ω-6脂肪酸
| 食品中的脂肪 |
|---|
| 其他相关条目 |
ω-6脂肪酸是一个多元不饱和脂肪酸系列，它属于必需脂肪酸（essential fatty acids），必须由食物中取得，无法在人体内自行合成。
健康的负面影响
[编辑]一些医学研究表明，超过于一定含量的Ω-6脂肪酸：Ω-3脂肪酸比值，可能会增加一些疾病的机率。[1][2][3] 现代西方饮食两者之间的比值通常超过 10比1，有的甚至高达 30比1。最佳比例被认为是4比1或更低。[4][5]
过量的Ω-6脂肪酸会干扰Ω-3脂肪酸对健康的益处，因为他们争夺相同的限速酶 。过高的Ω-6脂肪酸：Ω-3脂肪酸比值，转移了组织对许多疾病发病机制的生理状态，比如血栓、炎症等。[6]
长期超量的Ω-6脂肪酸会引起慢性心脏病发作、血栓性中风、心律不整、关节炎、骨质疏松症、发炎症、情绪障碍、肥胖与癌症等疾病。[7] 用于治疗这些疾病的药物，通常是有效的通过阻断Ω-6脂肪酸中的花生四烯酸来完成的。[8]从花生四烯酸形成激素的很多步骤，比从Ω-3脂肪酸的二十碳五烯酸 所形成的激素更加强劲。[9]
注释
[编辑]- ^ 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. （原始内容存档于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]. （原始内容存档于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. （原始内容存档于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.