ω-3和ω-6多不饱和脂肪酸改善 轻度认知障碍机制的研究进展 Progress on the mechanism of ω-3 and ω-6 polyunsaturated fatty acids in improving mild cognitive impairment
2022
刘佳欣，付朝旭，许妍姬 LIU Jiaxin， FU Chaoxu， XU Yanji
近年来，轻度认知障碍(Mild cognitive impairment, MCI)作为阿尔茨海默病（Alzheimer’s disease,AD）的一个早期症状引发关注，对其进行早期干预具有积极意义。现有人群实验、动物实验及细胞实验多方面研究表明，多不饱和脂肪酸(PUFAs)中的ω-3多不饱和脂肪酸（ω-3 PUFAs）可以改善炎症反应，影响轻度认知障碍的发生发展。但ω-6多不饱和脂肪酸（ω-6 PUFAs）的相关代谢产物既包含抗炎物质，又有促炎物质，机制较为复杂，目前研究具有争议性。综述了两种多不饱和脂肪酸对轻度认知障碍作用的机制，探讨饮食营养对改善轻度认知障碍的意义，为多不饱和脂肪酸改善轻度认知障碍以及相关营养干预提供依据。In recent years, mild cognitive impairment (MCI) has attracted attention as an early symptom of Alzheimer’s disease (AD), and its early intervention is of positive significance. Existing studies in population, animal and cell experiments have shown that ω-3 polyunsaturated fatty acids (ω-3 PUFAs) in polyunsaturated fatty acids (PUFAs) can improve inflammation, and affect the ocurrance and development of MCI. However, the related metabolites of ω-6 polyunsaturated fatty acids (ω-6 PUFAs) contain both anti-inflammatory substances and pro-inflammatory substances, and the mechanism is relatively complicated, and current research is controversial. The mechanisms of the effects of two kinds of polyunsaturated fatty acids on MCI were reviewed, and the significance of dietary nutrition in improving MCI was explored, so as to provide a basis for polyunsaturated fatty acids to improve MCI and related nutritional interventions.
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