Omega-3 Fatty Acids and Antioxidants in Edible Wild Plants

Human beings evolved on a diet that was balanced in the omega-6 and omega-3 polyunsaturated fatty acids (PUFA), and was high in antioxidants. Edible wild plants provide alpha-linolenic acid (ALA) and higher amounts of vitamin E and vitamin C than cultivated plants. In addition to the antioxidant vit...

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Autor principal:	SIMOPOULOS,ARTEMIS P
Lenguaje:	English
Publicado:	Sociedad de Biología de Chile 2004
Materias:	Alpha-linolenic acid antioxidants chronic diseases edible wild plants evolutionary aspects of diet omega-3 fatty acids
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200013
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spelling	oai:scielo:S0716-976020040002000132005-01-06Omega-3 Fatty Acids and Antioxidants in Edible Wild PlantsSIMOPOULOS,ARTEMIS P Alpha-linolenic acid antioxidants chronic diseases edible wild plants evolutionary aspects of diet omega-3 fatty acids Human beings evolved on a diet that was balanced in the omega-6 and omega-3 polyunsaturated fatty acids (PUFA), and was high in antioxidants. Edible wild plants provide alpha-linolenic acid (ALA) and higher amounts of vitamin E and vitamin C than cultivated plants. In addition to the antioxidant vitamins, edible wild plants are rich in phenols and other compounds that increase their antioxidant capacity. It is therefore important to systematically analyze the total antioxidant capacity of wild plants and promote their commercialization in both developed and developing countries. The diets of Western countries have contained increasingly larger amounts of linoleic acid (LA), which has been promoted for its cholesterol-lowering effect. It is now recognized that dietary LA favors oxidative modification of low density lipoprotein (LDL) cholesterol and increases platelet response to aggregation. In contrast, ALA intake is associated with inhibitory effects on the clotting activity of platelets, on their response to thrombin, and on the regulation of arachidonic acid (AA) metabolism. In clinical studies, ALA contributed to lowering of blood pressure, and a prospective epidemiological study showed that ALA is inversely related to the risk of coronary heart disease in men. Dietary amounts of LA as well as the ratio of LA to ALA appear to be important for the metabolism of ALA to longer-chain omega-3 PUFAs. Relatively large reserves of LA in body fat, as are found in vegans or in the diet of omnivores in Western societies, would tend to slow down the formation of long-chain omega-3 fatty acids from ALA. Therefore, the role of ALA in human nutrition becomes important in terms of long-term dietary intake. One advantage of the consumption of ALA over omega-3 fatty acids from fish is that the problem of insufficient vitamin E intake does not exist with high intake of ALA from plant sources.info:eu-repo/semantics/openAccessSociedad de Biología de ChileBiological Research v.37 n.2 20042004-01-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200013en10.4067/S0716-97602004000200013
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Alpha-linolenic acid antioxidants chronic diseases edible wild plants evolutionary aspects of diet omega-3 fatty acids
spellingShingle	Alpha-linolenic acid antioxidants chronic diseases edible wild plants evolutionary aspects of diet omega-3 fatty acids SIMOPOULOS,ARTEMIS P Omega-3 Fatty Acids and Antioxidants in Edible Wild Plants
description	Human beings evolved on a diet that was balanced in the omega-6 and omega-3 polyunsaturated fatty acids (PUFA), and was high in antioxidants. Edible wild plants provide alpha-linolenic acid (ALA) and higher amounts of vitamin E and vitamin C than cultivated plants. In addition to the antioxidant vitamins, edible wild plants are rich in phenols and other compounds that increase their antioxidant capacity. It is therefore important to systematically analyze the total antioxidant capacity of wild plants and promote their commercialization in both developed and developing countries. The diets of Western countries have contained increasingly larger amounts of linoleic acid (LA), which has been promoted for its cholesterol-lowering effect. It is now recognized that dietary LA favors oxidative modification of low density lipoprotein (LDL) cholesterol and increases platelet response to aggregation. In contrast, ALA intake is associated with inhibitory effects on the clotting activity of platelets, on their response to thrombin, and on the regulation of arachidonic acid (AA) metabolism. In clinical studies, ALA contributed to lowering of blood pressure, and a prospective epidemiological study showed that ALA is inversely related to the risk of coronary heart disease in men. Dietary amounts of LA as well as the ratio of LA to ALA appear to be important for the metabolism of ALA to longer-chain omega-3 PUFAs. Relatively large reserves of LA in body fat, as are found in vegans or in the diet of omnivores in Western societies, would tend to slow down the formation of long-chain omega-3 fatty acids from ALA. Therefore, the role of ALA in human nutrition becomes important in terms of long-term dietary intake. One advantage of the consumption of ALA over omega-3 fatty acids from fish is that the problem of insufficient vitamin E intake does not exist with high intake of ALA from plant sources.
author	SIMOPOULOS,ARTEMIS P
author_facet	SIMOPOULOS,ARTEMIS P
author_sort	SIMOPOULOS,ARTEMIS P
title	Omega-3 Fatty Acids and Antioxidants in Edible Wild Plants
title_short	Omega-3 Fatty Acids and Antioxidants in Edible Wild Plants
title_full	Omega-3 Fatty Acids and Antioxidants in Edible Wild Plants
title_fullStr	Omega-3 Fatty Acids and Antioxidants in Edible Wild Plants
title_full_unstemmed	Omega-3 Fatty Acids and Antioxidants in Edible Wild Plants
title_sort	omega-3 fatty acids and antioxidants in edible wild plants
publisher	Sociedad de Biología de Chile
publishDate	2004
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200013
work_keys_str_mv	AT simopoulosartemisp omega3fattyacidsandantioxidantsinediblewildplants
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Omega-3 Fatty Acids and Antioxidants in Edible Wild Plants

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