Open AccessImportancia de los ácidos grasos omega 3 en la salud
Author(s) -
Marı́a Susana Feliu,
Inés Fernández,
Nora Slobodianik
Publication year - 2021
Publication title -
actualización en nutrición/actualización en nutrición
Language(s) - English
Resource type - Journals
eISSN - 2250-7183
pISSN - 1667-8052
DOI - 10.48061/san.2021.22.1.25
Subject(s) - polyunsaturated fatty acid , endocrinology , medicine , chemistry , immune system , insulin resistance , inflammation , diabetes mellitus , biochemistry , fatty acid , immunology
Omega 3 fatty acids are polyunsaturated fatty acids, essential since the human body does not produce them and they are obtained mainly from the diet. They confer flexibility, fluidity and selective permeability to the membranes, which favors cardiovascular health, reduces the risk of deficiencies in vision and neural development in infants and children, and dementia in older adults; some of them are precursors in the synthesis of prostaglandins. Some effects have also been seen in the prevention and treatment of coronary heart disease, hypertension, diabetes, arthritis, inflammation, autoimmune disorders, and cancer. These effects can be explained through the specific actions of each of them. Dietary fat influences the modulation of immune functions and inflammatory processes; most of the impact is attributed to long-chain polyunsaturated fatty acids (LCPUFA). The EPA exerts: hypotriglyceridemic effect at LDL and VLDL level; hypocholesterolemic effect due to increase in bile efflux and reverse cholesterol transport; antithrombotic effect due to the formation of Series 3 eicosanoids. DHA: increases the fluidity of neuronal, glial, and cone and rod membranes; decreases neuronal apoptosis; facilitates the recycling of neurotransmitters; regulates the expression of enzymes involved in lipid metabolism as a ligand for PPARs; inhibits insulin resistance to muscle and fat tissues. The intake recommendations are: 6 polyunsaturated fatty acids: 2.5-9% of energy intake/daily, and ω3 polyunsaturated fatty acids: 0.6-2.0% of energy intake/daily. Key words: omega-3 fatty acids; food sources; immune system; pathologies.