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HOT TOPICS IN CARDIOLOGY: Issue 11, 2008
Fish, long-chain omega-3 polyunsaturated fatty acids, and cardiovascular disease
Fish, long-chain omega-3 polyunsaturated fatty acids, and cardiovascular disease
Claudio Galli, Patrizia T. Risé, Cesare R. Sirtori
Correspondence to:
Claudio Galli - MD Professor of Pharmacology Department of Pharmacological Sciences University of Milan Milan, Italy E-mail: claudio.galli@unimi.it
Summary
- CARDIOVASCULAR DISEASE AND MORTALITY IN CONTEMPORARY SOCIETIES
- The impact of environmental factors: role of dietary fats
- CHANGES IN THE HUMAN DIET OVER TIME: EVOLUTIONARY, HISTORICAL, AND GEOGRAPHICAL CONSIDERATIONS
- Defining high risk
- ROLE AND UNIQUENESS OF SHORE-BASED FOODS IN THE DIETS OF HUMANS VERSUS THAT OF OTHER ANTHROPOIDS AND MAMMALS
- OMEGA-3 FATTY ACIDS
- Chemistry and metabolism
- Appearance of omega-3 fatty acids in biology
- DISCOVERY OF OMEGA-3 FATTY ACIDS AND OF THE PROTECTIVE ROLE OF FISH CONSUMPTION
- Sources
- Fish safety
- Other sources: omega-3 fatty acid enriched foods
- STUDIES ON FISH OR OMEGA-3 FATTY ACID INTAKES AND CARDIOVASCULAR DISEASE
- The Studies
- Studies based on fish intakes
- Studies based on the administration of omega-3 fatty acids
- Discussion of results
- Adverse effects
- MAJOR MECHANISMS OF THE EFFECTS OF OMEGA-3 FATTY ACIDS ON THE CARDIOVASCULAR SYSTEM
- Functional effects
- Platelet aggregation (see Figure 3A)
- Antiarrhythmic activity
- Inflammation and endothelial function
- Major effects on plasma lipids: triglyceride lowering (see Figure 3C)
- Differential effects of EPA and DHA
- MAJOR ISSUES AND REQUESTS FOR OMEGA-3 FATTY ACID STUDIES
- CONCLUSIONS AND RECOMMENDATIONS
- REFERENCES
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