ω-6脂肪酸

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ω-6脂肪酸是一個多元不飽和脂肪酸系列,它屬於必需脂肪酸(essential fatty acids),必須由食物中取得,無法在人體內自行合成。

健康的負面影響[编辑]

一些醫學研究表明,超过于一定含量的Ω-6脂肪酸:Ω-3脂肪酸比值,可能會增加一些疾病的概率。[1][2][3] 現代西方飲食两者之间的比值通常超過 10比1,有的高達 30比1的高。最佳比例被認為是4比1或更低。[4][5]

過量的Ω-6脂肪酸会干擾Ω-3脂肪酸對健康的益處,因為他們爭奪相同的限速酶 。过高的Ω-6脂肪酸:Ω-3脂肪酸比值,轉移了組織對許多疾病發病機制的生理狀態,比如血栓炎症等。.[6]

长期超量的Ω-6脂肪酸会引起慢性心髒病發作、血栓性中風、心律不齊、關節炎、骨質疏鬆症、炎症、情緒障礙、肥胖與癌症等疾病。.[7] 用於治療這些疾病的藥物,通常是通過阻斷有效Ω-6脂肪酸中的花生四烯酸来完成的。[8]從花生四烯酸形成激素的很多步驟,比从Ω-3脂肪酸的二十碳五烯酸 形成激素更加强劲。.[9]

注释[编辑]

  1. ^ Lands, William E.M. Dietary fat and health: the evidence and the politics of prevention: careful use of dietary fats can improve life and prevent disease. Annals of the New York Academy of Sciences (Blackwell). 2005-12, 1055: 179–192. doi:10.1196/annals.1323.028. PMID 16387724. 
  2. ^ Hibbeln, Joseph R.; Nieminen, Levi R.G.; Blasbalg, Tanya L.; Riggs, Jessica A.; Lands, William E. M. Healthy intakes of n−3 and n−6 fatty acids: estimations considering worldwide diversity. American Journal of Clinical Nutrition (American Society for Nutrition). 1 June 2006, 83 (6, supplement): 1483S–1493S. PMID 16841858. 
  3. ^ Okuyama, Hirohmi; Ichikawa, Yuko; Sun, Yueji; Hamazaki, Tomohito; Lands, William E. M. ω3 fatty acids effectively prevent coronary heart disease and other late-onset diseases: the excessive linoleic acid syndrome. World Review of Nutritional Dietetics. World Review of Nutrition and Dietetics (Karger). 2007, 96 (Prevention of Coronary Heart Disease): 83–103. doi:10.1159/000097809. ISBN 3805581793. PMID 17167282. 
  4. ^ Daley, C. A.; Abbott, A.; Doyle, P.; Nader, G.; and Larson, S. A literature review of the value-added nutrients found in grass-fed beef products. California State University, Chico (College of Agriculture). 2004 [2008-03-23]. 
  5. ^ Simopoulos, Artemis P. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy. 2002-10, 56 (8): 365–379. doi:10.1016/S0753-3322(02)00253-6. PMID 12442909. 
  6. ^ Simopoulos, Artemis P. Importance of the ratio of omega-6/omega-3 essential fatty acids: evolutionary aspects. World Review of Nutrition and Dietetics. World Review of Nutrition and Dietetics (Karger). 2003-09, 92 (Omega–6/Omega–3 Essential Fatty Acid Ratio: The Scientific Evidence): 1–174. doi:10.1159/000073788. ISBN 3805576404. PMID 14579680. 
  7. ^ Calder, Philip C. n−3 polyunsaturated fatty acids, inflammation, and inflammatory diseases. American Journal of Clinical Nutrition (American Society for Nutrition). 1 June 2006, 83 (6, supplement): 1505S–1519S. PMID 16841861. 
  8. ^ Smith, William L. Nutritionally essential fatty acids and biologically indispensable cyclooxygenases. Trends in Biochemical Sciences (Elsevier). 2008-01, 33 (1): 27–37. doi:10.1016/j.tibs.2007.09.013. PMID 18155912. 
  9. ^ Wada, M.; Delong, CJ; Hong, YH; Rieke, CJ; Song, I; Sidhu, RS; Yuan, C; Warnock, M et al. Enzymes and receptors of prostaglandin pathways with arachidonic acid-derived versus eicosapentaenoic acid-derived substrates and products. Nutritionally essential fatty acids and biologically indispensable cyclooxygenases. J. Biol. Chem. (ASBMB). 2007-August 3, 282 (31): 22254–22266. doi:10.1074/jbc.M703169200. PMID 17519235.