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Int J Mol Sci. 2013 Oct 22;14(10):21167-88. doi: 10.3390/ijms141021167.

Dietary polyunsaturated fatty acids and inflammation: the role of phospholipid biosynthesis.

Author information

1
Department of Large Animal Clinical Sciences, College of Veterinary Medicine, Michigan State University, 736 Wilson Rd., Room D202, East Lansing, MI 48824, USA. sordillo@msu.edu.

Abstract

The composition of fatty acids in the diets of both human and domestic animal species can regulate inflammation through the biosynthesis of potent lipid mediators. The substrates for lipid mediator biosynthesis are derived primarily from membrane phospholipids and reflect dietary fatty acid intake. Inflammation can be exacerbated with intake of certain dietary fatty acids, such as some ω-6 polyunsaturated fatty acids (PUFA), and subsequent incorporation into membrane phospholipids. Inflammation, however, can be resolved with ingestion of other fatty acids, such as ω-3 PUFA. The influence of dietary PUFA on phospholipid composition is influenced by factors that control phospholipid biosynthesis within cellular membranes, such as preferential incorporation of some fatty acids, competition between newly ingested PUFA and fatty acids released from stores such as adipose, and the impacts of carbohydrate metabolism and physiological state. The objective of this review is to explain these factors as potential obstacles to manipulating PUFA composition of tissue phospholipids by specific dietary fatty acids. A better understanding of the factors that influence how dietary fatty acids can be incorporated into phospholipids may lead to nutritional intervention strategies that optimize health.

PMID:
24152446
PMCID:
PMC3821664
DOI:
10.3390/ijms141021167
[Indexed for MEDLINE]
Free PMC Article

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