Lokesh B R, Black J M, Kinsella J E
Lipids Research Laboratory, Institute of Food Science, Cornell University, Ithaca, NY 14853.
Lipids. 1989 Jul;24(7):589-93. doi: 10.1007/BF02535074.
The efficacy of docosahexaenoic acid (DHA) in suppressing eicosanoid synthesis by peritoneal macrophages in vivo was influenced by the relative amount of dietary DHA when linoleic acid (LA) was held constant. Increasing DHA from 0 to 37% of the fatty acids in diets containing 10 weight % fat (of which LA was 40%) caused an eleven-fold increase in the DHA content of macrophages. Limited retroconversion of DHA to eicosapentaenoic acid was observed. Macrophages in animals consuming DHA synthesized significantly lower amounts of leukotriene E4, prostaglandin E2 and 6-keto prostaglandin F1 alpha in vivo upon stimulation with zymosan. The maximum inhibition of eicosanoid synthesis was observed when the dietary DHA/LA ratio was 0.16 and no further inhibition occurred when the ratio was increased up to 0.81.
