Omega-3 Polyunsaturated Fatty Acids: Versatile Roles in Blood Pressure Regulation

Significance:Hypertension is characterized as the imbalance of vasoconstriction and vasodilatation. Hypertension is influenced by genetic variation and environmental risk factors, such as unhealthy diet. Clinical trial results suggest that increasing intake of foods rich in n-3 polyunsaturated fatty acids (PUFAs) is beneficial for hypertension. Recent Advances:We summarized recent clinical trials regarding supplementation with n-3 PUFAs to reduce blood pressure (BP) in untreated hypertensive and normotensive subjects and systematically discussed the antihypertension mechanisms of n-3 PUFAs/n-3 oxylipins, including reducing oxidative stress, altering functions of membrane-related proteins, and competing with n-6 PUFAs/n-6 oxylipins in regulating vasodilator release. Critical Issues:Previous studies considered n-3 PUFAs as single molecules with beneficial roles in hypertension. Recently, researchers have paid more attention to the metabolism of n-3 PUFAs and explored molecular mechanisms of n-3 PUFAs and oxylipins derived from n-3 PUFAs in hypertension interventions. Future Directions:Based on the metabolism of n-3 PUFAs/n-3 oxylipins and mechanisms in BP control, we suggested that supplementation of n-3 PUFAs combined with agents targeting PUFA metabolism or the related signal pathways may amplify their effects to treat hypertension and other cardiovascular diseases.

Automated summary

Recent clinical trials have shown that increasing intake of foods rich in n-3 PUFAs is beneficial for hypertension by reducing oxidative stress, altering membrane-related proteins functions, and competing with n-6 PUFAs in regulating vasodilator release. Researchers are now focusing on the metabolism of n-3 PUFAs and exploring molecular mechanisms of n-3 PUFAs and oxylipins in hypertension interventions.