Omega-3 polyunsaturated fatty acids: Their potential role in blood pressure prevention and management

Overview

Omega-3 polyunsaturated fatty acids (PUFAs) from fish and fish oils appear to protect
against coronary heart disease: their dietary intake is in fact inversely associated to cardiovascular
disease morbidity/mortality in population studies. Recent evidence suggests that at
least part of their heart protective effect is mediated by a relatively small but significant decrease
in blood pressure level. In fact, omega-3 PUFAs exhibit wide-ranging biological actions that include
regulating both vasomotor tone and renal sodium excretion, partly competing with omega-
6 PUFAs for common metabolic enzymes and thereby decreasing the production of vasocostrincting
rather than vasodilating and anti-inflammatory eicosanoids. PUFAs also reduce angiotensin-
converting enzyme (ACE) activity, angiotensin II formation, TGF-beta expression, enhance
eNO generation and activate the parasympathetic nervous system. The final result is improved
vasodilation and arterial compliance of both small and large arteries. Preliminary clinical
trials involving dyslipidemic patients, diabetics and elderly subjects, as well as normotensive and
hypertensive subjects confirm this working hypothesis. Future research will clarify if PUFA supplementation
could improve the antihypertensive action of specific blood pressure lowering
drug classes and of statins. (Heart International 2006; 2: 98-105)

Keywords

Fish, Fish oil, Omega 3 fatty acids, Polyunsaturated fatty acids, PUFA, Eicosapentaenoic acid, EPA, Docosahexaenoic acid, DHA, Blood pressure, Hypertension

Correspondence

Prof. Claudio Borghi, Hypertension Research Center, “D. Campanacci” Clinical Medicine & Applied Biotechnology Dept., Sant’Orsola-Malpighi Hospital – University of Bologna, Via Massarenti, 9, 40138 Bologna – Italy, claudio.borghi@unibo.it