Dietary linolenic acid and longer-chain n-3 fatty acids: Comparison of effects on arachidonic acid metabolism in rats

D. H. Hwang, M. Boudreau, P. Chanmugam

Research output: Contribution to journalArticle

106 Citations (Scopus)

Abstract

Rats were fed graded amounts of purified 18:3n-3 or fish oil concentrate in the presence of a constant amount of 18:2n-6 to evaluate the ability of 18:3n-3 compared with longer-chain n-3 fatty acids to inhibit 20:4n-6 metabolism in platelets and lungs. Dietary 18:3n-3 at a ratio of 0.28 (n-3 to n-6 fatty acids) suppressed levels of 20:4n-6 in lung and plasma phospholipids and the capacity of the tissues to synthesize cyclooxygenase-derived products in a dose-dependent fashion. At similar ratios of n-3 to n-6 dietary fatty acids, longer-chain n-3 fatty acids, which are abundant in fish oil, appear to be more effective than 18:3n-3 in suppressing 20:4n-6 levels and the capacity of the tissues to synthesize cyclooxygenase-derived products. Much greater amounts of 12-hydroxyeicosapentaenoic acid (12-HEPE) and 5-HEPE than of 12-hydroxyeicosatetraenoic acid (12-HETE) and 5-HETE appeared to be formed in tissues of the group receiving the highest amount of fish oil. These results suggest that ingestion of fish oil leads to increased formation of lipoxygenase-derived products of longer-chain n-3 fatty acids.

Original languageEnglish (US)
Pages (from-to)427-437
Number of pages11
JournalJournal of Nutrition
Volume118
Issue number4
StatePublished - 1988
Externally publishedYes

Fingerprint

alpha-Linolenic Acid
Fish Oils
Omega-3 Fatty Acids
long chain fatty acids
linolenic acid
fish oils
arachidonic acid
Arachidonic Acid
omega-3 fatty acids
metabolism
rats
prostaglandin synthase
Prostaglandin-Endoperoxide Synthases
Fatty Acids
lungs
Hydroxyeicosatetraenoic Acids
Lung
Lipoxygenase
acids
omega-6 fatty acids

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

Cite this

Dietary linolenic acid and longer-chain n-3 fatty acids : Comparison of effects on arachidonic acid metabolism in rats. / Hwang, D. H.; Boudreau, M.; Chanmugam, P.

In: Journal of Nutrition, Vol. 118, No. 4, 1988, p. 427-437.

Research output: Contribution to journalArticle

@article{08d84cf45b074b78b8757fa33ccbcd08,
title = "Dietary linolenic acid and longer-chain n-3 fatty acids: Comparison of effects on arachidonic acid metabolism in rats",
abstract = "Rats were fed graded amounts of purified 18:3n-3 or fish oil concentrate in the presence of a constant amount of 18:2n-6 to evaluate the ability of 18:3n-3 compared with longer-chain n-3 fatty acids to inhibit 20:4n-6 metabolism in platelets and lungs. Dietary 18:3n-3 at a ratio of 0.28 (n-3 to n-6 fatty acids) suppressed levels of 20:4n-6 in lung and plasma phospholipids and the capacity of the tissues to synthesize cyclooxygenase-derived products in a dose-dependent fashion. At similar ratios of n-3 to n-6 dietary fatty acids, longer-chain n-3 fatty acids, which are abundant in fish oil, appear to be more effective than 18:3n-3 in suppressing 20:4n-6 levels and the capacity of the tissues to synthesize cyclooxygenase-derived products. Much greater amounts of 12-hydroxyeicosapentaenoic acid (12-HEPE) and 5-HEPE than of 12-hydroxyeicosatetraenoic acid (12-HETE) and 5-HETE appeared to be formed in tissues of the group receiving the highest amount of fish oil. These results suggest that ingestion of fish oil leads to increased formation of lipoxygenase-derived products of longer-chain n-3 fatty acids.",
author = "Hwang, {D. H.} and M. Boudreau and P. Chanmugam",
year = "1988",
language = "English (US)",
volume = "118",
pages = "427--437",
journal = "Journal of Nutrition",
issn = "0022-3166",
publisher = "American Society for Nutrition",
number = "4",

}

TY - JOUR

T1 - Dietary linolenic acid and longer-chain n-3 fatty acids

T2 - Comparison of effects on arachidonic acid metabolism in rats

AU - Hwang, D. H.

AU - Boudreau, M.

AU - Chanmugam, P.

PY - 1988

Y1 - 1988

N2 - Rats were fed graded amounts of purified 18:3n-3 or fish oil concentrate in the presence of a constant amount of 18:2n-6 to evaluate the ability of 18:3n-3 compared with longer-chain n-3 fatty acids to inhibit 20:4n-6 metabolism in platelets and lungs. Dietary 18:3n-3 at a ratio of 0.28 (n-3 to n-6 fatty acids) suppressed levels of 20:4n-6 in lung and plasma phospholipids and the capacity of the tissues to synthesize cyclooxygenase-derived products in a dose-dependent fashion. At similar ratios of n-3 to n-6 dietary fatty acids, longer-chain n-3 fatty acids, which are abundant in fish oil, appear to be more effective than 18:3n-3 in suppressing 20:4n-6 levels and the capacity of the tissues to synthesize cyclooxygenase-derived products. Much greater amounts of 12-hydroxyeicosapentaenoic acid (12-HEPE) and 5-HEPE than of 12-hydroxyeicosatetraenoic acid (12-HETE) and 5-HETE appeared to be formed in tissues of the group receiving the highest amount of fish oil. These results suggest that ingestion of fish oil leads to increased formation of lipoxygenase-derived products of longer-chain n-3 fatty acids.

AB - Rats were fed graded amounts of purified 18:3n-3 or fish oil concentrate in the presence of a constant amount of 18:2n-6 to evaluate the ability of 18:3n-3 compared with longer-chain n-3 fatty acids to inhibit 20:4n-6 metabolism in platelets and lungs. Dietary 18:3n-3 at a ratio of 0.28 (n-3 to n-6 fatty acids) suppressed levels of 20:4n-6 in lung and plasma phospholipids and the capacity of the tissues to synthesize cyclooxygenase-derived products in a dose-dependent fashion. At similar ratios of n-3 to n-6 dietary fatty acids, longer-chain n-3 fatty acids, which are abundant in fish oil, appear to be more effective than 18:3n-3 in suppressing 20:4n-6 levels and the capacity of the tissues to synthesize cyclooxygenase-derived products. Much greater amounts of 12-hydroxyeicosapentaenoic acid (12-HEPE) and 5-HEPE than of 12-hydroxyeicosatetraenoic acid (12-HETE) and 5-HETE appeared to be formed in tissues of the group receiving the highest amount of fish oil. These results suggest that ingestion of fish oil leads to increased formation of lipoxygenase-derived products of longer-chain n-3 fatty acids.

UR - http://www.scopus.com/inward/record.url?scp=0023950750&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0023950750&partnerID=8YFLogxK

M3 - Article

C2 - 2895804

AN - SCOPUS:0023950750

VL - 118

SP - 427

EP - 437

JO - Journal of Nutrition

JF - Journal of Nutrition

SN - 0022-3166

IS - 4

ER -