Antagonistic effects of dietary arachidonic acid and n-3 polyunsaturated fatty acids

被引：80

作者：

Whelan, J

机构：

来源：

JOURNAL OF NUTRITION | 1996年 / 126卷 / 04期

关键词：

arachidonic acid; eicosapentaenoic acid; n-3 polyunsaturated fatty acids; eicosanoids; triglycerides; tumor necrosis factor;

D O I：

10.1093/jn/126.suppl_4.1086S

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Arachidonic acid (AA) is a polyunsaturated fatty acid (PUFA) found exclusively in animal products and is one of the most important fatty acids associated with membrane phospholipids. When liberated from membrane phospholipids, AA can be oxidized to a variety of eicosanoids, compounds important in eel-cell signaling. Dietary n-3 PUFA have been effectively used to attenuate tissue AA levels and subsequent eicosanoid formation. However, only recently have the effects of dietary AA been investigated, This review discusses the antagonistic effects of dietary AA and n-3 PUFA, eicosanoid formation and the evidence suggesting divergent effects with regard to circulating triglycerides, beta-oxidation and tumor necrosis factor.

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页码：S1086 / S1091

页数：6

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