Scientists assessed the current literature detailing the effects of ω-3 polyunsaturated fatty acids (PUFAs) on epithelial cells. Marine-derived ω-3 PUFAs, eicosapentanoic acid and docosahexanoic acid, as well as plant-derived alpha-linolenic acid, are incorporated into intestinal epithelial cell membranes, prevent changes to epithelial permeability, inhibit the production of pro-inflammatory cytokines and eicosanoids and induce the production of anti-inflammatory eicosanoids and docosanoids.
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Durkin, L. A., Childs, C. E., & Calder, P. C. (2021). Omega-3 Polyunsaturated Fatty Acids and the Intestinal Epithelium—A Review. Foods, 10(1), 199. https://doi.org/10.3390/foods10010199 Cite
