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The Scientific Basis of Medicine
Published in John S. Axford, Chris A. O'Callaghan, Medicine for Finals and Beyond, 2023
Chris O'Callaghan, Rachel Allen
The structural units of lipids are fatty acids, containing long chains of 4–24 carbon atoms joined to a carboxylic acid group (Figure 2.4). Fatty acids may be saturated or non-saturated depending on the presence of double bonds within their hydrocarbon tail. Polyunsaturated fatty acids contain multiple double bonds. One of the most important in vivo functions performed by lipids is the formation of cellular membranes. Phospholipids contain a hydrophilic phosphate group, linked by glycerol to a hydrophobic fatty acid tail. The amphipathic nature of phospholipids allows them to form a sealed membrane bilayer in aqueous solution. Another physiologically important group of lipids are the cholesterol derivatives (steroids). These molecules contain four hydrocarbon rings, one of which carries a hydroxyl group which gives the molecule an amphipathic nature.
The dietary requirements of infants
Published in Claire Tuck, Complementary Feeding, 2022
Previous COMA1 recommendations for polyunsaturated fat intake for adults of 1.2% of total dietary energy, 1% as linoleic acid (omega-6) and 0.2% as linolenic acid (omega-3), were amended by SACN and COT49 to include 0.45 g per day of long-chain polyunsaturated fatty acids, omega-3 polyunsaturated fatty acids with 20 or 22 carbon atoms, as found in oily fish (eicosapentaenoic acid (20 carbon atoms), docosapentaenoic acid (22 carbon atoms), and docosahexaenoic acid (22 carbon atoms)). However, no recommendations have been made in the United Kingdom for intake of omega-3 and omega-6 polyunsaturated fats for infants or children under 5 years of age.
Roles of Functional Foods and Nutraceuticals in Neuroprotection
Published in Abhai Kumar, Debasis Bagchi, Antioxidants and Functional Foods for Neurodegenerative Disorders, 2021
Hui-Fang Chiu, Kamesh Venkatakrishnan, Chin-Kun Wang
Polyunsaturated fatty acids or omega-3-fatty acid (ω-3 FA) can improve brain activity owing to anti- or pro-oxidant (especially due to double bond) as well as can display anti- and pro-inflammatory by inactivating microglia/astrocytes via JNK and PPAR-γ signaling pathway (Dong et al., 2018; Eckert et al., 2013). It also mitigates amyloid plaque as well as the aggregation of β and tau protein via enhancing α-β42 phagocytosis. Moreover, it effectively inhibits B secretase enzyme and thus demonstrates its neuroprotective function (Tamtaji et al., 2019; Mori et al., 2018; Hopperton et al., 2016).
The role of nutrition on Parkinson’s disease: a systematic review
Published in Nutritional Neuroscience, 2023
Vittorio Emanuele Bianchi, Laura Rizzi, Fahad Somaa
A higher intake of polyunsaturated fatty acids might reduce the risk of PD, while arachidonic acid intake may increase the disease risk [184]. However, the negative influence of saturated fat in men could not be excluded [33]. Powers et al. [40] reported that men have a marginally increased risk of PD regarding monounsaturated fat, while women exhibited a decreased risk, even for the highest fat-intake rates. Total, saturated, and unsaturated fat (monounsaturated, polyunsaturated, oleic acid, linoleic acid, linolenic acid, eicosapentaenoic acid) docosahexaenoic acid exhibited no consistent associations with PD. Only polyunsaturated fatty acid intake was inversely associated with PD risk [48,159], while no correlation was found between PD risk and protein, carbohydrate, cholesterol, and energy intakes. Dong et al. [52] performed a prospective study and found that fat intake was not related to the risk for PD and only a weak correlation between n-6 PUFA and PD intake. It seems that the fatty acid subtype is a determinant component. A higher intake of polyunsaturated fatty acids may reduce the risk of PD, while higher saturated fats may increase the risk. [184]. Conversely, Tan et al. [54] analyzed a population-prospective cohort, although they found no statistically significant association between dietary saturated n-3/n-6 fatty acids and PD risk. A higher intake of cholesterol and monounsaturated fatty acids could reduce the risk of PD in men and women, respectively.
Nutritional intake and its impact on patients with epilepsy: an analytical cross-sectional study
Published in Nutritional Neuroscience, 2022
Rania Shehata Ismail, Nirmeen Adel Kishk, Hoda Ibrahim Rizk, Thanaa El-Kholy, Lamiaa M. Abd El-Maoula, Ola Ibrahim El-Desoky, Shaimaa Shaheen, Enji El-Sawy
There are conflicting data regarding whether decreases or increases in bioenergetic substrates are favorable for seizure control [15]. Our study participants had unbalanced macronutrient intake characterized by over-intake of carbohydrates and proteins (approximately 1 and 0.3 times higher than recommended, respectively), while fat intake was optimum to recommended levels. This signifies that these patients had a high carbohydrate-to-fat ratio. This disturbed ratio could lead to improper seizure control, but, unfortunately, no statistically significant difference was found between controlled and uncontrolled patients regarding the mean and median of macronutrient daily intake. This was in accordance with a Brazilian study carried out by de Azevedo Fernandez et al. [2] who found elevated carbohydrate and protein intake in people with epilepsy (approximately 2 and 4 times higher than recommended, respectively). Contrary to our results, they found that the daily intake of monounsaturated and polyunsaturated fatty acids, such as omega 3 and 6, was below recommended levels, whereas saturated fatty acid intake was significantly higher than recommended guidelines. In agreement with our results, they did not find significant differences in food intake between patients with controlled versus uncontrolled seizures.
Salvia hispanica L. seeds extract alleviate encephalopathy in streptozotocin-induced diabetes in rats: role of oxidative stress, neurotransmitters, DNA and histological indices
Published in Biomarkers, 2022
Amal M. El-Feky, Marwa M. Elbatanony, Asmaa F. Aboul Naser, Eman A. Younis, Manal A. Hamed
Infiltrating macrophages, lymphocytes and monocytes produce TNF-α which increases the generation of oxygen free radicals, lipid peroxides, and aldehydes that lead to damage of pancreatic cells and the development of DM (Motawi et al. 2017a). TNF-α as an adipokine, promotes insulin resistance and is associated with obesity-induced type 2 diabetes (Sethi and Hotamisligil 2021). In parallel with the results of Hassan and Ghoneim (2013), the present study showed a significant increase in TNF-α of diabetic rats. In addition, TNF-α induced the activation of glial cells and macrophages for the production of a variety of neurotoxins and initiate the death process in oligodendrocytes and neurons (Motawi et al. 2017a). Mohamed et al. (2020) postulated the role of chia seeds as anti-inflammatory agent via attenuating the level of TNF-α in rheumatoid arthritis rats. They attributed this effect to the presence of some antioxidant constituents in the chia seeds as omega-3 fatty acid and α-linolenic acid. In addition, the main 9 polyunsaturated fatty acids have crucial role as anti-inflammatory agent (Gholamhosseinian et al. 2020). These observations confirmed our present results by the isolation and identification of these bioactive compounds from the chia seeds oil.