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Fish Oils

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Stroke Revisited: Dyslipidemia in Stroke

Part of the book series: Stroke Revisited ((STROREV))

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Abstract

Fish oil is a significant source of long-chain omega-3 polyunsaturated fatty acids (PUFAs). Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are the essential PUFAs found in fish oil. Early epidemiologic researches have shown a reverse relationship between fish consumption and the risk of coronary heart disease. Since then, several experimental investigations and clinical studies have demonstrated the advantages of fish oil supplementation in decreasing the development and progression of atherosclerosis, myocardial infarction, arrhythmias, heart failure, and ischemic stroke. Possible mechanisms have been investigated, such as lowering triglycerides, altering membrane fluidity, modulation of cardiac ion channels, anti-inflammatory, antithrombotic, and anti-arrhythmic effects. This chapter will review the mechanism of action of omega-3 PUFAs and their clinical implications in cardiovascular disease and stroke.

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  1. Department of Neurology, Chonnam National University Medical School and Hospital, Gwangju, Republic of Korea

    Jae-Myung Kim & Man-Seok Park

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  1. Jae-Myung Kim
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  1. Department of Neurology, Seoul National University Hospital, Seoul, Korea (Republic of)

    Seung-Hoon Lee

  2. Department of Neurology, Uijeongbu Eulji Medical Center, Gyeonggi, Korea (Republic of)

    Min Kyoung Kang

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Kim, JM., Park, MS. (2021). Fish Oils. In: Lee, SH., Kang, M.K. (eds) Stroke Revisited: Dyslipidemia in Stroke. Stroke Revisited. Springer, Singapore. https://doi.org/10.1007/978-981-16-3923-4_10

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