Atherosclerosis: A Lesson in Lesions

[Guest guest]

Hi All,

 

Interesting article from the Linus Pauling Institute:

http://www.orst.edu/dept/lpi/sp-su97/athero.html

 

" Regular consumption of another common component of the Mediterranean diet,

olive oil, has been shown to significantly

protect LDL particles from free-radical induced oxidation, possibly because of

the substitution of the oleic acid in

olive oil for other fatty acids in LDL.

 

The double bond in fatty acids is the primary target for free-radical attack.

 

Olive oil is monounsaturated, i.e. it has a single double bond, and provides

little opportunity for attack by free

radicals, whereas polyunsaturated fatty acids, such as sunflower oil, provide

more targets for free-radical attack

because of their double bonds in long hydrophobic chains.

 

Oxidation of fatty acids by free radicals is the first essential step in the

oxidative modification of LDL. "

========================

 

Too bad they didn't go the next step and state that as saturated fatty acids

have NO double bonds they are even less

likely to be oxidized by free radicals and thus reduce formation of oxidized

LDL, than the one double bond

monounsaturated fatty acids

 

Fatty acid oxidation risk relative to sat fats:

 

1) 0 double bond sat fats = 0

2) 1 double bond mono fats = 50

3) 2 double bond omega 6 LA = 90

4) 3 double bond omega 3 LNA = 130

5) 4 double bond omega 6 AA = 170

6) 5 double bond omega 3 EPA = 210

7) 6 double bond omega 3 DHA = 250

 

Source:

http://www.usc.edu/hsc/pharmacy/ced/dietchol/impact.htm

" Intake of foods and/or supplements with antioxidant vitamins and its impact on

CHD

 

The tendency of unsaturated lipids to undergo oxidation is related to the number

of double bonds in the fatty acid

molecule.

 

Each additional double bond after the initial double bond found in

monounsaturated fatty acids increases susceptibility

to peroxidation by forty fold while a fatty acid with one double bond is about

fifty times more susceptible to

peroxidation than a saturated fatty acid.

 

Hence, a fatty acid with three double bonds is oxidized eighty times as readily

as a fatty acid with only one double

bond. "

 

========================

Good Health & Long Life,

Greg Watson, http://optimalhealth.cia.com.au gowatson

USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/

PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe

Patch file for above http://www.walford.com/download/dwidp67u.exe

KIM (omega analysis) http://ods.od.nih.gov/eicosanoids/KIM_Install.exe

[Guest guest]

This sounds like a strong argument for very careful handling, storage, and

refrigeration of high 3 & 6 oils. I'm in the habit of wiping the screwcap

and top of the bottle where the cap is screwed down, on bottles of flax,

flax/borage, hemp, etc., oils, because of the exposure to air, of the oil

residues that accumulate at those points.

Do you favor a limit of, say, 2 tsp's flax oil...or less?

I'm not sure how to interpret the Pauling article, and whether it implies

that Extra Virgin Olive Oil is the best oil for us, and only very small

amounts of flax should be used, if at all.

John P.

 

-

" Greg Watson " <gowatson

" Health coconut-info " <coconut-info >

Sunday, January 13, 2002 10:38 PM

Atherosclerosis: A Lesson in Lesions

 

 

> Hi All,

>

> Interesting article from the Linus Pauling Institute:

> http://www.orst.edu/dept/lpi/sp-su97/athero.html

>

> " Regular consumption of another common component of the Mediterranean

diet, olive oil, has been shown to significantly

> protect LDL particles from free-radical induced oxidation, possibly

because of the substitution of the oleic acid in

> olive oil for other fatty acids in LDL.

>

> The double bond in fatty acids is the primary target for free-radical

attack.

>

> Olive oil is monounsaturated, i.e. it has a single double bond, and

provides little opportunity for attack by free

> radicals, whereas polyunsaturated fatty acids, such as sunflower oil,

provide more targets for free-radical attack

> because of their double bonds in long hydrophobic chains.

>

> Oxidation of fatty acids by free radicals is the first essential step in

the oxidative modification of LDL. "

> ========================

>

> Too bad they didn't go the next step and state that as saturated fatty

acids have NO double bonds they are even less

> likely to be oxidized by free radicals and thus reduce formation of

oxidized LDL, than the one double bond

> monounsaturated fatty acids

>

> Fatty acid oxidation risk relative to sat fats:

>

> 1) 0 double bond sat fats = 0

> 2) 1 double bond mono fats = 50

> 3) 2 double bond omega 6 LA = 90

> 4) 3 double bond omega 3 LNA = 130

> 5) 4 double bond omega 6 AA = 170

> 6) 5 double bond omega 3 EPA = 210

> 7) 6 double bond omega 3 DHA = 250

>

> Source:

> http://www.usc.edu/hsc/pharmacy/ced/dietchol/impact.htm

> " Intake of foods and/or supplements with antioxidant vitamins and its

impact on CHD

>

> The tendency of unsaturated lipids to undergo oxidation is related to the

number of double bonds in the fatty acid

> molecule.

>

> Each additional double bond after the initial double bond found in

monounsaturated fatty acids increases susceptibility

> to peroxidation by forty fold while a fatty acid with one double bond is

about fifty times more susceptible to

> peroxidation than a saturated fatty acid.

>

> Hence, a fatty acid with three double bonds is oxidized eighty times as

readily as a fatty acid with only one double

> bond. "

>

> ========================

> Good Health & Long Life,

> Greg Watson, http://optimalhealth.cia.com.au gowatson

> USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/

> PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

> DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe

> Patch file for above http://www.walford.com/download/dwidp67u.exe

> KIM (omega analysis)

http://ods.od.nih.gov/eicosanoids/KIM_Install.exe

>

>

>

>

> Getting well is done one step at a time, day by day, building health

> and well being.

>

> To learn more about the Gettingwell group,

> Subscription and list archives are at:

> Gettingwell

>

>

[Guest guest]

-

" John Polifronio " <counterpnt

 

Monday, January 14, 2002 8:03 PM

Re: Atherosclerosis: A Lesson in Lesions

 

 

> This sounds like a strong argument for very careful handling, storage, and

> refrigeration of high 3 & 6 oils. I'm in the habit of wiping the screwcap

> and top of the bottle where the cap is screwed down, on bottles of flax,

> flax/borage, hemp, etc., oils, because of the exposure to air, of the oil

> residues that accumulate at those points.

> Do you favor a limit of, say, 2 tsp's flax oil...or less?

> I'm not sure how to interpret the Pauling article, and whether it implies

> that Extra Virgin Olive Oil is the best oil for us, and only very small

> amounts of flax should be used, if at all.

 

Hi John,

 

You only need about 2 - 3 grams Omega 6 and 2 - 3 g Omega 3.

 

You will get the Omega 6 from your veggies and 1 tablespoon of ground flax and 1

- 2 serves a week of fatty fish will

fill the Omega 3 requirement.

 

As for mono, the body will make all it needs from dietary sat fats.

 

Expect fro the very small amount of Omega 6 & 3, there is no need for other

double bond rich oils. We never eat them in

Paleo times and now it is becoming clear that using double bond rich oils (mono

and poly) in our diet is not a good idea

as their unnecessary double bonds elevate free radical caused disease.

 

Why add olive oil to your diet? To slightly lower LDL but fill in up with

double bond fatty acids which actually

elevate oxidized LDL formation.

 

Ask yourself why the body lowers LDL and raises HDL when you swap sat fats for

mono or poly. Maybe it is a self defence

system to help to reduce oxidized LDL formation as HDL transfers anit-oxidant

enzymes into the LDL. This protection is

only needed if there are double bond fatty acid in the LDL.

========================

Good Health & Long Life,

Greg Watson, http://optimalhealth.cia.com.au gowatson

USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/

PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe

Patch file for above http://www.walford.com/download/dwidp67u.exe

KIM (omega analysis) http://ods.od.nih.gov/eicosanoids/KIM_Install.exe