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Action of flavonoids on conversion of long chain polyunsaturated fatty acids from essential fatty acids

Abstract:

Epidemiological and clinical studies have reported multiple benefits from the intake of Long Chain Polyunsaturated Fatty Acids n-3 (LC-PUFA n-3), EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid); however, overexploitation of marine sources limits current and future availability. The alpha-linolenic acid (ALA) is a metabolic precursor of PUFAs n-3-LC, therefore its consumption is an alternative to be considered. However, the conversion of ALA to EPA and DHA is not efficient. On other hand, antioxidants such as flavonoids increase serum and tissue concentration of PUFA LC n-3, although the underlying mechanisms are not fully elucidated. The effect of PUFAs and flavonoids on metabolism PUFAs n-3 LC. to modulate transcription factors such as peroxisome proliferators alpha receptor (PPAR-α), the sterol regulatory element-binding protein, (SREBP 1) and genic expression of fatty acid desaturase enzymes delta 5 (Δ5) and delta 6 (Δ6) was explored. Other hypotheses that could explain the increase of n-3 PUFAs were also included such as antioxidant action, exerted by flavonoids and their metabolites.