Food components with potential therapeutic benefits: the n-3 polyunsaturated fatty acids of fish oils

Abstract

Recent research findings are reviewed concerning the possible beneficial effects of consuming fish oils containing n-3 polyunsaturated fatty acids (PUFA's) with particular reference to reducing ischemic heart disease and thromboembolic risk. Topics include: the relationship between fat intake composition and heart disease risk; metabolic actions of unsaturated fatty acids, prostaglandins, and leukotrienes; dietary studies involving fish oils and n-3 PUFA's; the inhibition of mammary carcinoma by fish oil n-3 PUFA's; the degree of synthesis of prostaglandins and eicosanoids in disease states; and the mode of action of n-3 PUFA's on thrombosis and their therapeutic dosage levels.(wz)