Chemical Structure for DPA

It would be nearly impossible by now for anyone who has access to the internet, a television, or reads just about any magazine or newspaper to have not heard about omega-3 fatty acids. All of us have heard about the great nutritional value found in these essential fats.  Over 30 years of extensive scientific and clinical research on fish oils has illustrated their importance to human health as well as the many therapeutic benefits including neural function, diabetes, tumor regression, inflammation, cardiovascular disease, and cholesterol and lipid profiles. But what many people don’t know is that when the term omega-3 fatty acid is used, it is not referring to one single substance but a group of long chain fatty acids that have similar chemical structures such as EPA and DHA.  Quite recently, one of the lesser known omega-3 fatty acids has caught the attention of the medical and scientific communities: docosapentaenoic acid (DPA). Recent research indicates that this omega-3 fatty acid can play a substantial role in disease prevention and proper nutrition. Briefly summarized herein are the most significant of the scientific findings.

First, just last year, researchers at Trinity College in Dublin published a ground-breaking study that demonstrated DPA can have a protective effect against the normal cognitive decline due to aging. Normally, during the aging process the cells that comprise the brain lose some of their connections. These “synaptic connections” are essential to learning and memory, and researchers have demonstrated that rats fed DPA were able to preserve these synaptic connections and, hence, concluded that DPA can help restore some of the cognitive decline seen in normal aging.*

Second, numerous clinical, cell culture, and animal studies have shown that DPA can carry out a protective role in cardiovascular health. Specifically, two clinical studies have demonstrated a positive correlation between DPA and preventing cardiovascular disease in humans. First, researchers in Finland published a study that demonstrated DPA can reduce the risk of heart attacks. Second, a Japanese study published five years later further corroborated these findings, and this study found a significant association between DPA supplementation and reduced incidence of cardiovascular disease. Scientists using animal models and cell cultures have shown that these protective effects are most likely due to DPA’s ability to reduce inflammation, endothelial cell migration and profileration, and angiogenesis, which are some of the major biochemical and cellular pathways that can lead to arteries developing plaques which contribute to cardiovascular disease and heart attacks.*

Additionally, DPA can also reduce triglyceride and cholesterol levels which further highlights its strong protective effects in the cardiovascular system. The last thirty plus years have seen an explosion in the number of studies conducted regarding fish oils. Consistently, omega-3 fatty acids have shown to play a positive role in numerous disease states and are now thought to be an important part of any healthy lifestyle. While the number of studies conducted on DPA has been limited, researchers’ findings have consistently shown that DPA can play a distinct and powerful role as a nutritional and therapeutic supplement in such diverse health conditions as cardiovascular disease, cognitive function during the aging process, and cholesterol and triglyceride maintenance.* While much scientific and clinical work remains to be done to fully display the significant importance of DPA as a nutritional supplement, it is becoming clear that fish oil supplementation containing DPA in addition to other types of omega-3 fatty acids, should become the gold standard of fish oil supplements.

References:

K. Kitajka, L.G. Puskas, A. Zvara, L. Hackler Jr., G. Barcelo-Coblijn and Y.K. Yeo et al., The role of n-3 polyunsaturated fatty acids in brain: modulation of rat brain gene expression by dietary n-3 fatty acids, ProcNatlAcadSci USA 99 (5) (2002), pp. 2619–2624.

T. Kanayasu-Toyoda, I. Morita and S. Murota, Docosapentaenoic acid (22:5, n-3), an elongation metabolite of eicosapentaenoic acid (20:5, n-3), is a potent stimulator of endothelial cell migration on pretreatment in vitro, ProstagLeukotrEssent Fatty Acids 54 (5) (1996), pp. 319–325.

N. Gotoh, K. Nagao, S. Onoda, B. Shirouchi, K. Furuya and T. Nagai et al., Effects of three different highly purified n-3 series highly unsaturated fatty acids on lipid metabolism in C57BL/KsJ-db/db mice, J Agric Food Chem 57 (22) (2009), pp. 11047–11054.

T.A. Sanders, K. Gleason, B. Griffin and G.J. Miller, Influence of an algal triacylglycerol containing docosahexaenoic acid (22: 6n-3) and docosapentaenoic acid (22: 5n-6) on cardiovascular risk factors in healthy men and women, Br J Nutr 95 (3) (2006), pp. 525–531.

E. Oda, K. Hatada, K. Katoh, M. Kodama, Y. Nakamura and Y. Aizawa, A case-control pilot study on n-3 polyunsaturated fatty acid as a negative risk factor for myocardial infarction, Int Heart J 46 (4) (2005), pp. 583–591.

T. Rissanen, S. Voutilainen, K. Nyyssonen, T.A. Lakka and J.T. Salonen, Fish oil-derived fatty acids, docosahexaenoic acid and docosapentaenoic acid, and the risk of acute coronary events: the Kuopio ischaemic heart disease risk factor study, Circulation 102 (22) (2000), pp. 2677–2679.

Kelly L, Grehan B, Chiesa A, O’Mara S, Downer E, Sahyoun G, et al. The polyunsaturated fatty acids, EPA and DPA exert a protective effect in the hippocampus of the aged rat. Neurobiol Aging 2010. doi:10.1016/j.neurobiolaging.2010.04.001.

*These statements have not been evaluated by the Food and Drug Administration.  This product is not intended to diagnose, treat, cure or prevent any disease.

Author’s bio:  Puya Yazdi, MD, Medical Director for Cyvex Nutrition, has nearly six years of experience in the medical and scientific fields in addition to working in the business sector as an advisor and consultant. He holds an MD degree from The University of Southern California and a BS degree from the University of California, Irvine in Biological Sciences. Puya underwent medical and scientific training at Stanford University and is currently undergoing further training at UC Irvine.

The potential health benefits of red wine on the cardiovascular system are now commonly known.  In fact, in the previous post “Savor the Polyphenols” (click to view post), we discussed how modern science and medicine believe that this nutritional benefit is derived from the polyphenols found in red wine. Studies have shown that polyphenols can improve cardiovascular health: first, by helping the body release nitric oxide which leads to a reduction in blood pressure; second, by reducing circulating levels of total cholesterol and LDL or so called “bad cholesterol”; third, by decreasing plaque formation and LDL oxidation, two mechanisms that can lead to clogging of arteries; and finally, by acting as an anti-oxidant and thereby preventing the damage caused to cellular make-up as a result of free radicals that accumulate during the aging process, which are a normal but unwanted by-product of metabolism.*

Just recently, a novel scientific paper was published by a team of researchers from the University of Strasbourg in France on the benefits of red wine polyphenols. Specifically, this research group led by Valérie Schini-Kerth decided to study the potential benefits of red wine polyphenol consumption as it relates to aging and the decline of vascular endothelium function and exercise capacity. The endothelium is the thin layer of cells that lines your blood vessels.  The normal functions of endothelial cells include enabling coagulation, platelet adhesion and immune function. Endothelial dysfunction is associated with reduced anti-coagulant properties and the inability of arteries and arterioles to dilate fully, and the decline of endothelial cell function during the aging process is a very prominent mechanism that can lead to cardiovascular disease.*

First, as previously stated many epidemiologic studies have demonstrated a strong benefit to a healthy lifestyle with red wine consumption and specifically red wine polyphenols. In order to test the potential benefit of long term polyphenol consumption on the aging-related decline of vascular endothelium function and exercise capacity, the researchers created a well-designed and controlled animal study.  Starting with rats aged 16 weeks and continuing until the rats were 40 weeks, the researchers divided the rats into four groups: Group one received 3 percent ethanol as a control; groups two and three received 25 or 75 mg of red wine polyphenols per kg of body weight per day in 3 percent ethanol; and the final group received the antioxidant and NADPH oxidase apocynin at 100 mg/kg/day in 3 percent ethanol.

The results were quite startling. The researchers found that both polyphenol groups and the apocynin group showed significantly lower levels of aging-induced vascular oxidative stress in the endothelium. Furthermore, the high dose polyphenol group, but not the lower dose group, displayed less of a decline in physical performance, compared to the control animals in exercise capacity. The researchers clearly concluded that not only does polyphenol consumption slow down the decline in endothelium function and exercise capacity seen during the aging process, but also that the more polyphenols consumed, the slower the decline and hence the greater the benefit to the cardiovascular system.*

This latest groundbreaking work from France is one of the most recent examples of scientific and medical literature in support of polyphenols playing a prominent role in maintaining a healthy cardiovascular system. In addition, to this latest animal study, we have numerous epidemiologic studies, cell culture work, and clinical studies demonstrating a positive role of polyphenols on the cardiovascular system. The most important thing to take from this recent study is that not only can polyphenols help to maintain a healthy cardiovascular system, but also that their long term consumption can help to slow down the normal aging process. Clearly, it is slowly becoming time for these compounds to take their place alongside your fruits, vegetables, and healthy grains in proper nutrition and health.

References:

S. Dal-Ros, J. Zoll, A. Lang, C. Auger, N. Keller, C. Bronner, B. Geny, V. Schini-Kerth (January 2011).  “Chronic Intake of Red Wine Polyphenols by Young Rats Prevents Aging-Induced Endothelial Dysfunction and Decline in Physical Performance: Role of NADPH Oxidase”. Biochemical and Biophysical Research Communications. 404 (2):743-749

*These statements have not been evaluated by the Food and Drug Administration.  This product is not intended to diagnose, treat, cure or prevent any disease.

Author’s bio:  Puya Yazdi, MD, Medical Director for Cyvex Nutrition, has nearly six years of experience in the medical and scientific fields in addition to working in the business sector as an advisor and consultant. He holds an MD degree from The University of Southern California and a BS degree from the University of California, Irvine in Biological Sciences. Puya underwent medical and scientific training at Stanford University and is currently undergoing further training at UC Irvine.

It appears that almost every week, some newspaper or TV show decides to wield a popular scare tactic trying to sway consumers to become skeptical about using dietary supplements. And this negativism isn’t just in the U.S. In April 2009, Professor Regan’s Diet Clinic, a TV program on the BBC2’s Horizon series, overarchingly told viewers that supplements are not necessary if you eat a balanced diet.

Well, perhaps in theory this may make some sense. But … how many people really eat a balanced diet? And of those, how many perfectly manage stress (preventing stress from creating free radicals), do not drink alcohol or smoke cigarettes, drink no caffeine, and who exercise regularly?

Dietary supplements are … just that. They are nutrients in convenient forms (pills, beverages, powders for shakes) that fill in the gaps and in many cases, give us more optimal doses of compounds for our bodies.

However, more and more experts are proponents of consuming quality, researched dietary supplements. As a great example, more than 80% of registered dietitians who took part in a survey said they consider most Americans have gaps in their diets that can be filled with vitamins and other dietary supplements.

The research, from the “Life…supplemented” 2009 Healthcare Professionals (HCP) Impact Study, also showed that 76 percent said that supplements can address their own diet gaps, and, 96 percent stated they take supplements with 87 percent recommending dietary supplements to their clients.

Beyond this, more and more studies are being conducted on nutraceuticals and human health. Science appears to be determined to discover exactly how naturally occurring chemicals influence and impact a variety of processes in the human body and in certain states of disease.

Our lives are busier than ever and most of us do not have the time to ensure we eat daily diets abundant in vitamins and minerals which will benefit us in the long-term. Dietary supplements are the perfect solutions to top off our bodies’ empty or partially filled tanks, keeping us moving for the long journey!

For more information about the Healthcare Professionals Impact Study, visit www.lifesupplemented.org

Generics, or “no frills” products, indeed have their place in industry and in retail.  However, there are many key factors why, when it comes to many ingredients, notably specialty ones, the proprietary branded ingredients make smart investment sense.

Branded ingredients are often what the finished product manufacturer touts as its product’s identity, either in full or in part.  So the branded ingredient needs to be one that is easily read and grasped by the consumer as the brand marketer is counting on making a memorable first impression.

Branding starts in the supplier’s research and development, along with cultivating relationships with growers and processors responsible for producing superior quality and pure product. Often, a well-researched and proven-effective proprietary processing technique that enhances the biological value of the ingredient versus its generic counterpart is a significant part.

Once an ingredient and the facility that manufactures it are assured of exceptional quality and the research of its safety and efficacy are likewise validated, it is taken to a marketing think tank to create a brand around it. This includes a name that reflects the nature of the ingredient and that also speaks to a core consumer that will find it valuable. A logo is also developed, and paperwork is filed for trademark protection.

Crafting a valuable branded ingredient is, therefore, an investment. Reputable branded ingredients have everything: the quality research, the quality production, the characteristic distinctions, and the marketing savvy.

When it comes to specialty ingredients such as antioxidants, the power of branded ingredients makes the best sense for long-term product success!