Omega-3 fatty acids
Omega-3 fatty acids are long-chain polyunsaturated fatty acids synthesized by marine microalgae and accumulated in the form of lipids by higher marine organisms such as fish. Polyunsaturated fatty acids (PUFAs) are important as structural components of membrane glycerolipids and as precursors of families of signaling molecules including prostaglandins, thromboxanes, and leukotrienes. Omega-3 fatty acids contain a double bond in the third position from the methyl group. Two common, long chain omega-3 fatty acids are eicosapentanoic acid (20 carbons in length) and docosahexanoic acid (22 carbons in length). These are both found in fish oils. Fatty acids are long chain aliphatic molecules beginning with a methyl group and ending with a carboxyl group. Of the omega-3, omega-6 and omega-9 group fatty acids the most beneficial are the omega-3 fatty acids, which are particularly effective in removing hazardous cholesterol. Omega-3 fatty acids have been recognized as important dietary compounds for infant and maternal nutrients, maintaining normal cardiovascular and immune system health, and for retarding the growth of tumor cells. The beneficial effects of these fatty acids can be obtained by eating fish several times a week or by daily intake of concentrated fish oil, which is available as a dietary source of omega-3 HUFAs. Omega-3 fatty acid oils possess properties that can be used for numerous therapeutic advantages, including treatment of autoimmune and inflammatory diseases such as psoriasis, rheumatoid arthritis, inflammatory bowel diseases such as Crohn's disease and ulcerative colitis, immunosuppressive treatment, hypertension prophylaxis in normal humans and in heart transplant patients, coronary heart disease, hypertriglyceridemia, hyperlipidemia, improvement of renal function and nephrotoxicity reduction. Omega-3-fatty acids, in particular EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), have recently become more and more important for the human diet. They have positive dietary and health-enhancing effects. Omega 3 PUFA have beneficial effects in controlling cardiovascular diseases, immune disorders, inflammation, renal disorders, allergies, diabetes and cancer. These fatty acids are also essential for the development of the brain and retina in humans. Omega-3 highly unsaturated fatty acids have been recognized as important dietary compounds for preventing arteriosclerosis and coronary heart disease, for alleviating inflammatory conditions and for retarding the growth of tumor cells. DHA is synthesized via alternating steps of desaturation and elongation. Production of DHA is important because of its beneficial effect on human health; for example, increased intake of DHA has been shown to be beneficial or have a positive effect in inflammatory disorders , Type II diabetes, hypertension, atherosclerosis, depression, myocardial infarction, thrombosis, some cancers and for prevention of the onset of degenerative disorders such as Alzheimer's disease. Currently the major sources of DHA are oils from fish and algae. EPA belongs to the omega-3 series with five double bonds in the acyl chain, is found in marine food, and is abundant in oily fish from the North Atlantic. Beneficial or positive effects of increased intake of EPA have been shown in patients with coronary heart disease, high blood pressure, inflammatory disorders, lung and kidney diseases, Type II diabetes, obesity, ulcerative colitis, Crohn's disease, anorexia nervosa, burns, osteoarthritis, osteoporosis, attention deficit/hyperactivity disorder and early stages of colorectal cancer. These beneficial effects are a result both of omega-3 HUFAs causing competitive inhibition of compounds produced from omega-6 fatty acids, and from beneficial compounds produced directly from the omega-3 HUFAs themselves. Omega-3 fatty acids are found naturally in the oil of cold-water fish, such as mackerel, salmon, sardines, anchovies and tuna, or as extracted oil from plants, such as flaxseed, canola (rapeseed), or soybean. Examples of omega-3 fatty acids include docosahexaenoic acid (DHA), eicosapentenoic acid (EPA) and alpha linolenic acid.
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