ω-3 Fatty Acids and Cardiovascular Diseases: Effects, Mechanisms and Dietary Relevance
Abstractω-3 fatty acids (n-3 FA) have, since the 1970s, been associated with beneficial health effects. They are, however, prone to lipid peroxidation due to their many double bonds. Lipid peroxidation is a process that may lead to increased oxidative stress, a condition associated with adverse health effects. Recently, conflicting evidence regarding the health benefits of intake of n-3 from seafood or n-3 supplements has emerged. The aim of this review was thus to examine recent literature regarding health aspects of n-3 FA intake from fish or n-3 supplements, and to discuss possible reasons for the conflicting findings. There is a broad consensus that fish and seafood are the optimal sources of n-3 FA and consumption of approximately 2–3 servings per week is recommended. The scientific evidence of benefits from n-3 supplementation has diminished over time, probably due to a general increase in seafood consumption and better pharmacological intervention and acute treatment of patients with cardiovascular diseases (CVD). View Full-Text
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Maehre, H.K.; Jensen, I.-J.; Elvevoll, E.O.; Eilertsen, K.-E. ω-3 Fatty Acids and Cardiovascular Diseases: Effects, Mechanisms and Dietary Relevance. Int. J. Mol. Sci. 2015, 16, 22636-22661.
Maehre HK, Jensen I-J, Elvevoll EO, Eilertsen K-E. ω-3 Fatty Acids and Cardiovascular Diseases: Effects, Mechanisms and Dietary Relevance. International Journal of Molecular Sciences. 2015; 16(9):22636-22661.Chicago/Turabian Style
Maehre, Hanne K.; Jensen, Ida-Johanne; Elvevoll, Edel O.; Eilertsen, Karl-Erik. 2015. "ω-3 Fatty Acids and Cardiovascular Diseases: Effects, Mechanisms and Dietary Relevance." Int. J. Mol. Sci. 16, no. 9: 22636-22661.