Caligiuri Stephanie P B, Parikh Mihir, Stamenkovic Aleksandra, Pierce Grant N, Aukema Harold M
Department of Physiology and Pathophysiology, Rady Faculty of Health Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.
Department of Human Nutritional Sciences, Faculty of Agriculture and Food Sciences, University of Manitoba, Winnipeg, Manitoba, Canada; and
Am J Physiol Heart Circ Physiol. 2017 Nov 1;313(5):H903-H918. doi: 10.1152/ajpheart.00201.2017. Epub 2017 Aug 11.
Oxylipins are a group of fatty acid metabolites generated via oxygenation of polyunsaturated fatty acids and are involved in processes such as inflammation, immunity, pain, vascular tone, and coagulation. As a result, oxylipins have been implicated in many conditions characterized by these processes, including cardiovascular disease and aging. The best characterized oxylipins in relation to cardiovascular disease are derived from the ω-6 fatty acid arachidonic acid. These oxylipins generally increase inflammation, hypertension, and platelet aggregation, although not universally. Similarly, oxylipins derived from the ω-6 fatty acid linoleic acid generally have more adverse than beneficial cardiovascular effects. Alternatively, most oxylipins derived from 20- and 22-carbon ω-3 fatty acids have anti-inflammatory, antiaggregatory, and vasodilatory effects that help explain the cardioprotective effects of these fatty acids. Much less is known regarding the oxylipins derived from the 18-carbon ω-3 fatty acid α-linolenic acid, but clinical trials with flaxseed supplementation have indicated that these oxylipins can have positive effects on blood pressure. Normal aging also is associated with changes in oxylipin levels in the brain, vasculature, and other tissues, indicating that oxylipin changes with aging may be involved in age-related changes in these tissues. A small number of trials in humans and animals with interventions that contain either 18-carbon or 20- and 22-carbon ω-3 fatty acids have indicated that dietary-induced changes in oxylipins may be beneficial in slowing the changes associated with normal aging. In summary, oxylipins are an important group of molecules amenable to dietary manipulation to target cardiovascular disease and age-related degeneration. Oxylipins are an important group of fatty acid metabolites amenable to dietary manipulation. Because of the role they play in cardiovascular disease and in age-related degeneration, oxylipins are gaining recognition as viable targets for specific dietary interventions focused on manipulating oxylipin composition to control these biological processes.
氧化脂质是一类通过多不饱和脂肪酸的氧化作用生成的脂肪酸代谢产物，参与炎症、免疫、疼痛、血管张力和凝血等过程。因此，氧化脂质与许多以这些过程为特征的病症有关，包括心血管疾病和衰老。与心血管疾病相关的最具特征的氧化脂质源自ω-6脂肪酸花生四烯酸。这些氧化脂质通常会增加炎症、高血压和血小板聚集，不过并非一概如此。同样，源自ω-6脂肪酸亚油酸的氧化脂质通常对心血管的不良影响多于有益影响。相比之下，大多数源自20碳和22碳ω-3脂肪酸的氧化脂质具有抗炎、抗聚集和血管舒张作用，这有助于解释这些脂肪酸的心脏保护作用。关于源自18碳ω-3脂肪酸α-亚麻酸的氧化脂质，人们了解得要少得多，但补充亚麻籽的临床试验表明，这些氧化脂质可能对血压有积极影响。正常衰老也与大脑、血管和其他组织中氧化脂质水平的变化有关，这表明氧化脂质随衰老的变化可能参与了这些组织中与年龄相关的变化。少数针对人类和动物的试验采用了含有18碳或20碳和22碳ω-3脂肪酸的干预措施，结果表明饮食引起的氧化脂质变化可能有助于减缓与正常衰老相关的变化。总之，氧化脂质是一类重要的分子，可通过饮食调控来针对心血管疾病和与年龄相关的退化。氧化脂质是一类重要的脂肪酸代谢产物，可通过饮食调控。由于它们在心血管疾病和与年龄相关的退化中所起的作用，氧化脂质正逐渐被视为可行的靶点，用于特定的饮食干预，旨在通过控制氧化脂质组成来调控这些生物学过程。
