Omega-3 (EPA)
What is it?
EPA is formed from ALA and needs the enzyme delta-6 desaturase (D-6-D), the enzyme delta-5 desaturase (D-5-D), and adequate levels of the following: vitamin C, B vitamins, magnesium, and zinc.
This conversion is inefficient, mostly due to genetic polymorphisms that affect enzyme functioning, due to micronutritional deficiencies, excess sugars, and alcohol consumption.
EPA can also be formed from DHA, although this is a complex pathway whose exact functioning still has not been fully described. What we do know at this point, based on clinical studies in humans, is that DHA intake increases EPA levels.
EPA SUPPLEMENTATION
EPA is a highly polyunsaturated essential fatty acid. It can be supplemented in different molecular forms, such as phospholipids, free fatty acids, ethyl ester, or in one of its natural forms, which are triglycerides. Apart from the molecular form in which it is presented, the production method is another quality parameter, as this makes it possible to obtain EPA that is purer and more isolated from other fatty acids of no interest. Extraction and supercritical fluid chromatography is a method that allows EPA to be purified without raising the temperature or using chemical solvents.
Physiological functions of EPA
A variety of studies underscore the importance of omega-3 fatty acids (particularly the eicosapentaenoic and docosahexaenoic ones) in preventing and controlling heart disease, as they modify the composition of membrane phospholipids and help improve cardiac function, control of blood pressure, triglycerides, inflammatory processes, and endothelial function.
BIBLIOGRAPHY
- Delgado-Lista J, Pérez-Martinez P, López-Miranda J, Pérez-Jiménez F. Long chain omega-3 fatty acids and cardiovascular disease: a systematic review. Br J Nutr 2012; 107 Supl. 2: S201-13.
- FAO-WHO. Fats and Fatty Acids in Human Nutrition. Report of an expert consultation. Rome: FAO Food and nutrition paper # 91. Food and Agriculture Organization of the United Nations. Geneva, November 10-14, 2008. 2010.
- Gerber M. Omega-3 fatty acids and cancers: a systematic update review of epidemiological studies. Br J Nutr 2012; 107 Suppl 2: S228-39
- Gómez-Candela C, Bermejo-López LM, Loria-Kohen V. Importance of a balanced omega 6/omega 3 ratio for the maintenance of health: nutritional recommendations. Nutr Hosp 2011; 26 (2): 323-9.
- Miles EA, Calder PC. Influence of marine n-3 polyunsaturated fatty acids on immune function and a systematic review of their effects on clinical outcomes in rheumatoid arthritis. Br J Nutr 2012; 107 Supl. 2: S171-84
- Ortega RM, Rodríguez-Rodríguez E, López-Sobaler AM. Effects of omega 3 fatty acids supplementation in behavior and non-neurodegenerative neuropsychiatric disorders. Br J Nutr 2012; 107 Supl. 2: S261-70.
- Simopoulos AP. Omega-6/Omega-3 Essential Fatty Acids: Biological Effects. World Rev Nutr Diet Basel Karger 2009; 99: 1-16.
- Cabo J, Alonso R, Mata P. Omega-3 fatty acids and blood pressure. Brit J Nutr 2012; 107: S195-S200.
- Calder P. n-3 polyunsaturated fatty acids, inflammation, and inflammatory diseases. Am J Clin Nutr 2006; 83: 1505-19.
- Cottin SC, Sanders TA, Hall WL. The differential effects of EPA and DHA on cardiovascular risk factors. Proc Nutr Soc 2011; 70: 215-31.
Foods with EPA
EPA is found almost exclusively in oily fish species and shellfish, as well as in white fish species to a lesser extent. Some types of seaweed are also a source of EPA.
