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Fish oil better than vegetable oil for your health
Scientists have provided new evidence that using more fish oil than vegetable oil in the diet decreases the formation of chemicals called prostanoids, which, when produced in excess, increase inflammation in various tissues and organs.
The results, by William L. Smith, Professor and Chair of Biological Chemistry at the University of Michigan, Ann Arbor, and colleagues, may help in designing new anti-inflammatory drugs with fewer side effects than the ones currently available.
"Prostanoids help control blood pressure, fight allergies, and modulate inflammation, but too much of them especially those made from vegetable oils, can also lead to increased pain, swelling, and redness in various tissues," Smith says. "Our study shows that prostanoids made from fish oil are less effective at causing pain and swelling than those made from vegetable oil and that adding fish oil to the diet decreases the amount of prostanoids made from vegetable oil."
The new study, to be published in the August 3 issue of the Journal of Biological Chemistry was selected as a "Paper of the Week” by the journal's editors, meaning that it belongs to the top one percent of papers reviewed in significance and overall importance.
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