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Our genes are the same as those of our Palaeolithic ancestors, but our nutritional environment has known important transformations with industrialization, particularly regarding the intake of essential polyunsaturated fatty acids. Indeed, our diet is “deficient” in omega-3 fatty acids with a ratio omega-6/omega-3 of 15-20:1 instead of 5:1 ratio as it is recommended. This important food change has become a potential promoter for the development of chronic diseases such as hypertension, obesity, diabetes... diseases grouped under the term: metabolic syndrome. For a better understanding of the impact of the lipids nutrients on this pathology, my report will speak about the main characteristics of the metabolic syndrome, about the metabolism of polyunsaturated fatty acids, and the role of the essentials nutrients in the control of the syndrome will also be presented. Knowledge from the scientific literature will enlighten about the foundations of the discovery of the potential interest of the polyunsaturated fatty acids n-3 in the control of the metabolic syndrome. And the hopes for solution, referring especially to food and supplementation, will be discussed Nos gènes sont identiques à ceux de nos ancêtres du Paléolithique, mais notre environnement nutritionnel a subi d’importantes mutations avec l’industrialisation, particulièrement en ce qui concerne l’apport en acides gras polyinsaturés essentiels. En effet, notre alimentation est «déficiente» en omégas-3 avec un ratio oméga-6/oméga-3 de 15-20 :1 au lieu d’un ratio recommandé aujourd’hui de 5 :1. Cet important changement alimentaire est devenu un promoteur potentiel pour le développement de maladies chroniques comme l’hypertension, l’obésité, le diabète..., pathologies regroupées sous le vocable: syndrome métabolique. Afin de mieux comprendre l’impact des nutriments lipidiques sur cette pathologie, mon mémoire portera sur les principales caractéristiques du syndrome métabolique, sur le métabolisme des acides gras polyinsaturés et le rôle de ces nutriments essentiels dans le contrôle du syndrome. Des données de la littérature scientifique apporteront une lumière sur les fondements de la découverte de l’intérêt potentiel des acides gras polyinsaturés n-3 dans le contrôle du syndrome métabolique et nous discuterons des pistes nouvelles de supplémentation (aliments fonctionnels ; compléments alimentaires).

Fatty Acids, Unsatured --- Fatty Acids, Omega-3 --- Dietary Fats, Unsaturated --- Fatty Acids, Omega-6 --- Metabolic Diseases

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Over the last several years developing human research suggests that a component of omega-3 fatty acids, long chain ones, contribute particularly to health benefits.   Omega-6/3 Fatty Acids: Functions, Sustainability Strategies and Perspectives focuses on developing information on this newly recognized key component.  This volume uniquely, and for the first time, focuses on sustainability of natural sources of omega-3 fatty acids variants including long chain ones, and on ways to increase their use and availability to reduce major diseases. The authors review cardiovascular disease, neurological changes and mental health and other diseases like diabetes where long chain omega-3 fatty acids play protective roles from recent human trials.  Each chapter evaluates developing information on the possible mechanistic role of long chain omega-3 fatty acids.  After showing their requirement and involvement in health promotion there are reviews of various sources and ways to protect and promote them. Authors provide support for the benefits and sources of long chain omega-3 fatty acids and their increased dietary intake that reduce various physical and mental illnesses.  Omega-6/3 Fatty Acids: Functions, Sustainability and Perspectives is a unique and important new volume that provides the latest data and reviews to physicians who need to assess serum omega-6/3 and fatty acids to help diagnose risks and change diets and to inform industry and the scientific community with reviews of research for actions including new studies and therapies.

Essential fatty acids in human nutrition. --- Fatty acids, Essential -- Metabolism. --- Omega-6/3 fatty acids. --- Omega-6/omega-3 fatty acid ratio. --- Omega-6 fatty acids --- Omega-3 fatty acids --- Omega-6/omega-3 fatty acid ratio --- Fatty acids in human nutrition --- Fatty Acids, Unsaturated --- Food --- Dietary Fats, Unsaturated --- Biological Science Disciplines --- Fish Oils --- Oils --- Dietary Fats --- Fatty Acids --- Food and Beverages --- Natural Science Disciplines --- Disciplines and Occupations --- Lipids --- Technology, Industry, Agriculture --- Fats --- Chemicals and Drugs --- Fatty Acids, Omega-3 --- Fatty Acids, Omega-6 --- Physiology --- Dietary Supplements --- Health & Biological Sciences --- Human Anatomy & Physiology --- Diet & Clinical Nutrition --- Animal Biochemistry --- Physiological effect --- Physiological effect. --- Pathophysiology. --- N-6 fatty acids --- N-3 fatty acids --- Omega-3 EFA --- Omega-3 essential fatty acids --- Medicine. --- Neurosciences. --- Nutrition. --- Health promotion. --- Cardiology. --- Clinical nutrition. --- Medicine & Public Health. --- Clinical Nutrition. --- Food Science. --- Health Promotion and Disease Prevention. --- Biotechnology. --- Unsaturated fatty acids --- High-omega-3 fatty acid diet --- Personal health and hygiene. --- Food science. --- Clinical sciences --- Medical profession --- Human biology --- Life sciences --- Medical sciences --- Pathology --- Physicians --- Science --- Neural sciences --- Neurological sciences --- Neuroscience --- Nervous system --- Heart --- Internal medicine --- Alimentation --- Nutrition --- Health --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Diseases --- Health aspects --- Health Workforce --- Nutrition   . --- Food—Biotechnology. --- Health promotion programs --- Health promotion services --- Promotion of health --- Wellness programs --- Preventive health services --- Health education --- Clinical nutrition --- Diet and disease --- Dietotherapy --- Medical nutrition therapy --- MNT (Medical nutrition therapy) --- Nutrition therapy --- Therapeutics, Physiological --- Therapeutic use