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Antioxidants
can protect against omega 6 damage -- or promote it
Antioxidants
can protect against omega 6 damage -- or promote it
Date:
April 4,
2014
Source:
Georgetown University Medical Center
Summary:
Given omega 6 fatty acid's reputation for promoting
cancer -- at least in animal studies -- researchers are examining the role that
antioxidants play in blocking the harmful effects of this culprit, found in
many cooking oils. After all, antioxidants are supposed to prevent DNA damage.
But employing antioxidants could backfire, say researchers
................................
Given omega
6 fatty acid's reputation for promoting cancer -- at least in animal studies --
researchers are examining the role that antioxidants play in blocking the
harmful effects of this culprit, found in many cooking oils. After all,
antioxidants are supposed to prevent DNA damage. But employing antioxidants
could backfire, say researchers at Georgetown Lombardi Comprehensive Cancer
Center.
In their
study, being reported at the AACR Annual Meeting 2015, researchers found that
vitamin E actually increased specific damage linked to omega 6 fatty acids. The
vitamin promoted the formation of an "adduct," a structure that links
a chemical to DNA, and which may cause mutations.
On the other
hand, in the setting of omega 6, the antioxidant green tea polyphenol reduced
formation of another commonly found "adduct" from omega-6 fatty acid
-- suggesting it may have beneficial health effects.
The third
antioxidant tested, alpha-lipoic acid -- found in spinach and broccoli and
proven to have anti-cancer properties -- had no effect on either of the two
adducts studied.
The study
was designed to understand why omega 6 polyunsaturated fatty acids promote
liver cancer, while their cousin, omega 3, helps prevent cancer.
Researchers
examined formation of DNA-damaging adducts in liver cells treated with omega 6.
One of those adducts, Ï’-OHPdG, is
well known, but the research team discovered a second one -- DHHedA.
"This
study revealed that DHHedA is a novel type of DNA damage, found in the tissues
of rodents and humans, that is caused by omega 6 polyunsaturated fatty
acid," says the study's lead author, Fung-Lung Chung, PhD, a professor of
oncology at Georgetown Lombardi and professor of biochemistry and molecular
& cellular biology at Georgetown University Medical Center.
In rats
engineered to develop liver cancer, green tea polyphenols reduced formation of Ï’-OHPdG adducts, and vitamin E increased production of
DHHedA adducts.
Researchers
also discovered that although alpha-lipoic acid had no effect on either adduct,
rats who ate the antioxidant had a significantly longer lifespan, compared with
rats treated with the other antioxidants. "The precise reason why this
happened is not yet known," says Chung.
"Our
findings are beginning to shed light on why omega 6 fatty acids are believed to
have negative health effects," Chung says, "but we have a long way to
go before we can make definitive health claims on these antioxidants."
He added,
"Not all antioxidants are created equal. They all have different
properties, and they play different roles in various tissues. What we find in
liver cancer may not hold true for other cancers."
Story
Source:
The above
story is based on materials provided by Georgetown University Medical Center. Note:
Materials may be edited for content and length.
Cite This
Page:
Georgetown University Medical
Center. "Antioxidants can protect against omega 6 damage -- or promote
it." ScienceDaily. ScienceDaily, 4 April 2014.
<www.sciencedaily.com/releases/2014/04/140404140313.htm>.
