Nutrición Hospitalaria 04153 / http://dx.doi.org/10.20960/nh.04153

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Dietary fish oil increases catalase activity in patients with probable Alzheimer’s disease

Blanca M. G. Torres-Mendoza, Genaro Gabriel Ortiz, Lorenzo Sánchez-Romero, Daniela L. C. Delgado-Lara, María T. García Martínez, Mario-Alberto Mireles-Ramírez, José Antonio Cruz Serrano, Fermín Paul Pacheco Moisés

Prepublicado: 2022-11-03

Publicado: 2022-12-12

VOLUMEN 39, NÚM. 6, noviembre-diciembre (2022), PAG. 1364-1368

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Background: Alzheimer’s disease (AD) is a neurodegenerative disorder characterized by the presence of neuritic plaques and neurofibrillary tangles that finally result in synaptic and neuronal loss. Oxidative stress accompanies pathological changes in AD. Objective: to assess the efficacy of dietary omega 3 polyunsaturated fatty acids supplementation on the levels of proteins oxidation, hydroperoxides and enzymatic activities of catalase and superoxide dismutase in AD patients. Methods: clinical, controlled, randomized, double-blind trial. Patients consumed fish oil or placebo for one year. Oxidative stress markers were assessed in plasma using spectrophotometric methods. Results: carbonyl groups in proteins and hydroperoxides in plasma have similar values in both treatment groups at the beginning of the study. At six and 12 months of treatment, these values decreased significantly in the fish oil group, while in the placebo group no changes were observed in both oxidative stress markers. Catalase activity increased significantly at six and twelve months after treatment in patients treated with fish oil. While the superoxide dismutase activity was not modified in both study groups. Conclusions: patients who consume omega 3 polyunsaturated fatty acids at a stable dose of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) show decreased oxidation of proteins and lipids in plasma. In addition, an increase in catalase activity was detected. Thus, the presented data warrants further studies evaluating the antioxidant effect of omega 3 polyunsaturated fatty acids.

Palabras Clave: Alzheimer’s disease. Oxidative stress. Omega 3 polyunsaturated fatty acids. Catalase. Protein carbonyls.

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Bibliografía
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Publicado: 2023-01-31 / http://dx.doi.org/10.20960/nh.04621

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Revisión: Enfermedad de Alzheimer. Evidencia actual sobre el papel preventivo de la nutrición

Ana María Lorenzo-Mora , María del Carmen Lozano-Estevan , Yalda Ghazi , Liliana Guadalupe González-Rodríguez

Publicado: 2023-09-19 / http://dx.doi.org/10.20960/nh.04954

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