Antagonistic effects of dietary arachidonic acid and n-3 polyunsaturated fatty acids

Abstract

Arachidonic acid (AA) is a polyunsaturated fatty acid (PUFA) found exclusively in animal products and is one of the most important fatty acids associated with membrane phospholipids. When liberated from membrane phospholipids, AA can be oxidized to a variety of eicosanoids, compounds important in cell-cell signaling. Dietary n-3 PUFA have been effectively used to attenuate tissue AA levels and subsequent eicosanoid formation. However, only recently have the effects of dietary AA been investigated. This review discusses the antagonistic effects of dietary AA and n-3 PUFA, eicosanoid formation and the evidence suggesting divergent effects with regard to circulating triglycerides, β-oxidation and tumor necrosis factor.