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Fish Oil Healthier Than Vegetable Oil
As to why fish oil is better, well a new study has provided evidence that fish oil decreases the formation of chemicals called prostanoids, which, when produced in excess, increase inflammation in various tissues and organs.
The study was conducted by by William L. Smith, Professor and Chair of Biological Chemistry at the University of Michigan, Ann Arbor, and colleagues.
“Prostanoids help control blood pressure, fight allergies, and modulate inflammation, but too much of them – especially those made from vegetable oils – can also lead to increased pain, swelling, and redness in various tissues,” Smith says.
“Our study shows that prostanoids made from fish oil are less effective at causing pain and swelling than those made from vegetable oil and that adding fish oil to the diet decreases the amount of prostanoids made from vegetable oil,” he adds.
As a part of their study the researchers analysed the mutual effects of both – fish and vegetable - oils by changing their respective amounts in cultured cells.
They found that as expected, a relative increase in fish oil lowered the amount of prostanoids from vegetable oil. What was unexpected however, was the proportion at which this happened.
Both fish and vegetable oils are converted into prostanoids through chemical reactions that are aided by enzymes called cyclo-oxygenases (COX), two types of which – COX-1 and COX-2 – are involved in the reactions.
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