Use of Essential Fatty Acids in Hypertension & Stroke

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Use of Essential Fatty Acids for Hypertension & Stroke Early detection is of great importance, since life style changes is likely to prevent further development of serious complications. Incorporation of GLA and DHA in the diet has proven to be one of these changes that can reduce the blood pressure and help lower the risk of heart attacks, stroke and kidney failure. Borage oil and DHA have blood pressure lowering effects In contrast to earlier beliefs, we now know that a stable systolic blood pressure (below 140 mmHg) is equally or even more important than a "normal" diastolic pressure (less than 90 mmHg). Systolic blood pressure increases with aging as a result of increased stiffness of the arteries and is a stronger predictor of risk in the elderly than the diastolic pressure. A pulse pressure (the difference between systolic and diastolic pressure) of more than 60 is a marker for advanced atherosclerosis and indicates a high risk for a cardiovascular event. In most cases of hypertension (95%) no specific reason can be found for the elevated pressure, a condition known as essential or idiopathic hypertension. Results from a clinical, double blind, crossover study by Venter et al. (1988) support the hypothesis that deficiency of the enzyme D6D, so common in aging, may play an important part in the etiology of idiopathic hypertension. The study furthermore validates the earlier findings that a ratio of 2:1 of GLA and DHA/EPA is beneficial in prevention of cardiovascular diseases. This trial involved 25 non-obese patients with mild-moderate essential hypertension. One group was given capsules containing 360 mg GLA and 180 mg EPA/day, while the other group received capsules containing only linoleic acid and alpha-linolenic acid, the parent EFAs that need the enzyme D6D for their metabolism to GLA and EPA/DHA. The average systolic blood pressure in the first group was significantly reduced (~ 10 %) after 8 to 12 weeks of therapy, while there was no significant change in the second group, indicating that deficiency of the enzyme D6D is likely to promote an increase of blood pressure._________________Post subject: Prostaglandins-The Good and the Bad ---Too much prostaglandin E2 can lead to 'degenerative' disease, whereas high levels of beneficial prostaglandin E1 and E3 "protect" the body. Here is a brief description of how these prostaglandins function in the body: • Prostaglandin E1 prevents blood platelets from sticking together, thereby helping to prevent heart attacks and strokes caused by blood clots. It relaxes blood vessels, improving circulation and lowering blood pressure. It reduces inflammation, makes insulin work more effectively and enhances the T-cell function of the immune system. *GLA* increases this beneficial prostaglandin. • Prostaglandin E2 "promotes" platelet aggregation, the first step to clot formation, increasing the risk for heart attack and stroke. It makes the kidneys *retain* sodium, leading to water retention, and it causes 'inflammation'. Diets high in saturated fats (arachidonic acid (AA) increase levels of this "pro-inflammatory" prostaglandin. • Prostaglandin E3 has similar functions as prostaglandin E1. It also has a powerful effect of preventing the 'release' of arachidonic acid stored in cell membranes and its conversion to prostaglandin E2. Omega-3 fatty acids are the source of this beneficial prostaglandin. The first step in both these conversion processes is controlled by the enzyme D6D (delta-6 desaturase). Unfortunately, D6D activity declines with age, and is reduced in some individuals even at a younger age (Horrobin, 1981). This not only inhibits the synthesis of GLA and DHA, but also leads to a prostaglandin imbalance with decline of the good series-1 and series-3 prostaglandins and other beneficial eicosanoids, which exhibit potent anti-inflammatory and immunoregulatory effects. The reduced capacity to convert parent EFAs to GLA and DHA is associated with conditions including cardiovascular disease, diabetes, alcoholism, atopic dermatitis, premenstrual syndrome, rheumatoid arthritis and cancer (Bolton-Smith et al., 1997; Leventhal et al., 1993; Horrobin, 1993), as well as learning deficits and development of dementia. The exciting news is that supplementation with GLA and DHA can circumvent impaired D6D function, and restore levels of the 'good' prostaglandins. Moreover, *GLA* supplementation actually `increases' D6D activity, reversing the effect of aging on the enzyme itself (Biagi et al., 1991). In this way, GLA supplementation improves the metabolism of both omega-6 and omega-3 fatty acids (EFAs). It has also become clear that the omega-3 fatty acids DHA and EPA limit the production of the bad series-2 prostaglandins by preventing the 'release' of "arachidonic" acid from cell membranes, inhibiting its further metabolism. A *high* amount of linoleic acid (omega-6), on the other hand, 'limits' the availability of alpha-linolenic acid (omega-3) as a precursor for the *good* series-3 prostaglandins and stimulates the `formation' of arachidonic acid (normally found mainly in saturated fats from animal proteins, i.e. meat & Dairy), the `precursor' to the bad prostaglandins (series-2) and other 'pro-inflammatory' eicosanoids. Biagi et al. (1991) studied both old and young rats that were fed either a GLA-rich diet or a control diet. Old animals fed the control diet showed a clear decline in the level of delta-6-desaturated meta- bolites of both the omega-6 and the omega-3 series. In the GLA group of old mice there was no decline of these metabolites. A study of more than 10,000 middle-aged men and women in Scotland showed that aging influences the fatty acid composition of adipose (fatty) tissue independently of diet (Bolton-Smith et al., 1997). The study confirms the earlier mentioned experimental findings of an age-related decline in the rate-limiting step of delta-6- desaturation, and in addition discovered a greater decline in women than in men. The results indicate that an increase in dietary GLA could offset the age-related 'imbalance' in fatty acid levels. GLA and DHA both have 'preventive' effects on atherosclerosis and heart attacks by lowering blood pressure and serum `lipids' and reducing cardiovascular `reactions' to stress. While GLA in addition has anti-aging effects, DHA has a unique role in the development and maintenance of the nervous system. It has proven to be important for development, learning and behavior in children as well as for prevention and treatment of dementia. Cardiovascular disease Beneficial effects of both GLA and DHA on the cardiovascular system have been extensively documented in experimental and human studies: moderate but consistent blood pressure lowering effects, significant reductions of serum lipids, and beneficial influence on insulin resistance which plays a large role in the development of diabetes, atherosclerosis and heart attacks. Much research is currently focused on unraveling the many-fold mechanisms of action behind these favorable influences. Hypertension Early detection is of great importance, since life style changes is likely to prevent further development of serious complications. Incorporation of GLA and DHA in the diet has proven to be one of these changes that can reduce the blood pressure and help lower the risk of heart attacks, stroke and kidney failure. Borage oil and DHA have blood pressure lowering effects- In contrast to earlier beliefs, we now know that a stable systolic blood pressure (below 140 mmHg) is equally or even more important than a "normal" diastolic pressure (less than 90 mmHg). Systolic blood pressure increases with aging as a result of increased stiffness of the arteries and is a stronger predictor of risk in the elderly than the diastolic pressure. A pulse pressure (the difference between systolic and diastolic pressure) of more than 60 is a marker for advanced atherosclerosis and indicates a high risk for a cardiovascular 'event'. In most cases of hypertension (95%) no specific reason can be found for the elevated pressure, a condition known as essential or idiopathic hypertension. Results from a clinical, double blind, crossover study by Venter et al. (1988) support the hypothesis that deficiency of the enzyme D6D, so common in aging, may play an important part in the etiology of idiopathic hypertension. The study furthermore validates the earlier findings that a ratio of 2:1 of GLA and DHA/EPA is beneficial in prevention of cardiovascular diseases. This trial involved 25 non-obese patients with mild-moderate essential hypertension. One group was given capsules containing 360 mg GLA and 180 mg EPA/day, while the other group received capsules containing only linoleic acid and alpha-linolenic acid, the parent EFAs that need the enzyme D6D for their metabolism to GLA and EPA/DHA. The average systolic blood pressure in the first group was significantly reduced (~ 10 %) after 8 to 12 weeks of therapy, while there was no significant change in the second group, indicating that deficiency of the enzyme D6D is likely to promote an increase of blood pressure. www.udoerasmus.com www.geocities.com/mrsjoguest/EFAs.html www.geocities.com/mrsjoguest/Botanicals.html ---Pascal's Ribs ---Four ribs of celery is about 94 percent water and high in both potassium and sodium. According to James Duke (Handbook of Medicinal Herbs), "clinically, celery juice has proven 'hypotensive' in those taking 40 milliliters orally three times a day." Dr. William Elliot (St. Luke's Medical Center, Chicago) has investigated a component of celery oil (3-n-butyl phthalide) which may be responsible for lowering systolic blood pressure. In a 1992 abstract (clinical research) Elliot concluded that phthalide directly relaxed vascular smooth muscle through a mechanism which decreased circulating catecholamines (amines that stimulate the nervous system). In an earlier paper (1991), Elliot discussed how phthalide lowered systolic blood pressure and its related effects on 'serum cholesterol' and high density lipoprotein cholesterol. Celery contains other compounds which are said to enhance the activity of certain white blood cells. A Minneapolis study suggested that the class of bioactive natural products occurring in edible umbelliferous plants may be effective as chemo- preventive agents. Celery is a member of the umbelliferous family— with carrots, parsley and fennel—and is valued for its distinctive flavor and crisp texture. Served in salads, as a relish, with meats and fish, a flavoring or vegetable in soups stews and stuffings, celery is exceptionally low in calories. Originally from the Mediterranean, celery was cultivated from an indigenous wild celery. A bunch of celery is known as a stalk, and the stalk is made up of individual ribs. The best celery is light green in color. Dark green celery has more nutrients but can be stringy. Limp celery should be avoided.___