Possible Interaction: Phospholipids and Polyunsaturated Fatty Acids

“Studies have shown that PL may improve bioavailability of n-3 PUFAs.”

“A significant increase in the content of n-3 (P < 0.05) polyunsaturated fatty acids in membrane phospholipids was observed, with a marked increase in the level of docosahexaenoic fatty acid (P < 0.05).”

“In the n-3 group significantly higher increase was found in n-3 PUFA (eicosapentaenoic acid, 20:5n-3, docosahexaenoic acid, 22:6n-3) in triglycerides and phospholipids.”

“Among HPA children (whose DHA status was poor at baseline), those supplemented with LCPUFA showed an increase of around 100% in the baseline DHA levels in plasma phospholipids and erythrocytes.”

“ PUFAs incorporation into membrane phospholipids alters the functionality of membrane proteins.”

“Cysteine availability, glutathione biosynthesis, polyunsaturated fatty acid metabolism and modulation of the phospholipidome are the key events of this necrotic cell death pathway.”

“ Dietary PUFAs affect the cellular phospholipids composition , which may influence the function of membrane proteins.”

“The degree of fatty acid unsaturation in membrane phospholipids affects many membrane‐associated functions and can be influenced by dietary consumption of fatty acids such as saturated fatty acids and polyunsaturated fatty acids (PUFAs).”

“When cells incorporated polyunsaturated fatty acids into PLs , the plasma membrane became more amenable to deformation by a pulling force and the rate of endocytosis was accelerated, in particular, under conditions in which cholesterol was limiting.”

“Inflammation can be exacerbated with intake of certain dietary fatty acids, such as some ω-6 polyunsaturated fatty acids PUFA ), and subsequent incorporation into membrane phospholipids.”

“The influence … dietary PUFA on phospholipid composition is influenced by factors that control phospholipid biosynthesis within cellular membranes, such as preferential incorporation of some fatty acids, competition between newly ingested PUFA and fatty acids released from stores such as adipose, and the impacts of carbohydrate metabolism and physiological state.”