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目的：在食物脂类给与后,免疫系统的多种功能发生改变。人和动物的淋巴细胞增殖、细胞因子产生、吞噬细胞活性、粘附分子表达和NK细胞活性易受到某些脂类的作用而发生改变,其机制包括脂过氧化反应、膜磷脂成分改变、二十烷类产生和基因表达改变。由于鱼油或橄榄油的抗炎特性,它们已用于改善类风湿性关节炎和其它炎性疾病的症状；鱼油和橄榄油也作为能抗结肠癌和乳腺癌的生物学介体应用。而n-6多不饱和脂肪酸在肿瘤形成过程中发挥化学促进作用。这些作用可能与几种脂肪酸能通过不同途径调节凋亡有关。然而,鱼油食物多不饱和脂肪酸的免疫抑制作用可降低宿主抗病原因子的天然抵抗力。因此,根据目前实验资料,为了防止因免疫功能过度抑制而引起的副作用,在用作免疫抑制剂之前,应权衡给与这些食物脂类的利弊。
PURPOSE: Various functions of the immune system have changed following the introduction of food lipids. Human and animal lymphocyte proliferation, cytokine production, phagocytic cell activity, adhesion molecule expression and NK cell activity vulnerable to certain lipid changes, the mechanism of lipid peroxidation, membrane phospholipid composition changes, two Decane production and gene expression changes. They have been used to ameliorate the symptoms of rheumatoid arthritis and other inflammatory diseases due to their anti-inflammatory properties; fish oil and olive oil are also used as biological mediators against colon and breast cancers. The n-6 polyunsaturated fatty acids in the tumor formation process to play a chemical role. These effects may be related to several fatty acids through different ways to regulate apoptosis. However, the immunosuppressive effect of fish oil polyunsaturated fatty acids reduces the host’s natural resistance to anti-pathogenic factors. Therefore, based on the current experimental data, in order to prevent side effects caused by excessive suppression of immune function, the pros and cons of administering these food lipids should be weighed before being used as an immunosuppressant.