Possible Interaction: Antioxidants and Polyunsaturated Fatty Acids

“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.”

“Both responses appeared to be augmented by antioxidant co-supplementation at intermediate supplementary n-3 PUFA intakes.”

“Thus, increased dietary n-3 PUFA consumption resulted in defined but contrasting patterns of modulation of phospholipid fatty acid composition and PBMC function, which were further influenced by antioxidant intake.”

“Results showed that the intake of marine ω-3 PUFA through diet significantly decreased liver protein carbonylation caused by long-term HFHS consumption and increased antioxidant system.”

“Although the precise mechanisms underlying this effect … understood, it is possible that this antioxidant lipophilic vitamin can … propagation of polyunsaturated fatty acid peroxidation in the cell membrane, influence the biochemical characteristics of specific lipid bilayer microdomains … signal transduction, modulate the activity of kinases/phosphatases, or interact with intracellular receptors.”

“In addition, certain polyunsaturated fatty acids may also reduce or prevent some of the side effects of these therapies, and administering antioxidants to prevent polyunsaturated fatty acid-induced oxidative stress may further enhance the impact of chemotherapy and radiation.”

“However, increased consumption of PUFAs requires increased intake of antioxidants.”

“In addition, antioxidant nutrient interactions can synergize to overcome the adverse effects of polyunsaturated fatty acids on immune functions (Fig 2).”

“ Antioxidants modulate also the formation of products derived from long-chain polyunsaturated fatty acids , such as arachidonic acid--which are structural components of biological membranes--through oxidative reactions involving the cyclooxygenase and lipoxygenase systems.”

“Analysis of the conjugated diene hydroperoxides (CDH) and p -Anisidine value ( p -AV) revealed that the addition of antioxidants … ( p < 0.05) limited lipid peroxidation of HSO in samples incubated at 25–85 °C for 24 h. Antioxidants reduced the degradation … ( k ) of PUFAs in HSO by upto 79%.”

“He discussed the importance of dietary antioxidants as synergistic agents along with PUFAs and their potential to diminish disease symptoms by targeting specific patho-mechanisms (i.e. free-radical quenching, ability to affect the COX, and LOX pathways etc) supporting recovery in MS.”