Marine lipids
platelet activation and production of thromboxane A 2 . The global antithrombotic properties of MaxEPA oil most likely involve more than one
mechanism and may be accounted for the complex fatty acid mixture
brought by this natural product. The lack of effect of eicosapentaenoic
or docosahexaenoic acids used separately m our thrombosis models support this hypothesis. Worthy of consideration for future studies are the
questions relating mainly to the influence of the level of dietary (n-3)
fatty acids and their relative balance in the ingested food. From this
work, fish oil, which was originally prescribed for the prophylaxis of
hypertriglyceridemia and cholesterolemia, might find new applications as part of further approaches to the prevention of thrombosis.
Acknowledgements
The authors are grateful to D. Cassel, G. Gutbier and C. Schwartz for technical
assistance and to R.P. Scherer SA (Beinheim, France) and Hoffmann-La Roche
(Basel, Switzerland) for generous gifts of purified fish oil (MaxEPA) and eicosapentaenoic and docosahexaenoic ethyl esters, respectively.
Bibliographic references
Andriamampandry M.D., Freund M., Wiesel M.L., Rhinn S., RavanatC.,
Cazenave J.-R, Leray C., Gachet C., 1998. Diets enriched in (n-3)
fatty acids affect rat coagulation factors dependent on vitamin K.
C. R. Acad. Sci. Paris, 321,415-421.
Andriamampandry M.D., Leray C., Gutbier G., Freund M., Cassel D.,
Cazenave J.-P., Gachet C., 1996. Diets rich in saturated (n-9) and
(n-3) fatty acids differentially affect the fatty acid composition of
phospholipids and function of rat platelets. Platelets, 7, 269-276.
Andriamampandry M.D., Leray C., Freund M., Cazenave J.-P, GachetC.,
1999. Antithrombotic effects of (n-3) polyunsaturated fatty acids
m rat models ofarterial and venous thrombosis. Thromb. Res., 9.3,
9-16.
Banerjee L, Saha S., DuttaJ., 1992. Comparison of the effects of dietary
fish oils with different (n-3) polyunsatured fetty acid compositions
on plasma and liver lipids in rats. Lipids, 27, 425-428.
Barradas M.A., Christofides J.A., Jeremy J.Y., Mikhailidis M.D.,
Fry D.E., Dandona P, 1 990. The effect of olive oil supplementation
on human platelet function, serum-cholesterol-related variables
and plasma fibrinogen concentration: a pilot study. Nutr. Res., 10,
403-411.
Careaga-Houck M., Sprecher H., 1989. The effect of a fish oil diet on
the fatty acid composition of individual phospholipids and eicosanoid
production by rat platelets. Lipids, 24, 477-481.
174
platelet activation and production of thromboxane A 2 . The global antithrombotic properties of MaxEPA oil most likely involve more than one
mechanism and may be accounted for the complex fatty acid mixture
brought by this natural product. The lack of effect of eicosapentaenoic
or docosahexaenoic acids used separately m our thrombosis models support this hypothesis. Worthy of consideration for future studies are the
questions relating mainly to the influence of the level of dietary (n-3)
fatty acids and their relative balance in the ingested food. From this
work, fish oil, which was originally prescribed for the prophylaxis of
hypertriglyceridemia and cholesterolemia, might find new applications as part of further approaches to the prevention of thrombosis.
Acknowledgements
The authors are grateful to D. Cassel, G. Gutbier and C. Schwartz for technical
assistance and to R.P. Scherer SA (Beinheim, France) and Hoffmann-La Roche
(Basel, Switzerland) for generous gifts of purified fish oil (MaxEPA) and eicosapentaenoic and docosahexaenoic ethyl esters, respectively.
Bibliographic references
Andriamampandry M.D., Freund M., Wiesel M.L., Rhinn S., RavanatC.,
Cazenave J.-R, Leray C., Gachet C., 1998. Diets enriched in (n-3)
fatty acids affect rat coagulation factors dependent on vitamin K.
C. R. Acad. Sci. Paris, 321,415-421.
Andriamampandry M.D., Leray C., Gutbier G., Freund M., Cassel D.,
Cazenave J.-P., Gachet C., 1996. Diets rich in saturated (n-9) and
(n-3) fatty acids differentially affect the fatty acid composition of
phospholipids and function of rat platelets. Platelets, 7, 269-276.
Andriamampandry M.D., Leray C., Freund M., Cazenave J.-P, GachetC.,
1999. Antithrombotic effects of (n-3) polyunsaturated fatty acids
m rat models ofarterial and venous thrombosis. Thromb. Res., 9.3,
9-16.
Banerjee L, Saha S., DuttaJ., 1992. Comparison of the effects of dietary
fish oils with different (n-3) polyunsatured fetty acid compositions
on plasma and liver lipids in rats. Lipids, 27, 425-428.
Barradas M.A., Christofides J.A., Jeremy J.Y., Mikhailidis M.D.,
Fry D.E., Dandona P, 1 990. The effect of olive oil supplementation
on human platelet function, serum-cholesterol-related variables
and plasma fibrinogen concentration: a pilot study. Nutr. Res., 10,
403-411.
Careaga-Houck M., Sprecher H., 1989. The effect of a fish oil diet on
the fatty acid composition of individual phospholipids and eicosanoid
production by rat platelets. Lipids, 24, 477-481.
174