Omega-3 polyunsaturated fatty acids-enriched hen eggs consumption enhances microvascular reactivity in young healthy individuals
Stupin A, Rasic L, Matic A, Stupin M, Kralik Z, Kralik G, Grcevic M, Drenjancevic I
Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme · 22 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2018-04-10 · Appl Physiol Nutr Metab · vol. 43 · número 10 · págs. 988–995
- Editorial
- NRC Research Press
- Citado
- 35 citas · más que el 90% de estudios similares · 3.2× el promedio de su campo
- Referencias
- 51 trabajos
- Acceso
- Acceso abierto (copia en repositorio)
- Áreas de investigación
- Fatty Acid Research and Health · Cardiovascular Disease and Adiposity · Adipokines, Inflammation, and Metabolic Diseases
- Palabras clave
- Polyunsaturated fatty acid, Docosahexaenoic acid, Eicosapentaenoic acid, Internal medicine, Endocrinology, Omega 3 fatty acid, C-reactive protein, Fatty acid, Chemistry, Biochemistry, Medicine, Inflammation
- MeSH
- microcirculation, skin, animals, chickens, humans, blood glucose, lipids, docosahexaenoic acids, eicosapentaenoic acid, c-reactive protein, blood flow velocity, double-blind method, nutritive value, blood pressure, animal feed, dietary supplements, eggs, food, fortified, croatia, female, male, microvessels, young adult, healthy volunteers, biomarkers
8 autores
- Ana Stupin🇭🇷 · autor de correspondenciaUniversity of Osijek
- Lidija Rašić🇭🇷 · autor de correspondenciaUniversity of Osijek
- Anita Matić🇭🇷University of Osijek
- Marko Stupin🇭🇷Klinički bolnički centar Osijek; University of Osijek
- Zlata Kralik🇭🇷University of Osijek
- Gordana Kralik🇭🇷University of Osijek
- Manuela Grčević🇭🇷University of Osijek
- Ines Drenjančević🇭🇷University of Osijek
Resumen
El texto original del estudio, en el idioma en que se publicó.
The beneficial effect of omega-3 polyunsaturated fatty acids (PUFA) supplementation on the cardiovascular (CV) system is well supported in CV patients; however, the effect of the consumption of omega-3 PUFA-enriched functional food in healthy individuals is still not fully elucidated. This study aimed to determine the effect of the consumption of omega-3 PUFA-enriched hen eggs on the microvascular reactivity (primary outcome), blood pressure (BP), and serum lipid profile in young healthy individuals. The control group (N = 16) ate 3 ordinary hen eggs (277 mg of omega-3 PUFAs/day), and the OMEGA-3 group (N = 20) ate 3 omega-3 PUFA-enriched eggs containing 259 mg of omega-3 PUFAs/egg daily (α-linolenic acid (ALA), 167 mg/egg; eicosapentaenoic acid (EPA), 7 mg/egg; docosahexaenoic acid (DHA), 84 mg/egg) for 3 weeks (777 mg of omega-3 PUFA/day). Postocclusive reactive hyperemia (PORH) in skin microcirculation assessed by laser Doppler flowmetry, serum lipid profile, fasting blood glucose, high-sensitivity C-reactive protein (hsCRP), and arterial BP were measured in all subjects before and after the protocol. PORH was significantly enhanced, and triglycerides, hsCRP, and BP were significantly decreased in the OMEGA-3 group compared with baseline measurements, whereas there was no significant difference in the control group after the protocol when compared with baseline. To the best of our knowledge, this is the first study to demonstrate that consumption of a mixture of omega-3 PUFA (ALA + EPA + DHA), provided via enriched hen eggs, elicits changes in the microvascular reactivity, BP, and triglyceride level in healthy subjects that are associated with CV benefits, thus suggesting that daily consumption of omega-3 PUFA-enriched eggs in healthy individuals may potentially contribute to CV risk factor attenuation and disease prevention.
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