Dietary long-chain n-3 fatty acids for the prevention of cancer: a review of potential mechanisms.
|
| Abstract |
Increasing evidence from animal and in vitro studies indicates that n-3 fatty acids, especially the long-chain polyunsaturated fatty acids eicosapentaenoic acid and docosahexaenoic acid, present in fatty fish and fish oils inhibit carcinogenesis. The epidemiologic data on the association between fish consumption, as a surrogate marker for n-3 fatty acid intake, and cancer risk are, however, somewhat less consistent. This review highlights current knowledge of the potential mechanisms of the anticarcinogenic actions of n-3 fatty acids. Moreover, a possible explanation of why some epidemiologic studies failed to find an association between n-3 fatty acid intake and cancer risk is provided. Several molecular mechanisms whereby n-3 fatty acids may modify the carcinogenic process have been proposed. These include suppression of arachidonic acid-derived eicosanoid biosynthesis; influences on transcription factor activity, gene expression, and signal transduction pathways; alteration of estrogen metabolism; increased or decreased production of free radicals and reactive oxygen species; and mechanisms involving insulin sensitivity and membrane fluidity. Further studies are needed to evaluate and verify these mechanisms in humans to gain more understanding of the effects of n-3 fatty acid intake on cancer risk.
|
|---|---|
| Authors | Susanna C Larsson, Maria Kumlin, Magnus Ingelman-Sundberg, Alicja Wolk |
| Journal | The American journal of clinical nutrition (Am J Clin Nutr) Vol. 79 Issue 6 Pg. 935-45 (Jun 2004) ISSN: 0002-9165 [Print] United States |
| PMID | 15159222 (Publication Type: Journal Article, Research Support, Non-U.S. Gov't, Review) |
| Chemical References |
|
| Topics |
|
Join CureHunter, for free Research Interface BASIC access!
Realize the full power of the drug-disease research graph!