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Omega-3 fatty acids are an essential group of polyunsaturated fats, classified by the location of the first double bond site on the carbon of the fatty acid chain in this case it is found on the third carbon.

Most dietary sources of omega-3’s can be found predominantly in fatty fish such as tuna, herring, mackerel and salmon, containing eicosapentaenoic acid(EPA) and docosahexaenoic acid (DHA).

The omega-3’s present in nuts, seeds, beans and leafy vegetables is in the form of Alpha-linolenic acid( ALA).

ALA is able to be converted into EPA and DHA by the desaturase enzyme in the body, however this is less than 5% so dietary sources of EPA and DHA are still essential.

In the body, DHA converts to prostaglandins a form of ecosanoids.

This can then be utilized to reduce inflammation, inhibit blot clotting and maintain overall regulatory states of the body.

My research has been obtained from literature of peer-reviewed and scholarly publications, through which I found through Science Direct and the E.H. Butler Library Resources and Database. This literature contains many epidemiological and observational studies done on omega-3 fatty acids. I used information gathered from 2005-current in order to acquire only the most recent results on omega-3’s, as much information has evolved over the years.

Over the past three decades, there have been tremendous progresses in research on omega-3 fatty acids and new discoveries of health benefits of omega-3 polyunsaturated fatty acids. Evidence shows both eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are highly polyunsaturated omega-3 fatty acids, which have remarkable biological roles in the body. EPA is converted to prostaglandins that exert diverse effects including reduction of blood pressure, inflammation, platelet aggregation and muscle contraction, whereas DHA plays roles to enhance brain functions, vision acuity, sperm agility and reservoir for EPA playing structural role in hippocampus, retina cells and sperm. According to the Journal of the American College of Cardiology, there is a distinct correlation between increased consumption of EPA and DHA and the prevention of cardiovascular disease, inflammatory conditions and an overall benefit to heart health. Many studies reported in the peer-reviewed national and international journals have underscored the beneficial impact of consumption of omega-3 fatty acids both from fish and fish oils. The purpose of the poster presentation is to examine key research findings on omega-3 fatty acids and shed lights on the possible mechanisms.

Approach

What exactly are Omega-3 Fatty Acids?

Abstract

• Andrew P. DeFilippis, MD, and Laurence S. Sperling, MD, FACP. (2006) Understanding Omega-3’s. American Heart Journal.151, Issue 3, pp. 564-570

• John Paul SanGiovanni, Emily Y. Chew. (2005) The role of omega-3 long-chain polyunsaturated fatty acids in health and disease of the retina. Progress in Retinal and Eye Research. 24, Issue1, pp.87-138

• Carl J. Lavie, MD, Richard V. Milani, MD., Mandeep R. Mehra, MD. (2009) Omega-3 Polyunsaturated Fatty Acids and Cardiovascular diseases. Journal of American College of Cardiology. 54, Issue 7, pp. 585-594

• Maggie B. Covington. (2004) Omega-3 Fatty Acids. American Family Physician. 70. Issue 1, pp.13-140

• C.H.S. Ruxton, E. Derbyshire. (2009) Latest Evidence on Omega-3 Fatty Acids and Health. Nutrition and Food Science. 39, Issue 4, pp. 423-438

• J.C. Martinez Soto, J.C. Domingo, B. Cordobilla. (2010) Effect of dietary DHA supplementation on sperm DNA integrity. American Society for Reproductive Medicine.94. Issue 4, pp.S235- S236

References

Key Points: There are many beneficial effects of omega-3 polyunsaturated fatty

acids when used in primary and secondary prevention.

Consumption of omega-3’s can help prevent a wide amount of medical problems such as CHD, alterations with visual system structure and function, sperm agility and inflammatory conditions.

Both docosahexaenoic acid and eicosapentaenoic acid are important for your heart health and should be taken together.

The American Heart Association (AHA) recommends two servings of oily fish, or approximately 500mg. per day of EHA and DHA.

However, for those who had coronary heart disease, it is recommended by the AHA to consume about 1g./day of combined EHA and DHA.

Good Sources of Omega-3 Fatty Acids Include:Fatty Fishes such as tuna, mackerel, salmon, herring, sardines, trout, halibut and swordfish, as well as walnuts and flaxseed.

Findings:

Much thanks to Dr. Suk Oh, my mentor, professor, as well as department leader, for all of his assistance, guidance, and most of all patience he has given me, along with the opportunity to work on this poster presentation.

Acknowledgements

Recent Discoveries in Omega-3 Fatty Acids: Health Benefits Of EPA and DHA

Racquel Praino, NFS 330: Seminar on Complementary and Alternative NutritionFaculty Mentor: Professor Suk Oh, Dietetics and Nutrition

EPA and DHA have antiarrhythmic and anti-thrombotic properties which aid in improving vascular function, lower blood pressure, and help improve plaque stability. The most significant antiarrhythmic effects are those who consume high doses of omega-3’s over longer periods of time.

Inflammation is a key component of cardiovascular disease risk; eicosanoids such as prostaglandins are what are responsible for anti-inflammatory and platelet aggregation, and helps prevent artheroma formation and plaque rupture. DHA and EPA turn into SPM’s (special proresolving mediators) which play a key role in facilitating inflammation in many different disease states.

Increased EPA, and even more so DHA, tissue levels, show a strong reduction in major cardiovascular events for those with coronary heart disease.

The omega-3, DHA is found in high concentrations in the sperm membrane. After evaluation of increased dietary supplementations of DHA, sperm DNA damage was significantly decreased, and the anti-oxidant system, improved. DHA supplementation may be used as a form of therapy for sperm with high DNA fragmentation.

Docosahexaenoic acid also plays a key role as a structural lipid in the retinal membranes. DHA influences the permeability, fluidity and thickness of the photoreceptor membrane of the retina. DHA affects the cell gene expression, gene differentiation and cellular survival of the retina by activating hormone receptors which transcribe factors for molecules which alter reduction-oxidation sensitive and proinflammatory genes.

In addition, by increasing levels omega-3’s, they can help repair brain cell membrane and function. Specifically, DHA is important for the membrane fluidity and signal transduction. By doing so, it can help promote healthy neuron signaling and production of essential neurotransmitters. That being said, omega-3 fatty acid metabolism is key to contributing to enhanced cognitive performance from childhood to adulthood.

Above represents the effect omega-3 fatty acid therapy had on Total Mortality(A), Sudden Death(B), Coronary Heart Disease (CHD) Mortality and Cardiovascular Mortality. Patients consuming increased levels of EPA and DHA, had a 20-30% decrease in total and cardio vascular mortality. (Source: Marcholi R. Barzi from the GISSI-Prevenzione Study.)

Type of Fish: EPA + DHA Content:Gram per three –ounce fish serving.

Tuna: Fresh White, canned and drained

0.24 to 1.280.73

Shrimp 0.27

Mackerel 0.34- 1.57

Halibut 0.40-1.00

Salmon: Wild Farmed

0.90-1.561.09- 1.83

Sardines 0.98-1.70

Herring 1.71