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Dietary Lipids and Human Health

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A special issue of Nutrients (ISSN 2072-6643).

Deadline for manuscript submissions: closed (1 May 2019) | Viewed by 55647

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Dr. Maria D. Mesa

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1. Department of Biochemistry and Molecular Biology II, Institute of Nutrition and Food Technology “José Mataix”, Biomedical Research Center, University of Granada, Granada, Spain
2. Instituto de Investigación Biosanitaria ibs.Granada, Granada, Spain
3. RICORS Network: Primary Care Interventions to Prevent Maternal and Child Chronic Diseases of Perinatal and Developmental Origin (RD21/0012/0008), Madrid, Spain
Interests: olive oil; Mediterranean diet; oxidative stress and antioxidants; metabolic syndrome; cardiovascular disease
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Special Issue Information

Dear Colleagues,

We invite you to contribute to a Special Issue of Nutrients, entitled “Dietary Lipids and Health”.

Dietary fats include a number of molecules containing lipids, such as fatty acids, cholesterol, fat-soluble vitamins and other type of lipidic compounds. Dietary fats should contribute to 20–35% of the energy in a balanced diet in order to cover a number of functions, such as energy and structural requirements, fat-soluble vitamin needs, maintenance of homeostasis for the inflammatory and blood clotting responses and cholesterol metabolism among others, thus influencing the body composition and its appropriate development. The cardiovascular, nervous, immunological, skin, bones and blood clotting system, among other organs and systems are influenced by the presence of different types of dietary lipids.

However, it is well know that not only the amount of dietary fats is important, the quality of these nutrients may also influence health or, on the contrary, may contribute to disease, specially to non-communicable chronic diseases. In addition, it is important to take into account the interaction of dietary lipids with other different types of nutrients into the food matrix, what may influence the final effects on heath.

This Special Issue of Nutrients welcomes the submission of manuscripts describing either original research or reviews of the scientific literature related to the influence of dietary lipids on health. Manuscripts can focus on the effect of dietary lipids (fatty acids, cholesterol, fat-soluble vitamins) on clinical or experimental studies.

Sincerely,

Dr. Maria D. Mesa
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

Dietary lipids
Saturated fatty acids
Monounsaturated fatty acids
Omega-3 polyunsaturated fatty acids
Omega-6 polyunsaturated fatty acids
Non-communicable chronic diseases

Published Papers (7 papers)

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Research

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13 pages, 1598 KiB

Open AccessArticle

N-Eicosapentaenoyl Dopamine, A Conjugate of Dopamine and Eicosapentaenoic Acid (EPA), Exerts Anti-inflammatory Properties in Mouse and Human Macrophages

by Giuseppina Augimeri, Pierluigi Plastina, Giulia Gionfriddo, Daniela Rovito, Cinzia Giordano, Alessia Fazio, Ines Barone, Stefania Catalano, Sebastiano Andò, Daniela Bonofiglio, Jocelijn Meijerink and Renger Witkamp

Nutrients 2019, 11(9), 2247; https://doi.org/10.3390/nu11092247 - 18 Sep 2019

Cited by 12 | Viewed by 4562

Abstract

A large body of evidence suggests that dietary n-3 polyunsaturated fatty acids (PUFAs), including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), contribute to a reduced inflammatory tone thereby lowering the risk for several chronic and degenerative diseases. Different mechanisms have been proposed to explain these anti-inflammatory effects, including those involving endocannabinoids and endocannabinoid-like molecules. In this context, fatty acid amides (FAAs), conjugates of fatty acids with amines or amino acids, are an emerging class of compounds. Dopamine conjugates of DHA (N-docosahexaenoyl dopamine, DHDA) and EPA (N-eicosapentaenoyl dopamine, EPDA) have previously been shown to induce autophagy, apoptosis, and cell death in different tumor lines. Additionally, DHDA has displayed anti-inflammatory properties in vitro. Here, we tested the immune-modulatory properties of EPDA in mouse RAW 264.7 and human THP-1 macrophages stimulated with lipopolysaccharide (LPS). EPDA suppressed the production of monocyte chemoattractant protein-1 (MCP-1), and interleukin-6 (IL-6) in both cell lines, and nitric oxide (NO), and macrophage-inflammatory protein-3α (MIP3A) in RAW 264.7 macrophages. At a transcriptional level, EPDA attenuated cyclooxygenase-2 (COX-2) expression in both cell lines and that of MCP-1, IL-6, and interleukin-1β (IL-1β) in THP-1 macrophages. Although further research is needed to reveal whether EPDA is an endogenous metabolite, our data suggest that this EPA-derived conjugate possesses interesting immune-modulating properties. Full article

(This article belongs to the Special Issue Dietary Lipids and Human Health)

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13 pages, 1683 KiB

Open AccessArticle

Acute/Subacute and Sub-Chronic Oral Toxicity of a Hidroxytyrosol-Rich Virgin Olive Oil Extract

by Avilene Rodríguez-Lara, María Dolores Mesa, Jerónimo Aragón-Vela, Rafael A. Casuso, Cristina Casals Vázquez, Jesús M. Zúñiga and Jesús R. Huertas

Nutrients 2019, 11(9), 2133; https://doi.org/10.3390/nu11092133 - 06 Sep 2019

Cited by 20 | Viewed by 5150

Abstract

The objective of this study was to determine the acute (one single dose), subacute (14 days), and sub-chronic (90 days) toxicity of an aqueous virgin olive oil (VOO) extract rich in hydroxytyrosol in rats. For acute/subacute toxicity, rats were divided into three groups. The control group received distilled water (n = 9), another experimental group received a single dose of 300 mg/kg (n = 3), and a third group received one dose of 2000 mg/kg (n = 4) during 14 days. The sub-chronic study included 60rats distributed in three groups (n = 20: 10 males and 10 females) receiving daily different three doses of the VOO extract in the drinking water during 90 days: (1) 100 mg/kg, (2) 300 mg/kg, and (3) 1000 mg/kg. In parallel, a fourth additional group (n = 20: 10 males and 10 females) did not receive any extract (control group). Clinical signs, body weight, functional observations of sensory and motor reactivity, hematological and biochemical analyses, and macroscopic and microscopic histopathology were evaluated. No adverse effects were observed after the administration of the different doses of the hydroxytyrosol-rich VOO extract, which suggests that the enrichment of VOO in its phenolic compound is safe, and can be used as functional foods for the treatment of chronic degenerative diseases. Full article

(This article belongs to the Special Issue Dietary Lipids and Human Health)

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15 pages, 1690 KiB

Open AccessArticle

Cardioprotective Effect of a Virgin Olive Oil Enriched with Bioactive Compounds in Spontaneously Hypertensive Rats

by Alejandra Vazquez, Estefania Sanchez-Rodriguez, Félix Vargas, Sebastián Montoro-Molina, Miguel Romero, Juan Antonio Espejo-Calvo, Pedro Vilchez, Sara Jaramillo, Lucía Olmo-García, Alegría Carrasco-Pancorbo, Rafael de la Torre, Montserrat Fito, María-Isabel Covas, Emilio Martínez de Victoria and Maria Dolores Mesa

Nutrients 2019, 11(8), 1728; https://doi.org/10.3390/nu11081728 - 26 Jul 2019

Cited by 30 | Viewed by 5774

Abstract

Olive oil and its derivatives have been described to exert beneficial effects on hypertensive states and cardiovascular disease prevention. We studied the effects of chronic consumption of extra virgin olive oil (EVOO), enriched in bioactive compounds from olive fruit and leaves, on blood pressure, endothelial function, oxidative and inflammatory status, and circulating cholesterol levels, in spontaneously hypertensive rats (SHR). Thirty SHR were randomly assigned to three groups: a control untreated SHR group, an SHR group (1 mL/rat/day) of a control olive oil (17.6 mg/kg of phenolic compounds), and an SHR group (1 mL/rat/day) of the enriched EVOO (750 mg/kg of phenolic compounds) for eight weeks. Ten Wistar Kyoto rats (WKY) were included as healthy controls. Long-term administration of the enriched EVOO decreased systolic blood pressure and cardiac hypertrophy, and improved the ex vivo aortic endothelial dysfunction measured in SHR. Moreover, enriched oil supplementation reduced the plasma levels of Angiotensin II and total cholesterol, and the urinary levels of endothelin-1 and oxidative stress biomarkers, while pro-inflammatory cytokines were unaffected. In conclusion, sustained treatment with EVOO, enriched in bioactive compounds from the olive fruit and leaves, may be an effective tool for reducing blood pressure and cholesterol levels alone or in combination with pharmacological anti-hypertensive treatment. Full article

(This article belongs to the Special Issue Dietary Lipids and Human Health)

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13 pages, 4597 KiB

Open AccessArticle

Bioaccesibility, Metabolism, and Excretion of Lipids Composing Spent Coffee Grounds

by Amaia Iriondo-DeHond, Fresia Santillan Cornejo, Beatriz Fernandez-Gomez, Gema Vera, Eduardo Guisantes-Batan, Sergio Gomez Alonso, Manuel Ignacio San Andres, Sebastian Sanchez-Fortun, Laura Lopez-Gomez, Jose Antonio Uranga, Raquel Abalo and Maria Dolores del Castillo

Nutrients 2019, 11(6), 1411; https://doi.org/10.3390/nu11061411 - 23 Jun 2019

Cited by 16 | Viewed by 4825

Abstract

The bioaccessibility, metabolism, and excretion of lipids composing spent coffee grounds (SCGs) were investigated. An analysis of mycotoxins and an acute toxicity study in rats were performed for safety evaluation. Total fat, fatty acids, and diterpenes (cafestol and kahweol) were determined in SCGs and their digests obtained in vitro. A pilot repeated intake study was carried out in Wistar rats using a dose of 1 g SCGs/kg b.w. for 28 days. Fat metabolism was evaluated by analysis of total fat, cholesterol, and histology in liver. The dietary fiber effect of SCGs was measured radiographically. The absence of mycotoxins and toxicity was reported in SCGs. A total of 77% of unsaturated fatty acids and low amounts of kahweol (7.09 µg/g) and cafestol (414.39 µg/g) were bioaccessible after in vitro digestion. A significantly lower (p < 0.1) accumulation of lipids in the liver and a higher excretion of these in feces was found in rats treated with SCGs for 28 days. No lipid droplets or liver damage were observed by histology. SCGs acutely accelerated intestinal motility in rats. SCGs might be considered a sustainable, safe, and healthy food ingredient with potential for preventing hepatic steatosis due to their effect as dietary fiber with a high fat-holding capacity. Full article

(This article belongs to the Special Issue Dietary Lipids and Human Health)

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16 pages, 1282 KiB

Open AccessArticle

In Vitro Study for Lipolysis of Soybean Oil, Pomegranate Oil, and Their Blended and Interesterified Oils under a pH-Stat Model and a Simulated Model of Small Intestinal Digestion

by Chenming Ji, Jung-Ah Shin, Soon Taek Hong and Ki-Teak Lee

Nutrients 2019, 11(3), 678; https://doi.org/10.3390/nu11030678 - 21 Mar 2019

Cited by 14 | Viewed by 4478

Abstract

In this study, two in vitro digestion models were employed to compare the rate of lipolysis in soybean oil (SBO), pomegranate oil (PGO), a physical blend (PHY, 1:1 molar ratio of SBO:PGO, w/w), and their enzymatically interesterified oil (IO). In the pH-stat digestion model (emulsified oils with bile salts), PGO emulsion containing 74.7% conjugated form of linolenic acid (CLn) showed a significantly lower release rate of free fatty acid (FFA) than the other oil emulsions (p < 0.05). In FFA release rates and oil droplet sizes between PHY and IO emulsions, no significant differences were observed (p > 0.05). In a simulated model of small intestinal digestion, the lipolysis rates of SBO, PGO, PHY, and IO after digestion for 30 min in digestion fluids were 80.4%, 66.5%, 74.8%, and 77.0%, respectively. The rate of lipolysis in PGO was significantly lower than that in SBO (p < 0.05), and the lowest lipolysis rate was observed in the conjugated form of trilinolenoyl glycerol (CLn-CLn-CLn). Full article

(This article belongs to the Special Issue Dietary Lipids and Human Health)

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12 pages, 299 KiB

Open AccessArticle

Saturated Fat Intake Is Associated with Lung Function in Individuals with Airflow Obstruction: Results from NHANES 2007–2012

by Kasey Cornell, Morshed Alam, Elizabeth Lyden, Lisa Wood, Tricia D. LeVan, Tara M. Nordgren, Kristina Bailey and Corrine Hanson

Nutrients 2019, 11(2), 317; https://doi.org/10.3390/nu11020317 - 01 Feb 2019

Cited by 18 | Viewed by 4370

Abstract

Nutritional status is a well-recognized prognostic indicator in chronic obstructive pulmonary disease (COPD); however, very little is known about the relationship between lung function and saturated fat intake. We used data from the cross-sectional National Health and Nutrition Examination Surveys (NHANES) to assess the relationship between saturated fatty acid (SFA) intake and lung function in the general US adult population. Adults in NHANES (2007–2012) with pre-bronchodilator spirometry measurements and dietary SFA intake were included. Primary outcomes were lung function including forced expiratory volume in one second (FEV₁), FEV₁, forced vital capacity (FVC), FEV₁/FVC ratio, percent predicted FEV₁ and percent predicted FVC. Multivariable regression models in the general population as well as those with spirometry-defined airflow obstruction were used to assess the relationship between lung function measurements and dietary SFA intake after adjustment for confounders. 11,180 eligible participants were included in this study. Univariate analysis revealed a statistically significant positive association between total SFA intake and lung function outcomes; however, these relationships were attenuated after adjustment for covariates. A secondary analysis of individuals with spirometry-defined airflow obstruction (FEV₁/FVC < 0.7) revealed that a lower intake of SFA was associated with reduced FEV₁ (β = −126.4, p = 0.04 for quartile 1 vs. quartile 4), FVC (β = −165.8. p = 0.01 for quartile 1 vs. quartile 4), and percent predicted FVC (β = −3.3. p = 0.04 for quartile 1 vs. quartile 4), after adjustment for relevant confounders. No associations were observed for the FEV₁/FVC ratio and percent predicted FEV₁. It is possible that characteristics such as food source and fatty acid chain length may influence associations between saturated fatty acid intake and health outcomes. Full article

(This article belongs to the Special Issue Dietary Lipids and Human Health)

Review

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33 pages, 14901 KiB

Open AccessReview

A Comprehensive Review of Chemistry, Sources and Bioavailability of Omega-3 Fatty Acids

by Mateusz Cholewski, Monika Tomczykowa and Michał Tomczyk

Nutrients 2018, 10(11), 1662; https://doi.org/10.3390/nu10111662 - 04 Nov 2018

Cited by 195 | Viewed by 25709

Abstract

Omega-3 fatty acids, one of the key building blocks of cell membranes, have been of particular interest to scientists for many years. However, only a small group of the most important omega-3 polyunsaturated fatty acids are considered. This full-length review presents a broad and relatively complete cross-section of knowledge about omega-3 monounsaturated fatty acids, polyunsaturates, and an outline of their modifications. This is important because all these subgroups undoubtedly play an important role in the function of organisms. Some monounsaturated omega-3s are pheromone precursors in insects. Polyunsaturates with a very long chain are commonly found in the central nervous system and mammalian testes, in sponge organisms, and are also immunomodulating agents. Numerous modifications of omega-3 acids are plant hormones. Their chemical structure, chemical binding (in triacylglycerols, phospholipids, and ethyl esters) and bioavailability have been widely discussed indicating a correlation between the last two. Particular attention is paid to the effective methods of supplementation, and a detailed list of sources of omega-3 acids is presented, with meticulous reference to the generally available food. Both the oral and parenteral routes of administration are taken into account, and the omega-3 transport through the blood-brain barrier is mentioned. Having different eating habits in mind, the interactions between food fatty acids intake are discussed. Omega-3 acids are very susceptible to oxidation, and storage conditions often lead to a dramatic increase in this exposure. Therefore, the effect of oxidation on their bioavailability is briefly outlined. Full article

(This article belongs to the Special Issue Dietary Lipids and Human Health)

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