Role of Dietary Omega-3 Fatty Acids in Hypertension - Abstract
Hypertension is a major risk factor for cardiovascular disease which increases with aging. Dietary and lifestyle interventions have been recommended to optimize blood pressure levels. Dietary omega-3 fatty acids, eicosapentaenoic (EPA) and docosahexaenoic acids (DHA), have an important role in cardiovascular health and disease. Convincing experimental and clinical evidence suggests that EPA and DHA provide vascular protection by improving endothelial function and lowering blood pressure. Potential mechanisms for these effects include fatty acid uptake and incorporation into endothelial cell membranes which modulate multiple important cell
functions. The present review also addresses the vascular physiology, endothelial function and pathophysiology of hypertension, the potential mechanisms and metabolism of omega-3 fatty acids. In addition, guidelines for dietary intake of omega-3 fatty acids and measurement of omega-3 fatty acid intake are presented.