Possible Interaction: Antioxidants and Fatty Acids, Omega-3

“We hypothesized that supplementation of antioxidants and n-3 polyunsaturated fatty acids (n-3 PUFAs) might lower the incidence of AF following coronary artery bypass graft (CABG) surgery.”

“When animals are fed with dietary supplementation in n-3 fatty acids (the traditional approach to modify tissue content and decrease the n-6/n-3 ratio) complex dietary interactions can occur among dietary lipids ( antioxidants , vitamins…) that can modulate the activity of n-3 fatty acids.”

“The evidence suggests that consumption of omega-3 fatty acids , perhaps in concert with antioxidants , may constitute a rational preventative strategy against AMD development, though, absent an appropriately developed double-blind, randomized control trial, insufficient data exist to recommend implementation in the clinical setting at this time.”

“In contrast, omega-3 lipid intake in the presence of an antioxidant supplement appears to exert protection against autoimmunity by enhancing antioxidant enzymes and TGF beta mRNA levels and by preventing the rise in oncogene expression.”

“ Omega-3 fatty acids (omega-3 FAs) supplementation effects on oxidants and antioxidant are always controversial.”

“ Omega-3 polyunsaturated fatty acids (ω-3PUFA) enhance antioxidant defence in different cells.”

“ Omega-3 FA or isorhapontigenin significantly decreased the ST segment elevation, LDH, CK-MB, cTnI, TNF-α, interleukin-6, malondialdehyde, and phospholipids and increased R wave amplitude and anti-oxidants.”

“Hence recent studies suggest the use of dietary antioxidants as adjuncts with n-3 fatty acids to effectively improve the clinical outcome in neurological disorders.”

“Both EDTA and lipid soluble antioxidants were able to decrease lipid oxidation in surimi fortified with omega-3 fatty acids.”

“The stabilizing effect of this antioxidant may either be because it orients itself with the omega-3 fatty acids in the oil, thereby protecting them against oxidation, or because this unstable fatty acid can preferentially oxidise, thus providing an additional mechanism of antioxidant protection.”