By Akhlaq A. Farooqui
It is turning into more and more obvious that the deficiency of n-3 fatty acids in vitamin is not just linked to cardiovascular illnesses, but additionally desirous about stroke, epilepsy and different neurological and neurodegenerative illnesses, corresponding to Alzheimer sickness, Parkinson disorder, and peroxisomal ailments. In his most modern booklet, Beneficial results of Fish Oil on Human Brain, Dr. Akhlaq A. Farooqui expands at the prestige and healing significance of n-3 fatty acids (major parts of fish oil) and their mediators in basic mind and people with neurodegenerative and neuropsychiatric illnesses. Farooqui offers some great benefits of n-3 fatty acids on Western nutrition, that is enriched in n-6 fatty acids (major parts of vegetable oil) and should advertise the above neurological issues. The booklet will current readers with innovative and complete info on metabolism and roles of neural membrane n-3 fatty acids.
Neuroscientists, clinicians, neurologists, neuropathologists, opthamologists, dietitians, and nutritionists will locate this booklet helpful for knowing the molecular foundation of n-3 fatty acids and their lipid mediators (resolvins and neuroprotectins) in neuroprotection in acute neural trauma (stroke, spinal wire trauma and head harm) and neurodegenerative diseases.
About the Author:
Dr. Akhlaq A. Farooqui is a pacesetter within the box of mind phospholipases A2, bioactive ether lipid metabolism, polyunsaturated fatty acid metabolism, glycerophospholipid-, sphingolipid-, and cholesterol-derived lipid mediators, and glutamate-induced neurotoxicity. He has found the stimulation of plasmalogen-selective phospholipase A2 (PlsEtn-PLA2) and diacyl- and monoacylglycerol lipases in brains from sufferers with Alzheimer sickness. Stimulation of PlsEtn-PLA2 produces plasmalogen deficiency and raises degrees of eicosanoids which may be concerning the lack of synapses in brains of sufferers with Alzheimer disorder. Dr. Farooqui has released leading edge examine at the iteration and id of glycerophospholipid-, sphingolipid-, and cholesterol-derived lipid mediators in kainic acid neurotoxicity through lipidomics. He has formerly authored 4 monographs: Glycerophospholipids in mind: Phospholipase A2 in Neurological Disorders (2007); Neurochemical elements of Excitotoxicity (2008); Metabolism and features of Bioactive Ether Lipids in Brain (2008); and Hot themes in Neural Membrane Lipidology (2009). All monographs are released by means of Springer.
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Extra info for Beneficial Effects of Fish Oil on Human Brain
Sample text
4 Effect of n–3 Fatty Acids on Receptors The dietary depletion of DHA stimulates caspases and downregulates NMDA receptors in Tg2576 mouse brain. , 2005). , 2005). , 1999). , 2006). , 1999). Collective evidence suggests that n–3 fatty acids have many beneficial effects on brain tissue through their action on neural membrane structure and serving as precursors for potent lipid mediators. They are not only involved in cognitive development, memory-related learning, plasticity of nerve membranes, synaptogenesis, and synaptic transmission, but also in neuroprotection and neural cell survival.
The presence of polyphenolic antioxidants increases the shelf life of olive oil compared to other vegetable oil. These phenols have many beneficial effects on human neurovascular and cardiovascular systems (Fig. 8). 1 Effects of Olive Oil on Heart Supplementation of olive oil in diet improves the major risk factors for cardiovascular disease, such as the lipoprotein profile, blood pressure, glucose 26 1 Fish Oil and Importance of Its Ingredients in Human Diet Decrease in blood pressure Decrease in NF-κ B Decrease in homocysteine Decrease in Oxidative stress Mediterranean diet Decrease in vWF, TFPI and PAI-1 Improvement in endothelial cell function Decrease in activated Factor VII in plasma Enhanced lipoprotein profile Fig.
Hydrogenation not only increases the shelf life but also elevates flavor and stability of foods having shortening or margarine. Trans fatty acids are also generated during heating and frying of oils at high temperatures. The major sources of trans fatty acids are partially hydrogenated fats commonly used for manufacturing processed food and food cooked in fast food resturants. 32 1 Fish Oil and Importance of Its Ingredients in Human Diet H H O C (a) OH H O C H OH (b) Fig. 10 Structural differences between cis and trans fatty acids.