Fish Oil May Help Keep Inflammation at Bay
(HealthDay News, 7/26/07)

Professor William H. Smith of the University of Michigan, and team, observed the effects of exposing cultured cells to vegetable and fish oils. The investigators found that when they increased the amount of fish oil, inflammatory prostanoids from the vegetable oil decreased. Actually both oils convert to prostanoids, which play a role in immune function; but an oversupply of these chemicals can cause pain and swelling. The researchers demonstrated that prostanoids resulting from fish oil not only are less likely to cause pain and swelling, but they also decrease the amount of the more inflammatory type of prostanoids that vegetable oil creates. The scientists speculate that ingesting fish oil , instead of vegetable oil, may help control prostanoids in the body.  In addition, knowing how the fish oil reduces inflammatory chemicals may lead to the development of new anti-inflammatory drugs.

(Journal of Biological Chemistry, August 3, 2007)