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Omega-3 Polyunsaturated Fatty Acids and Oxylipins in Neuroinflammation and Management of Alzheimer Disease.
Adv Nutr. 2016 09; 7(5):905-16.AN

Abstract

Alzheimer disease (AD) is becoming one of the most prevalent neurodegenerative conditions worldwide. Although the disease progression is becoming better understood, current medical interventions can only ameliorate some of the symptoms but cannot slow disease progression. Neuroinflammation plays an important role in the advancement of this disorder, and n-3 (ω-3) polyunsaturated fatty acids (PUFAs) are involved in both the reduction in and resolution of inflammation. These effects may be mediated by the anti-inflammatory and proresolving effects of bioactive lipid mediators (oxylipins) derived from n-3 PUFAs [eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)] in fish oil. Although interventions have generally used fish oil containing both EPA and DHA, several studies that used either EPA or DHA alone or specific oxylipins derived from these fatty acids indicate that they have distinct effects. Both DHA and EPA can reduce neuroinflammation and cognitive decline, but EPA positively influences mood disorders, whereas DHA maintains normal brain structure. Fewer studies with a plant-derived n-3 PUFA, α-linolenic acid, suggest that other n-3 PUFAs and their oxylipins also may positively affect AD. Further research identifying the unique anti-inflammatory and proresolving properties of oxylipins from individual n-3 PUFAs will enable the discovery of novel disease-management strategies in AD.

Authors+Show Affiliations

Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada; and Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Hospital Research Centre, Winnipeg, Canada.Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada; and Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Hospital Research Centre, Winnipeg, Canada.Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada; and Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Hospital Research Centre, Winnipeg, Canada.Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada; and Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Hospital Research Centre, Winnipeg, Canada.Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada; and Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Hospital Research Centre, Winnipeg, Canada harold.aukema@umanitoba.ca.

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

27633106

Citation

Devassy, Jessay Gopuran, et al. "Omega-3 Polyunsaturated Fatty Acids and Oxylipins in Neuroinflammation and Management of Alzheimer Disease." Advances in Nutrition (Bethesda, Md.), vol. 7, no. 5, 2016, pp. 905-16.
Devassy JG, Leng S, Gabbs M, et al. Omega-3 Polyunsaturated Fatty Acids and Oxylipins in Neuroinflammation and Management of Alzheimer Disease. Adv Nutr. 2016;7(5):905-16.
Devassy, J. G., Leng, S., Gabbs, M., Monirujjaman, M., & Aukema, H. M. (2016). Omega-3 Polyunsaturated Fatty Acids and Oxylipins in Neuroinflammation and Management of Alzheimer Disease. Advances in Nutrition (Bethesda, Md.), 7(5), 905-16. https://doi.org/10.3945/an.116.012187
Devassy JG, et al. Omega-3 Polyunsaturated Fatty Acids and Oxylipins in Neuroinflammation and Management of Alzheimer Disease. Adv Nutr. 2016;7(5):905-16. PubMed PMID: 27633106.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Omega-3 Polyunsaturated Fatty Acids and Oxylipins in Neuroinflammation and Management of Alzheimer Disease. AU - Devassy,Jessay Gopuran, AU - Leng,Shan, AU - Gabbs,Melissa, AU - Monirujjaman,Md, AU - Aukema,Harold M, Y1 - 2016/09/15/ PY - 2016/9/17/entrez PY - 2016/9/17/pubmed PY - 2017/11/10/medline KW - Alzheimer disease KW - class switching KW - neuroinflammation KW - omega-3 fatty acids KW - oxylipins KW - polyunsaturated fatty acids KW - resolution of inflammation SP - 905 EP - 16 JF - Advances in nutrition (Bethesda, Md.) JO - Adv Nutr VL - 7 IS - 5 N2 - Alzheimer disease (AD) is becoming one of the most prevalent neurodegenerative conditions worldwide. Although the disease progression is becoming better understood, current medical interventions can only ameliorate some of the symptoms but cannot slow disease progression. Neuroinflammation plays an important role in the advancement of this disorder, and n-3 (ω-3) polyunsaturated fatty acids (PUFAs) are involved in both the reduction in and resolution of inflammation. These effects may be mediated by the anti-inflammatory and proresolving effects of bioactive lipid mediators (oxylipins) derived from n-3 PUFAs [eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)] in fish oil. Although interventions have generally used fish oil containing both EPA and DHA, several studies that used either EPA or DHA alone or specific oxylipins derived from these fatty acids indicate that they have distinct effects. Both DHA and EPA can reduce neuroinflammation and cognitive decline, but EPA positively influences mood disorders, whereas DHA maintains normal brain structure. Fewer studies with a plant-derived n-3 PUFA, α-linolenic acid, suggest that other n-3 PUFAs and their oxylipins also may positively affect AD. Further research identifying the unique anti-inflammatory and proresolving properties of oxylipins from individual n-3 PUFAs will enable the discovery of novel disease-management strategies in AD. SN - 2156-5376 UR - https://www.unboundmedicine.com/medline/citation/27633106/Omega_3_Polyunsaturated_Fatty_Acids_and_Oxylipins_in_Neuroinflammation_and_Management_of_Alzheimer_Disease_ L2 - https://academic.oup.com/advances/article-lookup/doi/10.3945/an.116.012187 DB - PRIME DP - Unbound Medicine ER -