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Contribution of Dietary Fat in the Induction of Oxidative Stress

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Book cover Inflammation and Oxidative Stress in Neurological Disorders

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Abstract

Western diet, which is enriched in saturated animal fats, n-6 fatty acids and refined sugars produces oxidative stress and inflammation throughout the body including brain. In contrast Mediterranean diets, which is high in green vegetables, fresh fruits, fish, olive oil, and garlic along with red wine retards inflammation and oxidative stress. Western diet-mediated increase in oxidative stress leads to numerous downstream effects including the generation of enzymic (eicosanoids) and nonenzymic lipid mediators (α,β-unsaturated aldehydes, isoprostanes, isofurans, and isoketals) of n-6 fatty acid metabolism and induction of inflammatory cascades. Interactions of ROS with cellular DNA, proteins and lipids play important roles in pathophysiology of diabetes, metabolic syndrome as well as neurotraumatic and neurodegenerative diseases. In addition, enzymic and nonenzymic oxidation of ARA produce eicosanoids, 4-HNE, IsoP, IsoF, IsoK, Ac and MDA. Increased plasma levels of these metabolites have been associated with neurotraumatic and neurodegenerative diseases. Resolvins and protectins/neuroprotectins, the EPA and DHA-derived lipid mediators regulate immune systems by inhibiting signal transduction processes associated with oxidative stress, neuroinflammation and neurodegeneration. Collective evidence suggests that Resolvins and protectins/neuroprotectins produce potent anti-inflammatory, antioxidants, and pro-resolution effects by inhibiting oxidative stress and enhancing clearance of apoptotic cells and debris from inflamed brain tissue.

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    Akhlaq A. Farooqui

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Farooqui, A. (2014). Contribution of Dietary Fat in the Induction of Oxidative Stress. In: Inflammation and Oxidative Stress in Neurological Disorders. Springer, Cham. https://doi.org/10.1007/978-3-319-04111-7_7

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