Ω-6脂肪酸
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ω-6脂肪酸
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ω-6脂肪酸是一個(gè)多元不飽和脂肪酸系列，它屬于必需脂肪酸（essential fatty acids），必須由食物中取得，無(wú)法在人體內(nèi)自行合成。
健康的負(fù)面影響
一些醫(yī)學(xué)研究表明，超過(guò)于一定含量的Ω-6脂肪酸：Ω-3脂肪酸比值，可能會(huì)增加一些疾病的概率。[1][2][3] 現(xiàn)代西方飲食兩者之間的比值通常超過(guò) 10比1，有的高達(dá) 30比1的高。最佳比例被認(rèn)為是4比1或更低。[4][5]
過(guò)量的Ω-6脂肪酸會(huì)干擾Ω-3脂肪酸對(duì)健康的益處，因?yàn)樗麄儬?zhēng)奪相同的限速酶 。過(guò)高的Ω-6脂肪酸：Ω-3脂肪酸比值，轉(zhuǎn)移了組織對(duì)許多疾病發(fā)病機(jī)制的生理狀態(tài)，比如血栓，炎癥等。.[6]
長(zhǎng)期超量的Ω-6脂肪酸會(huì)引起慢性心臟病發(fā)作、血栓性中風(fēng)、心律不齊、關(guān)節(jié)炎、骨質(zhì)疏松癥、炎癥、情緒障礙、肥胖與癌癥等疾病。.[7] 用于治療這些疾病的藥物，通常是通過(guò)阻斷有效Ω-6脂肪酸中的花生四烯酸來(lái)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 形成激素更加強(qiáng)勁。.[9]
注釋
- ↑ 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. New York Academy of Sciences. Blackwell Publishing. December 2005, 1055: 179–192. doi:10.1196/annals.1323.028. PMID 16387724.
- ↑ 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.
- ↑ 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.
- ↑ 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].
- ↑ Simopoulos, Artemis P.. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy. October 2002, 56 (8): 365–379. doi:10.1016/S0753-3322(02)00253-6. PMID 12442909.
- ↑ 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. doi:10.1159/000073788. ISBN 3805576404. PMID 14579680.
- ↑ 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.
- ↑ Smith, William L.. Nutritionally essential fatty acids and biologically indispensable cyclooxygenases. Trends (journals). Elsevier. January 2008, 33 (1): 27–37. doi:10.1016/j.tibs.2007.09.013. PMID 18155912.
- ↑ 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. August 3 2007, 282 (31): 22254–22266. doi:10.1074/jbc.M703169200. PMID 17519235.
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