Food Supplement Containing Omega-3 Polyunsaturated Fatty Acids Prevents Experimental Thrombotic Occlusion of Coronary Arteries in Dogs

Source: MV Pyzh, NA Gratsianskii, VL Golubykh, DV Borovinkov, and NV Barskaia

The antithrombotic effect of fish oil (FO) cannot be explained by its action on platelets. FO may act on the activity of the fibrinolytic system. A food additive of the oil was studied for its effects on thrombosis and fibrinolysis in a canine model of experimental coronary thrombosis. During 4 weeks, 6 animals were fed a diet containing Sardinops sagax melanosticta oil (400 mg/kg/day) (omega 3-polyunsaturated fatty acids (omega 3-PUFA), 5 dogs had isocaloric amounts of olive oil (00), 5 animals were controls on a routine diet. Thrombosis was induced by anodal current, 170 mcA, through the silver electrode inserted into the coronary artery across its wall, thus contacting with the intima of the preconstricted left circumflex artery. Plasma levels of eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) and euglobulin clot lysis time were determined before and after diet. The frequency of occlusion for 180 min after power turningon was 5/5 in the 00 and control groups, but 1/5 in the FO group. Thus, dietary supplementation with FO which caused a substantial increase in plasma omega 3-PUFA prevented coronary artery occlusions without decreasing euglobulin clot lysis time. So, while producing antithrombotic effects, the oil failed to affect fibrinolysis in this model of thrombosis.

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