ArticleJournal of agricultural and food chemistry2011
Baking reduces prostaglandin, resolvin, and hydroxy-fatty acid content of farm-raised Atlantic salmon (Salmo salar).
Article in Journal of agricultural and food chemistry, 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
20 citing papers in PubMed, 40 citations in OpenAlex.
- Dose-dependent consumption of farmed Atlantic salmon (Salmo salar) increases plasma phospholipid n-3 fatty acids differentially.Journal of the Academy of Nutrition and Dietetics · 2013Trial
- Resolvin E2 formation and impact in inflammation resolution.Journal of immunology (Baltimore, Md. : 1950) · 2012Trial
- E-series resolvin metabolome, biosynthesis and critical role of stereochemistry of specialized pro-resolving mediators (SPMs) in inflammation-resolution: Preparing SPMs for long COVID-19, human clinical trials, and targeted precision nutrition.Seminars in immunology · 2022Review
- Probiotics ameliorate intestinal pathophysiology in a mouse model of Alzheimer's disease.Neurobiology of aging · 2020Article
- Biosynthetic metabolomes of cysteinyl-containing immunoresolvents.FASEB journal : official publication of the Federation of American Societies for Experimental Biology · 2019Article
- Reversal of Epithelial-Mesenchymal Transition by Natural Anti-Inflammatory and Pro-Resolving Lipids.Cancers · 2019Review
- Resolvins in inflammation: emergence of the pro-resolving superfamily of mediators.The Journal of clinical investigation · 2018Review
- Structural Elucidation of Irish Organic Farmed Salmon (Salmo salar) Polar Lipids with Antithrombotic Activities.Marine drugs · 2018Article
- Discovery of specialized pro-resolving mediators marks the dawn of resolution physiology and pharmacology.Molecular aspects of medicine · 2017Review
- Effects of cooking techniques on fatty acid and oxylipin content of farmed rainbow trout (Food science & nutrition · 2017Article
- Macrophage Proresolving Mediators-the When and Where.Microbiology spectrum · 2016Review
- Article
- Identification of resolvin D2 receptor mediating resolution of infections and organ protection.The Journal of experimental medicine · 2015Article
- Review
- Review
- Eicosanoid post-mortem induction in kidney tissue is prevented by microwave irradiation.Prostaglandins, leukotrienes, and essential fatty acids · 2013Article
- Review
- Resolvin D3 and aspirin-triggered resolvin D3 are potent immunoresolvents.Chemistry & biology · 2013Article
- Article
- Macrophage proresolving mediator maresin 1 stimulates tissue regeneration and controls pain.FASEB journal : official publication of the Federation of American Societies for Experimental Biology · 2012Article
Corrections and comments
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Authors and funding
7 authors at 4 institutions in 1 country.
Funding
Abstract
The consumption of seafood enriched in n-3 polyunsaturated fatty acids (PUFA) is associated with a decreased risk of cardiovascular disease. Several n-3 oxidation products from eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (22:6n-3) have known protective effects in the vasculature. It is not known whether the consumption of cooked seafood enriched in n-3 PUFA causes appreciable consumption of lipid oxidation products. We tested the hypothesis that baking Atlantic salmon (Salmo salar) increases the level of n-3 and n-6 PUFA oxidation products over raw salmon. We measured the contents of several monohydroxy-fatty acids (MHFA), prostanoids, and resolvins. Our data demonstrate that baking did not change the overall total levels of MHFA. However, baking resulted in selective regioisomeric loss of hydroxy fatty acids from arachidonic acid (20:4n-6) and EPA, while significantly increasing hydroxyl-linoleic acid levels. The contents of prostanoids and resolvins were reduced several-fold with baking. The inclusion of a coating on the salmon prior to baking reduced the loss of some MHFA but had no effect on prostanoid losses incurred by baking. Baking did not decrease n-3 PUFA contents, indicating that baking of salmon is an acceptable means of preparation that does not alter the potential health benefits of high n-3 seafood consumption. The extent to which the levels of MHFA, prostanoids, and resolvins in the raw or baked fish have physiologic consequence for humans needs to be determined.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.