Omega-3 Fats Leave a Chemical Mark on Proteins, Study in Worms and Mice Finds
Graded Preliminary — lab and proteomics work in C. elegans worms and mice, with no human data yet, so the modification has not been shown in people.
Animal study. Findings may not carry over to people, which is why the grade is capped at Preliminary.
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- HHS | NIH | National Institute of General Medical Sciences (NIGMS)
Scientists found a new type of chemical tag that gets attached to proteins, and traced its source back to omega-3 fatty acids. Enzymes in the body break down omega-3s, and a byproduct then latches onto proteins involved in key metabolic pathways. This was seen in worms and mice, and the tag was higher in a long-lived worm mutant often used to study aging. For anyone taking fish oil, it hints at effects beyond the usual inflammation story, though what it means for humans is unknown.
Conflict of Interest Disclosure: One author co-founded two biotech companies.
Disclaimer: Research summaries are provided for informational purposes only and do not constitute medical advice. Always consult a qualified healthcare professional before making changes to your health routine.