Alpha-linolenic acid: a preventive in secondary coronary events?

Article Abstract:

An alpha-linolenic acid-enriched diet prevents secondary coronary heart diseases. A study compared the effects of a Mediterranean diet enriched with alpha-linolenic acid on one group of people with a non-Mediterranean control group of the same size. While there were 3 cardiac deaths and 5 nonfatal myocardial infarctions in the experimental group, the control group shows 16 cardiac deaths and 17 nonfatal myocardial infarctions. Fruits, nuts, green and root vegetables, legumes, bread and grains are the main components of a Mediterranean diet.

Coronary heart disease, Observations, Diet, Diet in disease, Cookery, Mediterranean, Mediterranean cooking

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Conjugated dienoic linoleate: a polyunsaturated fatty acid with unique chemoprotective properties

Article Abstract:

A number of structural and functional properties are unique to the linoleic acid derivative conjugated dienoic linoleate (CLA). CLA has been proven to inhibit carcinogenesis in animals, such as rat mammary tumorigenesis, mouse forestomach neoplasia and mouse skin carcinogenesis. The highest amounts of these derivatives can be found in ruminant meats, while small amounts can also be found in poultry and eggs as well as dairy products which have been subjected to heat processing.

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Marine oils: the health benefits of n-3 fatty acids

Article Abstract:

Fatty acids from fish have substantial health benefits but they are not without side effects. These long-chain polyunsaturated fatty acids (PUFA) include eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). There is much epidemiological evidence that populations that eat fish have a lower risk of cardiovascular disease. However, because PUFA have unsaturated bonds, they are susceptible to oxidation. This in turn could cause oxidative tissue damage.

Nutritional aspects, Fish oils in human nutrition, Fish oils

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