Scientific journal

54 2015

Journal of Food and Nutrition Research
Summary No. 4 / 2015

Miljkovic, M. – Djuricic, I. – Kotur-Stevuljevic, J. – Sobajic, S. – Spasojevic-Kalimanovska, V. – Jelic-Ivanovic, Z. – Kerkez, M. – Djordjevic, V. – Djurasic, L. – Spasic, S.
Omega-3 fatty acids supplementation effects on paraoxonase-1 enzymatic activity
Journal of Food and Nutrition Research, 54, 2015, No. 4, s. 314-322

Milica Miljkovic, Department for Medical Biochemistry, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11000 Belgrade, Serbia. Tel.: +381 11 39 51 265, e-mail:

Received 12 March 2015; 1st revised 6 May 2015; 2nd revised 3 June 2015; accepted 24 June 2015; published online 25 September 2015

Summary: Paraoxonase-1 activity (PON1) and expression modulation using different pharmacological, nutritional and life-style approaches are current scientific foci. We have assessed the influence of omega-3 fatty acids from different dietary sources on PON1 activity and total oxidative status (TOS) in middle-aged dyslipidemic subjects. The study group consisted of 35 subjects, assigned to use commercial fish oil capsules or 150 g of smoked salmon two times per week during 8 weeks with 6 months of wash-out period. After the wash-out period, the same participants were invited again for the second part of the study, and the study was repeated with reversed interventions. PON1 activity and TOS were measured four times, before and after each supplementation period. Consumption of salmon and fish oil capsules both increased PON1 activity (p < 0.001). Pro-oxidative effect (TOS) during the first supplementation period was decreased at the end of supplementation (p < 0.001). The present study showed that omega-3 fatty acids, regardless of the dietary source, increased the activity of PON1 in patients with dyslipidaemia. This is possibly a consequence of an enzymatic response to the initially pro-oxidant effect of omega-3 fatty acids, which led to a reduction in oxidative stress after complete supplementation.

Keywords: omega-3 fatty acids; oxidative stress; paraoxonase activity; high-density lipoprotein

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