Topic
Docosahexaenoic acid
About: Docosahexaenoic acid is a research topic. Over the lifetime, 14412 publications have been published within this topic receiving 620852 citations. The topic is also known as: all-cis-DHA & all-cis-docosa-4,7,10,13,16,19-hexaenoic acid.
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TL;DR: It is suggested that PO can be used successfully as a substitute for FO in the culture of Atlantic salmon in sea water, however, at levels of PO inclusion above 50% of dietary lipid, significant reductions in muscle 20:5-3, 22:6-3 and the (n-3):(n-6) PUFA ratio occur, resulting in reduced availability of these essential ( n-3) highly unsaturated fatty acids to the consumer.
Abstract: Supplies of marine fish oils (FO) are limited and continued growth in aquaculture production dictates that substitutes must be found that do not compromise fish health and product quality. In this study the suitability of crude palm oil (PO) as a replacement for FO in diets of Atlantic salmon was investigated. Duplicate groups of Atlantic salmon post-smolts were fed four practical-type diets in which the added lipid was either 100% FO and 0% crude PO (0% PO); 75% FO and 25% PO (25% PO); 50% FO and 50% PO (50% PO); and 100% PO, for 30 wk. There were no effects of diet on growth rate or feed conversion ratio nor were any histopathological lesions found in liver, heart or muscle. Lipid deposition was greatest in fish fed 0% PO and was significantly greater than in fish fed 50% and 100% PO. Fatty acid compositions of muscle total lipid were correlated with dietary PO inclusion such that the concentrations of 16:0, 18:1(n-9), 18:2(n-6), total saturated fatty acids and total monoenoic fatty acids increased linearly with increasing dietary PO. The concentration of eicosapentaenoic acid [20:5(n-3)] was reduced significantly with increasing levels of dietary PO but the concentration of docosahexaenoic acid [22:6(n-3)] was significantly reduced only in fish fed 100% PO, compared with the other three treatments. Similar diet-induced changes were seen in liver total lipid fatty acid compositions. Hepatic fatty acid desaturation and elongation activities were approximately 10-fold greater in fish fed 100% PO than in those fed 0% PO. This study suggests that PO can be used successfully as a substitute for FO in the culture of Atlantic salmon in sea water. However, at levels of PO inclusion above 50% of dietary lipid, significant reductions in muscle 20:5(n-3), 22:6(n-3) and the (n-3):(n-6) PUFA ratio occur, resulting in reduced availability of these essential (n-3) highly unsaturated fatty acids to the consumer.
507 citations
TL;DR: It may be that an optimal diet with a balance of n‐6 and n‐3 fatty acids may help to delay their onset or reduce the insult to brain functions which these diseases elicit.
505 citations
TL;DR: It is suggested that human beings evolved on a diet that had a ratio of omega-6 to omega-3 fatty acids (FA) of about 1/1; whereas today, Western diets have a ratios of 10/1 to 20–25/1, indicating that Western diets are deficient in omega- 3 FA.
Abstract: Several sources of information suggest that human beings evolved on a diet that had a ratio of omega-6 to omega-3 fatty acids (FA) of about 1/1; whereas today, Western diets have a ratio of 10/1 to 20-25/1, indicating that Western diets are deficient in omega-3 FA compared with the diet on which humans evolved and their genetic patterns were established. Omega-6 and omega-3 FA are not interconvertible in the human body and are important components of practically all cell membranes. Studies with nonhuman primates and human newborns indicate that docosahexaenoic acid (DHA) is essential for the normal functional development of the brain and retina, particularly in premature infants. DHA accounts for 40% of the membrane phospholipid FA in the brain. Both eicosapentaenoic acid (EPA) and DHA have an effect on membrane receptor function and even neurotransmitter generation and metabolism. There is growing evidence that EPA and DHA could play a role in hostility and violence in addition to the beneficial effects in substance abuse disorders and alcoholism. The balance of omega-6 and omega-3 FA is important for homeostasis and normal development throughout the life cycle.
503 citations
TL;DR: Fatty fish and marine omega-3 PUFA consumption was associated with a reduced risk and intake of cholesterol and saturated fat with an increased risk of impaired cognitive function in this middle-aged population.
Abstract: Objective: To examine the associations of fatty acid and fish intake with cognitive function. Methods: Data are from a cross-sectional population-based study among 1,613 subjects ranging from 45 to 70 years old. From 1995 until 2000, an extensive cognitive battery was administered and compound scores were constructed for memory, psychomotor speed, cognitive flexibility (i.e., higher order information processing), and overall cognition. A self-administered food- frequency questionnaire was used to assess habitual food consumption. The risk of impaired cognitive function (lowest 10% of the compound score) according to the energy adjusted intake of fatty acids was assessed with logistic regression, adjusting for age, sex, education, smoking, alcohol consumption, and energy intake. Results: Marine omega-3 polyunsatu- rated fatty acids (PUFA) (eicosapentaenoic acid and docosahexaenoic acid) were inversely related to the risk of impaired overall cognitive function and speed (per SD increase: OR 0.81, 95% CI 0.66 to 1.00 and OR 0.72, 95% CI 0.57 to 0.90). Results for fatty fish consumption were similarly inverse. Higher dietary cholesterol intake was significantly associated with an increased risk of impaired memory and flexibility (per SD increase: OR 1.27, 95% CI 1.02 to 1.57 and OR 1.26, 95% CI 1.01 to 1.57). Per SD increase in saturated fat intake, the risk of impaired memory, speed, and flexibility was also increased, although not significantly. Conclusions: Fatty fish and marine omega-3 PUFA consumption was associated with a reduced risk and intake of cholesterol and saturated fat with an increased risk of impaired cognitive function in this middle-aged population. NEUROLOGY 2004;62:275-280 The notion that dietary factors influence cognitive function and subsequently the risk of dementia is growing. Besides the observation that antioxidant intake is associated with a lower risk of dementia, 1 saturated fat and cholesterol intake were found to be associated with a higher risk of dementia. 2-4 How- ever, in a recent prospective study no association between the intake of any fatty acid and dementia or its subtypes was observed. 5 The findings on dietary cholesterol and saturated fat are consistent with some recent studies showing a protective effect of cholesterol-lowering drugs on dementia 6 and with the observed influence of cholesterol on amyloid pre- cursor protein (APP) processing. 7 Furthermore, mod- erate fish consumption, as a proxy for omega-3 polyunsaturated fatty acid (PUFA) intake, was re- lated to a reduced risk of dementia, in particular Alzheimer disease (AD). 2,8,9 This association may be
503 citations
TL;DR: In this article, the importance of lipids at different early stages of marine fish larvae was reviewed and the effect of long-term and short-term enrichment techniques on the lipid composition of rotifers has been documented using various marine oils/emulsions.
501 citations