Consuming More Flavonoids Also Increases Omega-3 Levels in the Blood

The introduction of flavonoids into the diet increases plasma levels of Omega-3 fatty acids. This was demonstrated by a study published in the Journal of Nutrition, in which researchers from the Faculty of Medicine at Université Joseph Fourier in Grenoble (France) confirmed and clarified data obtained in previous studies on the beneficial effects of these nutrients. According to the results of this research, the effect on plasma Omega-3 levels is observable both when the diet is enriched with these fatty acids and when following a diet low in Omega-3.

Flavonoids: What They Are

The benefits associated with the consumption of fruits and vegetables also depend on the presence of so-called flavonoids within them. Flavonoids, sometimes referred to by the general term “vitamin P,” are chemical compounds naturally produced by plants. Their high antioxidant activity allows them to counteract damage associated with the presence of free radicals, making them valuable allies for health. The presence of flavonoids brings various benefits to the body, supporting the proper functioning of the liver, immune system, and capillaries. The antioxidant activity of these molecules has also been linked to the prevention of several diseases:

• diseases with underlying inflammatory processes;
• cardiovascular diseases;
• some types of cancer.

Flavonoids and Omega-3

Some studies have suggested that flavonoids found in wine might influence the body’s ability to utilize Omega-3. This interaction would cause an increase in levels of these fatty acids both in the blood and in cells. To verify this hypothesis, the French researchers evaluated the effect of flavonoid intake on plasma levels of the two main dietary Omega-3s: EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid).

The Study

The research involved three different experiments, all conducted on rats. In the first case, the animals were fed for eight weeks with a diet rich or devoid of anthocyanins, a specific class of flavonoids obtained from corn. During the entire period, all animals received a constant amount of Omega-3. Analysis of EPA and DHA levels in the blood showed that amounts of both Omega-3s were higher in the plasma of rats fed the flavonoid-enriched diet. Similar results were obtained in the two subsequent experiments. In one, researchers administered to animals a diet rich or poor in flavonoids along with palm oil, a food low in Omega-3. In the last experiment, rats received 60 milligrams per day of fish oil, totaling 35 milligrams of DHA and 12 milligrams of EPA daily. In both experiments, plasma levels of EPA and DHA were significantly higher among animals whose baseline diet was rich in flavonoids.

More Flavonoids to Increase Omega-3

According to the study authors, these results demonstrate that the consumption of flavonoids increases the presence of Omega-3 in the blood.

Source

1. Toufektsian MC, Salen P, Laporte F, Tonelli C, de Lorgeril M, “Dietary flavonoids increase plasma very long-chain (n-3) fatty acids in rats,” J Nutr. 2011 Jan;141(1):37-41. Epub 2010 Nov 10