Evidence supporting the use of: Fish oil
For the body system: Prostaglandins

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Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Fish oil, rich in omega-3 fatty acids such as EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), has scientific validation for its effects on prostaglandin synthesis and regulation. Prostaglandins are lipid mediators derived from fatty acids that play key roles in inflammation, immune response, and other physiological processes. Omega-3 fatty acids from fish oil compete with omega-6 fatty acids (mainly arachidonic acid) for the same cyclooxygenase (COX) and lipoxygenase (LOX) enzymes, leading to the production of prostaglandins (e.g., PGE3) that are generally less inflammatory than those derived from omega-6 fatty acids (e.g., PGE2).

Multiple controlled studies and reviews have shown that increased dietary intake of fish oil can shift the prostaglandin balance toward a less inflammatory profile. For example, research published in The American Journal of Clinical Nutrition and Prostaglandins, Leukotrienes and Essential Fatty Acids demonstrates that fish oil supplementation decreases the production of pro-inflammatory prostaglandins and increases the formation of anti-inflammatory prostaglandins and resolvins. This mechanism underlies some of the anti-inflammatory effects observed in conditions like rheumatoid arthritis and cardiovascular disease. However, while the biochemical pathway is well-established, the clinical significance varies depending on the health condition and individual response. Overall, there is strong mechanistic and moderate clinical evidence supporting fish oil’s role in influencing prostaglandin-mediated pathways.

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