Omega-3 fatty acids are unsaturated fatty acids which have a double band at the third position from the terminal methyl group. In the body, they are synthesized from α-linolenic acid which is an essential fatty acid. However, the activity of enzymes turn this fatty acid into EPA and DHA is not enough, we must take foods which contain EPA or DHA in order to maintain the invivo levels of these ω-3 fatty acids. EPA and DHA are found abundantly in fish and shellfish, especially sardine, mackerel, saury and tuna. Human milk also contains ω-3 fatty acids which account for some two percent of the total lipid in the milk. Among the ω-3 fatty acids, DHA is thought to play some sighificant role in the development of the visual and brain functions through increase in the fluidity of nerve cell menbranes. On the other hand, EPA is considered to suppress inflammation, allergies, cancer and thrombosis by decreaing the production of inflammatory eicosanoids, such as PGE2, TXA2, LTB4, and LTC4. Moreover recent studies indicate some actions of DHA and EPA through intracellular signal transduction and gene expression. In this lecture, I’m going to introduce our clinical and animal studies concerning the usefulness of ω-3 fatty acids for neurological development, anti-inflammatory and anti-allergic functions, and gastrointestinal function. The results of recent studies about the effects of ω-3 fatty acids and fish oil on health and disease in children will be also added.
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