Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon (Salmo salar)
Consumption of seafood enriched in n-3 polyunsaturated fatty acids (PUFA) is associated with a decreased risk of cardiovascular disease. Several n-3 oxidation products from eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) have known protective effects in the vasculature....
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ftpubmed:oai:pubmedcentral.nih.gov:3222145 2023-05-15T15:31:38+02:00 Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon (Salmo salar) Raatz, Susan K. Golovko, Mikhail Y. Brose, Stephen A. Rosenberger, Thad A. Burr, Gary S. Wolters, William R. Picklo, Matthew J. 2011-10-04 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3222145 http://www.ncbi.nlm.nih.gov/pubmed/21919483 https://doi.org/10.1021/jf202576k en eng http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3222145 http://www.ncbi.nlm.nih.gov/pubmed/21919483 http://dx.doi.org/10.1021/jf202576k Article Text 2011 ftpubmed https://doi.org/10.1021/jf202576k 2013-09-03T22:57:38Z Consumption of seafood enriched in n-3 polyunsaturated fatty acids (PUFA) is associated with a decreased risk of cardiovascular disease. Several n-3 oxidation products from eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) have known protective effects in the vasculature. It is not known whether consumption of cooked seafood enriched in n-3 PUFA causes appreciable consumption of lipid oxidation products. We tested the hypothesis that baking Atlantic salmon (Salmo salar) increases the level of n-3 and n-6 PUFA oxidation products over raw salmon. We measured the content of several monohydroxy-fatty acids (MHFA), prostanoids, and resolvins. Our data demonstrate that baking did not change the overall total levels of MHFA. However, baking resulted in selective regio-isomeric loss of hydroxy fatty acids from arachidonic acid (20:4n-6), and EPA while significantly increasing hydroxyl-linoleic acid levels. The content of prostanoids and resolvins were reduced several-fold with baking. The inclusion of coating upon the salmon prior to baking reduced the loss of some MHFA but had no effect upon prostanoid losses incurred by baking. Baking did not decrease n-3 PUFA content indicating that baking of salmon is an acceptable means of preparation that does not alter the potential health benefits of high n-3 seafood consumption. The extent to which the levels of MHFA, prostanoids and resolvins in the raw or baked fish have physiologic consequence for humans needs to be determined. Text Atlantic salmon Salmo salar PubMed Central (PMC) Journal of Agricultural and Food Chemistry 59 20 11278 11286 |
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Article Raatz, Susan K. Golovko, Mikhail Y. Brose, Stephen A. Rosenberger, Thad A. Burr, Gary S. Wolters, William R. Picklo, Matthew J. Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon (Salmo salar) |
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description |
Consumption of seafood enriched in n-3 polyunsaturated fatty acids (PUFA) is associated with a decreased risk of cardiovascular disease. Several n-3 oxidation products from eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) have known protective effects in the vasculature. It is not known whether consumption of cooked seafood enriched in n-3 PUFA causes appreciable consumption of lipid oxidation products. We tested the hypothesis that baking Atlantic salmon (Salmo salar) increases the level of n-3 and n-6 PUFA oxidation products over raw salmon. We measured the content of several monohydroxy-fatty acids (MHFA), prostanoids, and resolvins. Our data demonstrate that baking did not change the overall total levels of MHFA. However, baking resulted in selective regio-isomeric loss of hydroxy fatty acids from arachidonic acid (20:4n-6), and EPA while significantly increasing hydroxyl-linoleic acid levels. The content of prostanoids and resolvins were reduced several-fold with baking. The inclusion of coating upon the salmon prior to baking reduced the loss of some MHFA but had no effect upon prostanoid losses incurred by baking. Baking did not decrease n-3 PUFA content indicating that baking of salmon is an acceptable means of preparation that does not alter the potential health benefits of high n-3 seafood consumption. The extent to which the levels of MHFA, prostanoids and resolvins in the raw or baked fish have physiologic consequence for humans needs to be determined. |
format |
Text |
author |
Raatz, Susan K. Golovko, Mikhail Y. Brose, Stephen A. Rosenberger, Thad A. Burr, Gary S. Wolters, William R. Picklo, Matthew J. |
author_facet |
Raatz, Susan K. Golovko, Mikhail Y. Brose, Stephen A. Rosenberger, Thad A. Burr, Gary S. Wolters, William R. Picklo, Matthew J. |
author_sort |
Raatz, Susan K. |
title |
Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon (Salmo salar) |
title_short |
Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon (Salmo salar) |
title_full |
Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon (Salmo salar) |
title_fullStr |
Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon (Salmo salar) |
title_full_unstemmed |
Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon (Salmo salar) |
title_sort |
baking reduces prostaglandin, resolvin, and hydroxy-fatty acid content of farm-raised atlantic salmon (salmo salar) |
publishDate |
2011 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3222145 http://www.ncbi.nlm.nih.gov/pubmed/21919483 https://doi.org/10.1021/jf202576k |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3222145 http://www.ncbi.nlm.nih.gov/pubmed/21919483 http://dx.doi.org/10.1021/jf202576k |
op_doi |
https://doi.org/10.1021/jf202576k |
container_title |
Journal of Agricultural and Food Chemistry |
container_volume |
59 |
container_issue |
20 |
container_start_page |
11278 |
op_container_end_page |
11286 |
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1766362170460733440 |