Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
Molecules. 2017 Nov 14;22(11):1964. doi: 10.3390/molecules22111964.
In this review paper, the latest literature on the functional properties of phospholipids in relation to inflammation and inflammation-related disorders has been critically appraised and evaluated. The paper is divided into three sections: presents an overview of the relationship between structures and biological activities (pro-inflammatory or anti-inflammatory) of several phospholipids with respect to inflammation. and are dedicated to the structures, functions, compositions and anti-inflammatory properties of dietary phospholipids from animal and marine sources. Most of the dietary phospholipids of animal origin come from meat, egg and dairy products. To date, there is very limited work published on meat phospholipids, undoubtedly due to the negative perception that meat consumption is an unhealthy option because of its putative associations with several chronic diseases. These assumptions are addressed with respect to the phospholipid composition of meat products. Recent research trends indicate that dairy phospholipids possess anti-inflammatory properties, which has led to an increased interest into their molecular structures and reputed health benefits. Finally, the structural composition of phospholipids of marine origin is discussed. Extensive research has been published in relation to ω-3 polyunsaturated fatty acids (PUFAs) and inflammation, however this research has recently come under scrutiny and has proved to be unreliable and controversial in terms of the therapeutic effects of ω-3 PUFA, which are generally in the form of triglycerides and esters. Therefore, this review focuses on recent publications concerning marine phospholipids and their structural composition and related health benefits. Finally, the strong nutritional value of dietary phospholipids are highlighted with respect to marine and animal origin and avenues for future research are discussed.
在这篇综述论文中，批判性地评价和评估了有关磷脂与炎症和炎症相关疾病的功能特性的最新文献。本文分为三个部分：第 部分概述了几种磷脂的结构与生物活性（促炎或抗炎）与炎症的关系。第 和 部分分别介绍了动物和海洋来源的饮食性磷脂的结构、功能、组成和抗炎特性。大多数动物来源的饮食性磷脂来自肉类、蛋类和乳制品。迄今为止，关于肉类磷脂的研究工作非常有限，这无疑是由于人们认为肉类消费是不健康的选择，因为它与几种慢性疾病有关。这些假设是针对肉类产品的磷脂组成提出的。最近的研究趋势表明，乳磷脂具有抗炎特性，这导致人们对其分子结构和据称的健康益处产生了更大的兴趣。最后，讨论了海洋来源磷脂的结构组成。已经发表了大量关于 ω-3 多不饱和脂肪酸（PUFA）与炎症的研究，但最近对这些研究进行了审查，结果表明 ω-3PUFA 的治疗效果不可靠且存在争议，因为 ω-3PUFA 通常以甘油三酯和酯的形式存在。因此，本综述重点介绍了最近关于海洋磷脂及其结构组成和相关健康益处的出版物。最后，强调了饮食性磷脂的营养价值，特别是海洋和动物来源的营养价值，并讨论了未来的研究方向。
