Omega-3 Oxidation - Are We So Sure?
I suppose some of you have come across this study, but I couldn't find it via the search function:
These studies show that the beneficial effects of fish oil in chronic inflammatory diseases, including IgA nephropathy, may result from the inhibitory effects of oxidized [but not unoxidized] omega-3 fatty acids on pro-inflammatory events in endothelial cells via inhibition of NF-kappaB activation.
I haven't read ALL of Dave's posts, so can somebody kindly point me to studies evidencing inflammatory qualities in oxidized fats, beyond omega-6s? How about strictly omega-3s, specifically EPA?
Is it possible that a given nutrient/"actor" can increase levels of one inflammation biomarker, while simultaneously decreasing another?