The cardiovascular effects of flaxseed and its omega-3 fatty acid, alpha-linolenic acid

Abstract

Preventing the occurrence of cardiovascular disease (CVD) with nutritional interventions is a therapeutic strategy that may warrant greater research attention. The increased use of omega (ω)-3 fatty acids is a powerful example of one such nutritional strategy that may produce significant cardiovascular benefits. Marine food products have provided the traditional dietary sources of ω-3 fatty acids. Flaxseed is an alternative to marine products. It is one of the richest sources of the plant-based ω-3 fatty acid, alpha-linolenic acid (ALA). Based on the results of clinical trials, epidemiological investigations and experimental studies, ingestion of ALA has been suggested to have a positive impact on CVD. Because of its high ALA content, the use of flaxseed has been advocated to combat CVD. The purpose of the present review was to identify the known cardiovascular effects of flaxseed and ALA and, just as importantly, what is presently unknown.

Figures

Figure 1

Interconversion of omega (ω)-6 and ω-3 fatty acids. Biochemical pathway. Δ Delta; ALA Alpha-linolenic acid; ARA Arachidonic acid; DGLA Dihomo-gamma-linolenic acid; DHA Docosahexaenoic acid; DPA Docosapentaenoic acid; EPA Eicosapentaenoic acid; GLA Gamma-linolenic acid; LA Linoleic acid

Figure 2

Atherosclerotic plaque formation in representative aortas taken from low-density lipoprotein receptor-deficient mice fed for 24 weeks with a diet supplemented with 2% cholesterol (A) or a diet supplemented with 2% cholesterol and 10% flaxseed (B). Note the significantly reduced plaque formation when flaxseed is included in the diet. Data from reference