Fatty acids in food and obesity: qualitative and quantitative aspects | Acides gras alimentaires et obesite: aspects qualitatifs et quantitatifs
2000
Raclot, T. (Universite de Strasbourg 1 (France). Centre d'Ecologie et de Physiologie Energetiques) | Oudart, H.
Triacylglycerols represent the main lipid storage of fatty acids within a specialized tissue, white adipose tissue. Stored fatty acids have two origins: either they are synthesized de novo (lipogenesis) within the liver and/or adipose tissue from endogenous precursors, mainly glucose; either they are directly derived from the diet, mainly as triacylglycerols found in oils and animal fats. N-6 and above all n-3 polyunsaturated fatty acids (PUFA) from fish oils influence adipose tissue development in a site-specific manner as a function of diet (PUFA content) and feeding period. Diet high in n-3 PUFA results in a preferential partitioning of ingested energy towards oxidation at the expense of storage. Fatty acids are also important mediators of gene expression in the liver and adipose tissue. Indeed, genes encoding both glycolytic and lipogenic enzymes and key metabolic enzymes involved in fatty acid oxidation are regulated in the liver by dietary PUFA. Concerning adipose tissue, fatty acids and above all PUFA regulate gene expression of various proteins within adipose tissue. Tissue-specific and site-specific factors are possibly involved in the specific effect of PUFA on gene expression although other mechanisms cannot be definitively excluded
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