Omega-3-Fatty-Acids

Omega-3-Fatty-Acids

The ongoing study is conducted by U.S. Department of Agriculture (USDA) chemist Darshan S. Kelley and co-investigators are helping uncover new details about how these fish-oil components help protect us from chronic diseases.

In an early study with laboratory mice, Kelley and colleagues investigated the interplay of two omega-3 fatty acids from fish oil-DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid)-and a third fatty acid, CLA (as trans-10, cis-12 CLA) found in some dietary supplements.

Kelley’s 8-week test with 50 laboratory mice indicated that DHA protected the animals against two harmful side effects of CLA: LA-induced insulin resistance and CLA-induced non-alcoholic fatty-liver disease.

In contrast, EPA offered only partial protection against CLA-induced non-alcoholic fatty liver disease and provided no protection against insulin resistance.

If untreated, insulin resistance can lead to diabetes. An estimated 36 million to 57 million Americans are insulin-resistant. Non-alcoholic fatty liver disease can result in cirrhosis of the liver or liver cancer. The study appeared in a 2007 issue of Metabolic Syndrome and Related Disorders.

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