Cellular and Molecular Life Sciences

, 66:3277

Polyunsaturated fatty acids and cardiovascular disease

Authors

    • Laboratory of Micronutrients and Cardiovascular DiseaseUniversité Pierre et Marie Curie
  • Pedro Bausero
    • Laboratory of Micronutrients and Cardiovascular DiseaseUniversité Pierre et Marie Curie
  • Charlotte Schneider
    • Laboratory of Micronutrients and Cardiovascular DiseaseUniversité Pierre et Marie Curie
  • Francesco Visioli
    • Laboratory of Micronutrients and Cardiovascular DiseaseUniversité Pierre et Marie Curie
Review

DOI: 10.1007/s00018-009-0085-4

Cite this article as:
Richard, D., Bausero, P., Schneider, C. et al. Cell. Mol. Life Sci. (2009) 66: 3277. doi:10.1007/s00018-009-0085-4

Abstract

Replacing saturated with polyunsaturated (PUFAs) rather than monounsaturated fatty acids or carbohydrates results in cardiovascular prevention over a wide range of intakes. The mechanisms by which PUFAs reduce cardiovascular risk are manifold, and the extent and precise nature of their activities is the subject of several investigations, spanning from in vitro mechanistic studies to human intervention trials. This article reviews the most up-to-date evidence of the association between PUFA consumption and reduced cardiovascular mortality.

Keywords

Fatty acidsCardiovascular diseaseOmega 3Omega 6CholesterolInflammation

Copyright information

© Birkhäuser Verlag, Basel/Switzerland 2009