Abstract
Several studies have provided support for the protective effects of long chain n-3 polyunsaturated fatty acids (n-3 PUFA) against cardiovascular disease (CVD). N-3 PUFA may decrease the risk of CVD by improving plaque stability and endothelial activation and/or function. Compared with the considerable amount of literature describing the effects of n-3 PUFA on CVD, relatively little consistent information is available about the mechanism by which this occurs. The aim of this review is to overview the literature that provides insight into our current understanding of the mechanisms by which PUFA improve endothelial function and assist in plaque stabilization in atherosclerosis.
Keywords: n pufa, endothelial function, plaque stability, cardiovascular disease, inflammation
Current Nutrition & Food Science
Title: Effect of Long Chain n-3 PUFA on Endothelial Activation, Endothelial Function and Atheromatous Plaque Stability
Volume: 1 Issue: 2
Author(s): Baukje de Roos, Derry K. Mercer, Cherry Wainwright and Frank Thies
Affiliation:
Keywords: n pufa, endothelial function, plaque stability, cardiovascular disease, inflammation
Abstract: Several studies have provided support for the protective effects of long chain n-3 polyunsaturated fatty acids (n-3 PUFA) against cardiovascular disease (CVD). N-3 PUFA may decrease the risk of CVD by improving plaque stability and endothelial activation and/or function. Compared with the considerable amount of literature describing the effects of n-3 PUFA on CVD, relatively little consistent information is available about the mechanism by which this occurs. The aim of this review is to overview the literature that provides insight into our current understanding of the mechanisms by which PUFA improve endothelial function and assist in plaque stabilization in atherosclerosis.
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Cite this article as:
Roos de Baukje, Mercer K. Derry, Wainwright Cherry and Thies Frank, Effect of Long Chain n-3 PUFA on Endothelial Activation, Endothelial Function and Atheromatous Plaque Stability, Current Nutrition & Food Science 2005; 1 (2) . https://dx.doi.org/10.2174/1573401054022655
DOI https://dx.doi.org/10.2174/1573401054022655 |
Print ISSN 1573-4013 |
Publisher Name Bentham Science Publisher |
Online ISSN 2212-3881 |
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