The body cannot synthesize omega-3 fatty acids such as alpha-linolenic acid, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) on its own, therefore, the diet must provide these essential fatty acids from sources such as nuts and fish. Omega-3 fatty acids play numerous roles in the body, including energy storage and cellular structural support. They also help to regulate prostaglandins, molecules that trigger the inflammatory response.
Fatty Acid Function
Omega-3 fatty acids such as DHA and EPA function as signaling molecules that play an important role in a variety of events in the body, including the inflammatory response, according to Donald B. Jump, Ph.D., professor of nutrition and exercise sciences at Oregon State University's Linus Pauling Institute. Fatty acids also control the types of proteins that cells manufacture, particularly inflammatory proteins.
Activation
Prostaglandins form when white blood cells accrue and trigger inflammation. Different types of fatty acids produce several different series of prostaglandins, some which are pro-inflammatory and some which are anti-inflammatory. Prostaglandins are active in the chronic inflammation seen in such diseases as rheumatoid arthritis, lupus and asthma.
Cardiovascular Disease
Recent research implicates chronic inflammation, particularly the formation and sustained presence of inflammatory proteins such as tumor necrosis factor-alpha, in the development of cardiovascular disease. Omega-3 fatty acids demonstrate the ability to modulate the effects of prostaglandins. This occurs because omega-3 fatty acids encourage the production of a much less inflammatory series of prostaglandins known as the 3 series, according to the University of Indiana Office of Science Outreach. The overall impact of omega-3 fatty acids in the diet therefore minimizes the inflammatory response, discourages the narrowing of blood vessels and reduces the formation of blood clots, according to a 2002 American Heart Association scientific statement published in the journal "Circulation."
Sources
Several different varieties of fish provide rich sources of the omega-3 fatty acids EPA and DHA. Coldwater oily fish such as salmon, mackerel, sardines, herring, lake trout and albacore tuna are the best choices. Large predatory fish such as shark, swordfish, king mackerel and tilefish often contain high levels of pollutants, heavy metals and contaminants such as dioxin, mercury, cadmium and polychlorinated biphenyls (PCBs), according to the American Heart Association. Salmon, cod, catfish and pollock are the safest choices. Vegetarians can derive the omega-3 fatty acid alpha-linolenic acid from flaxseeds and canola oil.
References
- Oregon State University: Linus Pauling Institute: Micronutrient Center; Donald B. Jump, Ph.D.; June 2008
- Elmhurst College Virtual Chembook: Prostaglandins; C.E. Ophardt; 2003
- Indiana University: The Kinds of Fats And Why It Matters To You
- Circulation: AHA Scientific Statement: Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease; Penny M. Kris-Etherton, Ph.D., R.D. et al.; 2002
- American Heart Association: Fish and Omega-3 Fatty Acids; September 2010
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