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Antagonistic Effects of Dietary Arachidonic Acid and n-3 Polyunsaturated Fatty Acids^1,2,

Department of Nutrition, University of Tennessee, Knoxville, TN 37996-1900

Arachidonic acid (AA) is a polyunsaturated fatty acid (PUFA) found exclusively in animal products and is one of the most important fatty acids associated with membrane phospholipids. When liberated from membrane phospholipids, AA can be oxidized to a variety of eicosanoids, compounds important in cell-cell signaling. Dietary n-3 PUFA have been effectively used to attenuate tissue AA levels and subsequent eicosanoid formation. However, only recently have the effects of dietary AA been investigated. This review discusses the antagonistic effects of dietary AA and n-3 PUFA, eicosanoid formation and the evidence suggesting divergent effects with regard to circulating triglycerides, ß-oxidation and tumor necrosis factor.

KEY WORDS: • arachidonic acid • eicosapentaenoic acid • n-3 polyunsaturated fatty acids • eicosanoids • triglycerides • tumor necrosis factor

¹ Presented as part of the symposium "Biological Effects of Dietary Arachidonic Acid" given at the Experimental Biology '95 meeting, Atlanta, GA; on April 11, 1995. This symposium was sponsored by the American Institute of Nutrition and was supported by a grant from the Cayman Chemical Company. Guest editors for the symposium were Jay Whelan, University of Tennessee, Knoxville, TN, and J. Bruce German, University of California, Davis, CA.

² Supported by a grant from the Tennessee Agricultural Experiment Station, Knoxville, TN.

³ To whom correspondence should be addressed: Department of Nutrition, 229 Jessie Harris Building, University of Tennessee, Knoxville, TN 37996-1900.

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