Aging is an inevitable biological process accompanied by various physiological changes, and researchers have long sought interventions to promote healthy aging. This article explores the effects of four natural compounds—Omega-3 fatty acids, Coenzyme Q10, Gingerol, and Curcumin—on the aging process. We delve into the scientific literature to examine the potential benefits and mechanisms behind these substances in mitigating age-related conditions. Omega-3's anti-inflammatory properties, Coenzyme Q10's cellular energy support, Gingerol’s antioxidant effects, and Curcumin’s anti-aging properties are all discussed. By shedding light on the impact of these compounds, this review aims to contribute to a better understanding of how natural substances may play a role in promoting longevity and enhancing the quality of life during the aging journey.

Polyunsaturated fatty acids are critically important for newborn nutrition and in the trajectory of growth and developmental processes throughout early life. This systematic review (PROSPERO ID: CRD42023400059) critically analyzes literature pertaining to how omega-3 and omega-6 fatty acids in human milk are related to health outcomes in early life. Literature selected for the review were published between 2005 and 2020 and included assessments in healthy term children between 0 and 5 years of age. The studies reported the relation between human milk fatty acids docosahexaenoic acid (C22:6n-3, DHA), eicosapentaenoic acid (C20:5n-3, EPA), alpha-linolenic acid (C18:3n-3, ALA), arachidonic acid (C20:4n-6, AA), and linoleic acid (C18:2n-6, LA) with three domains of health outcomes: neurodevelopment, body composition, and allergy, skin & eczema. Results from the 21 studies consistently suggested better health outcomes across the three domains for infants consuming milk with higher concentrations of total n-3, DHA, EPA, and ALA. Negative health outcomes across the three domains were associated with higher levels of total n-6, AA, and LA in milk. N-3 and n-6 content of milk were related to neurodevelopmental, body composition, and allergy, skin & eczema outcomes with moderate certainty. Maternal diet impacting milk fatty acid content and fatty acid desaturase genotype modifying physiologic responses to fatty acid intake were prominent gaps identified in the review using the NIH Quality Assessment Tool for Observational Cohort and Cross-Sectional Studies and GRADE approach. This research study can inform baby nutrition product development, and fatty acid intake recommendations or dietary interventions for mothers and children.

Age-related macular degeneration (AMD) is one of the most prevalent eye diseases among the ageing population worldwide. It is a leading cause of blindness in individuals over 55, particularly in industrialised Western countries. The prevalence of AMD increases with age, and genetic factors and environmental influences are believed to contribute to its development. Among the environmental factors, diet plays a significant role in AMD. This review explores the association between dietary components, dietary patterns and AMD. Various nutrients, non-nutrient substances and dietary models that have the potential to counteract oxidative stress and inflammation, which are underlying mechanisms of AMD, are discussed. Consuming fruits, vegetables, fish and seafood, whole grains, olive oil, nuts and low-glycaemic-index foods has been highlighted as beneficial for reducing the risk of AMD. Adhering to the Mediterranean diet, which encompasses these elements, can be recommended as a dietary pattern for AMD. Furthermore, the modulation of the gut microbiota through dietary interventions and probiotics has shown promise in managing AMD.

Dietary oils and fats contain different fatty acid compositions that are associated with cardiometabolic disease risk. Despite their influence on disease outcomes, the types of dietary oils and fats predominately used in Australian households remain unknown. The aim of this study was to investigate the use of dietary oils and fats in cooking and food preparation in Australia. Adults living in Australia completed a cross-sectional online survey outlining their current household oil and fat use from July to December 2021. The survey was disseminated via social media platforms and included questions about the types of dietary oils and fats used for different cooking methods and the perceived motivators for choosing the main household oil. A total of 1248 participants responded to the survey. Participants were mostly female (91·6 %) aged between 25 and 44 years (56·7 %). The majority of participants (84·5 %) reported using some form of olive oil as their main source of oil for cooking and food preparation. Almost two-thirds of the sample (65·4 %) reported using extra virgin olive oil (EVOO), mainly in raw food preparation (71·5 %) or savoury baking and roasting (58 %). Fewer households reported using rice bran oil (4·6 %), canola oil (4·3 %) and vegetable oil (1·8 %). Almost half of all participants (49·6 %) identified perceived health benefits as the primary motivating factor for their main choice of oil, followed by sensory preference (46·7 %), versatility (10·2 %) and convenience (8·8 %). Australian adults frequently use olive oil, specifically EVOO, as the main oil for cooking and food preparation in the household.

Polyunsaturated fatty acids (PUFAs) are essential fatty acids which are provided to the body through the diet. The brain is one of the richest organs in the body and has a high need in PUFAs. There are 2 main families of PUFAs, n-3 (or omega 3) and n-6 (or omega6). While it is quite easy to find n-6 PUFAs in westernized diets, the need in n-3 PUFAs is poorly reached, leading to decreased level of docosahexaenoic acid (DHA) in the brain. In humans, poor levels of blood n-3 PUFAs and brain DHA are associated to a higher prevalence of cognitive disorders and depression. However, the mechanisms underlying the effect of DHA on brain functions are poorly understood. Using mice models of n-3 PUFAs dietary deficiency or supplementation, we revealed that in the brain, DHA regulate neuroinflammatory pathways, in particular through its effect on microglia, the main innate immune system cell in the brain. In addition, n-3 PUFAs are key actors of ndocannabinoid- dependent synaptic plasticity. While neuroinflammation and eCB-dependent synaptic plasticity are crucial to cognition and emotional behaviour alterations, our results bring to the clinical scene the importance of controlling dietary n-3 PUFAs to protect the brain from the adverse effect of stres or inflammation. Altogether, our work brings a better comprehension of how dietary n-3 PUFAs participate to brain physiology and protect from the development of mood and cognitive disorders. It opens new avenues for the use of these lipids in the protection and treatment of brain diseases.

Aspirin (acetylsalicylic acid, ASA) is inexpensive and is established in preventing cardiovascular disease (CVD) and colorectal adenomas. Omega-3 (n3) polyunsaturated fatty acids (PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have also shown benefit in preventing CVD. The combination could be an effective preventative measure in patients with such diseases. ASA and n3 PUFA reduced the risk of CVD in ASA-resistant or diabetic patients. EPA- and DHA-deficient patients also benefited the most from n3 PUFA supplementation. Synergistic effects between ASA and EPA and DHA are ‘V-shaped’ such that optimal ASA efficacy is dependent on EPA and DHA concentrations in blood. In colorectal adenomas, ASA (300 mg/d) and EPA reduced adenoma burden in a location- and subtype-specific manner. Low doses of ASA (75–100 mg/d) were used in CVD prevention; however, ultra-low doses (30 mg/d) can also reduce thrombosis. EPA-to-DHA ratio is also important with regard to efficacy. DHA is more effective in reducing blood pressure and modulating systemic inflammation; however, high-dose EPA can lower CVD events in high-risk individuals. Although current literature has yet to examine ASA and DHA in preventing CVD, such combination warrants further investigation. To increase adherence to ASA and n3 PUFA supplementation, combination dosage form may be required to improve outcomes.

Diabetes during pregnancy is associated with aortic remodelling in the fetus, stimulating the development of cardiovascular diseases in adult life. However, studies suggest that the use of foods high in omega-3 fatty acid, such as flaxseed oil, may reverse this effect of metabolic programming. This study aimed at investigating whether the effects of diabetes in mothers are passed on to their offspring in a gender-specific manner and whether the flaxseed oil used during pregnancy and lactation reverses or not the possible negative effects of this programming. Diabetic female rats (n = 18) were mated and allocated into three groups (n = 6): high-fat group (HG); flaxseed oil group (FOG) and control group (CG) (nondiabetic rats) during pregnancy and lactation. On the 21st day, male and female pups were weaned on a standard diet until 180 days. Aorta histomorphometry was analysed. Intima-media layer thickness was larger in FOG than CG in male (+15%) and than HG in female (+13.7%). Male FOG (+11.5%) showed higher amount of elastic fibre than CG. Maternal intake of flaxseed oil during pregnancy and lactation of diabetic mothers program the offspring to increase aorta intima-media layer thickness in adulthood and preserves aorta elastic fibres deposition in male offspring.

Nutritional manipulation of diets for layers can help to naturally modify thenutritional content of eggs. The objective of this study was to increase theconcentration of the omega-3 fatty acid, docosahexaenoic acid (DHA), in the eggyolk by feeding a diet rich in omega-3 fatty acids from microalgae compared toone containing fish oil to layers. A total of 480 layers (Babcock B308) aged 28weeks old were divided into four treatment groups with four replicates pertreatment. The layers were fed a control diet, a diet containing 4% crudesalmon oil, or microalgae (Schizochytrium spp.) at 1% or2% in the diet for eight weeks. Feed intake and egg production wererecorded daily and egg quality tested every two weeks. There were no significantdifferences between the control and treatment groups as regards feed intake, eggproduction, egg weight, egg mass, albumin height, and Haugh unit of the eggs.The egg samples were obtained at the start of the trial, four weeks and eightweeks for the analysis of the fatty acid profile in the eggs. The DHA level inthe eggs from layers fed even 1% or 2% algae was higher (P< 0.05) compared to the level from those fed with the control diet and4% fish oil supplementation. The omega 6:3 ratio in eggs wassignificantly reduced (P < 0.05) compared to the control diet and thefish oil groups. Feeding 2% microalgae (Schizochytriumspp.) in hen diet resulted in an increase in the DHA level (above100 mg/egg) and a decrease in the omega 6:3 ratio to the optimal level. Thetrial demonstrated that DHA concentration in eggs can be enriched throughnutritional management of layers by using algae supplementation in order toprovide more favourable fatty acids for consumers.

In recent years, polyunsaturated fatty acids (PUFA) have received considerable attention in both human and animal nutrition, particularly those of the n-3 family (omega-3 fatty acids). These are PUFA in which the first double bond is situated on the third carbon atom from the methyl end of the fatty acid molecule. Consumption of n-3 PUFA are low, particularly the long chain (>18 carbon atoms) ones that are most commonly found in fish oils. As a means of increasing the low consumption of the long chain n-3 PUFA in humans, there is interest in the enrichment of poultry meat with these fatty acids for people seeking healthy lifestyles.

Nutrient deposition in eggs is largely dictated by the dietary composition of laying hen feed, particularly in terms of specific fatty acids and antioxidants. In the present study, the nutritional quality of a range of commercially available egg varieties, marketed as omega-3 enriched; corn-fed; free range and standard caged, were assessed by determining fatty acid profiles and antioxidant status. Across each egg variety, significant differences were observed in key fatty acids such as palmitic, oleic, linoleic, alpha-linolenic and docosahexaenoic acid (DHA) (P ≤ 0.05). Egg yolks enriched with a stated dietary source of omega-3 fatty acid DHA were shown to have significantly improved levels of DHA (P ≤ 0.05), approximately 4.5-fold higher than standard caged eggs. Compared with free range, corn fed and caged, eggs from diets enriched with a source of omega-3 were shown to have considerably altered omega-6: omega-3 ratios, amounting to 1.5–2.1 fold reductions. Yolk antioxidant activity was improved for omega-3 enriched eggs, particularly in hexane fractionated samples. The inclusion of omega-3 fatty acids to the diet resulted in eggs with improved DHA contents and antioxidant status, highlighting the importance of poultry diet composition for egg nutritional quality.

Dietary fat and its effects on health and disease has attracted interest for research and Public Health. Since the 1980s many bodies and organizations have published recommendations regarding fat intake. In this paper different sets of recommendations are analyzed following a systematic review process to examine dietary reference intakes, nutritional goals and dietary guidelines for fat and fatty acids. A literature search was conducted in relevant literature databases along a search for suitable grey literature reports. Documents were included if they reported information on either recommended intake levels or dietary reference values or nutritional objectives or dietary guidelines regarding fat and/or fatty acids and/or cholesterol intake or if reported background information on the process followed to produce the recommendations. There is no standard approach for deriving nutrient recommendations. Recommendations vary between countries regarding the levels of intake advised, the process followed to set the recommendations. Recommendations on fat intake share similar figures regarding total fat intake, saturated fats and trans fats. Many sets do not include a recommendation about cholesterol intake. Most recent documents provide advice regarding specific n-3 fatty acids. Despite efforts to develop evidence based nutrient recommendations and dietary guidelines that may contribute to enhance health, there are still many gaps in research. It would be desirable that all bodies concerned remain transparent about the development of dietary recommendations. In order to achieve this, the type of evidence selected to base the recommendations should be specified and ranked. Regular updates of such recommendations should be planned.

The aims of the present study were to review the validity of dietary methods used to measure the usual long chain (LC) omega-3 polyunsaturated fatty acid (n-3 PUFA) intake of a population and to assess the usefulness of different biomarkers of n-3 PUFA in healthy humans. Two systematic literature searches were conducted until May 2011 to update previous systematic reviews. The first literature search aimed to find studies validating the methodology used for measuring the dietary intake of n-3 PUFA. The second search aimed to find human intervention studies in which n-3 PUFA status changed after 2 weeks of n-3 PUFA supplementation. Sixteen studies were identified for inclusion in the first review. Correlation coefficients between fatty acids in subcutaneous fat or blood lipids and dietary intake of n-3 PUFA from different questionnaires were similar. Subcutaneous fat has been reported as the best reference method for some authors, and these studies showed moderate correlation coefficients with no dietary intake method being superior to any other. As for the evaluation of biomarkers of docosahexaenoic acid (DHA, 22 : 6 n-3) and eicosapentaenoic acid (EPA, 20 : 5n-3) status in response to supplementation, the new search reaffirmed and reinforced the evidence supporting that plasma phospholipid DHA, erythrocyte DHA, and platelet DHA were all effective and robust biomarkers of DHA status. Our findings only confirmed earlier studies and did not provide evidence for reaching new conclusions.

Fatty acids are known to play diverse roles in immune cells. They are important as a source of energy, as structural components of cell membranes, as signaling molecules and as precursors for the synthesis of eicosanoids and similar mediators. Recent research has suggested that the localization and organisation of fatty acids into distinct cellular pools has a direct influence on the behaviour of a number of proteins involved in immune cell activation, including those associated with T cell responses, antigen presentation and fatty acid-derived inflammatory mediator production. This article reviews these studies and places them in the context of existing literature in the field. These studies indicate the existence of several novel mechanisms by which altered fatty acid availability can modulate immune responses and impact upon clinical outcomes.

Twelve mature and six 2-year-old Arabian horses were used to determine the effect of dietary long-chain polyunsaturated omega-3 fatty acid supplementation on plasma fatty acids and lameness. Lameness scores and stride lengths were measured on day 0. Horses were striated and pair-matched according to age, gender, stride length and, for mature horses, lameness score, and each horse was fed either a treatment diet containing 5.95 g of stabilized omega-3 fatty acids plus a fat carrier (FA), for a total of 19.4 g fat, or a control diet containing 49 g of corn oil (CO) for 75 days. Horses were exercised 5 d week− 1, and blood samples were drawn and body weights recorded on days 0, 25, 50 and 75. Lameness scores and stride lengths were recorded again on day 75. Total plasma omega-3 fatty acid concentrations were higher on all days in FA horses than in CO horses. Total plasma omega-6 fatty acids increased from days 0 to 25, remained elevated through day 50 and returned to baseline on day 75 in all horses. The ratio of plasma omega-6:omega-3 fatty acids was lower in FA horses. Horses on FA had increased plasma docosahexaenoic acid (DHA) on days 25, 50 and 75. No difference in walk stride length was noted; however, FA horses tended to have a longer trot stride after supplementation when compared with CO horses. No differences were seen in prostaglandin E2 (PGE2) metabolite or tumour necrosis factor-α as measured in blood serum. In summary, supplementing omega-3 fatty acids increases plasma DHA, although there was no overall increase in omega-3 in FA horses. While a trend to increase trot stride length was seen, no differences in lameness scores between treatments were noted.