Omega-3 supplementation: Impact on low chronic inflammation associated with obesity

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2024-11-21 DOI:10.1016/j.tifs.2024.104799

Emilio López-Millán , Janet A. Gutiérrez-Uribe , Marilena Antunes-Ricardo

{"title":"Omega-3 supplementation: Impact on low chronic inflammation associated with obesity","authors":"Emilio López-Millán , Janet A. Gutiérrez-Uribe , Marilena Antunes-Ricardo","doi":"10.1016/j.tifs.2024.104799","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><div>Supplementation of Omega-3 polyunsaturated fatty acids (PUFA), mainly alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), has been associated with beneficial effects on inflammatory processes resulting from overweight or obesity. Omega-3-PUFA commonly obtained through fish, seeds, or nuts, reduces or modulates the expression of inflammatory mediators. Despite their benefits, fish-derived products are poorly accepted, leading to omega-3 consumption deficiency.</div></div><div><h3>Scope and approach</h3><div>This work aimed to evaluate the effects associated with omega-3-PUFA supplementation in models of overweight and/or obesity, focusing on the change in inflammation-related markers. Three groups were analyzed: <em>ex vivo</em> and <em>in vivo</em> models, and clinical trials. Inflammatory and metabolic markers, as well as transcriptomic activity modulated by omega-3, were detailed based on the source, frequency, and dosage. Likewise, different strategies for the incorporation of omega-3 in the design of new food to increase its consumption were analyzed.</div></div><div><h3>Key findings and conclusions</h3><div>Omega-3-PUFA supplementation is strongly correlated to a decrease in inflammatory markers in blood and adipose tissue, including interleukin 18 (IL-18), interleukin 6 (IL-6), tumor necrosis factor-α, (TNF-α), intracellular adhesion molecule 1 (ICAM-1), monocyte chemoattractant protein 1 (MCP1), c-reactive protein (CRP), and CX3CL1. Omega-3 can regulate the NLRP3 inflammasome activation in adipocytes and promote anti-inflammatory adipokine production. Blood triglycerides and cholesterol levels in patients affected by overweight or associated comorbidities were reduced after omega-3 supplementation. Omega-3 supplementation has demonstrated promising results in modulating low-grade chronic inflammation associated with overweight or obesity. Continuous strategies to enrich products with omega-3 are necessary to promote an increased omega-3 intake.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104799"},"PeriodicalIF":15.1000,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Trends in Food Science & Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0924224424004758","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Background

Supplementation of Omega-3 polyunsaturated fatty acids (PUFA), mainly alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), has been associated with beneficial effects on inflammatory processes resulting from overweight or obesity. Omega-3-PUFA commonly obtained through fish, seeds, or nuts, reduces or modulates the expression of inflammatory mediators. Despite their benefits, fish-derived products are poorly accepted, leading to omega-3 consumption deficiency.

Scope and approach

This work aimed to evaluate the effects associated with omega-3-PUFA supplementation in models of overweight and/or obesity, focusing on the change in inflammation-related markers. Three groups were analyzed: ex vivo and in vivo models, and clinical trials. Inflammatory and metabolic markers, as well as transcriptomic activity modulated by omega-3, were detailed based on the source, frequency, and dosage. Likewise, different strategies for the incorporation of omega-3 in the design of new food to increase its consumption were analyzed.

Key findings and conclusions

Omega-3-PUFA supplementation is strongly correlated to a decrease in inflammatory markers in blood and adipose tissue, including interleukin 18 (IL-18), interleukin 6 (IL-6), tumor necrosis factor-α, (TNF-α), intracellular adhesion molecule 1 (ICAM-1), monocyte chemoattractant protein 1 (MCP1), c-reactive protein (CRP), and CX3CL1. Omega-3 can regulate the NLRP3 inflammasome activation in adipocytes and promote anti-inflammatory adipokine production. Blood triglycerides and cholesterol levels in patients affected by overweight or associated comorbidities were reduced after omega-3 supplementation. Omega-3 supplementation has demonstrated promising results in modulating low-grade chronic inflammation associated with overweight or obesity. Continuous strategies to enrich products with omega-3 are necessary to promote an increased omega-3 intake.

查看原文本刊更多论文

Omega-3补充剂：对肥胖相关的低慢性炎症的影响

补充Omega-3多不饱和脂肪酸（PUFA），主要是α -亚麻酸（ALA）、二十碳五烯酸（EPA）和二十二碳六烯酸（DHA），对超重或肥胖引起的炎症过程有有益作用。Omega-3-PUFA通常通过鱼类、种子或坚果获得，可减少或调节炎症介质的表达。尽管鱼制品有好处，但人们对它们的接受度很低，导致omega-3摄入不足。本研究旨在评估补充omega-3-PUFA对超重和/或肥胖模型的影响，重点关注炎症相关标志物的变化。分析三组：离体、体内模型和临床试验。炎症和代谢标志物，以及由omega-3调节的转录组活性，根据来源、频率和剂量进行了详细分析。同样，研究人员还分析了在新食品设计中加入omega-3以增加其摄入量的不同策略。结论补充somega -3- pufa与血液和脂肪组织中炎症标志物，包括白细胞介素18 （IL-18）、白细胞介素6 （IL-6）、肿瘤坏死因子-α (TNF-α)、细胞内粘附分子1 （ICAM-1）、单核细胞趋化蛋白1 （MCP1）、c反应蛋白（CRP）和CX3CL1的降低密切相关。Omega-3可以调节脂肪细胞NLRP3炎性体的激活，促进抗炎脂肪因子的产生。受超重或相关合并症影响的患者的血液甘油三酯和胆固醇水平在补充omega-3后降低。Omega-3补充剂在调节与超重或肥胖相关的低度慢性炎症方面显示出有希望的结果。在产品中不断添加欧米伽-3是促进欧米伽-3摄入量增加的必要策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.