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Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán

2005, Número 3

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Rev Invest Clin 2005; 57 (3)


Mecanismos moleculares de acción de los ácidos grasos poliinsaturados y sus beneficios en la salud

Rodríguez CM, Tovar AR, del Prado M, Torres N

Idioma: Español
Referencias bibliográficas: 101
Paginas: 457-472
Archivo PDF: 337.91 Kb.


RESUMEN

Los ácidos grasos poliinsaturados indispensables (AGPIs), ácido linoleico n-6 y ácido linolénico n-3 se obtienen a través de la dieta y son precursores de los ácidos grasos poliinsaturados de cadena larga (AGPIs-CL) araquidónico (AA) y docosahexaenoico (ADH), respectivamente. El consumo de AGPIs está relacionado con un mejor desarrollo cerebral fetal y cognoscitivo del recién nacido. Los AGPIs pueden reducir la concentración de triacilgliceroles en la sangre a través de la oxidación de ácidos grasos por medio de la activación de PPARa o a través de la represión de SREBP-1 que inhibe la lipogénesis. El consumo de AGPIs puede ser benéfico en el control de ciertas enfermedades como la diabetes mellitus y la obesidad en la que los AGPIs activan a PPARa estimulando la oxidación de lípidos y disminuyendo la resistencia a la insulina y la esteatosis hepática. En el caso del cáncer los AGPIs pueden servir como agentes citotóxicos para ciertas células tumorales. Debido a su efecto hipolipémico y a su efecto antiinflamatorio, los AGPIs podrían tener efectos benéficos en la prevención de enfermedades cardiovasculares. Las principales fuentes alimenticias de AGPIs n-6 son los aceites de maíz, de cártamo y de soya, y las de AGPIs n-3 son la linaza y los aceites de pescados, canola y de soya. Finalmente, la FAO/OMS recomienda un consumo óptimo de AGPIs diario en una proporción n-6: n-3 de 5-10: 1/día.


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