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Dietary Influences on Prostaglandin Synthesis

  • Chapter
Advances in Nutritional Research

Abstract

Polyunsaturated fatty acids with 20-carbon atoms, derived from the linoleic and alpha-linolenic dietary essential fatty acids (EFA), are the natural substrates in tissues for the formation of metabolic products endowed with potent biological activities. Theseroducts include prostaglandins (PG) and other related compounds, such as thromboxanes (Tx), prostacyclin (PGI2), and the newly discovered leukotrienes (Hammarström et al.,1979). Dietary factors—fatty acids and components affecting the utilization and metabolism of dietary EFA—are known to modulate the accumulation of long-chain polyunsaturated fatty acids (PUFA). Also, information is available on the effects of dietary manipulation on PG production in the body or in selected organs. Finally, the administration of diets with varying levels of linoleic acid has been shown, in animals and humans, to modify several physiological parameters, especially in the cardiovascular system; these effects have been correlated, at experimental or theoretical levels, with changes of PG production.

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  1. Institute of Pharmacology and Pharmacognosy, University of Milan, Milan, Italy

    Claudio Galli

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  1. University of Guelph, Guelph, Ontario, Canada

    Harold H. Draper

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Galli, C. (1980). Dietary Influences on Prostaglandin Synthesis. In: Draper, H.H. (eds) Advances in Nutritional Research. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-4448-4_4

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