Omega-3 mai ƙwayoyin cuta
 Omega-3 mai ƙwayoyin cuta | |
|---|---|
structural class of chemical entities (en)  da nootropic (en) | |
| Bayanai | |
| Ƙaramin ɓangare na |
unsaturated fatty acid (en) da long chain fatty acid (en) |
| Bangare na |
Essential fatty acid interactions (en) |
| LiverTox likelihood score (en) |
LiverTox toxicity likelihood category E (en) |
| Nada jerin |
list of omega-3 fatty acids (en) |
Omega−3 fatty acids, wanda kuma ake kira omega−3 oils, ω−3 fatty acids ko n −3 fatty acids, [1] polyunsaturated fatty acids (PUFAs) sune sinadaran da ke nuna kasancewar haɗin kai biyu atoms uku daga rukunin methyl na ƙarshe (wanda aka ƙidaya ω, harafin ƙarshe na haruffan Girkanci ) a cikin tsarin sinadaransu. [2] Suna yaɗuwa sosai a yanayi, suna da mahimmanci a cikin metabolism na lipid na dabbobi, kuma suna taka muhimmiyar rawa a cikin abincin ɗan adam da kuma a cikin ilimin halittar ɗan adam. [2] [3] Nau'ikan omega−3 fatty acids guda uku da ke da hannu a cikin ilimin halittar ɗan adam sune α-linolenic acid (ALA), eicosapentaenoic acid (EPA) da docosahexaenoic acid (DHA). Ana samun ALA a wasu tsire-tsire na ƙasa, yayin da ake samun DHA da EPA a cikin algae da kifi. Algae na teku da phytoplankton sune manyan tushen omega−3 fatty acids. DHA da EPA suna taruwa a cikin kifayen da ke cin waɗannan algae. [4] Tushen amfanin gona na ƙasa da ke ɗauke da ALA sun haɗa da goro, tsaban chia, da tsaban flax da kuma man hemp, yayin da tushen EPA da DHA ya haɗa da man kifi da kifi, [1] da man algae .
Kusan ba tare da wani bambanci ba, dabbobi ba za su iya haɗa sinadarin omega-3 mai kitse mai suna ALA ba kuma za su iya samunsa ne kawai ta hanyar abinci. Duk da haka, suna iya amfani da ALA, idan akwai, don samar da EPA da DHA, ta hanyar ƙirƙirar ƙarin haɗin gwiwa biyu tare da sarkar carbon ɗinsa ( desaturation ) da kuma faɗaɗa shi ( elangation ). Ana amfani da ALA (carbons 18 da haɗin gwiwa biyu 3) don yin EPA (carbons 20 da haɗin gwiwa biyu 5), wanda daga nan ake amfani da shi don yin DHA (carbons 22 da haɗin gwiwa biyu 6). [1] [2] Ikon yin omega-3 mai kitse mai tsayi daga ALA na iya raguwa a lokacin tsufa. [5] A cikin abincin da aka fallasa ga iska, acid ɗin da ba su da cikakken kitse suna da rauni ga iskar shaka da kuma ƙonewa . [2] [6]
Karin sinadarin Omega−3 mai kitse yana da ƙarancin shaida na fa'ida wajen hana ciwon daji, mace-mace mai haifar da cutar da kuma yawancin sakamakon zuciya da jijiyoyin jini, kodayake yana rage hawan jini kaɗan kuma yana rage triglycerides . Tun daga shekarar 2002, Hukumar Abinci da Magunguna ta Amurka (FDA) ta amince da magunguna huɗu da aka rubuta bisa man kifi don magance hypertriglyceridemia, wato Lovaza, Omtryg (duka omega-3-acid ethyl esters ), Vascepa ( ethyl eicosapentaenoic acid ) da Epanova ( omega-3-carboxylic acid ). [7]
Tarihi
[gyara sashe | gyara masomin]A shekarar 1929, George da Mildred Burr sun gano cewa fatty acids suna da matuƙar muhimmanci ga lafiya. Idan fatty acids ba su cikin abinci, to akwai wata matsala ta rashin lafiya da ke barazana ga rayuwa. Burrs sun ƙirƙiro kalmar "essential fatty acids". [8] Tun daga lokacin, masu bincike sun nuna sha'awar da ke ƙaruwa ga unsighted fatty acids masu mahimmanci yayin da suke samar da tsarin membranes na ƙwayoyin halitta. [9] Daga baya, sanin fa'idodin fatty acids masu mahimmanci ga lafiya ya ƙaru sosai tun daga shekarun 1980. [10]
A ranar 8 ga Satumba, 2004, Hukumar Abinci da Magunguna ta Amurka ta ba da matsayin "ƙimar da'awar lafiya" ga EPA da DHA omega−3 fatty acids, tana mai cewa, "bincike mai taimako amma ba cikakke ba ya nuna cewa shan EPA da DHA [omega−3] fatty acids na iya rage haɗarin cututtukan zuciya". Wannan ya sabunta kuma ya gyara wasiƙar shawara kan haɗarin lafiya ta 2001 (duba ƙasa).
Hukumar Binciken Abinci ta Kanada ta fahimci muhimmancin DHA omega−3 kuma ta ba da izinin wannan da'awa ta DHA: "DHA, wani sinadarin omega−3 mai kitse, yana tallafawa ci gaban jiki na yau da kullun na kwakwalwa, idanu da jijiyoyi musamman ga yara 'yan ƙasa da shekara biyu."
A tarihi, abincin da aka saba ci gaba da shi ya ƙunshi isasshen adadin omega−3, amma saboda omega−3 yana da sauƙin narkewar abinci, yanayin da ake ciki na abinci mai narkewa wanda ba shi da tsari ya haifar da ƙarancin omega−3 a cikin abincin da aka ƙera. [11]
Suna
[gyara sashe | gyara masomin]
Kalmomin ω−3 ("omega−3") fatty acid da n−3 fatty acid an samo su ne daga sunan sunadarai na halitta. [2] [12] Hanya ɗaya da ake sanya wa acid mai kitse mara cika suna ita ce ta wurin, a cikin sarkar carbon ɗinsa, na haɗin biyu wanda ya fi kusa da ƙarshen methyl na kwayar. [12] A cikin kalmomi gabaɗaya, n (ko ω) yana wakiltar wurin da ke ƙarshen methyl na kwayar, yayin da lambar n−x (ko ω− x ) tana nufin wurin da ke kusa da haɗin biyu . Don haka, a cikin omega −3 fatty acids musamman, akwai haɗin biyu da ke wurin da aka sanya wa carbon lamba 3, farawa daga ƙarshen methyl na sarkar fatty acid. Wannan tsarin rarrabuwa yana da amfani tunda yawancin canje-canjen sinadarai suna faruwa ne a ƙarshen carboxyl na kwayar, yayin da ƙungiyar methyl da haɗin biyu mafi kusa ba su canzawa a yawancin halayen sinadarai ko enzymatic.
A cikin maganganun n−x ko ω− x, alamar alama ce ta ragewa maimakon jan layi (ko dash), kodayake ba a taɓa karanta ta kamar haka ba. Haka kuma, alamar n (ko ω) tana wakiltar wurin da ke ƙarshen methyl, wanda aka ƙirga daga ƙarshen carboxyl na sarkar carbon mai kitse. Misali, a cikin omega−3 fatty acid tare da atoms na carbon 18 (duba zane), inda ƙarshen methyl yake a wuri na 18 daga ƙarshen carboxyl, n (ko ω) yana wakiltar lamba 18, kuma alamar n −3 (ko ω−3) tana wakiltar cirewa 18−3 = 15, inda 15 shine wurin da ke kewaye da haɗin biyu wanda ya fi kusa da ƙarshen methyl, wanda aka ƙirga daga ƙarshen carboxyl na sarkar. [1]
Duk da cewa n da ω (omega) suna da alaƙa, IUPAC ta ba da shawarar a yi amfani da n don gano mafi girman adadin carbon na fatty acid. [12] Duk da haka, ana amfani da sunan da aka fi sani - omega −3 fatty acid - a cikin kafofin watsa labarai na yau da kullun da kuma wallafe-wallafen kimiyya.
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- 1 2 3 "Omega−3 Fatty Acids". Office of Dietary Supplements, US National Institutes of Health. 17 December 2024. Retrieved 25 May 2025. Cite error: Invalid
<ref>tag; name "NIH" defined multiple times with different content. - 1 2 3 4 5 "Essential Fatty Acids". Micronutrient Information Center, Linus Pauling Institute, Oregon State University. 1 May 2019. Archived from the original on 17 April 2015. Retrieved 10 June 2021. Cite error: Invalid
<ref>tag; name "lpi" defined multiple times with different content. - ↑ Scorletti E, Byrne CD (2013). "Omega−3 fatty acids, hepatic lipid metabolism, and nonalcoholic fatty liver disease". Annual Review of Nutrition. 33 (1): 231–248. doi:10.1146/annurev-nutr-071812-161230. PMID 23862644.
- ↑ "Farmed fish: a major provider or a major consumer of omega-3 oils?| GLOBEFISH |". Food and Agriculture Organization of the United Nations. Archived from the original on 3 February 2022. Retrieved 4 February 2022.
- ↑ Freemantle E, Vandal M, Tremblay-Mercier J, Tremblay S, Blachère JC, Bégin ME, Brenna JT, Windust A, Cunnane SC (September 2006). "Omega-3 fatty acids, energy substrates, and brain function during aging". Prostaglandins, Leukotrienes, and Essential Fatty Acids. 75 (3): 213–220. doi:10.1016/j.plefa.2006.05.011. PMID 16829066.
- ↑ Chaiyasit W, Elias RJ, McClements DJ, Decker EA (2007). "Role of physical structures in bulk oils on lipid oxidation". Critical Reviews in Food Science and Nutrition. 47 (3): 299–317. doi:10.1080/10408390600754248. PMID 17453926. S2CID 10190504.
- ↑ Skulas-Ray AC, Wilson PW, Harris WS, Brinton EA, Kris-Etherton PM, Richter CK, Jacobson TA, Engler MB, Miller M, Robinson JG, Blum CB, Rodriguez-Leyva D, de Ferranti SD, Welty FK (September 2019). "Omega-3 Fatty Acids for the Management of Hypertriglyceridemia: A Science Advisory From the American Heart Association". Circulation. 140 (12): e673–e691. doi:10.1161/CIR.0000000000000709. PMID 31422671.
- ↑ Mukhopadhyay R (October 2012). "Essential fatty acids: the work of George and Mildred Burr". The Journal of Biological Chemistry. 287 (42): 35439–35441. doi:10.1074/jbc.O112.000005. PMC 3471758. PMID 23066112.
- ↑ Caramia G (April 2008). "[The essential fatty acids omega-6 and omega-3: from their discovery to their use in therapy]". Minerva Pediatrica. 60 (2): 219–233. PMID 18449139. Archived from the original on 19 August 2022. Retrieved 8 April 2022.
- ↑ Holman RT (February 1998). "The slow discovery of the importance of omega 3 essential fatty acids in human health". The Journal of Nutrition. 128 (2 Suppl): 427S–433S. doi:10.1093/jn/128.2.427S. PMID 9478042.
- ↑ Simopoulos AP (March 2016). "An Increase in the Omega-6/Omega-3 Fatty Acid Ratio Increases the Risk for Obesity". Nutrients. 8 (3): 128. doi:10.3390/nu8030128. PMC 4808858. PMID 26950145.
- 1 2 3 Ratnayake WM, Galli C (2009). "Fat and fatty acid terminology, methods of analysis and fat digestion and metabolism: a background review paper". Annals of Nutrition & Metabolism (in Turanci). 55 (1–3): 8–43. doi:10.1159/000228994. PMID 19752534. Cite error: Invalid
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