Wang Weicang, Yang Haixia, Johnson David, Gensler Catherine, Decker Eric, Zhang Guodong
Department of Food Science, University of Massachusetts, Amherst, MA, USA.
Department of Food Science, University of Massachusetts, Amherst, MA, USA.
Prostaglandins Other Lipid Mediat. 2017 Sep;132:84-91. doi: 10.1016/j.prostaglandins.2016.12.004. Epub 2016 Dec 31.
The ω-3 polyunsaturated fatty acids (PUFAs) are among the most popular dietary supplements in the US, but they are chemically unstable and highly prone to lipid peroxidation. Many studies performed in different countries demonstrate that the majority of ω-3 PUFA products on the market are oxidized, suggesting that the resulting ω-3 PUFA peroxidation-derived compounds could be widely consumed by the general public. Therefore, it is of practical importance to understand the effects of these oxidized lipid compounds on human health. In this review, we summarize and discuss the chemical structures and biological activities of ω-3 PUFA peroxidation-derived compounds, and emphasize the importance to better understand the role of lipid peroxidation in biological activities of ω-3 PUFAs.
ω-3多不饱和脂肪酸（PUFAs）是美国最受欢迎的膳食补充剂之一，但它们化学性质不稳定，极易发生脂质过氧化。在不同国家进行的许多研究表明，市场上大多数ω-3多不饱和脂肪酸产品都已被氧化，这表明由此产生的ω-3多不饱和脂肪酸过氧化衍生化合物可能被普通大众广泛摄入。因此，了解这些氧化脂质化合物对人体健康的影响具有实际重要意义。在这篇综述中，我们总结并讨论了ω-3多不饱和脂肪酸过氧化衍生化合物的化学结构和生物活性，并强调了更好地理解脂质过氧化在ω-3多不饱和脂肪酸生物活性中的作用的重要性。
