ω-3 and ω-6 Polyunsaturated Fatty Acids, Obesity and Cancer

• Main Authors: Stefania D’Angelo, Maria Letizia Motti, Rosaria Meccariello
• Format: Article
• Language: English
• Published: MDPI AG 2020-09-01
• Series: Nutrients
• Subjects: obesity; ω-3PUFAs; ω-6PUFAs; endocannabinoids; CRC; fatty acids
• Online Access: https://www.mdpi.com/2072-6643/12/9/2751

Recently, nutraceutical bioactive compounds in foods have been discovered for their potential health benefits regarding the prevention of chronic disorders, such as cancer, and inflammatory, cardiovascular, and metabolic diseases. Dietary omega-3 polyunsaturated fatty acids (ω-3PUFAs), including alpha-linolenic acid, docosapentaenoic acid, and eicosapentaenoic acid, are mostly attractive. They are available for the customers worldwide from commonly used foods and/or as components of commercial food supplements. The anti-inflammatory and hypotriglyceridemic effects of these fatty acids are well known, whereas pro-inflammatory properties have been recognized in their dietary counterparts, the ω-6PUFAs. Both ω-3 and ω-6PUFAs contribute to the production of lipid mediators such as endocannabinoids that are notably involved in control of food intake, energy sensing, and food–related disorders. In this review, we present ω-3 and ω-6PUFAs and their derivatives, endocannabinoids; discuss the anti-obesity effects of ω-3PUFAs; their roles in inflammation and colorectal cancer development; and how their action can be co-preventative and co-therapeutic.