抄録
Accumulating evidence has demonstrated that omega-3 polyunsaturated fatty acids, the major components of fish oil, reduce the risk of cardiovascular diseases. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are the major components of omega-3 polyunsaturated fatty acids which reduce atherogenesis, which contributes to the prevention of cardiovascular events in patients with ischemic heart disease. Omega-3 polyunsaturated fatty acids have been reported to improve left ventricular systolic function and functional capacity and to reduce mortality and hospitalization for cardiovascular reasons in patients with heart failure or non-ischemic dilated cardiomyopathy. Although recent studies have demonstrated several molecular mechanisms of anti-inflammatory effects of omega-3 polyunsaturated fatty acids, the mechanism by which omega-3 polyunsaturated fatty acids reduce cardiovascular events remains to be elucidated.
