Prevention of oxidative stress by omega-3 fatty acids in the brain

Abstract

Oxidative stress and inflammation are the major mechanisms that contribute to the pathogenesis of neurotraumatic, neurodegenerative, and neuropsychiatric diseases. Two major families of essential fatty acids (omega-6 family and omega-3 family) are known to occur in the mammalian brain. Enzymic and nonenzymic mediators of omega-6 family promote and support oxidative stress and neuroinflammation, whereas enzymic lipid mediators of omega-3 fatty acids retard oxidative stress and inhibit neuroinflammation. Present day Western diet is enriched in omega-6 fatty acids. It contains 15–20 times higher omega-6 fatty acids compared to omega-3 fatty acids. Due to the consumption of Western diet, our bodies are flooded with enzymic (eicosanoids and platelet-activating factor) and nonenzymic (4-hydroxynonenal, malondialdehyde, acrolein, isoprostane, isofuran, and isoketal) lipid mediators of omega-6 fatty acids metabolism leading to oxidative stress and neuroinflammation. Increased consumption of omega-3 fatty acids may result in retardation of oxidative stress and neuroinflammation due to the production of resolvins, neuroprotectins, and maresins. Thus, high levels of omega-3 fatty acids are needed in our diet for the optimal health.