ω-6脂肪酸
| 食品中的脂肪 |
|---|
| 其他相關條目 |
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
[編輯]一些醫學研究表明，超過於一定含量的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] 現代西方飲食兩者之間的比值通常超過 10比1，有的甚至高達 30比1。最佳比例被認為是4比1或更低。[4][5]
過量的Ω-6脂肪酸會干擾Ω-3脂肪酸對健康的益處，因為他們爭奪相同的限速酶 。過高的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]
長期超量的Ω-6脂肪酸會引起慢性心臟病發作、血栓性中風、心律不整、關節炎、骨質疏鬆症、發炎症、情緒障礙、肥胖與癌症等疾病。[7] 用於治療這些疾病的藥物，通常是有效的通過阻斷Ω-6脂肪酸中的花生四烯酸來完成的。[8]從花生四烯酸形成激素的很多步驟，比從Ω-3脂肪酸的二十碳五烯酸 所形成的激素更加強勁。[9]
註釋
[編輯]- ^ 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). December 2005, 1055: 179–192. PMID 16387724. doi:10.1196/annals.1323.028.
- ^ 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 [2011年10月15日]. PMID 16841858. （原始內容存檔於2010年6月25日）.
- ^ 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. ISBN 3805581793. PMID 17167282. doi:10.1159/000097809.
- ^ 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]. （原始內容存檔於2008-07-06）.
- ^ Simopoulos, Artemis P. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy. October 2002, 56 (8): 365–379. PMID 12442909. doi:10.1016/S0753-3322(02)00253-6.
- ^ 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). September 2003, 92 (Omega–6/Omega–3 Essential Fatty Acid Ratio: The Scientific Evidence): 1–174. ISBN 3805576404. PMID 14579680. doi:10.1159/000073788.
- ^ 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 [2011年10月15日]. PMID 16841861. （原始內容存檔於2010年10月30日）.
- ^ Smith, William L. Nutritionally essential fatty acids and biologically indispensable cyclooxygenases. Trends in Biochemical Sciences (Elsevier). January 2008, 33 (1): 27–37. PMID 18155912. doi:10.1016/j.tibs.2007.09.013.
- ^ Wada, M.; Delong, CJ; Hong, YH; Rieke, CJ; Song, I; Sidhu, RS; Yuan, C; Warnock, M; Schmaier, AH. 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). August 3, 2007, 282 (31): 22254–22266. PMID 17519235. doi:10.1074/jbc.M703169200.