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Comparative Absorption and Lymphatic Transport of (ω-3) Eicosapentaenoic Acid, (ω-6) Arachidonic Acid, and (ω-9) Oleic Acid

  • George V. Vahouny
  • Isabel S. Chen
  • S. Satchithanandam
  • Marie M. Cassidy
  • Alan J. Sheppard
Part of the GWUMC Department of Biochemistry Annual Spring Symposia book series (GWUN)

Abstract

There is a rapidly expanding literature on the dietary and metabolic effects of the ω-3 class of fatty acids, which include, among others, linolenic, eicosapentaenoic, and docosahexaenoic acids (Goodnight et al, 1982; Holman, 1982; Willis, 1981). Interest in this area has been heightened by the finding that population groups consuming greater quantities of fish and other marine animals, which are richer in (ω-3 fatty acids, have a low incidence of ischemie heart disease. These include Greenland Eskimos (Bang and Dyerberg, 1980), coastal-dwelling Turks (Yotakis, 1981), and Japanese residing in fishing villages (Hirai et al., 1980). In general, these populations have lower levels of fasting very-low-density and low-density lipoprotein cholesterol, increased levels of high-density lipoprotein cholesterol (Bang and Dyerberg, 1972), and a prolonged bleeding time (Dyerberg and Bang, 1979; Goodnight et al., 1981). These effects are largely attributed to the intake of marine fats, which contain, in addition to “common” fatty acids, higher levels of ω-3 fatty acids than are found in Western-type diets (Bang et al., 1976).

Keywords

Oleic Acid Arachidonic Acid Eicosapentaenoic Acid Polyunsaturated Acid Lymphatic Transport 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1985

Authors and Affiliations

  • George V. Vahouny
    • 1
  • Isabel S. Chen
    • 1
  • S. Satchithanandam
    • 1
  • Marie M. Cassidy
    • 2
  • Alan J. Sheppard
    • 3
  1. 1.Department of BiochemistryThe George Washington University School of Medicine and Health SciencesUSA
  2. 2.Department of PhysiologyThe George Washington University School of Medicine and Health SciencesUSA
  3. 3.Division of NutritionFood and Drug AdministrationUSA

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