Omega Fatty Acids and Inflammatory Bowel Diseases: An Overview
1
Department of Biochemistry and Pharmacology-Medicine, School of Medicine, University of Marília, Av. Higino Muzzi Filho 1001, Marília 15525-902 São Paulo, Brazil
2
Gastroenterology Department, University Hospital- Associação Beneficente Hospital Universitário -UNIMAR-Marília, 15525-902 São Paulo, Brazil
3
Postgraduate Program in Structural and Functional Interactions in Rehabilitation-UNIMAR-Marília, 15525-902 São Paulo, Brazil
4
Food Technology School, Marília 17500-000 São Paulo, Brazil
*
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2019, 20(19), 4851; https://doi.org/10.3390/ijms20194851
Received: 2 September 2019
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Revised: 27 September 2019
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Accepted: 29 September 2019
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Published: 30 September 2019
(This article belongs to the Special Issue Update on Basic and Molecular Research in Inflammatory Bowel Disease)
Inflammatory bowel diseases (IBD) are chronic, inflammatory processes that affect the gastrointestinal tract and are mainly represented by ulcerative colitis (UC) and Crohn’s disease (CD). Omega 3 (ω3) fatty acids (eicosapentanoic acid and docosahexaenoic acid) show an indispensable role in the inflammatory processes and, for these reasons, we aimed to review the effects of these acids on UC and CD. Databases such as PUMED and EMBASE were searched, and the final selection included fifteen studies that fulfilled the inclusion criteria. The results showed that ω3 fatty acids reduce intestinal inflammation, induce and maintain clinical remission in UC patients, and are related with the reduction of proinflammatory cytokines, decrease disease activity and increase the quality of life of CD patients. Furthermore, the consumption of these fatty acids may be related to a reduced risk of developing IBD. Many studies have shown the beneficial effects of ω3 as adjunctive in the treatment or prevention of UC or CD. Nevertheless, most were performed with a small number of patients and there are many variations in the mode of consumption, the type of food or the type of formulation used. All these factors substantially interfere with the results and do not allow reliable comparisons.
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MDPI and ACS Style
Marton, L.T.; Goulart, R.d.A.; Carvalho, A.C.A.d.; Barbalho, S.M. Omega Fatty Acids and Inflammatory Bowel Diseases: An Overview. Int. J. Mol. Sci. 2019, 20, 4851. https://doi.org/10.3390/ijms20194851
AMA Style
Marton LT, Goulart RdA, Carvalho ACAd, Barbalho SM. Omega Fatty Acids and Inflammatory Bowel Diseases: An Overview. International Journal of Molecular Sciences. 2019; 20(19):4851. https://doi.org/10.3390/ijms20194851
Chicago/Turabian StyleMarton, Ledyane T., Ricardo d.A. Goulart, Antonelly C.A.d. Carvalho, and Sandra M. Barbalho. 2019. "Omega Fatty Acids and Inflammatory Bowel Diseases: An Overview" International Journal of Molecular Sciences 20, no. 19: 4851. https://doi.org/10.3390/ijms20194851
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