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Omega-6 and omega-3 fatty acids are the essential fatty acids that cannot be synthesized by the human
body. Epidemiological and clinical studies suggest that consumption of omega- 3 polyunsaturated fatty
acids (PUFA) contributes to the reduction of cardiovascular mortality through different mechanisms
including modulation of cellular metabolic functions, gene expression and beneficial effects on lipid
profile or blood pressure. In fact, omega-3 PUFAs exhibit wide-ranging biological actions that include
regulating both vasomotor tone and renal sodium excretion, partly competing with omega-6 PUFAs for
common metabolic enzymes and thereby decreasing the production of prothrombotic and vasocostricting
rather than vasodilating, antithrombotic, anti aggregatory, and anti-inflammatory eicosanoids. The aim
of this review is to evaluate the available evidence about the clinical effect of omega-3 PUFA on blood
pressure control.
KeyWords: Omega 3 fatty acids, Docosapentaenoic acid, Eicosapentaenoic acid, Blood Pressure, Fish,
Nuts.