Background: Reports on the efficacy of omega-3 fatty acids (n-3 PUFAs) for the treatment of late-life depression (LLD) are mixed, and most studies focus on the modification of depressive symptoms rather than depression prevention. The aim of the present study was to investigate the efficacy of n-3 PUFAs in preventing depressive recurrence in patients with late-life depression. In addition, we investigated the effects of n-3 PUFAs on changes in depressive and anxiety symptoms and inflammatory markers in LLD.
Methods: A 52-week, double-blind, randomized, controlled trial was conducted. We enrolled a total of 39 euthymic patients with LLD. They were randomized to receive either n-3 PUFAs (1.2 g per day of eicosapentaenoic acid and 1 g of docosahexaenoic acid) or placebo for 52 weeks. Recurrence of depression and severity of depression symptoms were assessed at baseline and weeks 4, 8, 16, 24, 32, 40, and 52.
Results: A total of 39 patients completed the trial with 19 in the n-3 PUFAs group and 20 in the placebo group. Cox proportional hazard regression indicated that n-3 PUFAs had significant protective effect on depression recurrence (Hazard Ratio: 0.295, 95 % Confidence Interval: 0.093-0.931, p value =0.037). But n-3 PUFAs intervention had no significant effect in reducing depressive or anxiety symptoms, inflammatory markers over the placebo group.
Limitation: The results should be interpreted with consideration of the modest sample size.
Conclusion: These findings suggest that n-3 PUFAs may have a prophylactic effect in currently euthymic patients with LLD.
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http://dx.doi.org/10.1016/j.jad.2024.09.129 | DOI Listing |
Sci Rep
December 2024
Intercollegiate Faculty of Biotechnology, University of Gdansk and Medical University of Gdansk, Gdansk, 80-307, Poland.
This study presents characterisation of diatom's PtLPCAT1 (acyl-CoA: lysophosphatidylcholine acyltransferase) activity in phospholipid remodelling. In this research microsomal fractions of yeast Δale1 mutant overexpressing PtLPCAT1 were used as a source of the tested enzyme. In the assays evaluating remodelling of different phospholipids by PtLPCAT1 not modified microsomal fractions of the tested yeast were used.
View Article and Find Full Text PDFChondroitin sulfate (CS), a glycosaminoglycan, supports health through various physiological functions, including tissue protection, bone growth, and skin aging prevention. It also contributes to anticoagulant or anti-inflammatory processes, with its primary clinical use being osteoarthritis treatment. This study presents the results of the valorization of lipids and CS, both extracted from salmon co-products through enzymatic processes.
View Article and Find Full Text PDFFront Immunol
December 2024
School of Pharmacy, Changchun University of Traditional Chinese Medicine, Changchun, China.
Asthma, is a common, significant and diverse condition marked by persistent airway inflammation, with a major impact on human health worldwide. The predisposing factors for asthma are complex and widespread. The beneficial effects of omega-3 (n-3) polyunsaturated fatty acids (PUFAs) in asthma have increasingly attracted attention recently.
View Article and Find Full Text PDFWei Sheng Yan Jiu
November 2024
Shenzhen Center for Chronic Disease Control, Shenzhen 518020, China.
Objective: To explore the differences in fat and fatty acids content between freshwater and saltwater fish.
Methods: The fat and fatty acids content in 83 fish meat samples from four regions(Hainan, Jiangsu, Fujian, and Guangxi) were detected by national standard method. Mann-Whitney U tests and t-tests were used to compare the differences in fat and major fatty acid content between freshwater and saltwater fish.
Wei Sheng Yan Jiu
November 2024
School of Public Heath, Zhejiang University, Hangzhou 310058, China.
Objective: To analyze the fatty acid content of Jiangnan dishes in Hangzhou.
Methods: Based on the order frequency records from an online platform, two popular Jiangnan cuisine restaurants were selected for monitoring. Fat extraction was performed on three types of dishes: purely vegetarian, mixed vegetarian and non-vegetarian, and purely non-vegetarian, using acid hydrolysis.
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