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Anti-inflammatory Effects Of Omega 3 Fatty Acid In Fish Oil Linked To Lowering Of Prostaglandin - OT



 
 
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  #1  
Old April 5th, 2006, 04:20 PM posted to alt.support.diet.low-carb
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Default Anti-inflammatory Effects Of Omega 3 Fatty Acid In Fish Oil Linked To Lowering Of Prostaglandin - OT

http://www.sciencedaily.com/releases...0404085719.htm

Source: Federation of American Societies for Experimental Biology

Anti-inflammatory Effects Of Omega 3 Fatty Acid In Fish Oil Linked To
Lowering Of Prostaglandin

Omega 3 fatty acids in dietary fish oil are reported to have
anti-inflammatory and anti-thrombogenic and anti-arrhythmic effects in
humans, but the biochemical basis for these beneficial health effects is not
well understood. Now a University of Michigan biochemist reports that fish
oil significantly diminishes the production and effectiveness of various
prostaglandins, naturally occurring hormone-like substances that can
accentuate inflammation and thrombosis.

Dr. William L. Smith described his findings on April 4 at Experimental
Biology 2006 in San Francisco. His presentation was part of the scientific
program of the American Society for Biochemistry and Molecular Biology
(ASBMB).

Dietary fish oil causes its prostaglandin-lowering effects through three
different mechanisms, says Dr. Smith.

First, the much fewer prostaglandins are made from omega 3 fatty acids as
compared to the other class of fatty acids in the body, the omega 6 family
of fatty acids that originate in the diet from leafy vegetables and other
plant sources.

Second, the omega 3 fatty acids compete with omega 6 fatty acids for the
same binding site on the COX 1 enzyme that converts the omega 6 fatty acids
to prostaglandin (which is why the COX 1 enzyme and its COX 2 cousin are the
targets of anti-inflammatory drugs like ibuprofen). The more omega 3 fatty
acids present to block the binding sites, the fewer omega 6 fatty acids are
able to be converted to prostaglandin.

Third, although omega 3 fatty acids also are converted to prostaglandins,
the prostaglandins formed from omega 3 are generally 2 to 50 times less
active than those formed from the omega 6 fatty acids from dietary plants.

The biochemical basis of other benefits of dietary fish oil -- for example,
omega 3 fatty acids' impact on neuronal development and visual acuity -- are
probably due to effects on biochemical pathways regulating nerve
transmission. Understanding the different pathways through which omega 3
works to convert prostaglandin helps explain why the plant-based omega 6
fatty acids don't simply provide the same benefits. Because of omega 3 fatty
acids' known benefits to health, especially cardiovascular health, Dr.
Smith's advice is simple: eat more fish.

--
Ken

"Buddhism elucidates why we are sentient."
"Karma means that you don't get away with anything."



  #2  
Old April 5th, 2006, 04:53 PM posted to alt.support.diet.low-carb
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Default Anti-inflammatory Effects Of Omega 3 Fatty Acid In Fish Oil Linked To Lowering Of Prostaglandin - OT

Remember your Grandma and Mom said, "Open wide eat cod-liver oil" - you can
get
Omega-3 from Puritan Pride --- for cheap.

http://www.puritan.com/pages/file.as...5 389&CID=128

--

Ken

"Buddhism elucidates why we are sentient."
"Karma means that you don't get away with anything."

"Ken Kubos" wrote in message
...
| http://www.sciencedaily.com/releases...0404085719.htm
|
| Source: Federation of American Societies for Experimental Biology
|
| Anti-inflammatory Effects Of Omega 3 Fatty Acid In Fish Oil Linked To
| Lowering Of Prostaglandin
|
| Omega 3 fatty acids in dietary fish oil are reported to have
| anti-inflammatory and anti-thrombogenic and anti-arrhythmic effects in
| humans, but the biochemical basis for these beneficial health effects is
not
| well understood. Now a University of Michigan biochemist reports that fish
| oil significantly diminishes the production and effectiveness of various
| prostaglandins, naturally occurring hormone-like substances that can
| accentuate inflammation and thrombosis.
|
| Dr. William L. Smith described his findings on April 4 at Experimental
| Biology 2006 in San Francisco. His presentation was part of the scientific
| program of the American Society for Biochemistry and Molecular Biology
| (ASBMB).
|
| Dietary fish oil causes its prostaglandin-lowering effects through three
| different mechanisms, says Dr. Smith.
|
| First, the much fewer prostaglandins are made from omega 3 fatty acids as
| compared to the other class of fatty acids in the body, the omega 6 family
| of fatty acids that originate in the diet from leafy vegetables and other
| plant sources.
|
| Second, the omega 3 fatty acids compete with omega 6 fatty acids for the
| same binding site on the COX 1 enzyme that converts the omega 6 fatty
acids
| to prostaglandin (which is why the COX 1 enzyme and its COX 2 cousin are
the
| targets of anti-inflammatory drugs like ibuprofen). The more omega 3 fatty
| acids present to block the binding sites, the fewer omega 6 fatty acids
are
| able to be converted to prostaglandin.
|
| Third, although omega 3 fatty acids also are converted to prostaglandins,
| the prostaglandins formed from omega 3 are generally 2 to 50 times less
| active than those formed from the omega 6 fatty acids from dietary plants.
|
| The biochemical basis of other benefits of dietary fish oil -- for
example,
| omega 3 fatty acids' impact on neuronal development and visual acuity --
are
| probably due to effects on biochemical pathways regulating nerve
| transmission. Understanding the different pathways through which omega 3
| works to convert prostaglandin helps explain why the plant-based omega 6
| fatty acids don't simply provide the same benefits. Because of omega 3
fatty
| acids' known benefits to health, especially cardiovascular health, Dr.
| Smith's advice is simple: eat more fish.
|
| --
| Ken
|
| "Buddhism elucidates why we are sentient."
| "Karma means that you don't get away with anything."
|
|
|



 




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