Mechanisms of Action of Dietary Fatty Acids in Regulating the Activation of Vascular Endothelial Cells during Atherogenesis

Author: Christon R.A.

Source: Nutrition Reviews, Volume 61, Number 8, 1 August 2003 , pp. 272-279(8)

Publisher: International Life Sciences Institute

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Abstract:

Dietary long chain omega-3 polyunsaturated fatty acids from fish oil appear to be clearly efficient in regulating endothelial dysfunction (or activation), which is the first stage of atherogenesis. Studies on endothelial cells in vitro have shown that the main dietary PUFA and oleic acid may prevent endothelium activation either by inhibiting the expression of adhesion molecules or by improving the nitric oxide production. Saturated fatty acids and also linoleic acid do not inhibit endothelium activation. The mechanisms involved in this inhibition could be related to endothelial cell membrane characteristics or redox status. However, these findings need to be confirmed in vivo.

Keywords: FATTY ACIDS; OXIDATIVE STRESS; ATHEROSCLEROSIS; ENDOTHELIAL CELLS; NO SYNTHASE

Document Type: Special article

DOI: http://dx.doi.org/10.1301/nr.2003.aug.272-279

Publication date: 2003-08-01

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