A high sucrose diet modifies brain oxylipins in a sex-dependent manner

Oxylipins are oxidation products of polyunsaturated fatty acids (PUFAs), produced through the action of cyclooxygenase (COX), lipoxygenase (LOX), cytochrome p450 (CYP), and non-enzymatic oxidation pathways [1]. Oxylipins can be esterified or free, with free oxylipins presumed to be the biologically active form [1]. Although the study of oxylipins and their functions is relatively new, there is evidence of their involvement in thrombosis, inflammation, the development of diabetes, the progression of cardiovascular diseases, and stroke [2 –7].
Source: Prostaglandins, Leukotrienes and Essential Fatty Acids - Category: Biomedical Science Authors: Tags: Original research article Source Type: research