Review

Cellular and Molecular Life Sciences

, Volume 66, Issue 20, pp 3277-3288

Polyunsaturated fatty acids and cardiovascular disease

  • Doriane RichardAffiliated withLaboratory of Micronutrients and Cardiovascular Disease, Université Pierre et Marie Curie Email author 
  • , Pedro BauseroAffiliated withLaboratory of Micronutrients and Cardiovascular Disease, Université Pierre et Marie Curie
  • , Charlotte SchneiderAffiliated withLaboratory of Micronutrients and Cardiovascular Disease, Université Pierre et Marie Curie
  • , Francesco VisioliAffiliated withLaboratory of Micronutrients and Cardiovascular Disease, Université Pierre et Marie Curie

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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 acids Cardiovascular disease Omega 3 Omega 6 Cholesterol Inflammation