March 19/Science Letter -- According to recent research published in the Journal of Food Lipids, "Epidemiological studies indicate a low incidence of cardiac diseases in populations that consume large amounts of seafood. This effect is attributed to the presence of n-3 polyunsaturated fatty acids in fish oil."
"In this study, the protective effect of fish oil against isoproterenol-induced changes in histopathology; hematology and lysosomal membrane integrity were evaluated in male wistar rats. The rats were fed fish oil for 45 days prior to isoproterenol treatment. The animals were sacrificed by cervical decapitation method 12 hours after the second injection of isoproterenol hydrochloride. The results suggest that pretreatment with fish oil prevented isoproterenol-induced hematological changes. Lysosomal membrane integrity was also protected in fish oil pretreated rats, as indicated by significantly lowered activities of lysosomal hydrolases in serum and concomitant increase in their activity in the lysosomal fraction of heart," wrote V.V. Padma and colleagues, Bharathiar University.
The researchers concluded, "The histopathology studies further confirmed the cardioprotective effect of fish oil."
Padma and colleagues published their study in the Journal of Food Lipids ("CARDIOPROTECTIVE EFFECT OF FISH OIL ON ISOPROTERENOL-INDUCED MYOCARDIAL INFARCTION IN RATS." Journal of Food Lipids, 2009;16(1):19-32).
For additional information, contact V.V. Padma, Bharathiar University, Dept. of Biotechnology, School Biotechnology & Genetics Engineering, Coimbatore 641046, Tamil Nadu, India.
From the March 30, 2009, Prepared Foods E-dition