POLYUNSATURATED FATTY ACIDS FAMILY N-3– PROOXIDANT OR ANTIOXIDANT FACTOR IN DIABETES MELLITUS? – A REVIEW
 
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Pol. J. Food Nutr. Sci. 2010;60(1):7–12
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ABSTRACT
Oxidative stress is considered as a likely causative factor in the development of insulin resistance leading to diabetes mellitus. Meals rich in lipids disturb the redox balance in humans. Some nutrients such as n-3 long-chain polyunsaturated fatty acids may enhance the oxidative processes, however many studies underline their possible beneficial effect in the prevention and treatment of diabetes mellitus. N-3 polyunsaturated fatty acids are obtained not only from naturally occurring foods but also from pharmaceutical n-3 supplements. Possible roles played by essential fatty acids, in the oxidative processes in diabetes mellitus, are discussed in light of recent evidence and available methods.
ISSN:1230-0322