Wednesday, January 31, 2018

01/02/2018: Lipid polarity in 2018

by Ioannis Zabetakis

2018 is going to be a great year; a year where the myth of cholesterol, statins and Cardiovascular Diseases (CVDs) will become much weaker and research will further focus to other cardiovascular risk factors different to cholesterol

 
At the end of the day, cholesterol has been wrongly demonised and it is high time to put this right: what other factors are actually important in relation to the onset of CVDs?

One of them is the lipid polarity. Polar lipids are actually active in preventing atherosclerosis and thrombosis in our arteries.

Our group has recently reviewed all the relevant literature that suggests that marine polar lipids are strongly active against CVDs. We have evaluated the functional properties of phospholipids in relation to inflammation and inflammation-related disorders.

That review paper was divided into three sections: Section 1 presents an overview of the relationship between structures and biological activities (pro-inflammatory or anti-inflammatory) of several phospholipids with respect to inflammation. Sections 2 and 3 are dedicated to the structures, functions, compositions and anti-inflammatory properties of dietary phospholipids from animal and marine sources.

Most of the dietary phospholipids of animal origin come from meat, egg and dairy products. To date, there is very limited work published on meat phospholipids, undoubtedly due to the negative perception that meat consumption is an unhealthy option because of its putative associations with several chronic diseases. These assumptions are addressed with respect to the phospholipid composition of meat products.

The structural composition of phospholipids of marine origin is discussed. Extensive research has been published in relation to ω-3 polyunsaturated fatty acids (PUFAs) and inflammation; however, this research has recently come under scrutiny and has proved to be unreliable and controversial in terms of the therapeutic effects of ω-3 PUFA, which are generally in the form of triglycerides and esters.

Therefore, we focused on recent publications concerning marine phospholipids and their structural composition and related health benefits. Finally, the strong nutritional value of dietary phospholipids are highlighted with respect to marine and animal origin and avenues for future research are proposed.

Email: ioannis.zabetakis@ul.ie
Twitter: @yanzabet


Read the full article, HERE.

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