Chemistry and biology of ω-3 PUFA peroxidation-derived compounds

Weicang Wang; Haixia Yang; David Johnson; Catherine Gensler; Eric Decker; Guodong Zhang

doi:10.1016/j.prostaglandins.2016.12.004

Chemistry and biology of ω-3 PUFA peroxidation-derived compounds

Prostaglandins Other Lipid Mediat. 2017 Sep:132:84-91. doi: 10.1016/j.prostaglandins.2016.12.004. Epub 2016 Dec 31.

Authors

Weicang Wang¹, Haixia Yang¹, David Johnson¹, Catherine Gensler¹, Eric Decker¹, Guodong Zhang²

Affiliations

¹ Department of Food Science, University of Massachusetts, Amherst, MA, USA.
² Department of Food Science, University of Massachusetts, Amherst, MA, USA. Electronic address: guodongzhang@umass.edu.

PMID: 28049021
DOI: 10.1016/j.prostaglandins.2016.12.004

Abstract

The ω-3 polyunsaturated fatty acids (PUFAs) are among the most popular dietary supplements in the US, but they are chemically unstable and highly prone to lipid peroxidation. Many studies performed in different countries demonstrate that the majority of ω-3 PUFA products on the market are oxidized, suggesting that the resulting ω-3 PUFA peroxidation-derived compounds could be widely consumed by the general public. Therefore, it is of practical importance to understand the effects of these oxidized lipid compounds on human health. In this review, we summarize and discuss the chemical structures and biological activities of ω-3 PUFA peroxidation-derived compounds, and emphasize the importance to better understand the role of lipid peroxidation in biological activities of ω-3 PUFAs.

Keywords: Docosahexaenoic acid (DHA); Eicosapentaenoic acid (EPA); Lipid peroxidation; ω-3 polyunsaturated fatty acids.

Publication types

Review
Research Support, U.S. Gov't, Non-P.H.S.
Research Support, Non-U.S. Gov't

MeSH terms

Animals
Fatty Acids, Omega-3 / chemistry*
Fatty Acids, Omega-3 / metabolism*
Humans
Lipid Peroxidation*

Substances

Fatty Acids, Omega-3