OUTLINE

What? Why? How? Immunity



Omega fatty acids were discovered by George and Mildred Burr in 1929-1930, Vanderbilt

University, Nashville, Tennessee. 

Why was it called Omega??-Omega is last letter

in Greek. Double-bond at end of molecule.

Linolenic Acid Alpha Linolenic Acid (ALA) (18:3 ω3)



Omega-3 fatty acids are essential fatty

acids (EFAs). 

They are also called polyunsaturated fatty acids (PUFAs).



There are 3 Omega-3 fatty acids.



The most common one is called Linolenic Acid (short chain-C18:3).



There are two other Omega-3 Fatty acids.



They are long chain Omega-3.



One is called Eicosapentaenoic Acid (EPA), C20:5ω3.



The other is called Docosahexaenoic (DHA), C22:6ω3.



EPA and DHA are found in fatty fish: salmon, trout, sardines, tuna, mackerel,

and fish oil. 

Linolenic acid is found in plant seeds and

plant oil and is converted to EPA and DHA in the body.



There is another EFA, PUFA which is called

Omega-6 fatty acid. 

The common one is called Linoleic Acid.



It is C18:2ω6. There is also Arachidonic acid. It is C20:4ω6.



The ratio between Omega-6 and Omega-3 is very important.



The lower the ratio the better it is for us.



The recommended ratio by WHO/FAO is

2:1 to 4:1. Common diet (USA) is 15:1 to 25:1, corn oil 58:1, sunflower oil 59:0,

peanuts 32:0.



Numerous research worldwide has been done on the benefits of Omega-3 for humans. The

connection was first observed in 1970’s. 

It was found that Omega-3 fatty acids have

many benefits to the human health. 

The following are some of the benefits.



Reduces the risk of coronary heart diseases.



Increases the effects of blood thinning medications (aspirin), regulates blood clotting, reduces platelet aggregation.



Decreases blood pressure, vasodilation.



Increases

the

effects

of

cholesterol-

lowering medications (Zocor) 

Prevents

hypercholesterolemia,

lowers cholesterol. 

Decreases triglycerides.

also



Increases HDL

(so called good cholesterol). 

Lowers LDL

(so called bad cholesterol)



Reduces inflammation by blocking inflammation pathway.

Reduces

inflammatory

eicosanoids

(prostaglandins, thromboxanes, leukotriens etc.) 

Macrophages are sensitive to the omega-3 antiinflammatory effects, therefore, IL-1 is reduced and inflammation is reduced.



Reduces rheumatoid arthritis.



Reduces inflammatory bowel disease (Crohn’s disease).



Improve lung function in adults with

asthma,

allergic reaction. 

Inflammation is associated with cancer, increases dysplasia (abnormal development).



Lower blood sugar, boost insulin, for

diabetic patients. 

Decreases CRF (It reduces stress), also reduces inflammation, CRF stimulates IL-1 production.



Acts as antioxidant, reduces coronary heart diseases. Free radicals can damage the innermost layer of arteries. Can stimulate development of cancer. Causes inflammation.



Reduces Osteoporosis (the reduction in bone density), positive correlation between omega-3 and bone mineral density.



Reduces Allergies ( i.e. hay fever).



Reduces skin disorders.



Inhibits the growth of prostate cancer.



Reduction of breast cancer.

 Improve symptoms of Attention Deficit/Hyperactivity Disorder (ADHD). Reduces eating disorders Reduces depression.



Important for neurological development.



Protect against Alzheimer’s disease and

dementia, improve mental skills: thinking, making decision, reasoning.



Many neurological effects of Omega-3 is

because of its crucial part of cellular phospholipid membrane structure. 

Omega-3 concentrations are the highest in the brain and nervous system.



Enhances integrity of brain cells.



Stimulates grey matter area.



Deficiency of omega-3 is associated with disfunction of neural membrane.



Necessary for optimal functioning of the neurons.



Obviously there are many benefits for OMEGA-3



However, exact mechanism is not really clear or known-Later.

OMEGA-6 FATTY ACIDS 

The most common one is called linoleic acid (18:2 w-6), corn oil, peanuts.



Another one is called Arachidonic acid (20:4 w-6).



Omega-6 is healthy only in moderation.

TOO MUCH      

Increases Increases Increases Increases Increases Increases

inflammation. blood pressure. triglycerides. cholesterol. risk of heart diseases. depression.

THEREFORE 

The most important message is that :



The ratio between Omega-6 and omega-3

is very crucial to our health. 

It should not exceed 2:1 to 4:1.



Fatty fish (Tuna, Salmon, Mackerel).



Fish oil (Cod liver oil).



Canola oil, ratio 2:1.



Plant seeds (i.e. Flaxseeds, soybean, rapeseed,

kiwifruit seeds), walnuts. 

Omega-3 pills.



OR Omega-3 enriched eggs.



These eggs are not a medication.



They are unique and healthy food especially

for those whom like to eat eggs.



One of the major goals of the study was to produce unique eggs that are enriched in Omega-3 fatty acid and have an appropriate ratio between Omega-6 and Omega-3.



Leghorn (LSL) hens (24 wks of age) were used in the present study.



One group was fed flaxseed and the other group served as a control.



Eggs were collected and lipid profile was determined.

Results Lipid Profile of Omega-3 and Standard Eggs after 8 weeks of feeding Parameter

Omega-3 Eggs

Standard Eggs

% Total Fat

53.8

59.3

Parameter

Omega-3 Eggs Standard Eggs

Amount of Linolenic acid ( mg)

140.3

25.6

Amount of DHA ( mg)

135.9

29.6

Total amount of omega-3 ( mg)

276.2

55.2

Amount of Linoleic acid (mg)

609.7

631.3

Amount of long chain omega-6 ( mg)

83.3

108.1

Total of omega-6 (mg)

693.0

739.4

Ratio of omega-6to omega-3

2.5

13.4

OMEGA-3 and IMMUNITY

Definition: Immunity is from immunis (Latin word) means EXEMPTION. * Exemption from diseases. * Defense against invading microorganisms. Types of Immunity: Innate Immunity. Non-Specific. No memory cells, same response. Immediate, first line of defense. Adaptive Immunity (Acquired). Specific. Memory cells involved. Both are not independent.



Innate Immunity:



Anatomical (physical) barriers. Skin and mucous membranes, digestive system.



Phagocytic barriers. Epithelial cells are activated, and produce chemokines, stimulate macrophages.



Physiological barriers. Acidity of stomach

   

Adaptive Immunity: Humoral: Liquid, AB production. Cell-mediated: Cells. Cytokines: Regulate the immune response.

 



Lymphoid organs: Primary: Bursa of Fabricius (chickens), Thymus, cells only. Secondary: spleen, lymph nodes, cecal tonsils, harderian gland, etc, action of response.

Omega-3 and the Immune Response.



General:



Omega-3 stimulates maturation of the immune

system. Has immune-modulating effect. 

Plays a significant role in the functioning of the immune cells.



Improve lymphocyte response.



Omega-3 improves immunity in general.

Specific Functions:  





 

 

Improves antibody production. Enhances antigen presentation by macrophages. Involved in activation and proliferation response of T-cells. Cytotoxic effect. Increase phagocytosis. Stimulates production of cytokines. Decrease the release of pro-inflammatory eicosanoids. Decreases autoimunne diseases. And more.



General Mechanism of Action:



Improves communication between cells, part of cell membrane composition. Signaling

mediators, prostaglandins, thromboxanes, leukotriens, provide an efficient way for cells to respond to various stimuli that requires a cellular response. 

Enhances fluidity of plasma membrane, which is important for cell function.



Omega-3 modulates gene expression of a variety of gene coding for key regulatory proteins, cytokines.



Omega-3 fatty acids are important for human health that includes improvement of the

immune responses. 

They have to be provided in our diet.



Omega-3 eggs have an increased amount of Omega-3 and also have the desired Omega-6 to Omega-3 ratio.



So eat eggs and be healthy and of course happy.

  

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Am. J. Clin. Nutr. Clin. Cardiol. Nutr. Rev. Lancet Circulation NEJM

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Clin. Dermatol. Cancer Res. Allergy. Aging Clin. Exp. Res. Atherosclerosis. Prostate.

And OTHERS!!



It is important for brain development.



Transmitter of nerve impulses.



Impact depression, and others.

OMEGA-9 FATTY ACIDS    

  

18:1 n-9 Monounsaturatd fatty acid. Not essential. Reduces cardiovascular diseases. Reduces plaque building. Increases HDL and lowers LDL. Olive oil, canola oil

Type Canola (rapeseed)

Saturated fatty acids[5]

Monounsaturated fatty acids[5]

Polyunsaturated fatty acids Total poly[5]

linolenic acid (ω-3)

Linoleic acid (ω-6)

7.365

63.276

28.142

9-11

19-21

Corn

12.948

27.576

54.677

1

58

Cottonseed

25.900

17.800

51.900

1

54

6–9

10–22

68–89

56–71

12–18

14.00

72.00

14.00