1. The effect of eicosapentaenoic acid consumption on human neutrophil chemiluminescence
- Author
-
Neil L. A. Misso, Philip J. Thompson, Martin J. Phillips, and Marion C. Passarelli
- Subjects
Adult ,Male ,Time Factors ,Human neutrophil ,Neutrophils ,Clinical chemistry ,Pharmacology ,complex mixtures ,Biochemistry ,Luminol ,law.invention ,Double blind ,chemistry.chemical_compound ,Double-Blind Method ,law ,Humans ,Plant Oils ,Platelet Activating Factor ,Olive Oil ,health care economics and organizations ,Chemiluminescence ,Organic Chemistry ,social sciences ,Cell Biology ,Dietary Fats ,Crossover study ,Eicosapentaenoic acid ,N-Formylmethionine Leucyl-Phenylalanine ,Kinetics ,Eicosapentaenoic Acid ,chemistry ,Luminescent Measurements ,Female ,lipids (amino acids, peptides, and proteins) ,geographic locations ,Lipidology - Abstract
The effect of eicosapentaenoic acid (EPA) on the inflammatory potential of neutrophils was investigated by supplementing the diets of 12 subjects with 2.16 g of EPA or 12 g of olive oil per day for 4 weeks in a double blind crossover study. Neutrophil function as assessed by luminol enhanced chemiluminescence responses to platelet-activating factor (PAF) and formyl-methionyl-leucyl-phenylalanine (FMLP) was significantly reduced after EPA but not after olive oil consumption in the subjects who consumed EPA first. In contrast, EPA had no significant effect on neutrophil chemiluminescence in the subjects who consumed olive oil first. Dietary supplementation with EPA inhibits neutrophil responses to inflammatory mediators such as PAF while other fatty acids appear to modify the effects of EPA.
- Published
- 1991