳食对应物 ω-6PUFA 中得到认可。 ω-3 和 ω-6PUFA 都有助于产生脂质介质，例如内源性大麻素，这些介质特别参与控制食物摄入、能量感应和食物相关疾病。在这篇综述中，我们介绍了 ω-3 和 ω-6PUFA 及其衍生物，内源性大麻素；讨论 ω-3PUFA 的抗肥胖作用；它们在炎症和结直肠癌发展中的作用；以及他们的行动如何能够共同预防和共同治疗。
Recently, nutraceutical bioactive compounds in foods have been discovered for their potential health benefits regarding the prevention of chronic disorders, such as cancer, and inflammatory, cardiovascular, and metabolic diseases. Dietary omega-3 polyunsaturated fatty acids (ω-3PUFAs), including alpha-linolenic acid, docosapentaenoic acid, and eicosapentaenoic acid, are mostly attractive. They are available for the customers worldwide from commonly used foods and/or as components of commercial food supplements. The anti-inflammatory and hypotriglyceridemic effects of these fatty acids are well known, whereas pro-inflammatory properties have been recognized in their dietary counterparts, the ω-6PUFAs. Both ω-3 and ω-6PUFAs contribute to the production of lipid mediators such as endocannabinoids that are notably involved in control of food intake, energy sensing, and food–related disorders. In this review, we present ω-3 and ω-6PUFAs and their derivatives, endocannabinoids; discuss the anti-obesity effects of ω-3PUFAs; their roles in inflammation and colorectal cancer development; and how their action can be co-preventative and co-therapeutic.
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影响因子：
5.9
作者：
Buckley JD;Howe PRC
通讯作者：
Howe PRC
DOI：
10.1258/ebm.2012.012244
发表时间：
2012-12
期刊：
Experimental biology and medicine (Maywood, N.J.)
影响因子：
--
作者：
Cho Y;Turner ND;Davidson LA;Chapkin RS;Carroll RJ;Lupton JR
通讯作者：
Lupton JR
影响因子：
5.3
作者：
Chianese R;Coccurello R;Viggiano A;Scafuro M;Fiore M;Coppola G;Operto FF;Fasano S;Laye S;Pierantoni R;Meccariello R
通讯作者：
Meccariello R
影响因子：
0.9
作者：
D'Angelo, Stefania;Sammartino, Davide
通讯作者：
Sammartino, Davide
omega-3脂肪酸的化学，来源和生物利用度的全面综述。
影响因子：
5.9
作者：
Cholewski M;Tomczykowa M;Tomczyk M
通讯作者：
Tomczyk M