Fish oil fights inflammation and keeps the heart healthy

Confirmed are the benefits of Omega 3 for heart health: they reduce inflammation by lowering blood levels of compounds associated with cardiovascular diseases. This was demonstrated by a study conducted by researchers from the University of Amsterdam (Netherlands) and the University of Eastern Finland in Kuopio (Finland), published in the European Journal of Clinical Nutrition. The results obtained during the research strengthen the evidence of the anti-inflammatory efficacy and the benefits for heart health derived from the intake of these fatty acids.

Omega-3 and heart: anti-inflammatory properties of fatty acids

Several studies have demonstrated the anti-inflammatory potential of Omega-3, fatty acids particularly abundant in fish such as mackerel, salmon, and halibut. Blood levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are associated with concentrations of C-reactive protein, a well-known marker of inflammation. High amounts of this protein have been linked to an increased risk of certain heart disorders, such as coronary artery disease.

DHA, confirmed anti-inflammatory efficacy

The study published in the European Journal of Clinical Nutrition explored the relationship between Omega-3 levels and C-reactive protein in the blood of 1,395 Finnish men aged between 42 and 60 years, all in good health. The researchers confirmed that higher blood concentrations of Omega-3 correspond to lower blood levels of C-reactive protein. This association was valid when considering total Omega-3 levels and focusing on DHA and docosapentaenoic acid (DPA) concentrations. No correlation was found between C-reactive protein levels and EPA or alpha-linolenic acid (ALA), another dietary Omega-3.

The mechanism of action of Omega-3

Current hypotheses regarding the mechanism by which Omega-3s provide anti-inflammatory properties are based on their ability to interfere with the synthesis of molecules involved in inflammation. It has been shown that Omega-3 inhibit arachidonic acid metabolism, a molecule from which several pro-inflammatory compounds derive. Once introduced into the body, both DHA and EPA give rise to compounds whose inflammatory properties are lower than those of molecules derived from arachidonic acid. In some cases, these compounds even have an anti-inflammatory action. According to Jyrki Virtanen, co-author of this research, Omega-3s could counter inflammation thanks to their chemical structure. These molecules, explains the researcher, contain chemical bonds that could deactivate reactive oxygen species, compounds associated with inflammation. Moreover, the intake of fish oil, a supplement rich in Omega-3, has been associated with the expression of genes with anti-inflammatory functions.    

Source 

1. Reinders I, Virtanen JK, Brouwer IA, Tuomainen TP, “Association of serum n-3 polyunsaturated fatty acids with C-reactive protein in men”, Eur J Clin Nutr. 2011 Nov 23