Influence of an algal triacylglycerol containing docosahexaenoic acid (22 : 6n-3) and docosapentaenoic acid (22 : 5n-6) on cardiovascular risk factors in healthy men and women

The British Journal of Nutrition
Thomas A B SandersGeorge J Miller

Abstract

The intake of long-chain n-3 PUFA, including DHA (22 : 6n-3), is associated with a reduced risk of CVD. Schizochytrium sp. are an important primary source of DHA in the marine food chain but they also provide substantial quantities of the n-6 PUFA docosapentaenoic acid (22 : 5n-6; DPA). The effect of this oil on cardiovascular risk factors was evaluated using a double-blind randomised placebo-controlled parallel-design trial in thirty-nine men and forty women. Subjects received 4 g oil/d for 4 weeks; the active treatment provided 1.5 g DHA and 0.6 g DPA. Active treatment increased plasma concentrations of arachidonic acid, adrenic acid, DPA and DHA by 21, 11, 11 and 88 mg/l respectively and the proportions of DPA and DHA in erythrocyte phospholipids by 78 and 27 % respectively. Serum total, LDL- and HDL-cholesterol increased by 0.33 mmol/l (7.3 %), 0.26 mmol/l (10.4 %) and 0.14 mmol/l (9.0 %) compared with placebo (all P < or =0.001). Factor VII (FVII) coagulant activity increased by 12 % following active treatment (P = 0.006). There were no significant differences between treatments in LDL size, blood pressure, plasma glucose, serum C-reactive protein, plasma FVII antigen, FVII activated, fibrinogen, von Willebrand factor, toc...Continue Reading

References

Jan 1, 1969·Biochimica Et Biophysica Acta·H SchlenkJ L Gellerman
May 1, 1997·The American Journal of Clinical Nutrition·W S Harris
Jan 10, 1998·JAMA : the Journal of the American Medical Association·C M AlbertJ E Manson
Aug 11, 2000·Arteriosclerosis, Thrombosis, and Vascular Biology·A M MinihaneC M Williams
Mar 15, 2002·The American Journal of Medicine·Heiner C BucherGabriela Meier
Apr 10, 2002·JAMA : the Journal of the American Medical Association·Frank B HuJoAnn E Manson
Aug 13, 2002·Journal of Hypertension·Johanna M GeleijnseFrans J Kok
Apr 12, 2003·Molecular Endocrinology·Peter Tontonoz, David J Mangelsdorf
Oct 28, 2003·Clinical Chemistry·Ian G DaviesBruce A Griffin
Mar 31, 2004·The American Journal of Clinical Nutrition·Hannah E TheobaldThomas A B Sanders
Jan 26, 2005·Archives of Internal Medicine·Dariush MozaffarianDavid S Siscovick

❮ Previous
Next ❯

Citations

May 25, 2012·The British Journal of Nutrition·J A TurA Pons
May 25, 2012·The British Journal of Nutrition·Lluis Serra-MajemKatalin Fekete
May 25, 2012·The British Journal of Nutrition·Jorge CaboPedro Mata
Feb 26, 2011·The Proceedings of the Nutrition Society·S C CottinW L Hall
Aug 5, 2008·International Journal of Epidemiology·Eric J BrunnerMel Bartley
Jun 29, 2012·The Journal of Nutrition·Patrice ArmstrongCharles B Stephensen
Oct 8, 2008·Bioscience, Biotechnology, and Biochemistry·Phyllis S Y TamYoko Fujiwara
Jun 18, 2014·Prostaglandins, Leukotrienes, and Essential Fatty Acids·K A BalogunS K Cheema
Aug 26, 2014·Nutrition Research·Emily K CaltonMario J Soares
Jan 19, 2016·Phytomedicine : International Journal of Phytotherapy and Phytopharmacology·Arrigo F G Cicero, Alessandro Colletti
Apr 13, 2010·The Journal of Nutritional Biochemistry·Yuriko Adkins, Darshan S Kelley
Jun 9, 2009·Prostaglandins, Leukotrienes, and Essential Fatty Acids·Thomas A B Sanders
Jun 9, 2009·Prostaglandins, Leukotrienes, and Essential Fatty Acids·Eric L Lien
Feb 2, 2008·Journal of the American Dietetic Association·Linda Van HornGeeta Sikand
Jan 8, 2008·Progress in Lipid Research·Bill Lands
Mar 31, 2009·Journal of the American Dietetic Association·Natalie D RiedigerMohammed H Moghadasian
Apr 26, 2012·Biotechnology Advances·Colin Ratledge
Jul 27, 2010·Progress in Lipid Research·Gunveen KaurAndrew J Sinclair
Nov 7, 2014·The British Journal of Nutrition·Rebecca B CostelloChristopher T Sempos
Nov 23, 2013·Critical Reviews in Food Science and Nutrition·Katie LaneCharles Brennan
Jun 19, 2013·European Journal of Preventive Cardiology·Ellen K HoogeveenErik J Giltay
Jan 16, 2016·Preventive Nutrition and Food Science·Jin-Seon YookYoun-Soo Cha
Jul 12, 2018·Critical Reviews in Food Science and Nutrition·Xiao-Fei GuoDuo Li
May 8, 2009·The American Journal of Clinical Nutrition·Katalin FeketeTamás Decsi
Jan 24, 2012·International Journal of Food Sciences and Nutrition·Tao HuangDuo Li
Apr 2, 2015·American Journal of Therapeutics·Sarabjeet SinghSandeep Khosla
Aug 9, 2007·The American Journal of Clinical Nutrition·Darshan S KelleyBruce E Mackey
Mar 13, 2009·The American Journal of Clinical Nutrition·Winston J Craig

❮ Previous
Next ❯

Related Concepts

Related Feeds

Cardiovascular Disease Pathophysiology

Cardiovascular disease involves several different processes that contribute to the pathological mechanism, including hyperglycemia, inflammation, atherosclerosis, hypertension and more. Vasculature stability plays a critical role in the development of the disease. Discover the latest research on cardiovascular disease pathophysiology here.

Blood Clotting Disorders

Thrombophilia includes conditions with increased tendency for excessive blood clotting. Blood clotting occurs when the body has insufficient amounts of specialized proteins that make blood clot and stop bleeding. Here is the latest research on blood clotting disorders.