Omega-3: Dietary Sources, Biochemistry and Impact on Human Health


Sean J. Moore (Editor)

Series: Nutrition and Diet Research Progress
BISAC: MED060000

Compelling data shows cardiovascular beneficial effects in consuming fatty acids highly present in fish, such as omega 3, docosahexanoic acid (DHA 22:6 omega 3), and eicosapentanoic acid (EPA 20:5 omega 3). These fatty acids regulate cell membrane physicochemical properties (i.e., fluidity, organization and permeability) that affect signaling pathways, with probable antioxidant and anti-inflammatory effects on cardiac and vascular tissue. Interest in the physiological and pharmacological effects of omega-3 polyunsaturated fatty acids (PUFA), in particular those of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), has increased significantly in recent years. Omega-3 PUFA, which are recognized as nutraceuticals, have been demonstrated to have clinical benefits for the prevention of and / or treatment of certain pathological conditions. Omega-3 polyunsaturated fatty acids (omega-3 PUFAs) are increasingly being used to prevent cardiovascular disease. Omega-3 PUFAs may prevent atherosclerosis and cardiovascular disease development by targeting arterial stiffness and endothelial dysfunction administration. (Imprint: Nova Biomedical)

Table of Contents

Table of Contents


Chapter 1. Cardiac Pharmacological Preconditioning Associated with Omega 3 Supplementation: Potential Clinical Applications
Rodrigo L. Castillo (Universidad de Chile, Santiago, Chile)

Chapter 2. Omega-3 Polyunsaturated Fatty Acids: A New Option in the Treatment of Pain
María Eugenia Toledo and Carlos H Laino (Universidad Nacional de La Rioja, La Rioja, Argentina)

Chapter 3. Omega-3 Polyunsaturated Fatty Acids in the Treatment of Diabetic Cardiovascular Autonomic Neuropathy: A Review
Viktoria A. Serhiyenko, Ludmila M. Serhiyenko and Alexandr A. Serhiyenko (Lviv National Medical University, Lviv, Ukraine)


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