ABSTRACT
There are two groups of fatty acids essential to the body. These are the omega-6 (ω-6) series, derived from linoleic acid and the omega-3 (ω-3) series, derived from α-linolenic acid. These precursor fatty acids undergo chain elongation and give rise to arachidonic acid and eicosapentaenoic acid. Dietary polyunsaturated fatty acids (PUFA) have been employed as preventive and as therapeutic modalities in controlling several diseases in experimental and in clinical trials. The beneficial effects of PUFA conferred on the host are, in part, mediated via their effects on the immune system. Changes in fatty acid composition can affect immune responses by influencing eicosanoid metabolism and cell membrane fluidity and receptor orientation. Both injury and sepsis are accompanied by a severe burst in inflammatory response and suppression of cell-mediated immune responses. Consumption of diets rich in ω-3 PUFA and continuous intravenous or intragastric infusion alleviate these symptoms and offer marked protection against several infections which include Gram-negative bacteria in experimental animals.
