Fish Oil Beats Vegetable When It Comes to Inflammation

Photo: ©iStockphoto.com/Murat Koc

Consuming more fish oil and less vegetable oil could help reduce inflammation by decreasing the body’s production of chemicals called prostanoids, according to William L. Smith (Ph.D. 1971), professor and chair of biological chemistry.

In recent research, Smith found that prostanoids made from vegetable oil caused more pain, swelling and redness in body tissues, while prostanoids made from fish oil led to fewer inflammatory symptoms.

Both fish oils and vegetable oils are converted into prostanoids through chemical reactions involving enzymes called COX-1 and COX-2. Increased understanding of how these enzymes regulate prostanoid production could lead to more effective anti-inflammatory drugs with fewer side effects.

For an expanded version of the story:
www.newswise.com/p/articles/view/531827