Acid pro 4.0
In this study, we simultaneously examined the dietary fat intake and plasma concentrations of PUFA as an explorative study to identify relevant dietary or clinical factors associated with plasma PUFA levels.ĭemographic factors, co-morbidity, and other lipid levels were previously described 24 and did not differ between patients with PD and controls. Previously, either a food questionnaire or direct measurement of PUFA was conducted to investigate the role of PUFA in PD, which was insufficient to reveal the association between long-term dietary habits and plasma PUFA levels. Therefore, dietary PUFA consumption and the intrinsic n-6/n-3 balance may play a role in physiological processes, including neuroinflammation, aging-related processes, and neurodegenerative diseases 23.
n-6 and n-3 fatty acids are not interconvertible due to lack of n-3 desaturase, are metabolically and functionally distinct, and often have opposite physiological effects. Therefore, mammals complement PUFA via uptake from dietary sources. The endogenous synthetic process is not only energetically expensive but also insufficient to supply all cells with PUFA. On the other hand, n-6 PUFA include AA, which is synthesized from LA and further metabolized to prostaglandin and leukotriene, or potent mediators of thrombosis and pro-inflammatory mediators 22. Derivatives of n-3 PUFA include prostaglandins, leukotrienes, resolvins, and protectin, which are classic anti-inflammatory lipid mediators 21. n-3 PUFA include eicosapentaenoic acid (EPA, C20:5n3) and DHA, which are synthesized from ALA through multiple reactions of desaturation, elongation, and β-oxidation. Humans can synthesize most fatty acids, except for α-linolenic acid (ALA, C18:3n3) and linoleic acid (LA, C18:2n6), which are the building blocks of n-3 and n-6 PUFA, respectively 20. Despite conflicting results, it is noteworthy that PUFA in PD need to be further investigated regarding their possible pathophysiological roles and nutraceutical potential.Īpproximately 60% of the brain’s structural compounds are lipids, and PUFA are a major constituent, especially docosahexaenoic acid (DHA, C22:6n3) and arachidonic acid (AA, C20:4n6) 18, 19. Although some clinical trials using n-3 PUFA supplementation reported clinical benefits of PUFA, the number of patients in these trials was small or vitamin E was co-administered 16, 17. In animal studies, n-3 PUFA has shown neuroprotective effects on dopaminergic neurons and possibly promotes restoration after lesions 13, 14, 15. Direct analyses of lipid metabolites have shown decreased PUFA levels in PD 11, 12. Clinical studies assessing the association between PUFA intake and PD risk remain controversial 4, 8, 9, 10. Abundant PUFA in neural plasma membranes could be sources of oxygen radicals through lipid peroxidation 6 and may promote α-synuclein (αSyn) oligomerization with further aggregation in vitro and in vivo mouse models 3, 7. The role of polyunsaturated fatty acids (PUFA) in PD has been widely studied in terms of molecular pathophysiology 3, epidemiological risk factors 4, and neuroprotective effects 5. Daily food intake is studied as an important environmental factor 2. Environmental factors are important in the pathogenesis of PD, specifically in patients older than 50 years 1. Parkinson’s disease (PD) is the second most common neurodegenerative disease, affecting approximately 1% of people aged 65 years or older. ALA and LA plasma levels were inversely correlated with motor severity in patients with PD, while docosahexaenoic acid and AA plasma levels were positively correlated with non-motor symptoms after controlling for age and sex. The association between dietary intake and plasma PUFA concentrations was not significant in patients with PD. However, α-linolenic acid (ALA), linoleic acid (LA), and arachidonic acid (AA) plasma levels were lower in patients with PD. No differences were observed in dietary total energy and lipid intake, including PUFA, between patients with PD and controls. In a case–control study with 38 patients with PD and 33 controls, we assessed dietary intake using food frequency questionnaires and simultaneously measured the plasma levels of five PUFA. Here, we investigated the correlation between dietary intake and plasma concentrations of PUFA and their associations with clinical severity in early-stage Parkinson’s disease (PD). Polyunsaturated fatty acids (PUFA) are important for neuronal function and may contribute to the development of neurodegenerative diseases.