The Role of Omega-3 Fatty Acids and Gut Microbiota in Atherosclerosis Prevention: A Focus on Functional Food Innovation

Anum Tauqir; Ayesha Umer; Uzair Rehman; Mudasser Munawar; Ahsan Junaid; Hamna Batool; Noor Ul Ain; Zarish Noreen

doi:10.70749/ijbr.v3i10.2537

Authors

Anum Tauqir Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Punjab, Pakistan.
Ayesha Umer Aquatic Diagnostic and Research Center, Bahria University, Karachi Campus, Sindh, Pakistan.
Uzair Rehman Department of Food Science and Technology, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Punjab, Pakistan.
Mudasser Munawar Department of Food Science and Technology, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Punjab, Pakistan.
Ahsan Junaid Department of Food Science and Technology, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Punjab, Pakistan.
Hamna Batool Department of Food Engineering, University of Agriculture, Faisalabad, Punjab, Pakistan.
Noor Ul Ain National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab, Pakistan.
Zarish Noreen Department of Biological Sciences, International Islamic University, Islamabad, Pakistan.

DOI:

https://doi.org/10.70749/ijbr.v3i10.2537

Keywords:

Omega-3 fatty Acids, Gut Dysbiosis, Microbiota, TMAO, Functional Foods, Atherosclerosis Prevention.

Abstract

The leading cause of death worldwide is cardiovascular diseases (CVDs), which are mostly caused by atherosclerosis. This review examines the potential of omega-3 fatty acids as dietary modulators of the gut-heart axis and emphasizes the growing role of gut microbiota dysbiosis in CVD pathogenesis. Synopsis of the content: We present the powerful bioactive lipids known as omega-3 fatty acids (EPA, DHA, and ALA), which have been shown to have positive effects on inflammation and lipid metabolism. We describe their recently found ability to suppress pro-atherogenic metabolites such as trimethylamine-N-oxide (TMAO), improve the synthesis of beneficial short-chain fatty acids (SCFAs), and correct gut dysbiosis. Innovations in functional foods that combine omega-3s with probiotics and prebiotics for specific cardiovascular prevention are also covered in the review. omega-3-enriched functional foods have great potential as a microbiota-targeted, non-pharmacological approach to reducing atherosclerotic risk and fostering long-term cardiovascular health.

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