A lack of efforts to reduce inflammation in the body can contribute chronic Western disease, such as heart disease and cancer Omega - 3 fatty acids have proven to reduce the production of molecules and substances linked to inflammation, such as
inflammatory eicosanoids and cytokines Studies have consistently shown a link between higher omega - 3 intake and reduced inflammation.
Compared to dietary omega - 6 fatty acids, which generally give rise to more inflammatory thromboxanes, prostaglandins, and leukotrienes, omega - 3 fatty acids are metabolized into less
inflammatory eicosanoid signaling molecules.
Not exact matches
CYP - 13A12 promotes oxidation of polyunsaturated fatty acids into
eicosanoids, signaling molecules that can strongly affect
inflammatory pain and ischemia - reperfusion injury responses in mammals.
Omega - 6
eicosanoids are pro-
inflammatory, while Omega - 3
eicosanoids are less
inflammatory.
The ω - 3 derived
eicosanoids are less
inflammatory than tne ω - 6 derived
eicosanoids.
Long chain ω - 3 (EPA moreso than DHA) fats are generally thought to reduce
inflammatory signalling because they compete with the ω - 6 fat arachidonic acid for conversion to
eicosanoid signaling molecules.
This is because Omega 6 fats are part of the
eicosanoid pathway that is responsible for producing
inflammatory markers in the body.
While the
eicosanoids produced from Omega 3's are also
inflammatory, they are only minimally so, especially compared to those from Omega 6's.