Abstract
Naturally occurring fatty acids can be classified into three categories based on the number of double bonds in side-chain. These are saturated fatty acids, (no double bonds), monounsaturated fatty acids (MUFAs, a single double bond), and polyunsaturated fatty acids (PUFAs, ≥2 double bonds). Long-chain-PUFAs contain 13–19 carbon atoms whereas very-long-chain fatty acids contain 20–28 carbon atoms. PUFAs are divided into two families, named as omega-3 and omega-6 fatty acids. Alpha linoleic acid and linoleic acid which are classified as long chain-PUFAs are essential fatty acids which cannot be synthesized by the human body. Omega-3 fatty acids have an anti-inflammatory effect, while omega-6 fatty acids show proinflammatory activity. Modern farming and western diets contain extreme amounts of omega-6 PUFAs while containing very low amounts of omega-3 PUFAs, resulting in an omega-6/omega-3 ratio varying from 1:1 to approximately 20:1. Therefore, we have to take omega-3 Fatty Acid through food or supplements to maintain the balance between omega-3 and omega-6. Clinical studies have shown that omega-3 has a preventive and therapeutic effect for multiple sclerosis, anxiety, depression, dyslipidemia, coronary heart disease, metabolic syndrome, diabetes and cancer related complications. In this section, the data obtained as a result of clinical and molecular studies conducted on the preventive and therapeutic effects of omega-3 on some cancers and cancer-related complications will be discussed.
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Çetin, Z., Saygili, E.İ., Benlier, N., Ozkur, M., Sayin, S. (2021). Omega-3 Polyunsaturated Fatty Acids and Cancer. In: Jafari, S.M., Nabavi, S.M., Silva, A.S. (eds) Nutraceuticals and Cancer Signaling. Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-74035-1_22
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