Guest guest Posted December 25, 2004 Report Share Posted December 25, 2004 The Omegas, Prostaglandins & Inflammation JoAnn Guest Dec 24, 2004 20:14 PST ===================================================================== The Omegas, Prostaglandins & Inflammation Inflammation is a normal response of the body to injury and infection and a major component of healing. The redness, warmth, swelling, and pain that characterize inflammatory reactions are all evidence that the immune, circulatory, and hormonal systems are actively working to boost the efficiency of the body's defenses and speed the repair of damaged tissue. Inflammation creates illness when it continues beyond its normal limits or serves no purpose. It is often an unwelcome feature of autoimmunity, for example, and a major component of musculo-skeletal disease. Medical doctors treat inflammation with anti-inflammatory drugs, which can injure the stomach, and with corticosteroids, which can suppress the immune system. There are natural alternatives. Inflammation is regulated by a group of hormones called prostaglandins. Some prostaglandins intensify the inflammatory response while others reduce it. Aspirin, ibuprofen, and other nonsteroidal anti-inflammatory drugs work on the prostaglandin system. You can also affect this system by diet, specifically by the kinds of fats you do and don't eat, since the body makes prostaglandins from fatty acids. Omega-3 fatty acids tend to decrease inflammation while omega-6 fats and trans-fats increase inflammation. Botanical treatments for decreasing inflammation also include curcumin. www.drweil.com www.udoerasmus.com www.spectrumnaturals.com ==================================================================== Imbalance of type of fats may lead to inflammation --- Dec 13, 2004 20:54 PST HEALTH & WELLNESS: Imbalance of type of fats may lead to inflammation Provided by Charlotte Observer on 12/12/2004 by FRED LOWRY --- Q. I heard that eating red meat can increase the risk of getting arthritis. I eat red meat daily and don't understand how it could make my arthritis worse. If I stop eating it, will my arthritis get better? A lot of information has been in the news lately about a British study involving people who kept detailed food journals. As a result, 42 percent of inflammatory arthritis patients reported eating at least 58 grams of red meat per day. It was reported that an increase in other meats also had a higher incidence of inflammatory arthritis. Of participants eating meat from all sources, their risk of inflammatory arthritis almost tripled. The media reported possible explanations that included increased animal collagen, additives, or even infectious agents. One explanation that seems to have been overlooked is the " type " of fat found in meats. Meats are rich in omega 6 fats, which form " arachidonic acid " that turns into " inflammatory " prostaglandins. Prostaglandins are 'hormone-like' chemicals that regulate cellular activity on a moment-to-moment basis. Many other types of these prostaglandins are made from omega 3 or omega 6 fats. Conversely, the prostaglandins formed from omega 3 fats decrease inflammation, prevent degenerative cardiovascular changes and can prevent water retention. Good sources of omega 3 fats are fish and fish oils. All prostaglandins are needed, as they perform various necessary functions. The problem is that most people consume too many omega 6 fats from meat and too little omega 3 fats. Therefore, the prostaglandins are out of balance. This imbalance throws the body chemistry toward the inflammation side. It is interesting that many anti-inflammatory drugs aim to 'decrease " prostaglandins and their byproducts. While many other possible health aspects exist related to the excess consumption of meat, you may want to make some changes: ** Decrease your consumption of meat and increase the consumption of fish. ** Avoid processed meats, including lunch meats, hot dogs and sausage. ** Avoid pork, as it may be more pro-inflammatory. ** Recognize that wild game, or free range meat, can be higher in omega 3 fats because of the animal's diet. ** Choose lean, reasonable portions of good meat. ** Flax oil or fish oil may also be helpful. Fish oil has a greater amount of omega 3 fats. Try to follow these guidelines for one month to see if they make a difference. The results of a one-month experiment might surprise you. I have known people who have not needed their anti-inflammatory medications after making changes, including the use of one tablespoonful of fish oil daily. Fred Lowry For more news or to , please visit http://www.charlotte.com ====================================================================== Anti-inflammatory Potential of Essential Fatty Acids ====================================================================== Anti-inflammatory Potential of Essential Fatty Acids in UC, IBS & Crohn's ___________________________ From " Omega-3 Oils, " by Donald Rudin, MD and Clara Felix, page 67. In one study, doctors in Bologna and Turin, Italy, gave fish-oil capsules three times a day for one year to thirty-nine Crohn's patients for about eight months. A similar control group of thirty-nine patients received capsules that contained neutral oils. The fish-oil capsules were specially formulated to reduce fishy odor and to improve absorption of Omega-3 EPA and DHA. Reducing the odor was important, because until the trial was over, neither the doctors nor the patients knew which patients had gotten which oils. After a year of ingesting 2.7 grams of EPA and DHA every day, twenty-three of the patients who received the fish oils were still in remission. By contrast, only eleven of the thirty-nine control patients stayed in remission. In Crohn's disease, bowel tissue contains abnormally high levels of inflammation- producing, bad prostaglandins from Omega-6 ARA (arachadonic acid). In the patients taking the fish oil whose illness remained in remission, red blood cell levels of ARA plunged, while levels of Omega-3 EPA and DHA rose greatly. In general, laboratory tests indicated that inflammation decreased in the fish oil patients, but increased in the control patients. Ulcerative Colitis-- is another chronic inflammatory disease, usually of the large intestine, in which ulceration and erosion of the bowel tissue cause severe diarrhea and loss of blood, as well as weakness and weightloss. As in Crohn's disease,bowel tissue shows high levels of " bad, " ARA-produced prostaglandins. The worse the symptoms, the higher the levels of these trouble- making prostaglandins. In one study, conducted by William Stenson of Washington University School of medicine, twenty-four patients with active ulcerative colitis who took fish- oil capsules for four months showed a big drop in " bad " prostaglandins. These patients also showed bowel tissue healing and reduced rectal bleeding,and they gained badly needed weight. The capsules contained 5.4 grams of EPA and DHA. Moreover, seven patients who were also getting prednisteroid steroid drugs,were able to cut their dosages in half. ============================================ New Study Finds Fish Oil Helpful in Crohn's ============================================ A fascinating report appearing in the June 13, 1996 issue of the New England Journal of Medicine found fish oil preparations to be useful in Crohn's disease. Crohn's disease is a condition characterized by recurrent episodes of " inflammation " of the intestines. This disease may be serious, and at times patients may undergo surgery to remove those parts of the intestine most severely inflamed. Typically Crohn's diseaseis episodic. This means that patients may experience " flareups " during which time their disease is active,as well as relatively symptom free periods during which time digestive function is fairly normal. This recent study looked at 78 patients with Crohn's disease. One group received nine fish oil capsules each day or a placebo. Among the group of patients receiving the fish oil, 28% had relapses during the one year study. In contrast, in the group receiving the placebo, 69% experienced relapses. It has long been known that foods like fish oil, rich in the omega-3 essential fatty acids, have significant " anti-inflammatory " activity. The omega-3 essential fatty acids produce a specific type of 'chemical' in the body called 'prostaglandins " , which serve as one of the body's main 'mediators' of inflammation. ============================================= EFA FUNCTIONS ============================================= --1.EFAs are precursors of several important " regulatory " molecules such as " prostaglandins " , " leukotrienes " and " thromboxanes " . Prostaglandin E1, in particular has a wide range of desirable effects including " reduction " of inflammation, lowering blood pressure and 'inhibited' platelet aggregation.-- --1.EFAs are involved in transportation and metabolism of cholesterol. EFAs " disperse " cholesterol and make it more 'soluble' so that the body is able to get rid of it. EFAs also have the ability to inhibit the " synthesis " of LDL ( bad cholesterol) in our bodies. --1.EFAs are required for every single cell in the body to function effectively. The cell membrane must compose of certain level of EFAs for proper cell " structure " and " integrity " .-- --\ - Fish Oil-- is the oil extracted from the flesh of cold- water fish. These are mainly fish such as alaskan salmon, mackerel, tuna, sardines (water packed), herrings and anchovies. Fish oil is a rich source of omega-3 essential fatty acids known as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Both EPA and DHA are normal constituents of human tissues, and this includes brain cells, retina, adrenals and sex organs - all of the most " active " tissues in the human body. These essential fats also help to keep the arteries " clean " . Fish oil has been shown in studies to lower " serum triglyceride " levels and reduce the " thrombotic " tendency of blood by 'reducing' platelet " stickiness. " Fish Oil should not be confused with cod liver oil however, which is found in the liver of the fish --although Cod liver oil is also a rich source of fatty acids and contains significant levels of vitamins A and D. Nervous System-- EFAs are required for the normal membrane structure, cell structure of the nerves and for normal nerve functions. EFAs are also of major importance in the central nervous system. Reduced amount of EFAs in the redblood cell wall makes the blood cell " rigid " (hardening of the arteries). This in turn results in a reduction in the supply of oxygen and 'nutrients' that can be " transported " by the red blood cell to the nerves. The reduced volume of oxygen and nutrients would impair nerve functions. Studies have shown that GLA is able to prevent or 'reverse' neuropathy (damage to the nerves) because direct supply of GLA results in an improvement in nerve blood flow. It is interesting to note that " lipids " make up 20 % of the brain and is important for eye function. Ref: Horrobin; Rev. Contemp. Pharmaco. 1990; 14 www.udoerasmus.com www.spectrumnaturals.com ============================================ " Prostaglandins " -Good and Bad -- More prostaglandin E2 may lead to 'degenerative' disease, whereas high levels of " beneficial " prostaglandin E1 and E3 'protect' our bodies from the ravages of disease. Here is a brief description of how these " prostaglandins " function in the body: • Prostaglandin E1 prevents blood platelets from " sticking " together, thereby helping to prevent heart attacks and strokes caused by blood clots. It 'relaxes " blood vessels, improving circulation and lowering blood pressure. It reduces " inflammation " , makes insulin work more " effectively " and " enhances " the T-cell function of the immune system. *GLA* increases this beneficial prostaglandin. • Prostaglandin E2 " promotes " platelet aggregation, the first step to clot " formation " , increasing the risk for heart attack and stroke. It makes the kidneys *retain* sodium, leading to water retention, and it causes 'inflammation'. Diets high in saturated fats (arachidonic acid (AA) increase levels of this " pro-inflammatory " prostaglandin E2. • Prostaglandin E3 has similar functions as prostaglandin E1. It has a powerful effect of preventing the 'release' of " arachidonic acid " stored in cell membranes and its conversion to prostaglandin E2. Omega-3 fatty acids are the source of this " beneficial " E3 prostaglandin. The first step in both these " conversion processes " is controlled by the enzyme D6D (delta-6 desaturase). Unfortunately, D6D activity " declines " with age, and is reduced in some individuals even at a younger age (Horrobin, 1981). This not only " inhibits " the synthesis of GLA and DHA, but also leads to a prostaglandin imbalance with decline of the good series-1 and series-3 prostaglandins and other beneficial eicosanoids, which exhibit potent " anti-inflammatory " and " immunoregulatory " effects. The reduced capacity to convert parent EFAs to GLA and DHA is associated with conditions including cardiovascular disease, diabetes, alcoholism, atopic dermatitis, premenstrual syndrome, rheumatoid arthritis and cancer (Bolton-Smith et al., 1997; Leventhal et al., 1993; Horrobin, 1993), as well as learning deficits and development of dementia. The exciting news is that supplementation with GLA and DHA can " circumvent " impaired D6D function, and restore levels of the beneficial " anti-inflammatory " prostaglandins. Moreover, *GLA* supplementation actually `increases' D6D activity, " reversing " the effect of aging on the enzyme itself (Biagi et al., 1991). In this way, GLA supplementation improves the " metabolism " of both omega-6 and omega-3 fatty acids (EFAs). It has also become clear that the omega-3 fatty acids DHA and EPA limit the " production " of the bad series-2 prostaglandins by preventing the 'release' of " arachidonic " acid from cell membranes, inhibiting its further metabolism. An excessive amount of linoleic acid (omega-6), on the other hand, 'limits' the 'availability " of alpha-linolenic acid (omega-3) as a precursor for the *good* series-3 prostaglandins and stimulates the `formation' of arachidonic acid (normally found mainly in saturated fats in animal protein, which is the `precursor' to the bad prostaglandins (series-2) and other 'pro-inflammatory' " eicosanoids " . Biagi et al. (1991) studied both old and young rats that were fed either a GLA-rich diet or a control diet. Old animals fed the control diet showed a clear decline in the level of " delta-6-desaturated " " metabolites " of both the omega-6 and the omega-3 series. In the GLA group of old mice there was no decline of these metabolites. A study of more than 10,000 middle-aged men and women in Scotland showed that aging influences the fatty acid composition of adipose (fatty) tissue independently of diet (Bolton-Smith et al., 1997). The study confirms the earlier mentioned experimental findings of an age-related decline in the rate-limiting step of " delta-6- desaturation', and in addition discovered a greater decline in women than in men. The results indicate that an increase in dietary GLA could offset the age-related 'imbalance' in fatty acid levels. GLA and DHA both have 'preventive' effects on atherosclerosis and heart attacks by lowering blood pressure and serum `lipids' and reducing cardiovascular `reactions' to stress. While GLA in addition has anti-aging effects, DHA has a unique role in the development and maintenance of the nervous system. It has proven to be important for development, learning and behavior in children as well as for prevention and treatment of dementia. Cardiovascular disease Beneficial effects of both GLA and DHA on the cardiovascular system have been extensively documented in experimental and human studies: moderate but consistent blood pressure lowering effects, significant reductions of serum lipids, and beneficial influence on insulin resistance which plays a large role in the development of diabetes, atherosclerosis and heart attacks. Much research is currently focused on unraveling the many-fold mechanisms of action behind these favorable influences. Hypertension Early detection is of great importance, since life style changes is likely to prevent further development of serious complications. Incorporation of GLA and DHA in the diet has proven to be one of these changes that can " reduce " the blood pressure and help lower the risk of heart attacks, stroke and kidney failure. Borage oil, black currant oil and DHA have blood pressure lowering effects- In contrast to earlier beliefs, we now know that a stable systolic blood pressure (below 140 mmHg) is equally or even more important than a " normal " diastolic pressure (less than 90 mmHg). Systolic blood pressure increases with aging as a result of increased " stiffness " of the arteries and is a stronger predictor of risk in the elderly than the diastolic pressure. A pulse pressure (the difference between systolic and diastolic pressure) of more than 60 is a marker for advanced atherosclerosis and indicates a high risk for a cardiovascular 'event'. In most cases of hypertension (95%) no specific reason can be found for the elevated pressure, a condition known as essential or " idiopathic " hypertension. Results from a clinical, double blind, crossover study by Venter et al. (1988) support the hypothesis that " deficiency " of the enzyme D6D, so common in aging, may play an important part in the etiology of " idiopathic " hypertension. The study furthermore validates the earlier findings that a ratio of 2:1 of GLA and DHA/EPA is beneficial in prevention of cardiovascular diseases. This trial involved 25 non-obese patients with mild-moderate essential hypertension. One group was given capsules containing 360 mg GLA and 180 mg EPA/day, while the other group received capsules containing only linoleic acid and alpha-linolenic acid, the parent EFAs that need the " enzyme D6D " for their metabolism to GLA and EPA/DHA. The average systolic blood pressure in the first group was significantly reduced (~ 10 %) after 8 to 12 weeks of therapy, while there was no significant change in the second group, indicating that " deficiency " of the " enzyme D6D " is likely to promote an increase of blood pressure. www.udoerasmus.com www.spectrumnaturals.com ============================================ A Lesson in Nutrition From our Stone Age Ancestors ============================================ A Lesson in Nutrition From our Stone Age Ancestors By Artur Klimaszewski, MD Source: Bioriginal Publishing Date Published: January 2000 http://www.fatsforhealth.com/library/libitems/ancestors.php Borage Oil and other " good " fats can help restore the natural balance that our bodies were meant to have initially. In 1930 scientists discovered a class of " metabolites " called " prostaglandins " - compounds 'produced' in the body from " dietary fats " . After 70 years of research, we have finally come to understand the significance of prostaglandins. There have been close to 7,000 published studies on prostaglandins and their roles in the body. This research demonstrates that prostaglandins play very important roles in regulating some of the most basic body functions on a minute-to-minute basis. Prostaglandins are extremely potent hormone-like compounds that belong to a larger family of compounds called " eicosanoids " . They fall into three classes, or " series " , each of which has specific " biological " effects: " Series 1 " prostaglandins These compounds have three basic functions: they reduce inflammation, dilate blood vessels, and inhibit blood clotting. The strong anti-inflammatory properties help the body recover from injury by reducing pain, swelling and redness. The other two functions keep blood vessels open wide, and keep blood flowing freely. " Series 2 " prostaglandins The most prominent compounds in this group strongly increase inflammation, constrict blood vessels, and encourage blood clotting. These properties come into play when the body suffers a wound or injury - without these prostaglandins, you would bleed to death from the slightest of cuts. However, in excess, these prostaglandins may be harmful. Many diseases are directly linked to excessive inflammation and blood clotting - for example, rheumatoid arthritis and some forms of stroke and heart attack. High levels of Series 2 prostaglandins in the body have also been linked to other diseases including diabetic nerve damage, high blood pressure, allergies, skin inflammations and cancer. " Series 3 " prostaglandins The compounds in this group are a mixed bag: some of them dilate blood vessels, while others constrict. They also have a weak tendency to increase inflammation and inhibit blood clotting. In general, these are useful defense mechanisms against trauma and infection. The body must maintain a delicate balance between these prostaglandins - otherwise the strong proinflammatory, blood-vessel- constricting, and blood-clotting effects of Series 2 will overwhelm the sytem, causing a host of ill effects. As important as prostaglandins are, the body has no reliable mechanism for keeping them in balance - it depends mostly on diet to maintain equilibrium. The type of fat we eat has a direct impact on what type of prostaglandins the body will produce and how much it produces of each type. For example, the body may produce Series 1 prostaglandins from Linoleic Acid found in refined vegetable oils, margarines, refined sugar, salt and other processed foods. The body breaks down " Arachidonic Acid " found in meats and eggs into prostaglandins of Series 2. Consumption of fish and fish oils causes the production of prostaglandins of Series 3. Optimal Balance Since the diet has such a powerful influence on prostaglandins in the body, we must determine the optimal balance and supplement our diets to achieve that balance. What, then, is an optimal balance of prostaglandins? To answer this question, we must take a lesson in nutrition from our prehistoric ancestors. Over the course of 4 million years, humans evolved adapting genetically to their environment. The human metabolism was able to continually adapt to changes in diet over time. About 10,000 years ago, however, the human diet began to change so dramatically that evolution was not able to keep up. In about 8,000 B.C., humans began to cultivate crops, domesticate animals, and improve cooking and baking techniques. Cultivation of crops severely limited the variety of plants in the diet, while domesticated animal meat introduced a much higher level of fat. At the same time, newfound techniques of cooking and baking meant that we could eat a whole new range of vegetables - namely " starches " , which are " undigestible " when raw. Two hundred years ago, the pace of dietary change started to speed up even more. Humans developed mass food production techniques and introduced numerous harsh chemicals into the food we eat. Genetically, we are still virtually identical to our hunter-gatherer ancestors, yet the food we eat is far removed. We cannot and do not want to imitate our ancestors' diets. We simply have to understand the types of fat their diets would have contained and deduce the levels of prostaglandins that their bodies produced as a result. Equipped with modern scientific tools, we may study human remains, fossilized fecal matter, and bodies preserved under ice or bogs. These provide clues to the kinds of food that our prehistoric ancestors consumed. Most of the plants and animal species they ate can still be found today and we can analyze them for their nutritional value. We can also analyze the diets of surviving tribes who have resisted the adoption of " civilization " and the modern Western diet. Finally, we can analyze the diets of other primates and extrapolate those findings to humans. Through these methods, we can, in fact, get a surprisingly accurate picture of the human diet of 10,000 years ago. The findings show that we presently eat *ten times* more " saturated " fat and hundreds of times more trans-fatty acids than did " prehistoric " humans. Such high consumption of these " bad " fats is known to " impair " the metabolism of Linoleic Acid, which, as we have seen, is the body's main source of the beneficial prostaglandins of Series 1. In addition, we eat far more Arachidonic Acid (dairy and meat) than did our ancestors, leading to high levels of the potentially harmful Series 2 prostaglandins in the body. Furthermore, we eat less fish, one of the primary sources of the beneficial Series 3 prostaglandins. In the final balance, our bodies are producing too few " beneficial " prostaglandins and too many potentially " harmful " prostaglandins, contributing to increasing incidences of arthritis, diabetic nerve damage, heart attacks, high blood pressure, allergies, skin inflammations, and cancer. A Supplement A Day… We cannot change our genetics - so the key is to tilt the scale towards Series 1 and 3 prostaglandins through dietary supplementation with fats that the body can easily break down into these beneficial compounds. For Series 1, there are several plant sources the body can use - Borage Oil, Evening Primrose Oil, and Black Currant Oil. For Series 3, turn to Fish Oil or Flax seeds. To fully satisfy the body's need for production of Series 1 prostaglandins, a healthy adult needs only 1-2 grams per day of Borage Oil, or 3-6 grams per day of Evening Primrose Oil. To increase production of Series 3 prostaglandins, a healthy adult needs to eat cold water fish several times a week, or supplement the diet with 1-2 grams of Fish Oil or 2-5 grams of Flax seeds a day. Restoring the natural levels of prostaglandins in our bodies will help both prevent and treat those diseases where harmful " prostaglandin activity " is a key factor. Supplementation with Borage Oil and other " good " fats can help restore the 'natural balance' our bodies were meant to have. Artur Klimaszewski is an MD with Bioriginal Food & Science Corp., Saskatoon, Canada. He is devoted to research in the field of essential fats. ________________ JoAnn Guest mrsjo- DietaryTi- www.geocities.com/mrsjoguest/Genes AIM Barleygreen " Wisdom of the Past, Food of the Future " http://www.geocities.com/mrsjoguest/Diets.html Take Mail with you! Get it on your mobile phone. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2004 Report Share Posted December 28, 2004 Can information regarding multiple sclerosis be provided? Renato23451 Thank you --- JoAnn Guest <angelprincessjo wrote: > > > The Omegas, Prostaglandins & Inflammation > JoAnn Guest > Dec 24, 2004 20:14 PST > ================================================================================\ ========================================================== > > The Omegas, Prostaglandins & Inflammation > > Inflammation is a normal response of the body to > injury and infection > and a major component of healing. The redness, > warmth, swelling, and > pain that characterize inflammatory reactions are > all evidence that the > immune, circulatory, and hormonal systems are > actively working to boost > the efficiency of the body's defenses and speed the > repair of damaged > tissue. > > Inflammation creates illness when it continues > beyond its normal limits > or serves no purpose. > > It is often an unwelcome feature of autoimmunity, > for example, and a > major component of musculo-skeletal disease. > Quote Link to comment Share on other sites More sharing options...
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