从藻类到欧米伽；我们是否已达到（鱼油）产量峰值？
From alga to omega; have we reached peak (fish) oil?
作者信息
Clayton Paul R, Ladi Szabolcs
机构信息
Institute of Food, Brain & Behaviour, Oxford OX4 1JE, UK
Deparment of Public Health, University of Pecs, Hungary.
出版信息
J R Soc Med. 2015 Sep;108(9):351-7. doi: 10.1177/0141076815599673.
Abstract
SummaryWhile the Inuit diet was highly cardio-protective and consuming oily fish within a Western diet is to a lesser degree, the case for purified fish oil supplements is less convincing. Purification of fish oil removes lipophilic polyphenols which likely contribute to the health benefits of oily fish; leaving the ω3 highly unsaturated fatty acids exposed and prone to conferring oxidative and inflammatory stress. The authors believe that due to such issues as dietary shift, it may now be inadvisable to prescribe or sell purified ω3 highly unsaturated fatty acids supplements, unless the appropriate co-factors are included.
摘要
总结
虽然因纽特人的饮食对心脏有很强的保护作用，而在西方饮食中食用油性鱼类也有一定程度的保护作用，但纯化鱼油补充剂的情况则不太令人信服。鱼油的纯化去除了亲脂性多酚，而这些多酚可能有助于油性鱼类对健康有益；只剩下ω-3高度不饱和脂肪酸，容易产生氧化应激和炎症应激。作者认为，由于饮食转变等问题，现在可能不宜开处方或销售纯化的ω-3高度不饱和脂肪酸补充剂，除非包含适当的辅助因子。
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