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Fish oil

About: Fish oil is a research topic. Over the lifetime, 9887 publications have been published within this topic receiving 367953 citations. The topic is also known as: fish oils & Fish oil.


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Journal ArticleDOI
TL;DR: Fish and fish oil, rich sources of omega-3 fatty acids, have sparked intense interest in both epidemiological studies, which suggest a favorable effect on CHD, and metabolic ward studies, who show a striking improvement in lipid profiles in hyperlipidemic patients.
Abstract: Reducing intake of saturated fat and dietary cholesterol and avoiding excess calories, which can lead to obesity, remain the cornerstore of the dietary approach to decreasing risk of atherosclerotic vascular disease. During the past 20 years, however, there has been renewed interest in other dietary components that might favorably improve lipid profiles and reduce risk of coronary heart disease (CHD). Fish and fish oil, rich sources of omega-3 fatty acids, have sparked intense interest in both epidemiological studies, which suggest a favorable effect on CHD, and metabolic ward studies, which show a striking improvement in lipid profiles in hyperlipidemic patients. Confusion has resulted from clinical trials of fish oil in patients with CHD, which did not corroborate early observational findings, and newer results, which suggest clinical benefit due to a mechanism independent of lipid effects. Fish and other marine life are rich sources of a special class of polyunsaturated fatty acids known as the omega-3 or n-3 fatty acids.1 2 They are so named because the first of the several double bonds occur three carbon atoms away from the terminal end of the carbon chain. The three n-3 polyunsaturated fatty acids (n-3 PUFAs) are alpha linolenic acid (LNA), eicosapentenoic acid (EPA), and docosahexenoic acid (DHA). LNA is an 18–carbon chain fatty acid with three double bonds; in the form of tofu, soybean, and canola oil and nuts, it is an important plant-based source of n-3 PUFA for vegetarians and non–seafood eaters. EPA and DHA are very long–chain fatty acids obtained from marine sources. These, along with n-6 polyunsaturated fatty acids (n-6 PUFAs) that cannot be synthesized from nonlipid precursors such as linoleic acid, are considered essential fatty acids that must be consumed in the diet. The n-6 PUFAs are obtained primarily from plant sources, especially seeds. Arachidonic acid is …

181 citations

Journal ArticleDOI
TL;DR: Twenty-eight days of storage at room temperature (20 to 25 C) did not alter the yolk fatty acid profile, and, moreover, the levels of vitamin E remained still very close to those observed in fresh egg.

180 citations

Journal ArticleDOI
TL;DR: There is evidence that the fatty acids in fish oil, such as docosahexaenoic and eicosopentaenoic acids, and fatty acid in the CLA series, decrease preadipocyte proliferation in cell lines and reduce adiposity in rodents.
Abstract: Fat is typically added to diets as a source of energy. The alternative aspects considered here are the use of specific fats to alter the fatty acid profile of adipose tissue toward creation of value-added products and the potential for individual fatty acids to alter gene expression and control adipose tissue development. Emphasis is placed on the omega-3 fatty acids, such as those found in fish oil, and on CLA. The most common association of fatty acids with adipose tissue is related to their storage as triglycerides in mature adipocytes and the consequences of excess accumulation in obesity. Fatty acids and their derivatives also can have hormone-like effects and have been be shown to regulate gene expression in preadipocytes, which ultimately effects their proliferation and differentiation. Long-chain, saturated, and polyunsaturated fatty acids have been shown to regulate transcription factors, such as CCAAT/enhancer binding protein, peroxisome proliferator activated receptor, and other adipose-specific genes, very early in adipocyte development. These effects have the potential to affect fat cell number at maturity. Specifically, there is evidence that the fatty acids in fish oil, such as docosahexaenoic and eicosopentaenoic acids, and fatty acids in the CLA series, decrease preadipocyte proliferation in cell lines and reduce adiposity in rodents. There is little direct evidence of the ability of fatty acids to manipulate adipocyte development in non-rodent species. The genetic, nutritional, and pharmacological manipulation of adipose tissue in meat animals has long been of interest to animal scientists. An understanding of the ability of fatty acids to regulate factors such as adipocyte size and number, particularly in meat animals, would be of great interest. The evidence for regulatory roles of fatty acids in development from rodent and in vitro studies and their potential application to meat animals are reviewed.

180 citations

Journal ArticleDOI
TL;DR: Analysis of gene expression profile of mice liver indicates that fish oil feeding downregulated the endogenous PPARalpha-activation system and increased antioxidant gene expressions to protect against ROS excess.
Abstract: Fish oil rich in n-3 polyunsaturated fatty acids has been shown to reduce the risk of cardiovascular diseases partly by reduction of blood triglyceride concentration. This favorable effect mainly r...

179 citations

Journal ArticleDOI
TL;DR: This article reviews in detail the basic and clinical research studies of fish oil as an antiarrhythmic entity, the forms of preparation and/or administration that appear to possess these properties and those that do not, the types of arrhythmias that have been beneficially affected by fish oil administration, and the presumed and known mechanisms by which the beneficial actions are exerted.
Abstract: Fish oil, and omega-3 fatty acids in particular, have been found to reduce plasma levels of triglycerides and increase levels of high-density lipoprotein in patients with marked hypertriglyceridemia, and a pharmaceutical-grade preparation has recently received approval from the US Food and Drug Administration to market for this purpose. However, in both bench research studies and clinical trials, evidence for clinically significant antiarrhythmic properties has also been detected in association with omega-3 fatty acid intake. Arguably the most significant finding in this data set was the reduction in the incidence of sudden death in survivors of myocardial infarction in the Gruppo Italiano per lo Studio della Sopravvivenza nell'Infarto Miocardico (GISSI)-Prevenzione trial and the subsequent recommendation for administration of fish oil as part of the postinfarction regimen in Europe. This article reviews in detail the basic and clinical research studies of fish oil as an antiarrhythmic entity, the forms of preparation and/or administration that appear to possess these properties and those that do not, the types of arrhythmias (ventricular ectopy and atrial fibrillation as well as ventricular tachyarrhythmias) that have been beneficially affected by fish oil administration, and the presumed and known mechanisms by which the beneficial actions are exerted.

179 citations


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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
2023259
2022552
2021308
2020347
2019326
2018360