PDF
Open Access
A. L. Cooper, A. V. Turnbull, S. J. Hopkins, N. J. Rothwell, "Dietary n-3 Fatty Acids Inhibit Fever Induced by Inflammation in the Rat", Mediators of Inflammation, vol. 3, Article ID 261279, 5 pages, 1994. https://doi.org/10.1155/S0962935194000499
Dietary n-3 Fatty Acids Inhibit Fever Induced by Inflammation in the Rat
Abstract
Modification of endogenous eicosanoid synthesis by dietary n-3 fatty acid supplementation reduces febrile responses, but the mechanisms underlying these effects in vivo have not been determined. In the present study, local inflammation was induced by intramuscular injection ofturpentine in rats fed control or n-3 supplemented diets for 8-9 weeks. In animals fed the control diet, turpentine induced fever, hypermetabolism, marked local inflammation (oedema), increased plasma IL-6 concentrations and raised cerebrospinal fluid (CSF) concentrations of PGE2. N-3 fatty acid supplementation significantly inhibited the rise in CSF PGE2, fever and hypermetaboHsm induced by turpentine. Local inflammation and increased plasma IL-6 concentrations were not affected by n-3 supplementation. These findings suggest that modification of dietary fat intake inhibits fever via reduced release of prostaglandins, probably within the brain, but does not affect the local or afferent signals involved in fever generation.
Copyright
Copyright © 1994 Hindawi Publishing Corporation. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
